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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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4.63 from 75 votes
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

Learn how to make an easy Puff Pastry Recipe with a shortcut method developed by my mum to yield you the flakiest pastry in no time at all.

Course: desserts, Dinner
Cuisine: American
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
  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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Meet Gemma

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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393 Comments

Write a Comment and Review

  1. Bill brunett on September 15, 2018 at 10:01 am

    The owner of this page is deleting honest negative reviews.
    Do not support this dishonest behavior.
    Thia recipe does not work as described, maybe everyone would be able to tell that if the reviews weren’t curated.
    Shame on you Gemma for treating people in this way.

    • Gemma Stafford on September 16, 2018 at 5:45 am

      Hi Bill,
      The tone of a negative comment is what we delete here on this page, and we are entitled to so so. We hardly ever have comments which we need to delete, one or two a year.
      This recipe works for others, and we have been told so by many bakers. We have used it regularly here too.
      I am happy to help you resolve your issues with this recipe, but I reject your assertion that it does not work, as I know it does. I also resent the assertion that I set out to ‘cheat’ a follower, it is not in my interest to do this.
      So, go back to the recipe, follow the steps, and the full instructions, keep things cold and work fast. That is what makes this recipe work, and I promise it will work for you too. It is a technique, it is worth getting it right, and it gives a really perfect result.
      I am sorry you were unhappy with this recipe. I would like to think you can work it well.
      Thank you for being in touch,
      Gemma 🙂

  2. Leng on September 13, 2018 at 7:01 pm

    Hi Gemma,
    I want to try use the puff pastry dough to make mini chicken pot pie using the 12 nos. mold of the muffin tray. Are the amount of the dough be enough to make at least 12 nos of those chicken mini pot pies?

    • Gemma Stafford on September 14, 2018 at 2:17 am

      Hi Leng,
      Yes! Take care not to over handle this pastry, when you have to cut circles you cut them about twice the size of the top of the muffin hole. Keep it cold above t all, butter the holes and refrigerate the pan when lined with the pastry. Then cut the lids, place on a plate and refrigerate before filling with cold filling, that will really help with this pastry. Then have the oven ready, hot for this type of pastry, and allow to cool before serving.
      You can prepare and freeze these little pies too, defrost in the fridge overnight before baking.
      Lots of options, but work the pastry fast and keep it cool, that is the secret,
      Gemma 🙂

  3. Jovin Arvy Gutierrez on September 5, 2018 at 2:19 am

    Hi Gemma, what type of dough should I use for tarts?

    • Gemma Stafford on September 5, 2018 at 9:55 am

      It depends on the kind of tart you’re making but I like a pie crust or puff pastry. I hope that’s helpful!

  4. Brittany Lewis on September 3, 2018 at 12:01 pm

    Hi! I’m trying this now. I had flour leftover in the bowl that wouldn’t mix in. I used all the liquid in the recipes. If I do it again should I hold the 1/3 cup flour? I got a ball of dough in the fridge now and it looks like it falling apart. It’s not a doughy dough. It’s more of a flour dough.

    • Gemma Stafford on September 6, 2018 at 3:06 am

      Hi Brittany,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! You have not added sufficient water to the dough, you need to mix until the dough comes together in a clean ball, that is it. I think you can correct this batch, but carefully!
      I hope you resolve this,
      Gemma 🙂

  5. Aiknarf on September 2, 2018 at 7:24 pm

    I’ve always wanted to make puff pastry. The ready-made dough is not really available here in our place. This was the first recipe of yours that I’ve tried and it was awsome! 😄 I’m a newbie baker and have little experience in baking. So I’m so proud of myself! LOL! I uploaded the things I made with it. ❤ Thank you so much for this recipe!

    • Gemma Stafford on September 3, 2018 at 2:34 am

      Hi there,
      Thank you so much for submitting your photo. Puff pastry is a challenge, so it is great that you managed this so well. The secret is to work fast and keep things as cold as possible, do not over wet it and ‘bobs your uncle’ as my mum would say! no idea what that means 😉
      Gemma 🙂

      • Aiknarf on September 3, 2018 at 5:51 am

        I remember I kept running to the fridge to keep my dough cold. Haha. Thank you so much!

  6. Bill brunett on August 30, 2018 at 9:14 am

    I tried this recipe a couple times, very carefully following instructions and keeping eveything cold.
    Terrible result. No rise to the dough, this is nothing like a puff pastry.
    Huge waste of time and ingredients, very disappointed.

    • Gemma Stafford on August 31, 2018 at 4:07 am

      Hi Bill,
      I am sorry to hear this. I have no idea why this did not work well for you. We use this all the time, and other Bold Bakers do too.
      without causing further upset could I ask you about the flour you used? all things being equal this recipe should work really well, I am mystified,
      Gemma 🙂

      • Bill brunett on September 3, 2018 at 5:57 am

        Pillsbury all purpose flour.

        • Gemma Stafford on September 6, 2018 at 3:11 am

          Hi Bill,
          this really should have worked well for you. I am sorry, I cannot think what happened, and I hate that you wasted ingredients.
          Gemma 🙂

  7. Salim on August 13, 2018 at 10:05 am

    Hi Gemma is the lemon jucie necessary

    • Gemma Stafford on August 13, 2018 at 8:53 pm

      Hi, its not totally essential. you can leave it out 🙂

      Gemma.

  8. Joann J. on August 13, 2018 at 4:49 am

    Hello Gemma:
    All of your recipes are easy and every day recipes for everyone. Thanks for sharing your Mums recipes too.
    Will you be publishing a cookbook soon!? It would be wonderful to have in my cookbook collection. I truly enjoy your videos.
    How about your own show on TV? Come on Food Network, this gal is a gem! You would be very new and refreshing on Food Network!
    Keep on showing your fans more of Bigger Bolder Baking! By the way, please share how you came up with the name: Bigger bolder Baking. Thanks Gemma.

    Joann J.

    • Gemma Stafford on August 14, 2018 at 4:45 am

      Hi there Joann,
      Thank you, such lovely kind words to cheer me up!
      The cookbook is really on the way, at last. We are working very hard on that right now, and will be sure to keep you in the loop when it is published.
      Kevin, my husband, came up with the name, and I was not too sure, but as we went on it seemed to make more sense, now it is just our name, and you guys began the Bold Bakers to describe themselves, and we loved that. Then we had Baby Bold Bakers Haha! this was on YouTube, a little band of young bakers, and we loved that too, so it is set in stone now!
      Thank you so much for being in touch,
      Gemma 🙂

  9. Jenry Ann Macapagal on August 11, 2018 at 12:11 pm

    Hi Gemma!
    You seriously share the best recipes out there!! I was a bit reluctant to try this because I have never made a puff pastry before but I’m glad I tried this. It definitely worked!!

    • Gemma Stafford on August 12, 2018 at 12:28 am

      Hi there,
      Would my mum put you wrong? lol.
      Yes, working fast, and keeping things cold are the secrets to this recipe. Too much water is also the enemy. When you get this right once it will be right forever!
      Gemma 🙂

  10. Pamela on August 3, 2018 at 11:48 pm

    By plain flour do you mean all purpose flour?

    • Gemma Stafford on August 4, 2018 at 2:18 am

      Hi Pamela,
      Yes! This is what we call it in Ireland and in other places around the world, all purpose flour in the US and Canada, different name, same thing.
      within this category the protein level can be different too, in Ireland we have a CREAM flour, which is lower in protein, and more like a cake flour!
      Gemma 🙂

  11. Valerie on July 30, 2018 at 10:54 pm

    Is there anyway to make this with a different flour? I am gluten free and I miss puff pastry!

    • Gemma Stafford on July 31, 2018 at 3:34 am

      Hi Valerie,
      This is a bit of a challenge, gluten free flour tends to be soft.
      Adding xanthan gum to the flour mimics the action of gluten. This may be a good idea for you. worth a try with a small portion.
      I have heard the idea of adding a little baking soda to the flour too ‘hardens’ the flour, but I have not tried it. I imagine about 1/2 teaspoon of baking soda to a cup of flour would be worth an experiment.
      If you can find a gluten free flour, which has been formulated for bread, then you should have some success.
      do let us know what you manage,
      Gemma 🙂

  12. Nish on July 30, 2018 at 10:47 pm

    Hi Gemma,
    I love your videos.
    Can I use half butter and half shortning in this puff pastry recipe?

    • Gemma Stafford on July 31, 2018 at 3:35 am

      Hi nish,
      Yes! that is a common way of doing this.
      Thank you for this question,
      Gemma 🙂

  13. Sophie on July 26, 2018 at 10:00 am

    How many grams of puff pastry does this recipe make?

    • Gemma Stafford on July 27, 2018 at 3:34 am

      Hi Sophie,
      To get this finish weight you add the list of ingredients together, this will give you the finished weight.
      For this recipe it will be a little over 500g.
      I hope this is of help,
      Gemma 🙂

  14. Aliza on July 15, 2018 at 10:26 am

    Hi Gemma!
    I used this to make apple turnovers, and the puff pastry turned out very well! However, the turnovers were a little bland. Would adding sugar to the puff pastry work? If so, how much? Any other suggestions?
    Thank you so much!

    • Gemma Stafford on July 15, 2018 at 12:35 pm

      Hi Aliza,

      You could add a few tablespoons of sugar to the dry ingredients no problem.

      Best,
      Gemma.

  15. Pamela Correa on July 9, 2018 at 6:10 am

    This is such a good recipe.

    My patties come out amazing. Thank you Gemma so very much.

    Lots of love

    Pam

    • Gemma Stafford on July 9, 2018 at 9:17 pm

      I’ll tell my mum because it’s her recipe 🙂

      Gemma.

  16. Kim on July 3, 2018 at 11:15 pm

    Hi Gemma,
    Will the puff pastry works if I use half amount of butter?

    Thanks,
    Kim

    • Gemma Stafford on July 4, 2018 at 2:01 am

      Hi Kim,
      NO! this pastry is reliant on the butter. The cold butter releases steam as it heats and forms the flakes in the pastry. The fat/flour balance in any pastry is really important. The change in this is what changes the result. A tender pastry will always have a fat to flour ratio of at least 2:1, two of flour to one of butter. A puff pastry is different and the fat content is higher.
      I hope this is of help,
      Gemma 🙂

  17. Jancourtney on July 1, 2018 at 12:30 am

    Hi Gemma.
    I made your puff pastry and OMG….it was amazing and so simple. My husband raved over it for days. I have never tried to make puff pastry before because it just looked to time consuming and a pain..lol
    “AND THEN” I found yours…..I am so happy and grateful. I love love love watching your YouTube channel and I have learnt so much from you… Thank you for what you and your husband do. You make it so easy for us. 💕😋💕

    • Gemma Stafford on July 1, 2018 at 7:30 am

      Hi Jane,
      Well I for one am delighted! this is one of those things that when you get it right you never get it wrong again, I am really happy that it worked well for you.
      Happy husband happy life I say 😉
      Gemma 🙂

  18. Nadia on June 22, 2018 at 4:29 pm

    Hey Gemma, which recipe should i follow to make croissants, this one or the chocolate croissant recipe?

    • Gemma Stafford on June 22, 2018 at 8:31 pm

      Hi Nadia,

      Use my chocolate croissant recipe to make regular croissant. It will work great.

      Best,
      Gemma.

  19. Jade on June 19, 2018 at 2:48 pm

    Hi Gamma
    How long do you put the pastry in for the oven?

    • Gemma Stafford on June 19, 2018 at 6:29 pm

      it will tell you in the recipe you are making but it’s usually around 400oF until golden brown.

      Gemma.

  20. Kelly Allred on June 13, 2018 at 5:56 pm

    Hello I’ve been using this recipe and my cream horns turned out perfect for weeks. Now they all of a sudden started falling apart in the oven. The filet open or get giant holes. Do you know what’s causing this? I’ve checked my oven temp. I’ve booked the dough more, I’ve tried booking less, I’ve tried less water and I’ve tried less butter.

    • Gemma Stafford on June 14, 2018 at 8:05 pm

      Gosh Kelly I really have no idea. That is so strange. I haven’t gotten this feed back from others either so I don’t really have a solution.

      just make sure your dough is really chilled before using it.

      Hope this is some sort of help,
      Gemma.

  21. Noelia on June 10, 2018 at 8:41 am

    Hi Gemma,

    I made a « tarte tatin » with your easy puff pastry recipe!
    Easy, perfect and delicious!!😋🍎
    Many thanks!!

    • Gemma Stafford on June 11, 2018 at 2:29 am

      Good woman Noelia,
      I love tatre tatin, a really delicious thing when ell made. sounds like you know your way around this!
      Gemma 😉

  22. ShouryaBajpai on May 31, 2018 at 5:24 am

    Can I add sugar to this recipe to make it sweet? I have seen your video for sweet tarts. They are bit different.

    • Gemma Stafford on May 31, 2018 at 5:59 am

      Hi,

      You can but honestly you don’t need too. This pastry can be used for both sweet and savory with no need of added sugar.

      Best,
      Gemma.

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