Homemade Puff Pastry ....salty and sweet :)

Heres's my new winner...puff pastry or as we call it here en my cOuntry hojaldre, is one of the most incredible dougs to make and enjoy.

People often think its really hard to make, but honestly it's really easy ....the only issue with these dough is the care we have to put in it.

This is an ambitious project. It helps if you're familiar with dough, like making pie crusts. It can, however, be tackled successfully if you're an enthusiastic beginner. The dough can smell your fear, so be confident! This recipe will look like a complete disaster when you begin, but by the time you're rolling out the dough to shape it, you'll declare yourself a culinary genius.

Remember not to overwork the dough, or it will be hard to work with it. 

Here's an almOst step by step of these amazing pastrys.

Puff Pastry Dough Recipe


  • 1 1/4 cups cake flour 
  • 3 3/4 cups bread flour 
  • 1 1/2 teaspoons salt 
  • 1/4 cup white sugar
  • 1 1/4 cups cold butter, cut into tablespoon-sized pieces
  • 1 1/4 cups cold water
  • 1 1/2 teaspoons lemon juice
*The could be sustitued for 5 cups of AP flour.


  1. Turn out the butter and flour mixture onto a large work surface or big mixing bowl.
  2. Make a well and add the liquid (the tablespoon of lemon juice or vinegar helps tenderize the dough and keep it from oxidizing or turning gray).
  3. Stir gently to combine, keeping the butter pieces large.
  4. The dough will look terrible: all floury and "shaggy," not like a nice pastry at all.
  5. As best you can with dough that's falling apart, roll it out into a long rectangle. Depending on the quantity, you're probably looking at a 8 x 14" block. Fold it in thirds, like a business letter. (Again, the pastry will look a mess. Don't worry, it'll shape up.)
  6. Wrap it in plastic, and refrigerate for an hour. This will allow the flour to fully absorb the liquid and will let it relax after the first roll-out.
  7. Return the dough to your work surface and roll it out into a rectangle again. but fold it so that the short edges are in the fold. Basically, you've done a quarter turn of the dough.
  8. Chill and repeat one more time, again turning the dough to fold the edges inside.
  9. Chill before rolling, and again after cutting the dough into shapes (to keep the edges sharp) or before baking (this prevents shrinkage).

Now the different recipes I made, they are not really gourmet or anything but are traditional in my country.

For the different recipes you are going to need a recipe for pastry cream. Of ourse possibilities are endless. 

Note: Bake all pastry's at 350 for 15-18 minutes

Pastry Cream 


  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

  • Directions
  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Banana Smile
  • Bananas
  • Pastry Cream 
  • Egg wash

  1. Cut a square of puff pastry 
  2. In the middle put some pastry cream and a banana sliced in half.
  3. Put together the opossites corners and then brush with egg (yo vould also make a little cut in one side and make them stick together that way).

Fruit Pockets

  • Fruit ( I used sliced apple) 
  • Pastry Cream 
  • Egg wash

Cut a square of puff pastry 
In the middle put some pastry cream and fruit  slices.
Put together the  corners like forming a square and put a littlecircle of dough to seal


Is a simple square of dough filled with pastry cream, folded and brushed w/egg. 

Voul au vent 

  • 1/2 pound ground beef
  • 1/2 onion, finely chopped
  • 1/2 clove garlic
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1/2 egg
  • 1-1/2 teaspoons olive oil
  • 1/2 onion, chopped
  • 1/4 pound fresh mushrooms, finely chopped
  1. In a large bowl, combine ground beef,  chopped onion, garlic, and  tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. 
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute  chopped onion, and chopped mushrooms until brown and caramelized.
  3. Combine both and let them cool
  1. Cut a circle of puff pastry and add some of the filin
  2. Seal with another cover of pastry
  3. Brush with egg

Hot Worm 

Hot dog franks
American cheese
Pastry cut in slices

Wrap hot dogs with cheese and puff pastry. 

Enjoy, these are all great :)