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Bold Baking Basics, Homemade Ingredients

How To Make Easy Puff Pastry

4.51 from 644 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.
Shortcut puff pastry cut in half so you can see the layers.

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Hi Bold Bakers!

Knowing how to make great pastry is baking 101. It’s essential to me that you know how to make it well. So, 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. You can officially say goodbye to store-bought, frozen puff pastry sheets!

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 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.

Top-down view of my easy puff pastry recipe.

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.

The simple steps 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 (and smarter) road will get you to the same place?

What You’ll Need To Make Homemade Puff Pastry

  • Jug
  • Large bowl
  • Knife
  • Plastic wrap
  • Measuring cups

How To Make Puff Pastry Dough

Making this shortcut pastry is so simple, you’ll wonder why you haven’t been working smarter instead of harder for years. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Place butter in the freezer for at least two hours. Once the butter is ready, the whole process should only take 15 minutes to 30 minutes.
  2. Mix water and lemon juice in a jug.
  3. Mix cold flour and salt in a large bowl.
  4. Grate frozen butter into a large bowl. Stir with a knife.
  5. Pour the jug into the large bowl. Bring the pastry together using your hands — you don’t even need a food processor.
  6. Bring the dough together in a ball, and seal with plastic wrap.
  7. Either bake, refrigerate for up to three days or freeze for later use.

What To Do With Leftover Puff Pastry?

Because the beauty of this recipe is all its lovely layers, there is a rule that you don’t ‘re-roll’ 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 odds and ends is to make Palmiers, or do what my mum used to do, which was cut the pastry lengthways, twist it, and sprinkle some cheese over it and called them Cheese Straws.

My shortcut puff pastry cut in half.

What To Make With Puff Pastry

Lucky for you there are countless ways to use this recipe. With my homemade puff pastry recipe, you can try my cheesy Caprese savory tart or my toaster oven breakfast tart for a perfect morning snack. And in terms of puff pastry desserts, try our homemade pop tarts. You can choose from strawberry, brown sugar cinnamon, or chocolate fudge!

Jump to these recipes, take out your baking sheets and start baking.

Get more recipes:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

How to Make Easy Puff Pastry Recipe

4.51 from 644 votes
My Mum's recipe for an easy, shortcut Puff Pastry recipe 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 recipe is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Author: Gemma Stafford


  • 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


  • 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 shortcrust 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 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.
  • To use your pastry: Follow the instructions required by the recipe you are making. Always bake in a HOT oven for best results.


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Angel25 NZ



Mumtaz Mujtaba

Mumtaz Mujtaba

Mumtaz Mujtaba

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2 years ago

Oh my goodness, easiest and tastiest puff pastry recipe ever! I watched the video and did all the steps exactly, it came out amazing! Just to emphasize people – chill everything!! the bowl, the knife, and make sure the butter is really frozen for a few hours. This recipe saved our expat (in Brazil) Aussie day celebration ; ) We made meat pies and I came across this recipe after having no luck finding puff pastry in the stores. Workouted out for the better, now I can’t wait to try more of your recipes Gemma! Many thanks and wishing you… Read more »

1 year ago

Hi Gemma
Can we make half the recipe keeping the proportions same ?

1 year ago

Hi Gemma,
You have some amazing reviews!
Just a question.. after making the dough, obviously i need to roll it out, will this affect the puffiness when baking? And roughly what are the measurements and thickness i should be rolling it into?
Thanks so much!

1 year ago

Hi Gemma,

Tried this recipe on a tart and it turned out quite flaky but very greasy at the bottom. It could be that my oven was not hot enough but could I also reduce the amount of butter in this recipe? I am using it to make Chinese tarts so I am rolling them out to 1-2 millimetre.

Another question, can I also fold the dough a few times to add extra layers?

Thanks for your help!


1 year ago

Do you need Lemon Juice? If so what’s an easy substitute? Can you use Lime?

2 years ago

I simply love you Gemma. Thank you for sharing your recipes in such easy ways. Always looking forward to more of them…God bless!

Nancy Hawkins(@nancy-hawkins)
2 years ago

Everything looks lovely. Too bad none of us who have to eat for diabetes and keto can use any of your recipes. I am disappointed that the world does not embrace serious disease when designing recipes….there is the challenge….besides, it is healthier eating. How about channeling your talents toward that?

1 year ago

HI Thanks for putting this out there. I tried this puff pastry other day and had the same issue as I have had with the other recipes I have tried……they are all quite greasy. Butter melts out of them in the pan while cooking and they are not “light and fluffy” by any means. They do puff up some, but are not what I am looking for. Can anyone tell me what I am doing wrong? I tried to follow the directions very carefully (including everything very cold) – though I must admit I am not a very good baker… Read more »

1 year ago

How can I measure frozen butter? Salted butter or unsalted?? Also the label on the butter doesn’t say its amount in tbsps or grams

Stephanie Longobardi(@stephanie-longobardi)
2 years ago

Thank you for all your cooking tips. I just got into baking and am teaching myself by doing my own research. Your receipes are extremely helpful including this receipe. Now when I want to try something new, I look you up for the receipe. Thank you again from this self taught Baker.

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!

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