Bold Baking Basics, Homemade Ingredients

How To Make Easy Puff Pastry

4.21 from 257 votes
My Mum's recipe for an easy, shortcut Puff Pastry is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Short Cut Puff Pastry recipe - No hours of folding and resting here. See what simple trick I use to make my Puff Pastry.

Hi Bold Bakers!

Knowing how to make great Pastry is baking 101. It is essential to me that you know how to make it well. So this week, I’m going to share with you my Mum’s recipe for an easy, shortcut Puff Pastry recipe, aka rough puff pastry, flakey pastry, or blitz pastry.

Do you normally watch my videos? For this recipe you really should, and here’s why: Some of my recipes are more detailed than others, and this Puff Pastry recipe being one of those recipes. I can explain to you in great detail the “why and how” of this recipe, but the video is so much better than a blog post. There are tons of great tips in this video, so I strongly suggest you watch it. 

This recipe is fast to make without all the folding like a traditional pastry, but it still yields amazing results. How do I get away without resting and folding 100 times? The secret is grated frozen butter! The colder the butter the better. And nothing is colder than frozen, so it works out well.

Do I need to fold puff pastry?

My pastry is a hybrid of puff AND rough puff pastry. If you read the comments below, you will see people love my recipe because it is much faster to make and it doesn’t require folding and resting to create the layers. Instead I grate in frozen butters to give you the same effect. Same results, but the technique is simpler and saves time.

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The simple steps of the grated butter makes sure you have tiny pieces of butter throughout your pastry without having to roll and fold for hours to get them. Why take the long road when the shorter (and smarter) road will get you to the same place?

What to do with leftover puff pastry?

Great question! Because the beauty of puff pastry is all its lovely layers, there is a rule that you don’t ‘re-role’ puff pastry as it throws off its structure. This pastry, however, is a tad different because we don’t fold it like a book, so there isn’t as much of the same fear.

A good way to use up leftover odd and ends is to make Palmiers, or do what my mum used to do, which was cut the pastry length ways, twist it, and sprinkle some cheese over it. She called them Cheese Straws (TM).

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Gemma's How to Make Easy Puff Pastry (Recipe)

4.21 from 257 votes
My Mum's recipe for an easy, shortcut Puff Pastry is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Author: Gemma Stafford
My Mum's recipe for an easy, shortcut Puff Pastry is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Author: Gemma Stafford

Ingredients

  • 2 ⅓ cups (11 ½ oz/ 325g) plain flour
  • 14 tablespoons (7 oz/198g) butter, frozen
  • Pinch salt
  • 8-10 tablespoons chilled water
  • 1 tablespoon lemon juice

Instructions

  • Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.
  • In a jug, mix together your water and lemon juice and set aside.
  • In a large bowl mix together the flour and salt. Now I’m going to sound like a home economics book, but you need everything to be cold to yield great pastry, so feel free to put the bowl of flour in the fridge to chill.
  • On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient. The colder the butter the flakier the pastry. 
    So remember, this is a shortcut short crust pastry, so we aren’t folding and doing that whole process. I’m all for process, but if you get a great result with less work, then I’m all for that too.
  • Add in the liquid, holding a little back just in case you don’t need it all. Using your hand, bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
  • Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
  • Note: Once you put pastry in the fridge and it relaxes it will get a little wetter so factor that in.
  • To use your pastry: Follow instructions required by the recipe you are making. Alway bake in a HOT oven for best results.

 

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Comments & Reviews

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Alley J
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Alley J
5 days ago

I used this recipe to make the pastry for Beef Wellington…and it was the best part!!!

Sarah Dixon
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Sarah Dixon
20 days ago

So easy and good!!!!!!!! First time trying to make pastry dough at all and glad it was this recipe! I made guava pastries with it (just put a dollop of guava preserves in the middle and egg washes the edges together and then also on top before baking)

Brian
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Brian
1 month ago

The pastry I made did not cook like puff pastry more like shortcrust but tasted very nice , I will try it again and see if I can improve on it Brian

XCnutella
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XCnutella
1 month ago

Can I chill the dough in the freezer for 30 minutes instead of the fridge for an hour? This looks like a great recipe, but I can’t STAND having stuff chill for a long time.

nosia
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nosia
1 month ago

Hi Gemma. So after freezing. Is there any rolling required before you can put filling and bake

glenz8
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glenz8
1 month ago

Can I use this pastry for Mille Feuille?

Glenda
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Glenda
1 month ago

Would this pastry be ok for mille feuille?

Ayanne
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Ayanne
2 months ago

How much puff pastry does this recipe make in comparison to a box you buy in the store ?

Christine Thorne
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Christine Thorne
2 months ago

Tried this recipe today. Followed the instructions exactly. Rock hard frozen butter, cold bowl, flour and ice water. Big disappointment as it didn’t puff at all, although it did have a great taste.

Winona
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Winona
2 months ago

I have read the recipe and comments but have not seen anywhere, where you have said a temperature to bake at. It just says a hot oven. 400 degrees, 425, 450? I was looking at doing my own thing, not going by someone else’s recipe. If I wanted to just bake some plain and fill it after I bake it, what temperature and how thick or thin to roll it? Thanks so much!
Winona
Hortense GA, USA

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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