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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

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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.


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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4.51 from 104 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)

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.

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 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.

  4. 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.

  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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445 Comments

Write a Comment and Review

  1. Keeya on November 13, 2018 at 1:03 pm

    can I use self rising flour?

    • Gemma Stafford on November 13, 2018 at 8:12 pm

      Not for this recipe unfortunately. You need to use the flour called for.

      Best,
      Gemma.

  2. Karen Li Cheng Chia on November 11, 2018 at 3:17 am

    Thanks for this simple puff pastry recipe … always wanted to make my own puff pastry but put off by the amount of work it would take. Made a batch of chicken pies using the puff pastry …. the kids and all at home love it.

    • Gemma Stafford on November 12, 2018 at 6:18 am

      YEA!
      I am really happy to hear this! Well done you, you clearly made a great job of it,
      Gemma 🙂

  3. Juneyna Kabir on November 5, 2018 at 7:59 am

    Hi Emma, can you tell me how much pastry this recipe makes approx? Thanks!

    • Gemma Stafford on November 6, 2018 at 7:52 am

      Hi there,
      If you add up the ingredients in a recipe you will find the yield. In this case it will be about 525g/18 1/2 ozs.
      I hope this helps,
      Gemma 🙂

  4. Sherly Ubenauf on November 4, 2018 at 3:37 am

    Hi Gemma, thanks for the awesome recipe. I used it for tart tartin and it was perfect. With the leftover dough I tried making croissants next morning but they didn’t rise at all (180degree C for 20min) and were terrible. Is the temperature wrong or do they need yeast. Could you help me out please?
    Thank you so much.
    Sherly
    D

  5. Katie Chevalier on November 1, 2018 at 7:18 pm

    Used this recipe to make pigs in a blanket and cinnamon rolls. Hubby approved!

    • Gemma Stafford on November 1, 2018 at 9:59 pm

      I’m really delighted to hear that, Katie 🙂

      Best,
      Gemma.

  6. Senthil on November 1, 2018 at 1:08 pm

    Hi
    Thanks for your recipes.
    Can we use this dough in dough sheeter?

    Can we replace margarine or mix with butter and will it give results.
    I am planning to run meat pie for Ghanaian markets.
    Awaiting for your feedback.

    Thanks,

    • Gemma Stafford on November 1, 2018 at 10:06 pm

      Hi,

      Yes you can use a dough sheeter. For this pastry butter is a key ingredient so it’s really import to use butter and not margarine unfortunately.

      Hope this helps,
      Gemma.

    • Samuel Lee on November 9, 2018 at 3:53 pm

      May I ask? How do you cook pigs in a blanket? Hope you can awnser☺️

  7. Kaye Estaris on November 1, 2018 at 2:06 am

    Hi Gemma, I have been binge-watching your videos. And I feel like I want to make all of them! But about this pastry dough, is it possible to use this recipe for making Portuguese Egg Tarts? Thanks in advance!

    • Gemma Stafford on November 1, 2018 at 8:48 am

      Oh gosh Kaye, I hope you don’t end up with an accent lol. You absolutely can use this for portuguese tarts. It will work well.

      Best,
      Gemma.

  8. Naziah on October 31, 2018 at 12:11 pm

    Hi Gemma,
    Love all your recipe so much especially your scones!!.. As I can see the crossaint and puff pastry is two different dough.. So, can I just use both with plain flour instead of using strong Bread flour for crossaint?
    Thank you

    • Gemma Stafford on November 1, 2018 at 4:46 pm

      I’m really delighted to hear that!!! yes you can use plain flour instead. Just note you might need to add a little more liquid as you can changing the flours.

      Best,
      Gemma.

  9. Debbie O'Connor on October 31, 2018 at 8:43 am

    Can not wait to try this! I make and freeze my own butter to use through winter months when not milking, so this will work perfectly for my Christmas Danish! It is such a process to make regular puff pastry.

    • Gemma Stafford on November 1, 2018 at 10:09 pm

      That’s a great idea, Debbie. Get it ready for xmas. Also it works great for pigs in a blanket around the holidays 🙂

      Best,
      Gemma.

  10. megan on October 25, 2018 at 2:30 pm

    can I use this to make mille feuille ?

    • Gemma Stafford on October 27, 2018 at 12:42 pm

      Hi Megan,

      That is a great question. Because mille feuille is all about the pastry and the layers I suggest using good quality store bought. My pastry has layers and is really buttery but it doesn’t have as many you would need for mille feuille.

      Hope this helps,
      Gemma.

  11. Jenn on October 22, 2018 at 9:42 pm

    Can I still use this technique (grating the butter instead of folding a whole bunch of times) with a croissant recipe?

  12. Tarylle on October 20, 2018 at 10:34 am

    Hi Gemma
    I was wondering if I could substitute the lemon juice with white vinegar ?

    • Gemma Stafford on October 20, 2018 at 7:59 pm

      Hi,

      usually yes, but I would be afraid it would have a stronger flavor than the lemon juice. You can leave it out if you don’t have any.

      Best,
      Gemma.

  13. Mary on October 20, 2018 at 7:49 am

    Good Day Gemma! I haven’t made nearly enough of your delicious recipes! No time to make them! but for now, I have a question about flour. A friend gave me some high gluten flour. Is this the same a bread flour? Can I use it for making let’s say banana bread? or coffee cake? Thank you in advance for any assistance.

    • Gemma Stafford on October 21, 2018 at 2:08 pm

      Hi Mary,

      Really glad you like my recipes. Yes high gluten is bread flour aka strong flour. It is best used only for bread making. You can use it in my bread recipes but just note it absorbs more liquid than all purpose so you might need more then the recipe says.

      Best,
      Gemma.

      • Mary on October 22, 2018 at 5:21 am

        Thank you! That helps a lot! Lot’ s of bread in my near future 😉

        • Gemma Stafford on October 23, 2018 at 5:49 am

          Hi Mary,
          Good for you, I am happy to hear this!
          Gemma 🙂

  14. Aimen Zafar on October 11, 2018 at 7:46 am

    Hi Gemma! Thanks for such a great recipe. I tried it twice. It came out perfect at the first attempt but second time, my pastry didn’t go crisp after baking. It rose perfectly, the layers were beautiful but it wasn’t crispy. What could have possibly gone wrong? Thanks

    • Gemma Stafford on October 13, 2018 at 8:42 pm

      Hi Aimen,

      oh gosh I usually have an answer for everything but I’m really surprised to hear it didn’t crisp. Did you use different butter?

      I’m stumped by this one!
      Gemma.

  15. Anwesha on October 9, 2018 at 1:07 pm

    Hi Gemma,
    Can I fry the pop tarts instead of baking?

    • Gemma Stafford on October 9, 2018 at 10:18 pm

      Hi Anwesha,

      Unfortunately you can’t fry this dough. Other doughs can be fried but no this one.

      Best,
      Gemma.

  16. Ting on October 8, 2018 at 11:13 pm

    Hi Gemma ,should I sift the plain flour before using ?

    • Gemma Stafford on October 9, 2018 at 12:39 am

      Hi Ting,
      Yes, if you like, that will add a little air.
      The reason for sifting flour in the past was to remove little unrefined bits of wheat etc. As the milling process now produces a fine free flowing flour it is not entirely necessary. However it will add a touch of air!
      Thank you for being in touch,
      Gemma 🙂

  17. H on October 6, 2018 at 6:38 pm

    Would it be possible to grate the butter then freeze it before making the pastry? I’m wondering if this could make it a little easier?

    • Gemma Stafford on October 8, 2018 at 5:48 am

      Hi there,
      No! that would not really help as the butter will clump together when it is grated at room temperature.
      What will help is to deeply chill it, about 1 hour in the freezer, so it is not rock hard, and that will make it easy to grate.
      I hope this is of help and that you enjoy this recipe,
      Gemma 🙂

  18. Kerrie on October 3, 2018 at 4:39 am

    I was thinking of making these for cream cheese danishes. Do you think it will work? Also salted or unsalted butter

    • Gemma Stafford on October 4, 2018 at 6:24 am

      Hi Kerrie,
      No! it is not a recipe for pastry.
      The pastry for danish is a different thing. That is a yeast dough, a brioche if you will. Take a look too at the croissant recipe here (https://www.biggerbolderbaking.com/homemade-chocolate-croissants/) take a look at the method here, and search for the Brioche recipe too. It is a learning curve,
      Gemma 🙂

  19. H on October 2, 2018 at 7:37 pm

    Hello,
    I’m planning to try this recipe this weekend for Thanksgiving. Is it possible to grate the butter then freeze it, as opposed to the other way around…? Just thinking that this would be easier…

    Thank you!

    • Gemma Stafford on October 3, 2018 at 2:15 am

      Haha! you made me smile <3
      No! you cannot do that, it will not work into the flour in the same way, you will need to work harder at it to get it right, it will not be easier!
      I think you are in Canada, happy thanksgiving to you.
      What will make it easier is if you do not freeze it so hard. Allow it to sit in the freezer for about two hours, perhaps less, then it will be easier to grate.
      Grate a little, flick the flour over it with a table knife, then grate more and flick again until you get to the end.
      This will ensure that the butter flakes are coated with the flour for a great result. Watch the water too, mix with the dinner knife for great control, until it is nicely held together but not wet. When you get this right one time you will never get it wrong.
      I hope all goes well for you,
      Gemma 🙂

      • H on October 10, 2018 at 7:03 pm

        Thank you so much, Gemma. The recipe worked out well enough, but I am in Canada and used US cup measures rather than UK measures so the pastry was flaky, but a bit “tight” or biscuity. I needed to use quite a bit more water to make the pastry dough come together. I’ll try again measuring the flour in grams next time. I suspect that that will improve the texture.

        Great recipe. Thank you so much! I’ve got this recipe bookmarked!

        • Gemma Stafford on October 11, 2018 at 4:20 am

          Hi there,
          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! So, what matters then is that you do not over mix it, that is what will tighten the dough. Relax it too before rolling, and again after rolling if you have the time.
          Try again, all of these things are about the experience of doing it, in your place, with your ingredients. Do not give up, it is a good one for your repertoire.
          Thank you for being in touch,
          Gemma 🙂

  20. Amber on October 2, 2018 at 3:09 pm

    Hi there,
    I made the puff pastry dough yesterday and followed your instructions precisely and left it in the fridge to chill until today. Its hard as a rock and I’m not able to roll it out. Any suggestions?

    • Gemma Stafford on October 3, 2018 at 3:05 am

      Hi Amber,
      allow it to sit for about 20 minutes at room temperature, that will do it. Both the butter and the flour/water mix will set up firm when really cold. I hope you enjoy this recipe,
      Gemma 🙂

  21. Rosalie Robles on September 30, 2018 at 11:02 pm

    I was wondering if Baking Powder or Baking Soda or both help make pastry more puffy and flacky.

    • Gemma Stafford on October 1, 2018 at 1:09 am

      Hi Rosalie,
      NO!
      If you add raising agent to pastry you will have something like a scone, a different thing. The idea with a puff pastry/rough puff pastry is that the cold butter melts, releases steam which creates pockets in the pastry and a flaky finish. This is a different thing to a ‘flaky’ pastry, which is called a laminated pastry too, and the butter in that case is layered in creating ‘sheets’ of flakes, or flaky pastry. In other words the butter leavens the pastry.
      I hope this is of help,
      Gemma 🙂

  22. Cheryll Lewis on September 30, 2018 at 10:46 am

    Hi Gemma, can I still roll out and fold, at least 2 folds

    • Gemma Stafford on September 30, 2018 at 9:04 pm

      Hi Cheryll,

      Yes you can still roll it 🙂

      Best,
      Gemma.

  23. Aleena on September 23, 2018 at 2:44 pm

    Gemma I love this recipe ! Thank you so much ! Where I live, this kind of puff pastry isn’t easily available in the supermarket and most recipes were so difficult.
    This was a Godsend for me, my chicken pinwheels turned out super flaky, buttery and delicious!

    • Gemma Stafford on September 24, 2018 at 2:29 am

      Hi Aleena,
      Good to hear, thank you. You obviously managed this pastry very well. Pinwheels take a bit of handling, and this pastry does not like too much handling, so very well done to you,
      Gemma 🙂

  24. K on September 20, 2018 at 12:16 pm

    Where is the rest of the puff pastry instructions?

    • Gemma Stafford on September 20, 2018 at 7:12 pm

      Do you mean the baking instructions? You have to follow the instructions on the recipe you are making with the puff pastry. Usually it’s at 400oF until golden brown, like 25-30 minutes.

  25. Kooker on September 19, 2018 at 7:26 am

    I made this last night. I used broccoli and cheese with a little onion. I think I made them to large and not enough filling for my liking. The dough was not as flakey as I expected but it was first time making it. Have pictures if i can load them.

    • Gemma Stafford on September 19, 2018 at 8:09 am

      Hi there,
      Good! I am happy that you tried this puff pastry recipe.
      The secret with pastry recipe is to work fast, keep things really cold, and the oven ready to bake at the right temperature.
      This is a matter of learning from this first trial, and trying again. Yes, a good filling is important to this type of thing. A good sauce, in this case a bechamel/white cheese sauce would bind these ingredients for you and give a great result. The broccoli will need to be slightly pre-cooked for best results.
      For added flavor infuse the milk for the white sauce with onion/herbs/pepper etc. Add a touch of mustard if you have it.
      I hope this is of help, you are on the way to a great result. Thank you for your photos, we appreciate your taking the trouble,
      Gemma 🙂

  26. 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 🙂

  27. 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!

  28. 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 🙂

  29. 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!

  30. 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.

  31. 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 🙂

  32. 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 🙂

  33. 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 🙂

  34. 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 🙂

  35. 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 🙂

  36. 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 🙂

  37. 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.

  38. 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.

  39. 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 🙂

  40. 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 🙂

  41. 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.

  42. 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.

  43. 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.

  44. 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 😉

  45. 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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