Puff pastry recipes using my famous homemade 15-minute puff pastry--so delicious and handy to keep around in the freezer. Plus, ways to use homemade puff pastry!
Here's a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe:
It's the holidays, and people are expecting homemade things from you! You can impress them with homemade puff pastry, and I'm going to show you exactly how to do it! I'm even including puff pastry recipes so that you can use your glorious puff as soon as possible.
I see you slowly backing away from your screen when I said 'homemade puff pastry,' but, please, come back! Yes, I found a method for 15-minute puff pastry from scratch, and you're going to love it so much that you might commit it to memory. I can't be the only one who wanted to tattoo the recipe on my forearm after just one bite.
This recipe comes from Clotilde, and I immediately trusted her because she's French. In fact, I trust the French with all pastry-related things. She calls it rough puff pastry, and I love the way that sounds. This rough puff pastry is perfect for all of your puff pastry recipes.
The first time I made this puff pastry, it took me 15 minutes while I was half-asleep in my yoga clothes. It's that easy, and after tasting it, I realized I needed to make it again so that I could photograph it step-by-step to convince you just how easy it is.
I'm dreaming up all sorts of sweet and savory applications for this quick, buttery and puffy dough, and I'm confident that you're going to love them all!
The best butter for making pastry from scratch:
First, we must talk about ingredients. This is the time to splurge on fancy butter. The reason the price is higher is because the butter has a higher fat content. The regular sticks at the grocery store have water in them. Weird, right? I'm a devoted Kerrygold girl, because I can buy a 3-pack from Costco for around $8. Très raisonnable.
Another way to tell if butter is high-quality is the color--it should be a vivid golden yellow. Of course, if you have access to French butter or cultured butter, that is great here, too.
There are only three ingredients to this puff pastry recipe. It's just flour, salt, butter; well, technically cold water is an ingredient, but I don't count this one. Blend everything together with a pastry cutter or two knives, and then take a moment to assess the appearance of the dough.
Now, we're going to get our arm work out in for the day. The process is simple--just shape everything into a rough square. Don't worry, but you will still see pieces of butter in the dough.
Resist the urge to eat them, and resist the urge to add more water. The dough will come together with each roll out.
Easy homemade puff pastry recipe method:
After patting the dough into a square, flour your rolling pin very well. Roll the dough out into a long rectangle. Then, fold it up like a letter: fold the bottom third up to the middle and then the top third over the middle.
Then, give the dough a quarter turn and repeat. Roll out the dough, fold it like a letter, and turn and repeat at least 5 times. You'll notice the dough becomes easier and easier to work with. Clotilde recommends not using too much flour to prevent incorporating too much flour into the dough.
I was a little haphazard about this, because I dislike a sticky dough.
After you've rolled out the dough 6 or 7 times, you're done. Wrap it in plastic wrap and refrigerate at least one hour. This helps the gluten in the dough relax. I usually let mine rest overnight.
I like to make this on Friday night, and then whip up something puffy and flaky for breakfast Saturday morning.
I've been watching my fair share of Great British Bake Off, or as it's called here in the States, Great British Baking Show. Anytime Paul Hollywood calls for something made with puff pastry, the contestants have to choose between making it the easy or hard way. Almost always, the person who chooses to make it the hard way wins the challenge.
The 'hard way' to make puff pastry is to roll all of the butter into a flat sheet, and fold it into the dough one fold at a time. After each fold, it requires refrigeration to set the butter. Repeat this at least six or seven times! I don't think it's necessarily hard to do, but it does chain you to the kitchen all afternoon.
The contestants to make easy puff pastry my way still produce something delicious! Maybe the fluff and flake is slightly better when it's made the hard way, but the flavor is still excellent.
I would even challenge you to make your favorite recipe that calls for puff pastry with this recipe for puff pastry and compare it to a sheet of the store-bought stuff. Now, don't get me wrong--there is one type of puff pastry in the frozen section that is made with all butter. But for the most part, it isn't, so check your labels.
Puff pastry recipes:
Now that you've mastered homemade puff pastry in just 15 minutes, what can you make with it?
I see a lot of comments below asking how to cook this puff pastry. The thing is, you need to take the finished raw dough and use it in a recipe that calls for puff pastry. You would never just cook this puff pastry plain, ok?
Here are some puff pastry recipes to give you an idea of how to use it!
You can use this 15-minute puff pastry recipe to make something sweet...like APPLE TARTE TATIN:
Or a small batch of APPLE TURNOVERS:
How about something savory: HAM AND CHEESE PUFF PASTRY SQUARES:
Or, you can fry it and make PUFF PASTRY DONUTS:
If you use the recipe to make something else, I'd love to hear about it in the comment section below! Again, please use this raw dough that this recipe produces in any recipe that calls for one sheet of puff pastry. It is not meant to be baked and eaten by itself. That would be weird, ok? Do you eat plain dough?
- 1 cup (125 grams) all-purpose flour
- ¼ teaspoon fine salt
- 10 tablespoons high-quality butter (5 ounces), cold
- ⅓ cup ice cold water
- In a medium bowl, add the flour and salt. Stir to mix.
- Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.
- Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
- Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
- Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here.
- Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
- Roll out, fold, and turn the dough at least 6 or 7 times.
- When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
- Roll out with flour for desired puff pastry use. Please note that this recipe does not have baking temperature and time, because you're supposed to use this pastry in any recipe that calls for one sheet of puff pastry. Understand?
Recipe slightly adapted from Clotilde Dusoulier.
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Amount Per Serving: Calories: 245Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 51mgSodium: 242mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g