Express Puff Pastry : 10-Minute Dough

French

An express puff pastry ready in 10 minutes (no folding needed), perfect for galettes, tarts, and flaky pastries without classic lamination.

With petits-suisses and frozen butter, you get a light, crisp base when time is short.

Express Puff Pastry Recipe : Easy Food Processor Method

Homemade puff pastry can feel intimidating, but this express version makes it genuinely doable on a weeknight.

In a food processor, a few quick pulses keep frozen butter in small shards, which melt in the oven and create crisp, flaky layers.

Because warmth is the enemy of flakiness, wrap the dough and chill it for 1 hour so it rolls out smoothly without sticking or tearing.

You can use it just like store-bought puff pastry for tarts, lighter galettes, cheese twists, or quick turnovers.

For extra lift, add 2–3 simple folds (roll, fold into thirds, rotate).

Want to save time later? Mix a double batch: it keeps 3–4 days in the fridge or freezes well as a rectangle.

Bake on a preheated tray for a drier, puffier base.

Ingredients for Express Puff Pastry (about 300 g dough)

– 120 g petits-suisses (2 × 60 g), plain and well chilled

• Use plain/natural petits-suisses, straight from the fridge.
• Practical note: In Algeria, a small yoghurt pot is often about 30 g, use roughly four to reach 120 g.
• UK swap: If you can’t find plain petits-suisses, Greek yoghurt works well.

– 120 g plain flour (French T55 or T45)

• T55: the everyday, standard choice, perfect for most baking.
• T45: slightly finer, for a more delicate dough.
• A regular all-purpose/plain flour is all you need, no special flour required.

– 60 g butter, frozen, cut into very small pieces

• The butter must be very cold so it stays in tiny shards when mixed, this helps create a crisp, flaky texture in the oven.
• Cutting it small makes it easier on the food processor.

– 1 pinch of salt : Even for sweet pastries, a little salt boosts flavour and balances the taste.

H2 Step-by-Step Express Puff Pastry (Food Processor Method)

– Add everything to the bowl: flour + petits-suisses (or Greek yoghurt) + fully frozen butter cut into tiny pieces + a pinch of salt. 

Tip: take the butter out of the freezer at the very last minute to keep the dough cold.

– Blend for about 10 seconds on high

• If your food processor is powerful, use short pulses: you want to mix, not warm the dough.
• Stop as soon as it looks like damp sand.

– You should get a crumbly, shaggy mixture

• That’s normal, it won’t form a ball on its own.
• When you pinch some between your fingers, it should hold together.

– Bring it together quickly (do not knead)

• Tip onto the worktop and gather into a ball in 20-30 seconds.
• Overworking makes the dough elastic and less light.

– Optional for extra flakiness: do 2-3 quick folds

• Roll into a rectangle, fold into thirds (like a letter), then rotate a quarter turn.
• Repeat 2–3 times, dusting lightly with flour if needed.

– Wrap and chill for 1 hour : Resting firms up the butter and makes the dough easy to roll out.

– To use: roll out and use like store-bought puff pastry, tarts, turnovers, savoury pastries, galette, and more.

Note: To get the lovely flaky layers you see in my photos, I did 3 folds, chilling the dough for 30 minutes after each fold.

Common Problems + Quick Fixes (Express Puff Pastry)

• The dough sticks to the worktop: chill it again for 15 minutes, then dust with a very light veil of flour (too much flour makes it tough).
• The dough turns soft or greasy: the butter is warming up. Stop, wrap it, and refrigerate for 20-30 minutes before continuing.
• The dough shrinks when you roll it out: it needs more rest. Chill for 30-60 minutes, then roll gently without forcing it.
• The dough feels too hard to roll: it’s too cold. Let it sit 5-10 minutes at room temperature, then roll slowly.
• Not much flakiness: butter wasn’t frozen enough or the processor ran too long, use short pulses and do 2-3 folds.
• The dough tears: it’s too dry or over-floured. Bring it together by hand, use less flour, and rest 10 minutes.
• Soggy base after baking: filling is too wet. Prick the dough, pre-bake 5-10 minutes, and bake on a preheated tray.

Storage & Freezing (Keep It at Its Best)

• Fridge (short term): store wrapped tightly (cling film directly on the dough) or in an airtight container for 3-4 days to prevent drying and fridge smells.
• Anti-drying tip: flatten into a disc or rectangle before wrapping, it chills faster and rolls out more easily later.
• Freezer (long term): wrap with double protection (cling film + freezer bag), pressing out the air. Keeps up to 2 months.
• Time-saving format: freeze it as a rectangle already rolled out (or almost), so it’s quicker to use later.
• Best thawing method: thaw overnight in the fridge. Don’t leave it out too early, at room temperature the butter softens and the dough becomes sticky.
• Bake from cold: work with the dough well chilled, bake on a fully preheated tray, and avoid heavy flouring for cleaner, crispier layers.
• For a dry, crisp base: prick lightly, and if your filling is moist, pre-bake 5-10 minutes before adding it.

Express Puff Pastry FAQ

– Can I make it the day before? Yes—it’s even better. Wrapped well and chilled overnight, the dough stays cold and is usually easier to roll out.

– What can I use if I don’t have petits-suisses? Use a firm fromage blanc, strained plain yoghurt, or Greek yoghurt. The dough may be slightly softer, so keep it very cold while you work.

– How many folds are worth doing? 2 to 3 folds are enough. They improve flakiness without turning the recipe into a long project (I do 3 when I have time).

– Can I make this without a food processor? Yes. Mix flour + salt, rub in very cold butter with your fingertips until crumbly, then add the petits-suisses and bring it together quickly into a ball.

– How thin should I roll it for a tart or turnovers?

Tart base: about 3–4 mm

Turnovers / puff pastries: about 2–3 mm for a lighter, crispier result

– Why does the butter need to be frozen? So it stays in small pieces during mixing. In the oven, those shards melt and create layers, giving a crisp, flaky texture.

Other basic recipes to try

• Homemade Butter Puff Pastry
• Perfect Shortcrust Pastry
• Easy Homemade Frangipane