Easy Puff Pastry Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Easy Puff Pastry Recipe lets you make a buttery, flaky pastry in just 20 minutes from scratch—no folding required! The secret to its success is grated frozen butter, which creates perfect layers without hours of work.

• No folding – Skip the traditional folding steps for a quicker, easier process.
• Limited ingredients – Only 5 simple ingredients needed, making it accessible for anyone.
• Simplified process – Unlike classic puff pastry or rough puff pastry, which require folding and resting, this recipe cuts out the complexity while maintaining the same flaky texture and buttery flavor.
• Versatile – Perfect for both sweet and savory dishes like tarts, hand pies, and more.
• Detailed walkthrough – Watch the video for clear, step-by-step guidance to ensure great results every time.

Knowing how to make great pastry is baking 101, and I want to make sure all of you Bold Bakers are prepared for any recipe that comes your way. So, I’m going to share with you my Mum’s recipe for an easy shortcut Puff Pastry, AKA rough puff pastry, flakey pastry, or blitz pastry. You can officially say goodbye to store-bought, frozen puff pastry sheets! Once you’ve mastered this recipe, you can use puff pastry sheets in a variety of delicious recipes. Try making my McDonald’s Apple Pie (Better Homemade), or bake up some savory recipes such as Ham and Cheese Pastry Twists or the delightful and hearty Irish Sausage Rolls, a quick Toaster Oven Breakfast Tart breakfast, or a Spinach and Ricotta Savory Pop-Tarts for a fun snack!

Bold Bakers Loved This!

“Hi Gemma, I am 12 years old and i had tried a lot of puff pastry recpies before , but any of them didn’t work. But this recipe works just right. It was so flaky and delicious . My parents said it tastes just like store-bought puff pastry.” — Eria

“This is the easiest, fastest puff pastry recipe that ive tried with no compromise in taste and texture. Thanks a lot!” — Lakshmi K.

“Great recipe for beautiful pastry. Finally I can make an apple tart that I’m proud to serve to my family.” — Alice

IMPORTANT NOTE: This recipe was improved and updated on 1/25/2025, to include NEW step-by-step photography, substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Table Of Contents

• What Is Easy Puff Pastry
• Tools You Need
• Ingredients and Substitutes
• How To Make Easy Puff Pastry
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Gemma’s Pro Chef Tips
• Using Homemade Puff Pastry

What Is Easy Puff Pastry

My shortcut pastry is a hybrid of a puff AND rough puff pastry that is light, buttery, and flaky. It is so much faster than traditional; it doesn’t require folding on a floured work surface or resting to create layers!

Instead, I grate in frozen butter to give you the same effect. The same results, but the technique is simpler and saves time.

The simple step of the grated butter makes sure you have tiny pieces of butter throughout your pastry without rolling the dough with a rolling pin and fold for hours to get them. Why take the long road when the shorter road gets you to the same place?

Tools You Need for Homemade Puff Pastry Recipe

• Measuring cup and spoons
• Mixing bowls
• Grater
• Cling wrap

Puff Pastry Ingredients

Frozen Butter

• It creates flaky layers by forming pockets of air as it melts, giving the pastry its signature texture. I use salted butter but unsalted butter will also work.
• Substitutes: Very cold regular butter (grated), or chilled vegetable shortening for a slightly different texture.

Ice Water

• It keeps the dough cold, helping the butter stay firm and ensuring a tender, flaky pastry.
• Substitutes: Cold milk for a slightly richer dough.

Lemon Juice

• It adds acidity to tenderize the dough and balance the flavors.
• Substitutes: White vinegar or apple cider vinegar.

All-Purpose Flour

• It provides the structure for the dough, resulting in a soft yet sturdy base.
• Substitutes: Pastry flour for a more delicate texture. You can also use a gluten-free blend or Almond Flour Baking Mix.

Salt

• It enhances the flavor of the dough and balances the richness of the butter.

How To Make Easy Puff Pastry Dough

Freeze butter

1. Place your butter in the freezer for a minimum of 2 hours, or preferably overnight.

Make the pastry dough

2. Mix wet ingredients: In a jug, whisk together the water and lemon juice and set aside.
3. Make the flour mixture: In a large bowl, whisk together the flour and salt.
4. Grate frozen butter: On the larger side of a grater, grate the cold butter directly into the flour mix. Stir the butter into the flour to coat it.
5. Combine: Add in the water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.

 

6. Chill the dough: Wrap the dough in plastic wrap and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in)

 

Gemma’s Pro Chef Tips

• Keep everything cold: Make sure your butter, water, and even your mixing bowl are as cold as possible. The colder the butter, the flakier the pastry. Freeze your butter for at least two hours before using it.
• Don’t over-handle the dough: Mix the ingredients gently and only until combined. Overworking the dough can cause the butter to warm up, which can lead to a less flaky result.
• Use ice-cold water: The water helps bring the dough together without melting the butter. Ice-cold water is crucial to prevent the butter from softening during the mixing process.
• Rest the dough: Once you’ve brought the dough together, wrap it in plastic and let it rest in the fridge for at least one hour. This helps the dough relax, making it easier to roll out and reducing shrinkage while baking.
• Bake in a hot oven: Puff pastry needs a high-temperature oven to puff up and crisp perfectly. Preheat your oven to at least 400°F (200°C) before baking for the best results.
• Work quickly: Puff pastry dough is sensitive to temperature. Handle it as quickly as possible to prevent the butter from melting.
• Egg wash: Brush pastry with egg wash for a golden, glossy finish.
• Get creative: Try chicken pot pie,apple turnovers, or even croissants with this pastry!

Make Ahead and Storage Instructions

Make Ahead:

• You can prepare your puff pastry dough in advance! Once you’ve mixed and formed it into a ball, wrap it tightly in plastic wrap and refrigerate for up to 3 days. The dough can also be made a day ahead for even more convenience.

Freezing:

• If you want to store the dough for a longer period, freeze it for up to 1 month. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to use it, simply thaw it overnight in the fridge before rolling out.

Baked Puff Pastry:

• For leftover baked puff pastry, store it in an airtight container at room temperature for up to 2 days. To keep it crisp, reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes.

Freezing Baked Puff Pastry:

• If you’ve baked pastries like turnovers, hand pies, or tarts, freeze them for up to 1 month. Just wrap them individually in plastic wrap, then place them in a freezer bag. Reheat in the oven for a freshly baked feel!

Puff Pastry Troubleshooting And FAQs

 

 

Using Homemade Puff Pastry

It’s great for sweet or savory treats:

• McDonald’s Apple Pie: Better Homemade!
• Ham and Cheese Savory Pop-Tarts
• Ham and Cheese Pastry Twists
• Cinnamon Roll Palmiers
• Heavenly Peach Tarte Tatin

IMPORTANT NOTE: This recipe was improved and updated on 1/25/2025, to include NEW step-by-step photography, substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

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