Homemade Puff Pastry

Homemade-Puff-Pastry-03

Homemade-Puff-Pastry-01This is the EASIEST recipe you will ever make. Well. I thought it was so simple it couldn’t be true. One try and it turned out absolutely perfect. I had these recently at a friends house and I assumed they were store bought. Who makes your own puff pastry right? I happened to say something about which brand they bought or something or another when I was shocked to find out they were homemade! I was even more shocked to learn just how simple they were. Challenge accepted. The next day I tied up my apron strings and went right to work. Voila! Absolute perfection. The most obvious filling is a sweet filling, but you can also fill these with savory things as well. They are extremely versatile. Stay tuned for part 2… I will soon share with you the most delicious sweet filled pastry!

Homemade Puff Pastry

Serves 12
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130 calories
8 g
82 g
9 g
3 g
5 g
56 g
26 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
56g
Servings
12
Amount Per Serving
Calories 130
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 82mg
27%
Sodium 26mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 0g
Protein 3g
Vitamin A
7%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. water
  2. 1/2 c. butter or margarine
  3. 1 c. Gold Medal® all-purpose flour
  4. 4 eggs
Instructions
  1. Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball (warning: your arm WILL get tired); remove from heat.
  2. Beat in eggs, all at once; continue beating until smooth. On ungreased cookie sheet or Silpat lined, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
Adapted from Betty Crocker
beta
calories
130
fat
9g
protein
3g
carbs
8g
more
Adapted from Betty Crocker
Tried and Tasty http://triedandtasty.com/
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Homemade-Puff-Pastry-03

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14 comments about “Homemade Puff Pastry

    1. Yvonne

      Well isn’t that just the most beautifully fancy word! I’m going to have to go look that up right now!!

  1. Jesseca

    We are making these today. They sound easy, so my fingers are crossed that they come out good. And your pictures are AMAZING.

    1. Yvonne

      Yay for baking them perfectly!!! I loved how they turned out.. and if they were soggy in the middle we’d have problems. I don’t like me any kinda soggy anything – thanks for the sweet words 🙂

      1. Tami

        Just wanted to add that this is more if a cream puff/eclair shell. Puff pastry is made up of many layers of dough. Some call it phillo dough, but in culinary school, and the bakeries I’ve worked in it was known as puff pastry. Now-a-days there are machines you can feed the dough through to roll it out, then you fold in thirds, rotate, and feed it through again. Do this over & over & you get that nice flaky dough that puffs up with all those buttery layers. Back in the day, we rolled by hand on the huge benches. It was quite the work out!

        In any case your cream puff shells look wonderful! Thank you for sharing!

        1. Yvonne

          Great information! I’ve learned more about this from posting it than I ever think I would have otherwise 🙂 I love the tip about making the fluffy layers. You better believe I’m going to try that! Thank you so much!!