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 in the video so much better than in 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 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.
This 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?
Want more Bold Baking Basics? I’ll show you here.
Use my Puff Pastry to make 3 Savory Pop-Tarts! Watch the video above and get the recipe here.
- 2 ⅓ cups (11 ½ oz/ 350g) plain flour
- 14 tablespoons (7 oz/210g) butter, frozen
- Pinch salt
- 8-10 tablespoons chilled water
- 1 tablespoon lemon juice
- 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 eccomnoics book but you need everything to be cold to yield you 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 with a knife 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.
- 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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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