December 05, 2011 by

Iced Puff Pastry Recipe

For some people, “traditional puff pastry” is something you buy in the frozen aisle of the grocery store. For others it’s something that takes research, time, effort and planning to accomplish — folding butter and stiff dough over a course of hours. But for Thermomix fans there is an easy alternative: a rough puff pastry recipe “cheat” that harnesses the power of the world’s best kitchen machine to chop ice into tiny crystals. (It’s still a hands-on labor of love, just a little easier now.)

Puff pastry on a whim!
Watch the video to see how ice and butter commingle with flour and salt to create tiny beads of dough for pockets of steam. Voila! Now we can serve delightfully seductive vol-au-vent canapés on a whim — to anyone at any time, without having to go to the store for frozen pastry.  When a recipe is this easy there’s plenty of room for testing and taste trials and oooh…  just think of all the fun fillings you can create.


video instructions

5.0 from 1 reviews
Iced Puff Pastry
Cuisine: Thermomix
Recipe type: Baking
  • 90 g ice cubes
  • 180 g frozen unsalted butter, in pieces (to cut frozen butter, first heat knife blade in hot water.)
  • 200 g flour
  • ½ tsp. salt
  • 2 Tbsp water
  1. Put ice cubes, butter, flour and salt into Thermomix in the order listed. Chop 7 seconds/speed 7. Mix 5 seconds/REVERSE/speed 5. Knead 3 min/intermittent dough speed while adding the water.
  2. As shown in the video, compress into a bundle. Wrap in silicone mat or parchment paper and refrigerate for about 30 minutes before proceeding.
  3. Preheat oven to 200°C/400°F/Gas. 6 (oven must be fully preheated). Proceed by rolling dough, dusting with flour as needed and folding repeatedly as shown in the video. Working swiftly, roll out so it makes a sheet of about 1 cm. in thickness. Cut into desired shapes or prepare vol-au-vents for filling. Brush with egg wash, milk or diluted cream. Bake for about 30 minutes. (For the first 15 minutes they will look soft and 'wet' but do not be discouraged as they will firm up and become crisp in the second half of baking.) Keep watch during the last few minutes and remove from oven when golden. (You can also remove from the oven after about 15 minutes to add a filling and return to finish baking.)
Note to Thermomix fans in hot climates: Results may vary due to temperature of your kitchen... Our friend Julie had great tasting results in the Australian summer but her pastry didn't rise enough... Not exactly sure why as I'm no pastry expert, but would love to hear your ideas.


Helpful Hints:

See 42 comments from people who cook with Thermomix:

  1. avatar
    Quirky Jo 6 December 2011 at 3:35 am (PERMALINK)

    Oooooh, I so want to try these – your video was so inspiring!! And those photos of that flaky pastry… divine! Wow wow wow!! Thank you so much – I had no idea vol-au-vents were so easy! :)

  2. avatar
    ThermomixBlogger Helene 6 December 2011 at 3:56 am (PERMALINK)

    Jo — my next plan is to make a dairy free version of these using coconut butter. I promise you will be first to hear about it!

  3. avatar
    allison 6 December 2011 at 4:05 pm (PERMALINK)

    Ooooh!!! I want a Thermomix!! We don’t have these in the US! I am so jealous!

  4. avatar
    Mara 6 December 2011 at 11:40 pm (PERMALINK)

    Allison, I feel for you truly. You can buy it in Canada, though.

  5. avatar
    Will 10 January 2012 at 3:17 am (PERMALINK)

    Hi, I like the idea of using ice and will give it a try. In respect of your footnote I too have great problems with making rough puff and really all other types of pastry. I live in Singapore where we have 100% humidity all of the time and I think it’s this that causes the problem.

  6. avatar
    ThermomixBlogger Helene 10 January 2012 at 1:27 pm (PERMALINK)

    Thanks for stopping by to comment here Will — I’ll be curious to see how it goes for you over there in Singapore… Cheers!

  7. avatar
    lucy delgado 4 February 2012 at 10:52 pm (PERMALINK)

    Hola me gustaria saber el precio de thermomix TM-31 gracias

  8. avatar
    ThermomixBlogger Helene 4 February 2012 at 11:29 pm (PERMALINK)

    Hello Lucy! Yo no vendo Thermomix, pero para obtener información sobre precios, por favor, siga los enlaces en esta página. ¡Gracias!

  9. avatar
    ThermomixBlogger Helene 6 February 2012 at 10:36 am (PERMALINK)

    Querida Lucy – este sitio tiene que vender Thermomix. Para obtener más información acerca de los precios Thermomix, por favor, siga las instrucciones que aparecen en esta página. Gracias por usar este sitio ;-)

  10. avatar
    Ryan 20 February 2012 at 10:02 pm (PERMALINK)

    The reason why the puff pastry might not of risen might be the butter was “chopped” too fine and then the dough was mixed too much. What you’re basically creating here is a german blitz puff pastry dough. In order to create flakes that rise you do need a fairly rough mix of your butter and dry ingredients.

    Or if it was the humidity you could try lowering the % of ice by 10-20% and seeing how it works.

  11. avatar
    Maureen 21 February 2012 at 12:08 am (PERMALINK)

    I can’t wait to try this. Every morning I wake up and hope I find the time. Soon! It looks fantastic!

  12. avatar
    ThermomixBlogger Helene 21 February 2012 at 9:13 pm (PERMALINK)

    Ahh yes Maureen, I know the feeling. With Thermomix in the house there are always more recipes than there is time! If you don’t get around to making this one, I’m sure another fun recipe will take it’s place and your Thermomix will be kept busy no matter what ;-)

  13. avatar
    Jodie 8 April 2012 at 8:30 pm (PERMALINK)

    Thanks heaps Helene! Every now and then I get a sausage roll craving! This was the puffiest pastry I’ve ever made, and hit the spot indeed. I’m really excited about using this recipe again, thank you : )

  14. avatar
    ThermomixBlogger Helene 9 April 2012 at 12:10 am (PERMALINK)

    So glad to hear this Jodie. I’m never sure how it will work for our friends in hot places. Now I’m hungry for a sausage roll!

  15. avatar
    Barbara 28 April 2012 at 3:08 am (PERMALINK)

    did you ever get the dairy free version working Helene?

  16. avatar
    ThermomixBlogger Helene 3 May 2012 at 3:35 pm (PERMALINK)

    Sorry Barbara, not yet! Haven’t had a minute to do all I need to do… still catching up on emails from last month!

  17. avatar
    Helen 25 June 2012 at 6:52 pm (PERMALINK)

    For people in hot climates the following might help.

    Instead of using a rolling pin, try using a straight sided bottle filled with ice water.


  18. avatar
    ThermomixBlogger Helene 26 June 2012 at 11:07 am (PERMALINK)

    Great tip Helen — thanks for your input!

  19. avatar
    Elsie 18 September 2012 at 8:22 am (PERMALINK)

    Hi Helene, I just came across this recipe. I would like to use this recipe to make cheese straws. Can you perhaps advise me as to when the cheese would be added? Perhaps when doing the folds? Or is this a bad idea? Thank you.


  20. avatar
    Kathleen 4 December 2012 at 6:09 pm (PERMALINK)

    I am attempting the puff pastry this morning. I am in Western Australia and the temp here
    today is 23c. and the humidity it 83o/o will let you know how I go. (pastry chilling at the moment)

  21. avatar
    ThermomixBlogger Helene 4 December 2012 at 9:25 pm (PERMALINK)

    Great Kathleen… fingers crossed here! Sorry to say I’ve not experienced cooking/baking in WA…. but sure wish I could be there to try this with you ;-)

  22. avatar
    kathleen 4 December 2012 at 10:16 pm (PERMALINK)

    I am in Heaven.. This recipe worked so well. I made the sausage rolls and a few little volauvents .. I can feel the butter going straight to my hips but I don’t even care. So delicious. Wish I could post a pic to show how they turned out. Thank you for this recipe.

  23. avatar
    ThermomixBlogger Helene 4 December 2012 at 10:25 pm (PERMALINK)

    YAY Kathleen! I know exactly what you mean. It’s all worth it, isn’t it? I mean… we don’t make and eat those EVERY DAY do we? So a little bit of heaven on the hips is okay every now and then ;-)

    If you have a photo, would SO love to see it! Can you post it on the facebook page?

  24. avatar
    Kathleen 4 December 2012 at 10:48 pm (PERMALINK)

    Thank you for that Helene, I have posted a pic :)

  25. avatar
    Sandra Filipe 27 December 2012 at 10:10 am (PERMALINK)

    I will be attempting to make puff pastry for the first time and will be using this recipe. Just waiting for my butter to freeze and off I go! Wish me luck! I´ll let you know how it comes out :)

  26. avatar
    ThermomixBlogger Helene 27 December 2012 at 10:41 pm (PERMALINK)

    Wishing you luck and hoping it turned out! (I’m not sure where you live Sandra but I’ve had mixed feedback on this from hotter climates…)

  27. avatar
    Joana Félix 3 February 2013 at 5:56 am (PERMALINK)

    Hi :)
    One more great receipt!! I used marg instead of butter and it worked just fine (though it must be way better with the real deal)!
    Thanks again Helen :)*

  28. avatar
    ThermomixBlogger Helene 4 February 2013 at 12:44 am (PERMALINK)

    This is great news Joana, and great photos too! Thanks so much for posting and linking to them. I hope people click on the links above to see your pastry successes. Keep on mixing!!!

  29. avatar
    Catherine 14 May 2013 at 6:31 am (PERMALINK)

    I hope this isn’t a silly question – you use plain flour?

  30. avatar
    ThermomixBlogger Helene 14 May 2013 at 7:52 pm (PERMALINK)

    Yes, plain flour Catherine… we don’t get much fancy flour here in Canada. It’s plain, and it’s not the self-raising kind, not ‘pastry flour’ either. Just plain. Hope this helps!

  31. avatar
    Joanne T Ferguson 1 January 2014 at 10:14 pm (PERMALINK)

    G’day Helene and Happy New Year to you and your family, true!
    Your recipe is now on my list to do! Great photos too!
    Cheers! Joanne

  32. avatar
    ThermomixBlogger Helene 13 January 2014 at 1:01 am (PERMALINK)

    Hi Joanne — sorry for the delay in responding, it’s been super busy here! Thanks for your kind wishes and happy MIXYEAR to you too ;-)

  33. avatar
    gwen 1 May 2014 at 10:50 pm (PERMALINK)

    Love this simple receipe. Tried it today with not a great success. They look and taste great but did not rise as high as I would have liked. Maybe the heat of the day as I am located in the Atherton Tablelands south west of Cairns. Or maybe I just rolled a little too thin. Will try again as not a total flip and soooo easy to make. Also I did not add salt as I am preparing them for a guest who can have no salt at all. Could not live with out my thermo. thanks for all of your tips.

  34. avatar
    Sharon 19 June 2014 at 1:52 am (PERMALINK)

    Two years since you promised a dairy free pastry. How’s the process on that? I tried to make my own with coconut oil but no success yet. Will let you know when I succeed.

  35. avatar
    Elsie 3 September 2014 at 8:58 am (PERMALINK)

    I have two questions. Hoe many “turns” do you do and what do you do with the pastry left over after cutting out the rounds? I had also asked a question upthread that I wondered if you could answer for me, which is, when making cheese straws, when do I add the cheese? Thanks for the video – it is very helpful.

    Thank you.


  36. avatar
    ThermomixBlogger Helene 4 September 2014 at 12:21 pm (PERMALINK)

    Hi Elsie — Sorry for the delay in responding. There have been technical issues with the blog and I’m not receiving the comments as smoothly as usual… Okay to answer your first question: I have not counted the ‘turns’. I know in the classic preparation of puff pastry they do a LOT of turns. I just keep turning and folding till the dough feels right… not too warm, not too soft, half way between supple and stiff. Sorry, I know that’s more about how it “feels” than “what to do” but that’s how I work. Hope this helps. Now I’m going to look for your comment about cheese straws but in case I can’t find it, let me say this: you can add the cheese during the machine’s kneading or if you have pre-grated cheese you can do so as you manually fold the dough near the end. Try both ways and see which works best for you. Cheers, H.

  37. avatar
    Emma 4 January 2015 at 2:08 am (PERMALINK)

    Hi Emma I’m from WA -Western Australia the pastry is so yummy but I had trouble with it as it didn’t puff up.. do u have any other tips than a wine bottle with cold /icy water to roll it out. Thank you
    Ps It was meant to be 5 stars plus

  38. avatar
    Jules 12 April 2015 at 4:04 am (PERMALINK)

    Just wanted to add I tried this with spelt flour and it worked really well, was so yummy! And for those interested I did about 6 or 7 ‘turns’. I also wanted to know how many turns before I tried this.. I mean, for someone who’s never made it before I was wondering, is it approx 5…. 10… 50!!? Thanks so much for the amazing recipe. Love it

  39. avatar
    ThermomixBlogger Helene 12 April 2015 at 3:22 pm (PERMALINK)

    Hi Jules! Thanks for your feedback :) I’m so glad you a) enjoyed the recipe and b) experimented with it. Wow — great to know it works well with spelt flour, and thanks for counting your “turns”. Cheers to you and happy mixing!


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