Your #1 Online Baking Destination!


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

Save 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.


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.

Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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).

Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Get more recipes:

Follow Bigger Bolder Baking on Pinterest!

4.21 from 248 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.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

41 Images
Submit Your Photos
Angel25 NZ
Veggy
Katrina6229
Mumtaz Mujtaba
Mumtaz Mujtaba
Mumtaz Mujtaba
Mumtaz Mujtaba
Mumtaz Mujtaba
Mumtaz Mujtaba
Alex622
Bibi Chan
bjwong190
Jennifer Hamlin
tishakong
Fshahid12
Ashley Chastain
Ipsagel Ycer
Divyavijeesh
rostevlil
An An
Tri
Ufuoma
Rza Mas
ECISDCulinary
ECISDCulinary
ECISDCulinary
Noelia
Jancourtney
JPRR
Jenry Ann Macapagal
Aiknarf
RinaDjwa
Kazuko Tsuji
Karen Li Cheng Chia
michelle101
LarissaJ
LarissaJ
Jina
Naziah
Mrseighmy
Nitisha
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

571 Comments

Write a Comment and Review

  1. nosia on September 16, 2019 at 6:25 am

    Hi Gemma. So after freezing. Is there any rolling required before you can put filling and bake

    • Gemma Stafford on September 16, 2019 at 10:51 am

      Because the beauty of puff pastry is all its lovely layers, there is a rule that you don’t ‘re-roll’ 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.

  2. glenz8 on September 15, 2019 at 1:05 am

    Can I use this pastry for Mille Feuille?

    • Gemma Stafford on September 15, 2019 at 10:14 am

      Yes, you can use it for Mille Feuille. I hope you’ll share pictures when you’ve done it. Thanks so much.

  3. Glenda on September 14, 2019 at 11:07 pm

    Would this pastry be ok for mille feuille?

    • Gemma Stafford on September 15, 2019 at 10:20 am

      Hi Glenda. Yes, you can use this for Mille Feuille.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This