This simple and quick Shortcut Puff Pastry recipe will have you walking right past the store-bought kind in the freezer aisle! Make it yourself, and enjoy flaky, puffy, homemade pastry today!
Easy Puff Pastry
I have always wanted to try and make my own puff pastry, but the traditional method looks pretty intense. Make a big slab of butter? Nah. There’s got to be an easier way, right?
Turns out there IS! I’m not sure who came up with this genius method, but it is ALL over the internet. I couldn’t believe I hadn’t heard of it before, so whoever invented it – hats off to you.
This was my first try at making this quick puff pastry, and it turned out perfect. I will definitely be making this in the future for all of my recipes that call for puff pastry. It is much cheaper than the frozen variety, and this can be made in an hour!
Get all of my easy dessert recipes here!
Shortcut Puff Pastry shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- flour
- butter
- water
How to make Shortcut Puff Pastry
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Cube
Cube your cold butter into small, uniform cubes.
2
Process
This recipe uses a food processor. Coat the butter in flour, put the floured butter and the rest of the flour into the food processor. Pulse 3-5 times.
Add water and pulse 3 more times.
3
Fold
Use your hands and form the big mess into a long rectangle.
Fold one third of it over towards the center (use a bench scraper or a big spatula), then fold the other half over the top of that.
Turn the whole mess 90 degrees and do it all over again.
Do this for a total of 4 turns. Wrap it in plastic wrap and put it in the fridge for 45 minutes to an hour.
4
Third Verse, Same As The First!
Okay so that didn’t make sense, but basically, after it is chilled, using a rolling pin shape the dough into a rectangle and repeat the folding/turn process 3 more times.
5
Bake
After the final “turn”, roll it out to about 1/2″ thickness and cut into your desired shapes. Bake at 400°F until puffed and lightly golden brown.
Try using this with our Traeger Chicken Pot Pie!
More great recipes to love
Try these Apricot Puff Pastry Pinwheels recipe from One Hot Oven for a delicious treat!
Use puff pastry to make homemade pop tarts! Fill with some of our Homemade Raspberry Jam!
Easy Puff Pastry
Easy, quick puff pastry that performs and tastes like the traditional method!
Ingredients
- 2 cups flour
- 3 1/4 sticks butter
- 1/2 cup cold water
Instructions
- Cut up butter into small cubes. Coat in flour and put it and the rest of the flour into the food processor. Pulse 3-5 times.
- Add the water and pulse 3 more times.
- Dump out onto a lightly floured surface. Shape with your hands into a rectangle. Fold over in thirds, like a business letter. Turn 90 degrees and do another fold. Repeat two more times for a total of 4 turns. Chill for 45 minutes to an hour.
- Remove from fridge and place on lightly floured surface. Using a rolling pin this time, roll out into a rectangle and do three more turns folding over in thirds, turning 90 degrees,and repeating the process.
- After the 7th turn, roll out to about 1/2 inch in thick ness, cut out to desired shapes, and use according to your favorite recipe directions!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 148mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Breakfast Casserole with Ham » Or Whatever You Do
Saturday 24th of September 2016
[…] Two Years Ago: Homemade Crab Cakes Three Years Ago: Simple Beef Quesadillas Four Years Ago: Easy Puff Pastry Five Years Ago: Chicken […]
Marissa
Thursday 6th of March 2014
Your little apple tarts look so yummy! Have you ever tried rolling the dough up jelly-roll style before refrigerating it? Then you only have to do it once for all of those flaky layers...