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Short Cut Puff Pastry recipe - No hours of folding and resting here. See what simple trick I use to make my Puff Pastry.

How to Make Easy Puff Pastry Recipe (Bold Baking Basics)

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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.

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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?

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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.

4.9 from 19 reviews
How to Make Easy Puff Pastry Recipe
  • 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
  1. Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
  2. In a jug mix together your water and lemon juice and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Note: Once you put pastry in the fridge and it relaxes it will get a little wetter so factor that in.
  8. 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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  1. Tammy on January 16, 2018 at 8:37 am

    Hi Gemma,

    I put my dough in the freezer, I used the dough to make to egg tart, but it turned out is not flaky, and kind of hard too. Is it because the dough is freezed?

    • Gemma Stafford on January 17, 2018 at 4:03 am

      Hi Tammy,
      No, it is because you did not get it right before you froze it.
      This type of pastry takes a really light hand, work fast, keep things as chilled as you can, use frozen or very cold butter and all will be well.
      It takes a little practice, and some people get this right first time, others not so much.
      I am sorry this did not work so well for you, but it is worth a second try! Cut down the recipe and run a test and remember the rule, work FAST,
      Gemma 🙂

  2. Alex on January 12, 2018 at 9:06 pm

    Your title is misleading, you should clarify that this is blitz puff pastry. From the title I thought it was an easy recipe for real laminated puff pastry

    • Gemma Stafford on January 13, 2018 at 5:03 am

      Hi there,
      The title says easy, and easy does not suggest a laminated flaky pastry, it suggests a way for anyone to make a decent puff pastry, easily and well.
      You should try it, work fast, keep it cold, and you will be surprised at the results.
      Gemma 🙂

  3. Lainie Byers on January 8, 2018 at 10:41 am

    So, something like a turnover would be good to make with this recipe?

    • Gemma Stafford on January 8, 2018 at 5:15 pm

      hum, turnovers are generally made form a batter, not a pastry. This is great for pies, tarts etc.

  4. Hamsi on January 7, 2018 at 7:22 pm

    Hi Gemma,

    I tried this yesterday, and it came out really well.
    Thanks a lot for this easy recipe, very useful .


    • Gemma Stafford on January 8, 2018 at 4:32 am

      Hi there,
      GOOD! always delighted when you get to grips with this recipe. Thank you for letting me know,
      Gemma 🙂

  5. LETTY GRACE on January 7, 2018 at 11:44 am

    hello Gemma. you’re doing an amazing job. thanks for the recipes. I’m passionate about baking but I need help because a few ingredients like glycerine and shortening are very hard to find. but I’m ready fort the tasty adventures. I wish you a Happy Year.

    • Gemma Stafford on January 7, 2018 at 4:41 pm


      Thanks so much for your comment. I’m really delighted you like my recipes.

      Happy New Year!

  6. Ezra on January 5, 2018 at 5:30 am

    Should I use this recipe or the Croissant recipe to make croissants? The recipes are different and techniques look a little different, but I’ve seen online that some people use puff pastry to make croissants, so are the two recipes interchangeable? What would you suggest?

    • Gemma Stafford on January 5, 2018 at 11:14 am

      Hi Ezra,
      These are two entirely different things!
      One is a simple pastry, the other an enriched, yeast pastry dough.
      These are not interchangeable.
      Take a moment to read through these recipes, you will see the difference,
      Gemma 😉

  7. David Kridler on December 28, 2017 at 6:12 pm

    Hi Gemma,
    So…I think I did the prep right up until using it within 24 hours (I used it on day 3), but it didn’t work out well.

    I rolled it out to about 1/2 cm, then used a cookie cutter to cut it into about 3 inch squares. I put a slice of cheese and 2 thick slices of ham on the base, then covered with a second piece of pastry and crimped just the corners. I did not pierce the top. I gave each one an egg wash then baked in a 400 degree oven for about 22 minutes.

    Results: outer layer was crisp, the pastry itself was layered, but the layers closest to the fillings were hot but still doughy, as though it wasn’t yet cooked. It was essentially inedible.

    Thoughts? (or other clarifying questions?)


    • Gemma Stafford on December 29, 2017 at 3:54 am

      Hi David,
      Three days may be a problem, as the flour begins to lose its elasticity, greys a little, is not at its best.
      A good hot oven may have resolved this to some extent, puff pastry likes to react quickly to the heat, and thern allow it to cook really well, but I suspect you kept it too long.
      I think the way you formed the ‘poptarts’ sounds right, I cannot see why that would be an issue.
      A bit stumped other than that, next time, make, rest, and bake! That will be best,
      Gemma 🙂

  8. Karla Yanina on December 28, 2017 at 12:31 pm

    Can’t wait to try this recipe this evening, making spinach quiche for friends over for brunch saturday. After reading the the responses from Gemma i decided to sign in to this website, i am a novice baker but you seem very passionate and really appreciated the personalized answers.
    Much love this holiday season

    • Gemma Stafford on December 29, 2017 at 4:26 am

      Hi Karla,
      Thank you.
      Now, I would not normally use this recipe for quiche! I prefer a shortcrust pastry for that application.
      I would use this recipe ( and blind bake it, to almost done before adding the wet ingredients. I usually paint on a little egg wash to seal the pastry too. (Blind baking means baking the pastry case, with a sheet of baking paper, loaded with baking beans/dried peas/rice to keep the pastry flat. Bake for about 20 mins at 180C/350F. Then remove the beans and brush with egg to seal it, pop it back in the oven for a few minutes to set.
      The reason for this is simple really, quiche is a custard, and it bakes at a lower temperature than the pastry. Puff pastry need a HOT oven, and shortcrust not too much less. Custard is better at 160C/320F.
      I hope this is of help to you, and that your party is a great success,
      Gemma 🙂

  9. Lea on December 24, 2017 at 3:43 pm

    This is currently in my fridge over night before baking in the morning. I have added aome chocolate chips to the dough to please my 4 year old. My kitchen aid has been in for repair this week so i was in need of a quick simply easy by hand dough n hope it tastes good as it was very simple to make

    • Gemma Stafford on December 25, 2017 at 6:03 pm

      I hope it worked out, Lea 🙂

  10. Gordon Gimenes on December 24, 2017 at 1:43 am

    I tried to make it 1st time. It didn’t come out right. How thick should it be. How long? I made a sample bake.
    My dough was bit wet when i froze it. Rolled it out and baked off.
    400 degrees 8 to 10 mins. My oven isnt that good. It cooked the top brown and bottom still plain. Maybe under baked.. Will try to post pics.

    • Gemma Stafford on December 24, 2017 at 2:59 pm

      Hi Gordon,

      So 400 for just 10 minutes isn’t quite enough. It could do with another 10 minutes or so. It sounds like yours was underbaked.

      You would normally roll it out around 1/2 inch thick but it really depends on what your recipe says.

      Hope this helps,

  11. Cindy Vance on December 15, 2017 at 9:48 am

    Does the dough need to be rolled out and folded and re-chilled multiple times before use? I wanting to make cinnimon rolls.

    • Gemma Stafford on December 16, 2017 at 6:43 am

      Hi Cindy,
      NO! This is an easy puff pastry, what matters is the really cold butter and water, and working really fast, and keeping the ingredient cold, and not too wet.
      I am not sure why you are using this for cinnamon rolls! this is not what I would do.
      Check this one out, it is a brioche type dough, and fab for cinnamon rolls. (
      Gemma 🙂

  12. Krugkeeper on December 10, 2017 at 10:57 am

    I need to come clean and admit I didn’t think this was going to be a real puff pastry, but just a better method to get a flakey crust than getting out my pastry cutter, but I’ll be darned, it reall does puff up! …Which caused me slight anxiety since I was making little mini quiche appetizers. After the par bake I had to push down the centers while hot to create enough space for the filling, but it all worked out. Delish and grating the frozen butter is a wonderful tip. Thanks!

    • Gemma Stafford on December 11, 2017 at 3:14 am

      Haha! Yes, you doubter you! lol.
      I know, my Mum uses this for savory pies, and it is amazing, really works so well with the savory fillings.
      Well done you, would be delicious in a mini bake, quiche, goat cheese and red onion jam too, lovely, I think I am hungry!
      Gemma 🙂

  13. Jobelle Basi on December 9, 2017 at 7:58 pm

    Hello, can I use purpose flour instead of plain flour? Thanks

    • Gemma Stafford on December 10, 2017 at 3:01 am

      Hi there,
      Yes, it is the same thing, by a different name.
      Thank you for being with us,
      Gemma 🙂

  14. Jessica on December 3, 2017 at 7:37 am

    Hi! Currently looking for recipes to make appetizers that I can freeze and cook on Christmas day. If I use this dough, can I fill it with things like cheese and spinach and freeze it for a while before cooking it?
    Thank you! =)

    • Gemma Stafford on December 4, 2017 at 3:34 am

      Hi Jessica,
      YES! This is a perfect thing for this purpose.
      When adding spinach to a dish it is best to blanch it, squeeze it dry, and chop finely. It can become really liquid in cooking if it is not drained.
      This pastry will work well for mushroom fillings too. Pizza type fillings are great for this as they are relatively dry! Go for it, it will be great,
      Gemma 🙂

  15. Isabel on November 30, 2017 at 2:17 pm

    Hi Gemma,

    Have tried this recipe twice – so easy and has always yielded buttery, flaky pastry. I was wondering if I could substitute the plain flour for wholemeal and just add more liquid in? Thanks!

    • Gemma Stafford on November 30, 2017 at 7:36 pm

      I’m delighted to hear that Isabel.

      Yes you can use it and yes be prepared to add a little more liquid. 🙂

      Happy Baking!

  16. Virginia on November 28, 2017 at 10:52 am


    I followed these instructions today to make rough puff pastry for a Smitten Kitchen recipe ( I prefer to buy puff pastry but my Trader Joes was sold out and my other grocery store only sells a brand with no actual butter in it.

    I watched seasons of the British Bakeoff and the Master Classes and took note of every piece of advice!. I followed the directions so carefully. I kept the ingredients so cold! My puff pastry is a fail and I can’t figure out why. There is a giant puddle of melted butter surrounding my pastry that is dripping all over the bottom of my oven and burning. The pastry is also somewhat tough, though I don’t think I overworked it. Do you have any ideas what I could have done wrong? The oven was preheated, the butter didn’t melt into the dough prior to going in the oven. The oven was 350 degrees Fahrenheit.

    • Gemma Stafford on November 29, 2017 at 8:39 pm

      Hi Virginia,

      Well you answered my question which was do you think it was over worked. That is usually what makes a dough tough. The temp of the oven wouldn’t have done that. However bake it at 375/400.Pastry likes a hot oven.


  17. Diana on November 28, 2017 at 9:36 am

    Yikes! I made half a batch and put the rest in the fridge (meaning to freeze it but I forgot about it!) it’s been in the fridge for a little over a week? Hope I can still use it? It was wrapped.

    • Gemma Stafford on November 29, 2017 at 8:59 pm

      Hi Diana,

      So the funny thing about pastry is if it is not frozen it will start to go off and turn grey after around 3/4 days. It really needs to be used within 24 hours or freeze it to use later.


  18. Anisha on November 23, 2017 at 9:22 am

    After making this the first time, I realized that it was NOT a good idea to substitute margarine for the butter. Even frozen, it’s too soft and doesn’t give the crust a flaky texture.

    • Gemma Stafford on November 23, 2017 at 3:41 pm

      Hi Anisha,

      I would say if you don’t ever have to use margarine then don’t. I know it is cheaper but the results are never as good.

      Gemma 🙂

  19. Christina on November 17, 2017 at 10:14 pm

    Salted or unsalted butter? Hoping to use this for Vegetable Wellington. Thanks!

    • Gemma Stafford on November 18, 2017 at 6:06 am

      Hi Christina,
      Yes, a perfect pastry for this, and one which we use at home.
      I would always add a pinch of salt, so for this if you have salted butter use that.
      I hope this works well for you. Work it cold and fast, rest it, and bake. You will be a star baker!
      Gemma 🙂

  20. Jon Freed on November 4, 2017 at 8:24 am

    Hello Gemma –

    Love the quick, easy nature of this puff recipe. Trying it today. Ever used it for doughnuts?

    • Gemma Stafford on November 5, 2017 at 2:42 am

      Hi Jon,
      NO! do not fry this one, it will not be good.
      What you can do however is use the yeast version here ( without the filling to start. This will give you what is now called a ‘cronut’. A brioche dough will fry up too, do take a look at the bread and dough here on the website.
      Thank you for being here with us,
      Gemma 🙂

  21. Tedy on November 1, 2017 at 5:14 am

    Hi Gemma, I was wondering if I could switch lemon juice with apple cider vinegar. Will it work? Tq

    • Gemma Stafford on November 2, 2017 at 4:36 am

      Hi Tesy,
      Yes, it will be perfect! The objective is to soften the gluten, and this will work for you,
      Gemma 🙂

  22. Sam on October 21, 2017 at 7:41 pm

    Thanks heaps Gemma. This was quick n i was pleasantly surprised at the flaky! I also appreciate your tips; it really helped make this superb pastry even in our hot Fiji climate. You’re awesome!

    • Gemma Stafford on October 22, 2017 at 10:33 am

      Hi Sam,

      This is my mums recipe so she will be delighted to hear that 🙂

  23. Dinda Bunga on October 16, 2017 at 8:55 pm

    can i make strudel with this?

    • Gemma Stafford on October 18, 2017 at 4:05 am

      Hi there,
      This is not a strudel pastry, which is really more like a filo, thin translucent sheets of pastry, trick enough to get right at home. There are recipes online though, take a look!
      This puff pastry will make a really nice approximation though, shaped as a roll, and filled with traditional strudel fillings, it will be good!
      Gemma 🙂

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