How to Make Easy Puff Pastry Recipe (Bold Baking Basics)
Save RecipeHi 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/ 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 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. So, today I finally decided to let myself have a chance to bake again. I froze my flour, then grated the butter and froze it in a ziploc so I would have less to do after the kids were down. Right as I was going to bake we had a little melt down and I got in the wrong headspace for successful baking. I am SURE I over moistened my pastry. When I wake up I’m hoping to resurrect the dough by mixing in some extra flour. But is it even worth the effort or is this a lost cause ? This baking effort was a rare treat for me in my current circumstances and I think I’d rather throw it away then keep trying and have it flop. Thanks for your thoughts on this.
Hi Serena,
really it depends on what you mean by over wet!
It is easy enough to incorporate more flour on the table if it is not too wet, but you may be able to manage it well in any case.
work as fast as you can, I would not be tempted to discard it. I hope this is of help,
Gemma 🙂
Out of the fridge it came as dry as it was going in. Misted it with a squirt bottle and rolled it out anyway. Came out light, airy, and flaky…gloriously perfect. Husband raved. Yay you, Gemma.
Hi Laurie,
good for you, rescued it, and it is great that you knew just what to do.
I am happy to have this lovely review, thank you,
Gemma 😉
I ran into the crumbly dry dough after adding all the water/lemon juice. But other puff pastry recipes I make do this too because we live in such an arid part of the country and all of our flour is very low moisture. I added a couple more drops of cold water but left it slightly dry, balled it up in saran wrap hoping and assuming it would gain more moistness in the fridge, as the other shortcut puff pastry recipes I’ve tried tend to do. I’d rather err on the dry (and flaky side) than too wet and get a soggy or tough pastry. Going to make meat pies with leftover pulled pork. I’ll be back to let you know how this comes out. Always on the lookout for shortcuts to “slow” food when I’m in a hurry!
Great description Laurie, and an understanding too of the differences in flour, it is interesting!
I know it all worked out for you,
Gemma 🙂
Thanks for the tip about the butter. I recently tried to make puff pastry for the first time, and it was more labor intensive than I would have liked. I will have to try this next time!
Hi there,
Yes, it is a labor of love, and this really helps. Work fast, keep everything cold as possible, and mix with a table knife which helps to judge the texture.
Let us know how you get on with this one,
Gemma 🙂
A question about the butter measurement: 1tbsp is 15ml, so 14 tbsp is 210ml, which is about 190g. But you wrote 210 g. Not that much different, but I’m asking because the dough did seem very fatty using 210g by weight.
Hi Marion,
My mistake, you are right the measurement was off. I just edited it there now.
Thanks for letting me know.
Gemma.
My partner is lactose intolerant. Butter is out, and I agree with you about the unsuccessful use of margarine. But what about pure organic coconut oil? Since at normal temperatures, coconut “oil” is in fact semi-solid, it should be named coconut fat, behaving physically much like butter and margarine Coconut fat also contains some water.
Have you tried it and what are your comments? Do any other alternatives come to mind?
John in Toronto
Hi John,
I have not used coconut oil in pastry, and you are right of course, it is solid when cold, though the melting point is quite different to butter.
When I was growing up I remember a fat being used in pastry, a refined one called cookeen I think. This is a vegetable fat, but I am not sure what it may be in toronto.This is also used in some ready made puff/flaky pastry in the supermarket. It is a similar look and feel to coconut oil, but I am not sure of the make up. I think it is worth a shot, you would would have to work fast as it melts really easily. Chill the flour and water before you start and this too wil lhelp. Let me know if you decide to try it,
Gemma 🙂
Hey Gemma! Does a single batch of this equal about the size of a frozen puff pastry from the store? The recipe I want to try calls for 2 sheets of puff pastry and I was wondering if I could use a double batch of this instead.
Hi there,
This is a bit less than store bough puff pastry. It will be roughly 560g of pastry, a touch more. Jus Roll says 640g, though I cannot be sure what you can find.
This is really proportional, so it is easy to add 1/2 more, or double it, or 1/2 it as you wish. I would say 1 1/2 times will do it well for you.
Gemma 🙂
Gemma,
The puff pastry turned out awesome, everyone who tried said they were professional. I tried vegetables stuffing in indian style ‘veg puffs’ . I had never tried pastry for the time consuming effort, your method is so easy n quick.
You are just awesome
THANKS
Hi there,
I am really happy to hear this. Well done you, it sounds like you really got this right!
Gemma 🙂
Big disappointment. I had made Napoleons the week before with store bought frozen puff pastry and they were wonderful but rather expensive, so I was excited to try this recipe because of how simple it sounded. I watched your video a couple of times and followed the recipe exactly. I was careful to not to get it too wet; I still had about 2 oz of water left over. I din’t over work the dough. Kept it cool and refrigerated between every step. They were not flaky, did not rise much and my biggest complain was how tough they were. They went in the trash so wouldn’t waste my cream filling.
Hi Dawn,
I am sorry that this was not good for you, and I really do not know why!
What I will say though is that Napoleons (Mille Feuille) are usually made with a flaky pastry, a laminated one, which will puff up and divide into layers.
A quick puff pastry will not do this, it gives a light flake, and crispness, but not the rise of a laminated one. I do not know why your pastry was tough, but I am sorry you did not get a good result,
Gemma 🙂
Hi Gemma. I plan to make this recipe and was wondering if I can use european butter.
Hi Ann,
Yes! if you mean real dairy butter certainly.
I was raised on Kerrygold!
Gemma 🙂
Thank you for replying so quickly. I’ll let you know how it turns out after I make this.
Gemma:
A couple of questions. First, I’m assuming this recipe would be appropriate for making a “wellington” dish, such as pork chops with a chopped mushroom/onion topping? If so, for rough comparison and planning purposes, how does a single batch of this recipe compare to a sheet of frozen puff pastry like I would buy at the store?
Second, my son has a gluten allergy, so I have to use a GF flour for making baked goods. Would that be workable for this recipe? It seems to me that it should (subject perhaps to needing a different amount of water}, since there’s no “chemistry” involved, but I thought I should ask someone far more expert than me in such things.
Thanks in advance.
Hi Kim,
This is not my area of specialty. I am always a little bit worried to give dietary advice, it is so important to get it right.
Gluten free pastry is a challenge. Pastry, rather oddly, does rely on gluten to hold it together, therefore the flour you use will need to have added xanthan gum, or a gel of some sort to hold it. This is particularly true of a laminated pastry, it has to hold together.
I think you have to start with the right flour, and then experiment. I do not know where you live, but if it is here in the US King Arthur do a good suitable flour, and I am sure you will know how to add a gum too.
Not much help I know, but I would run an experiment or two before I would add a heavy ingredient. Your pork recipe sounds lovely! I have done this with fillet of pork and beef but not with chops!
Gemma 🙂
Hi there,
This recipe worked so well for my Aussie meat pies! Thank you so much!!
When making pies with tops, I have read that it’s better to use a shortcrust pastry for the base and a puff pastry for the lid. I feel slightly silly asking this question, but I am still a little confused about the difference between the two.
Can you please elaborate if this recipe can be made into short-crust pastry?
Thanks again!
Hi Mark,
Yes, Aussie pies! yummy. This is a shortcrust recipe (https://www.biggerbolderbaking.com/make-pie-crust/).
It is a different technique, which gives a different result. In a puff pastry the cold butter creates steam in the bake, to make pockets/flakes in the pastry.
In a shortcrust they blend more with the flour, for a tender result. I have never mixed these in a recipe, though a puff pastry is often used in a pie which has just a top, not so much a hand held one, unless it is open baked. it can be hard to crisp the bottom, and nobody loves a soggy bottom!
good to have you with us,
Gemma 🙂
I took the plunge and made traditional French Puff Pastry this weekend. It took two days and a lot of effort. So I thought it would be a good idea to see how Rough Puff Pastry compares to the traditional method. I was excited to find and try this recipe. I followed the instructions to the letter. My pastry looked exactly like that in the photo pre-baking.
I created two 6″ x 2″ strips from each recipe. The thickness of the traditional dough was less than 1/8″ thick, while the thickness of the piece from this recipe was a little thicker than an 1/8″.
After baking, the traditional pastry rose to 2″ in height, and was super tender, while the sample from this recipe only rose to a 1/4″ and was not tender at all. Sorry, but the claim that we would “get the exact same result” as traditional puff pastry is simply not accurate.
Hi Joey,
I cannot remember ever saying this would give the exact same results as a laminated pastry, it simply could not do that, it is a different thing really!
I am happy that you tried it, it is best used as a pie pastry, for pastry pockets, savory tarts etc.
It will mot be right for mille feuille, and it sounds like this is what you were after, it is a rough puff pastry!
Thank you for being in touch,
Gemma 🙂
Hi Gemma,
Would this pastry work for a mille feuille?
Thanks!
Yes it would be perfect for that 🙂
Great! Thanks so much!
Hi I’m just curious how this puffs. Like what ingredients do that?
It’s the cold butter that creates steam which makes the pastry puff up and you get all those layers. 🙂
Hi Gemma,
Can I use this puff pastry recipe to make Palmier ?
Thank you !
Hi there,
Palmier is usually made with a laminated pastry, and though this is not quite that, it will work reasonably well for you. A lovely simple thing really, and so delicious!
Try a small sample, just for you!
Gemma 🙂
Hi Gemma,
I love quick and easy your Puff pastry recipe. I made Palmier today with this pastry and it was great.
Thank you so much…×3 ×3 😀
Anan
I’m thrilled you like them 🙂
Gemma.
Thanks for this super easy puff pastry recipe. puff is very commonly available at bakeries or street side tea stalls in the city where I live, most of the puff are either filled with veggies, egg or chicken. I baked puff filled with veggies and it turned out so delicious.
Thanks so much, really glad you liked this recipe. 🙂
Gemma.
Hi I wanted to use this recipe to make an apple cranberry Dutch braid pastry would this recipe work well for that?
Hi Caitlin,
I am not sure I know what this is? Is it like a danish pastry? This will be more like a Brioche dough (https://www.biggerbolderbaking.com/?s=Brioche+) there are a number of recipes here, but this is a yeast dough. The Croissant dough is a more flaky version of this, and would be good in a Danish type pastry. The Puff pastry will be good for tarts, pop tarts, savory pies. sausage rolls etc.
i hope this is of help?
Gemma 🙂
This turned out so well. Thank you so much for the tips.
I’m thrilled to hear that, Elizabeth. 🙂
Gemma.
Hi, Gemma! I’m going to use this to make a family size pot pie, 10”. Do I need to make 2 batches? Also, your cake mix recipe, can I substitute the buttermilk?
Thanks! Love all your videos!!!
Jaymi
Hi there,
Second things first! (https://www.biggerbolderbaking.com/homemade-buttermilk/) find a buttermilk substitute here for all of your baking.
If you are making a pot pie with a double, top and bottom crust, then you need to double this recipe. This recipe is sufficient for a top layer. I would not give this a bottom crust! I think this rich pastry is best as a top layer for a deep filled pie, this is how I use it, and how my Mum uses it too. The bottom layer can get soggy!
Gemma 🙂
Ms. Gemma,
Thank you for sharing your Mom’s simple, fail-proof, recipe for the most amazing easy puff pastry. I just made my third batch and my 7 year old son helped me out this time. We are making chicken pot pie with your mom’s recipe. Your tradition is now ours. Thank you! Two more fans of yours, a father and son.
I’m thrilled you liked it, Bill. It seems to be a favorite on the site.
Thanks to you guys both for being apart of the community.
Gemma 🙂
I notice that you always use glass bowls, does using stainless steel bowls make a difference?
Hi there,
Good question!
At home I use stainless steel bowls for pastry, as it cools really fast.
On BBB I use glass so that you can see what I am doing. That is it really! Use what you have,
Gemma 🙂
Can you make this recipe without lemon juice ? If not could you use lime ?
Just leave it out Allie. It’s not the most important ingredients.
Gemma 🙂
Huge fan of your videos; have had this recipe bookmarked & a tab of it OPEN for months now. I’ve been too nervous to try! But I’m finally going to take a stab at it then your savory pop tarts. Now, it’s currently in the fridge. I’m worried, because not only did I use all 10 tbsp of water, but had to even add an additional 2 tbsp or so more for the dough to even stick together at all… otherwise it was just like trying to make damp sand stick together. Very nervous. Anyway, so I know for next time: was it a bad decision to add more water?! Should I have kept handling it til it eventually came together? So worried!! Thanks so much, love everything you do.
Hi there,
No, you probably needed the extra water, this is down to how flours in different places take up liquids in different ways.
This should come together, not a wet dough, but held together, I think it will be perfect!
Do let us see the results,
Gemma 🙂
I meant to give this a 5 star… don’t know why my phone wouldn’t click it or let me change it 🙁 so this comment I won’t rate. But FIVE STARS!! it turned out GREAT! I have pics on my Instagram but don’t know how to upload here. (My insta is @haleyodom). It turned out SO FLAKY. I mean, REALLY flaky! Not tough, even though that was my biggest worry. Added a couple more tbsp of water, you were right Gemma! It turned out great! My husband, who isn’t as big a bread/pastry person as I, said they were great! That’s a big deal 😉 so so happy. Thank you for being so great. Now about to bake your best ever brownies (that’s the first video I ever stumbled upon). Signed— your biggest fan! Haha 🙂
I’m so happy to read your message, Haley!! Thank you for being apart of the community 🙂
Best,
Gemma.
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?
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 🙂
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
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 🙂
So, something like a turnover would be good to make with this recipe?
hum, turnovers are generally made form a batter, not a pastry. This is great for pies, tarts etc.
Turnovers are triangular fruit filled pastries made from puff pastry. Perhaps you are thinking of popovers?
Ah! yes, possibly, confused.com!
Gemma 🙂
Hi Gemma,
I tried this yesterday, and it came out really well.
Thanks a lot for this easy recipe, very useful .
Regards,
Hamsini
Hi there,
GOOD! always delighted when you get to grips with this recipe. Thank you for letting me know,
Gemma 🙂
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.
Hi,
Thanks so much for your comment. I’m really delighted you like my recipes.
Happy New Year!
Gemma.
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?
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 😉
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?)
Thanks,
David
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 🙂
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
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 (https://www.biggerbolderbaking.com/make-pie-crust/) 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 🙂
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
I hope it worked out, Lea 🙂
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.
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,
Gemma.
Does the dough need to be rolled out and folded and re-chilled multiple times before use? I wanting to make cinnimon rolls.
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. (https://www.biggerbolderbaking.com/cinnamon-rolls/).
Gemma 🙂
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!
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 🙂
Hello, can I use purpose flour instead of plain flour? Thanks
Hi there,
Yes, it is the same thing, by a different name.
Thank you for being with us,
Gemma 🙂
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! =)
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 🙂
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!
I’m delighted to hear that Isabel.
Yes you can use it and yes be prepared to add a little more liquid. 🙂
Happy Baking!
Gemma
Hi!
I followed these instructions today to make rough puff pastry for a Smitten Kitchen recipe (https://smittenkitchen.com/2015/12/feta-tapenade-tarte-soleil/). 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.
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.
Gemma.
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.
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.
Gemma.
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.
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 🙂
Salted or unsalted butter? Hoping to use this for Vegetable Wellington. Thanks!
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 🙂
Hello Gemma –
Love the quick, easy nature of this puff recipe. Trying it today. Ever used it for doughnuts?
Hi Jon,
NO! do not fry this one, it will not be good.
What you can do however is use the yeast version here (https://www.biggerbolderbaking.com/homemade-chocolate-croissants/) 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 🙂
Hi Gemma, I was wondering if I could switch lemon juice with apple cider vinegar. Will it work? Tq
Hi Tesy,
Yes, it will be perfect! The objective is to soften the gluten, and this will work for you,
Gemma 🙂
Thanks heaps Gemma. This was quick n i was pleasantly surprised at the flaky results.wow! I also appreciate your tips; it really helped make this superb pastry even in our hot Fiji climate. You’re awesome!
Hi Sam,
This is my mums recipe so she will be delighted to hear that 🙂
can i make strudel with this?
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 🙂