How to Make Puff Pastry Recipes

When I first learned how to make puff pastry recipes, all the recipes and everyone I talked to told me to buy this dough at the grocery store. I thought this to be very strange. Why don’t I just make it? I really did not know what puff pastry was but I was thinking that everything is cheaper if I made it. I was young and did not have a lot of money but I loved cream horns and all the wonderful pastries made with this dough.

How to Make Puff Pastry RecipesHow to Make Puff Pastry Recipes

If you do not know how to make puff pastry recipes and are not familiar with this dough, here is what you have been missing. Even though I did not know how to make this dough, I did know that it is very light and flaky and delicious.

This flaky French pastry dough takes its name from the French word “mille feuille” meaning a thousand layers. This is an exaggeration but it can actually have a hundred layers. If you purchase it in the frozen food section of your supermarket, it is usually found alongside of the Middle Eastern filo dough. Do not get these two confused. Filo dough is only single layer sheets of dough which we use all the time in Greek cooking. The many layers of puff pastry are what make these desserts so heavenly.

Puff Pastry Paprika SticksPuff Pastry Paprika Sticks

Once I learned how to make puff pastry recipes, I clearly realized why every cook purchases commercially made puff pastry. Like everyone, I find it so much easier and less time consuming to simply drive to the grocery to buy it. This dough is so versatile to use in all kinds of recipes; desserts, entrees and appetizers. Whatever you make with it, the beauty makes all recipes suitable for special occasions.

If you are interested in learning how to make puff pastry recipes, you might think you want to make the dough. The layers of this dough are made by wrapping the dough around well chilled butter and then rolling into a rectangle. The rectangle is folded into thirds and rolled again. The more this process is done, the more layers you will have. When this dough is baked, the butter creates a steam making the dough to form buttery layers.

If you still want to know how to make puff pastry recipes with your own homemade dough, I must say that it only gets easier after making the dough. Once you have the dough, many wonderful recipes can with put together very quickly. Many pastries are made simply by fill the pastry dough with fruit or fruit pie filling; it makes delicious fruit turnovers like this.

Many fast appetizers can be created by wrapping small pieces of meats, cheese or vegetables with the dough and baking them. For a party, these appear very elegant. Now, I often use the dough to top chicken pot pie, to wrap a rolled roast, to make beef filet, chicken or salmon en croute; one time I even covered a turkey with the pastry. Every time I use puff pastry, it always makes a beautiful presentation.

Salmon En CrouteSalmon En Croute
Chicken En CrouteChicken En Croute

I never want to discourage you from making something homemade but I simply want to warn you. If you still want to learn how to make puff pastry recipes with homemade dough, I am giving you recipes below.


The following is a recipe and instructions on how to make puff pastry recipe. It will take about 16 hours to make so plan to make it a day before you plan to use it. It is best not to make it if your kitchen is hot and humid because the dough and butter needs to be kept cold. It is necessary to have a cold work surface like a marble slab to keep the dough cold when rolling.

  • 4 Cups sifted all purpose flour
  • 2 ¼ Cup chilled unsalted butter
  • 1 Teaspoon salt
  • 1 Cup plus 2 tablespoons ice water

Measure salt and flour and sift onto cold work surface.

Cut 4 tablespoons butter into very small pieces; with pastry cutter cut into flour until crumbly.

Make a well in center; add ice water in well and blend together.

Knead dough together and shape into an 8 inch square; wrap tightly in plastic wrap and refrigerate for 12 hours.

Cut remaining butter into strips; on a sheet of foil arrange strips close together to form a rectangle and refrigerate.

Roll dough on a floured surface into rectangle; place remaining butter over half of dough and turn other half over the butter.

Press edges of dough together sealing in the butter; roll dough into rectangle 8 inches by 16 inches.

Fold dough in thirds lengthwise (fold both ends up).

Turn dough placing it lengthwise in front of you); roll dough again to 8 inches by 16 inches and fold again in thirds.

Wrap dough in plastic and chill for 1 hour.

Roll dough again on a cold floured work surface to 8 inches by 16 inches rectangle; fold in thirds and refrigerate for 1 hour.

Roll dough into rectangle 8 inches by 16 inches; fold and refrigerate 1 hour.

Roll dough into rectangle 8 by 16 inches; fold in thirds and refrigerate 1 hour.

Roll dough into 8 inches by 12 inches rectangle; wrap tightly in plastic for 1 hour.

Use in favorite recipes when you learn how to make puff pastry recipes.

Now if you want to learn how to make puff pastry recipes with your homemade dough, try making some appetizers or dessert. You can store it in the refrigerator for two days but make sure it is wrapped tightly in plastic wrap; a couple of layers of plastic wrap should keep out the air. If you want to freeze it, divide it in half and wrap tightly in plastic wrap. For freezing it is best to also wrap OVER THE PLASTIC WRAP with foil or freezer paper. This should keep it good for a couple of months.

If you want to learn how to make puff pastry recipes for appetizers which are quite simple, roll the dough out to 1/8 inch thickness and cut into desired shapes. Brush these shapes with egg wash and sprinkle with your favorites seeds before baking. Dough cut in squares can be folded over a filling in half or from corner to corner making a triangle; circles are easy to fold in half. Place a teaspoon of filling on small cuts of pastry or a tablespoon on larger pieces. Brush water on the edges of the dough, fold and press together to seal. Prick with a fork or cut holes in the top to let steam escape.


Chicken Pot PieChicken Pot Pie
  • 1 Package (10 ounces) frozen peas and carrots
  • 1 Small chopped onion
  • 1 Stalk celery chopped
  • ½ Cup chopped mushrooms (fresh or canned)
  • ¼ Cup butter
  • 1/3 Cup flour
  • 1 Teaspoon salt
  • ½ Teaspoon poultry seasoning
  • ¼ Teaspoon black pepper
  • 2 Cups chicken broth
  • ¾ Cup milk
  • 3 Cups cooked chicken cut in small pieces
  • 1 Small jar pimiento
  • Puff pastry

Cook peas and carrots as package directs and drain.

Sauté onion, celery and mushrooms in butter.

Combine flour, salt, pepper and poultry seasoning; stir flour mixture into onion mixture.

Add chicken broth and milk; stir and cook until thickened.

Stir in drained peas and carrots, chicken and pimiento; heat until bubbly.

Pour mixture into 6 small casserole baking dishes or one large casserole dish.

Cut puff pastry to fit on top of casserole dishes; cut steam holes in top and crimp around edges.

Brush tops with beaten egg wash; bake at 425F degrees until top is brown (about 15 minutes).


This is a favorite appetizer recipe when you learn how to make puff pastry recipes.


  • 1 Package (10 ounces) frozen spinach, thawed
  • ½ Cup feta cheese broken in small pieces
  • 3 Tablespoons Dijon mustard
  • 1 Small chopped onion
  • ½ Cup shredded Mozzarella cheese
  • 1 Package (17 ½ ounces) puff pastry
  • Flour
  • Water
  1. Preheat oven to 400F degrees.
  2. Press spinach well to squeeze out moisture.
  3. In a bowl combine spinach, feta cheese, mustard and onion; mix well.
  4. Add Mozzarella cheese and blend in; set aside.
  5. Unfold one sheet of pastry on floured surface; sprinkle top with a little flour and roll out slightly.
  6. Turn sheet over, sprinkle with a little flour and roll again to 1/8 inch thickness.
  7. Cut pastry into 4 inch squares or whatever size you prefer.
  8. Spoon a little of the spinach mixture in the center of dough; brush edges with a little water.
  9. Fold in half or in triangle and pinch around edges to seal.
  10. Prick top with fork to let steam escape; arrange on ungreased baking trays and brush with egg wash.
  11. Bake for 20 minutes or until golden brown.


These are very popular and easy when you learn how to make puff pastry recipes.

  • ¾ Pound finely diced chicken breast
  • 1/2 Pound finely chopped shrimp
  • ½ Cup finely chopped mushrooms
  • 1 Teaspoon grated fresh ginger
  • ½ Teaspoon cornstarch
  • 2 Teaspoons soy sauce
  • 2 Teaspoons dry sherry
  • 1 Teaspoon sesame oil
  • ¼ Cup chopped green onions
  • Salt and pepper

Preheat oven to 400F degrees.

Brown chicken until almost done; add shrimp and cook until both chicken and shrimp are cooked.

Add mushrooms and ginger and heat.

Blend cornstarch, soy sauce, sherry and oil until smooth; stir into chicken mixture until thickened.

Stir in green onions and salt and pepper; spoon mixture onto cut shapes of puff pastry.

Wet edges, seal and prick top with fork to let steam escape; brush with egg wash.

Place on ungreased baking sheets and bake until golden brown about 20 minutes.


Don’t forget about all the wonderful puff pastry dessert when you learn how to make puff pastry recipes. Two of my favorites are cream horns and Napoleons. The cream horns are very simple if you have molds to shape the horns. With strips of pastry dough wrap the mold starting at the point and overlapping as you wrap to the larger end. Brush with egg wash and bake until brown. When cooled, whip up sweetened whipped cream. With pastry bag stuff the horns with whipped cream. The Napoleon recipe is a little more time consuming but not difficult when you learn how to make puff pastry recipes but it is oh so delicious.

  • Puff pastry
  • Pastry cream recipe
  • Powdered sugar glaze
  • Melted chocolate

Line 2 baking trays with heavy brown paper.

On lightly floured surface roll 3 strips of puff pastry dough to 14 inches long by 3 inches wide.

Trim edges so they are straight; place on trays and refrigerate.

Make pastry cream below. (and refrigerate)

After making pastry cream, preheat oven to 425F degrees.

Remove dough from refrigerator; measure each dough strip lengthwise every two inches.

Prick line with fork marking 7 parts on each strip

Bake dough (all 3 strips) 15 minutes or until brown; reduce heat to 350F degrees.

With a wide spatula turn the dough over carefully and bake 15 minutes on the other side or until brown.

Remove from oven and let set until cold.

After all dough has been baked make powdered sugar glaze and melt chocolate; then assemble.


  • Lay out 1 strip of baked dough; spread with ½ cold pastry cream.
  • Top pastry cream with another strip of baked pastry dough.
  • Spread over baked pastry remaining cold pastry cream; top with remaining strip of baked pastry dough.
  • Spread top with powdered sugar glaze; then drizzle melted chocolate over glaze.
  • Refrigerate until very cold (or even slightly frozen helps to cut)
  • With serrated knife, cut at marked 2 inch intervals (making Napoleons 2 inches by 3 inches).


  • ½ Cup sugar
  • Dash salt
  • 1 Tablespoon cornstarch
  • 1 Cup light cream
  • 3 Egg yolks slightly beaten
  • 1 Teaspoon vanilla extract
  • ¼ Cup heavy cream
  1. Combine sugar, salt and cornstarch in a heavy saucepan; gradually add cream stirring until smooth.
  2. Cook and stir mixture until thick and bubbly; boil 1 minute while stirring.
  3. Remove from heat and stir a little of the hot mixture into the beaten yolks while stirring.
  4. Pour back into pan and bring back to boil while stirring.
  5. Pour mixture into small bowl and stir in vanilla; cover with wax paper directly over mixture.
  6. Refrigerate until chilled.
  7. Whip cream and blend into pastry cream until smooth.


In small bowl combine 1 cup powdered sugar, ¼ teaspoon vanilla, 1 ½ tablespoons hot water; blend until smooth (if too thick add a little more hot water).


Melt 1 square unsweetened chocolate with 2 teaspoons butter