Bold Baking Basics, Homemade Ingredients

How To Make Easy Puff Pastry

4.41 from 472 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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How to Make Easy Puff Pastry (Recipe)

4.41 from 472 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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LarissaJ
Member
LarissaJ
1 year 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 »

Reyansh
Guest
Reyansh
3 months ago

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

Ximena
Guest
Ximena
3 months ago

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

Member
Nancy Hawkins
1 year 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?

Puja
Guest
Puja
5 months 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!

Josephine
Guest
Josephine
27 days 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!

joan
Guest
joan
3 months 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 »

Luvcinnamonrolls
Member
Luvcinnamonrolls
3 months 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

Member
Stephanie Longobardi
6 months 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.

Tendai Nkomo
Guest
Tendai Nkomo
2 months ago

Oh my goodness Gemma. This recipe works like a charm.

Now I can pretend to be a professional in the kitchen. Lol.

The family absolutely loved daddy’s kitchen surprise.

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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