How to Make Easy Puff Pastry Recipe | Bold Baking Basics 

I love how she always refers to her baked goods as "him" lol 😂😂

Easy puff pastry Gemma Stafford 2 ⅓ cups (11 ½ oz/ 325g) plain flour14 tablespoons (7 oz/198g) butter, frozenPinch salt8-10 tablespoons chilled water1 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. for those who are lazy

I saved this recipe with no intention of ever actually making it (like many) but I wanted to make empanadas and decided to try it. Holy moly. It's so flaky and delicious. I'm surprised at the simplicity and perfection of this recipe 😱😍

I love that you explain the science behind everything.

Hi Bold Bakers! Last week on Social Media I asked you all what to make with this Puff Pastry! I took your requests and made savory Pop Tarts with flavors that you picked. Make sure you tune in on Thursday to see if your name pops up in the video :) Gemma x

So close to 1mill! Glad I get to be a part of it. Great video, I love this series. Though I'm still waiting on chocolate covered coffee beans! :)

I tried making puff pastry your way, following your instructions exactly and omg...it is amazingly flaky and delicious. Rock hard, frozen butter is a must as you have mentioned! I have made traditional puff pastry as well but undoubtedly this saves so much time and gives similar results. Thanks a lot for this recipe!!

THIS IS THE BEST RECIPE. I HAVE MADE IT MULTIPLE TIMES WITH GREAT SUCESS. I would suggest a change that instead of grating your butter with the wrapper on, cover the stick in the cold flour mixture and it should prevent you from melting it and also keeps your hands dry! You don't have to risk getting pieces of paper in your dough. Happy baking!

Gemma I made it !! And Omg that's was so delicious I stuffed it with cinnamon apple ,my Family really loved it specially my Dad .. Thank u so much !!

This method cuts out so much time, thanks for the super helpful recipe Gemma!

Wait so you do not have to fold it like 10 times like traditional pastry?

Yum! I love puff pastry, it's so delicious😍

grating the frozen butter is now my secret to the best biscuits been using this tip since she posted this video last year!

Put the busher (butter) on the grasher (grater) Love her accent 😂

just tried this recipe after following another that completely crashed and burned and i was feeling totally dejected but this recipe was such a hit! i made poptarts and my family loved it, thank you gemma!

Hi Gemma! Thank you for posting this recipe! I am a huge fan of puff pastry and love your time saving technique with the frozen butter (it worked awesomely with the chocolate croissants)! Quick question...does the pastry still need to be rolled out and folded in order to create layers (like in the traditional version) or is it ready as is? Thank you!

i like how she says "butter"

I just came back here to tell you I tried this and it is AWESOME! So yummy and perfect layers! Your recipes always work!!!

This is so helpful because I can't find puffy pastries (which I find really strange) anywhere

"Stopping here is going to save your fingers" Yes! We dont want no secret ingredients haha.

Best recipe EVER! Tried it many times compared to others, I live in a tropical country so the traditional method doesn’t work with me, I always end up with melted butter and messy table top. This method works best for me, it’s simple and it tastes amazing! Thanks SO much for sharing your mom’s recipe. Love it! 🤗❤️

"... just always be a little bit careful." I think this is the key to cooking.

Looks good and easy enough.... especially for beginners. Thanks!

Wow! Super easy and awesome recipe! I’ve tried it and really Saved me a lot of time 👍🏼 thanks for sharing this recipe😊

I am so enjoying ur channel

Gemma, I have to say, you make everything looks sooooo easy. I love the way you explain and find ways to simplify my worse nightmare of baking. Thank you, thank you, and more thank you for your tips and ways to accomplish baking without having to make so much mess. I'm your number one fan. Wait, I guess I'm number 2 because you hubby would be the first. ;)

been looking for the best easiest way to make this. mission accomplished

last time i was this early... gemmas hair was black 😂😂

Hi gemma great recipe saved my life I was following my nanas cook book she gave me before she does she brought this cook book when she was 20 years old lived until 99 you can imagine how old it is but it's my childhood memory of her wonderful cooking . well I tried to make the puff pastry from her book my kitchen was a mess I had butter in my hair all over my work counter and a semi oval shape mess .. I've made yours today perfect my fear of pastry has be restored Thank you so much

Okay..I tried this method twice and was not able to make it..but today I tried again..and wow!! It came out crunchy, with lots of flakes and delicious. I must say it is slightly different from puff pastry but it tastes the same. The traditional puff pastry has flakes which are separated from each other nicely.In this one, the flakes are not that far apart from each other but it tastes the same..I want to say few things that you need to keep in mind so the pastry comes out perfect. 1) please..everything should be cold. I put the bowl inside the freezer too like she said. Next time I'm also going to put the grater. 2) correct measurements which is given in her website should be used. Initially, I just used my own estimation but when I failed twice I read her recipe. 3) be quick to make the dough as being slow will just be useless as we tried to freeze everything earlier. And the butter might start melting. So better do it quick. 4) dont forget to add lemon in the cold water 5) just add little water to make the dough and make proper crumbs. Dont add too much water. Add little by little. 6) do not knead the dough or make it smooth, once a ball is formed .its formed.. 7) finally put it in a cling film and refrigerate it..first two times I made the dough, i wrapped in pastry sheet which didnt give me proper result. I'm sure this will help you from failing. I failed twice but on my third try, it was awesome. I'm now going make it again with her recipe using the exact measurements. The third time I only did 1/3 rd of the the recipe as I didnt know how it was going to turn out..but tomorrow I'm gonna make more. Happy cooking guys !!

I love puff pastry, it's so delicious😂

Hi Gemma! This is a fantastic method to make puff pastry. So, you mentioned lemon makes the pastries soft, so that's why some pie crust recipes calls for vinegar?😃

Thank you, this saved my life, my husband and I do this every weekend now :D

Gemma is amazing! Im going to make a gluten free pastry puff for the Peach Tarte Tatin recipe she posted today. Thank you for making ME a Bold Baker, Gemma

This is one of the few chanles I trust and all her recipes work.

Gemma, New subscriber here. Love your videos ! I’ll be in the kitchen trying out all the yummy ness here. Question...... could you grate the butter and freeze in a even layer on a parchment lined pan ( or silicone ) and freeze it ? Then it is ready for this OMG yummy recipe

Thats a very unique and beautiful bowl!

Terrific but why do Americans use some strange measurements like sticks and cups?

This puff pastry is perfect! is amazing! Thank you gemma!!😀

The best recipe ever! I’ve made this a couple of times now and worked perfectly.

I've always had trouble with puff pastry. But with this recipe, I'm sure I'll try again today! This is a perfect detailed recipe!

Hii gemma. Does this recipe really make the pastry flakey. And is the pastry soft or crispy. I would want it to be layery and soft

You saving me thanks it's so easy and faster 😘😘

I just discovered your channel and am completely binge watching. I can't get enough!! I love how you explain the science behind it, and in a simple way, and the things I've seen you make on your other episodes too - WOW!!! I'm trying to lose weight but I don't know how I'm ever going to do it because there's no way I can't NOT make all this stuff!! :-) Keep up the great work. All of your videos line the right hand column of my screen right now and I'm so stoked to just sit and watch magic happen.

This is the BEST ever .....I was looking for something for my crab and shrimp bisque pot pies and this pastry is delicious...my "go to "puff pastry recipe. This made enough for 4 servings... for the inside of the bowl and a cover..thank you! New follower here :)

it was perfect thank you. have been searching for this for a long time . thank you

To all the Videos that I watched this one is the easiest, simple and clear instructions. I'm happy about it and thank you so much❤️❤️❤️

How wonderful! This is way more easier than the traditional method as you say Gemma. Thank you so much for this video.

The grated butter idea is genious! Thank you

Who's here for cooking/foods class?

Gonna try this today for iftar...i hope it turns out good like ur other recipes....btw lil george is too adorable❤sending loves and hugs for him from India.

Hmm... I find it hard to believe that you can get layers without folding.. I hate folding so will definitely give it a try .. And if it works .. Amazing

sorry but this is rough puff , it hasn't got the long layering, but still good stuff

Gemma when you grate your butter is it original for it to stick together sorry for asking too many questions you have better things to do🥺

Can I use this for sausage rolls? I thought you had to fold the pastry to make puff pastry?

I grate my butter first then freeze it. Much easier on wrists and fingers.

even though breakfast is my favorite meal of the day and you did a whole series of breakfast recipes..I gotta say the basics is the best series yet

I love your channel. I house the recipe for sweet and savory pies. So easy yet so flaky. I made currants roll a Trinidad sweet pie recipe it was an absolute hit.

Gamma I love the tea spoons with the cup cake design were do i fine some

I'm not sure i see the advantage (in this case) of making your own...for what I will spend on a good quality butter I can buy a package or perhaps 2 of pre-made puff pastry...not to mention the time I save..but as always I love BBB videos and adore Gemma!!!

Just love her cooking.

Oh wow this is crazy. I made puff pastry before using frozen butter, only because,I hadnt taken it out prior like I usually do for baking. And it came out beautifully. But I could never recreate it. Thank you for ur video!

Hi Gemma!!!!!! You just proved your channel, thanks SOOO MUCH for an amazing recipe!!!!!

Gemma Stafford I used to buy 1-2 lemon every grocery trip or sent my husband to make sure I had about 6 lemons a month. Since I subscribed here & started perusing your website, I'm up to about a dozen or so lemons a month & I add a bit of juice or zest to everything. :) Granted, I've always used lemon-scented cleaners b/c I'm allergic to pine. Hubby says it's a shame we're too far north, albeit we live in the south but not far enough south to adequately grow a lemon tree topiary. But hey, I did pull about a dozen plump, ripe, red cherry tomatoes off the tomato plant we grew in a planter pot! They are beautiful. The big-boy tomato plant is loaded with tomatoes too but they're still green & we're fighting a mild case of root rot. It's in check though. Everyone here seems to battle root rot on tomato plants. Luckily it's pretty easy to control.

This isn't puff pastry, more like a fine pie crust. 😏

I do the grater trick for all of my butter biscuit vids and pie crusts! Love that trick!!! :D

I finally found the perfect video! Halleluia! Thanks Gemma!

If I can offer two suggestion that I find make making rough puff a breeze.. One is grate very cold but not frozen butter into the flour while gently mixing so it doesn't stick, then pop the mix in the freezer for awhile Or blitz cold butter with flour in processor until butter is pea sized, then freeze.. Easier on the hands and the flour gets nice and cold too..

i failed my pastry. i added too much water. im broken 😢😢

This recipe is so good I tried it today it doesn't need a lot of work

Could you make croissants with this pastry?

Can I used lime juice to subtitute lemon juice or is it okay without lemon juice? Thx

Gemma u r the best chef in the world❤❤

I tried palmier cookies with this puff pastry recipe and it was an epic fail 😔

I don't understand how it is supposed to become as layered as in normal puff pastry (as said in French, feuilletage) There's another type of puff pastry called rough puff pastry, which I'm sure you must know. I thought it would be like that, but there's still no rolling out. I think its crucial as to the layers to be created. It looks more like shortcrust pastry to me 😕😕 I mean I don't know I'm no expert.

Hi Gemma. I'm such a fan. Can this be used for cream horn? Thank you!

What is busher

Hi Gemma! Your site is apparently down for repair so can you tell me the exact proportions of ingredients? Much thanks.

You didn't provide the perfect recipe.

if I m using half of the recipe like this... Ingredients 1+1/4cups 175g plain flour 7 tablespoons (3.5oz/100g) butter, frozen Pinch salt 8-10 tablespoons chilled water 1 tablespoon lemon juice will I get same result?

Does this pastry have multiple uses, such as pie crusts or wellington? It is very easy and it is a great video!! Thank you for sharing. I made a vegan puff pastry for a mushroom wellington. The result was fantastic (the pastry turned out perfect), but it was extremely labour intensive and I had to pre-cool all the oils (the recipe does not use butter) and then after that, I have to combine them all with some miso and chick peas water from the can, it is kind of like making mayo with eggs (you have to skillfully combine all the oils very slowly). After that I had to put this fat in the fridge for two hours before starting to make the dough. Then after that, the fat was very hard and I started to combine it with the flour to make the dough, and I put it back in the fridge for half an hour, and then start to roll it (three times) but in between I had to put it back in the fridge for half an hour each time. As you can see, it took me almost a day to be able to make the entire recipe.

Hello gemma ! The dough is in fridge now. If i cut off circles from dough after rolling it can i make a ball again from the leftout dough ? Would it destroy the layers ? Kindly help

Gemma 14 tablespoons is how many cups exactly because im making them today☺️

Hi Gemma, the last time I tried puff pastry, a lot of my guests didn't like the taste of lemon in it. Can I just skip adding lemon juice?

wow! fast and easy is my kind of thing!😍 I'm definitely trying this tomorrow with my daughters. Gemma, my daughters and I are great fans of yours xoxo

I searched “How to make puff Pastery” and I was searching for Bigger Bolder Baking and I finally found it and the reason why I was searching for Bigger Bolder Baking is because I trust only Gemma😁

What she understands for easy...easy wisy

Hey Gemma, can i fold and make layers? Or should i just roll it out and fill them and bake ?

My mom's recipe for puff pastry was the go by at the shops mehod but since we have to wear tampons on our face for ruse virus, I'm not going there.

Hi Gemma.... I love Ur way u cook.. Ur cookery videos are best I ever seen..... It's so simple and delicious..... Love u drrr

I am from India and simply love your recipies. You make the most difficult of recipies seem so simple to follow. God bless

tip if you live in a hot country like mine where the butter doesnt last not even 5 minutes till it starts to melt , use a pealer instead , i tried with the grater but it doesnt work because its way to hot and the butter just gets stuck between the cracks , with the pelaer its quicker just do it quick and when it gets to hard to handle just frozen everything again , peal little strings not chunks if it gets to big just cut it off in half

Is it okay to use the full 1/2 pound of butter? Will it changed anything?

Thank you so much I made this today it was a success and felt so proud of myself😊😊😊

it's not actually exactly like puff pastry but it's still useful and looks good, thanks

Made this today in lockdown.Best puff pastry i ever made Best recipe.

Ok, what are the quantities needed for every ingridient? How much flour?

Can you use frozen margarine instead of butter? And once it rests do you roll it out like normal when you want to use it?

Can I reolace the wrapped plastic? I don't like using plastic

I'd like to give you a milion " likes" ! I' ve tried several " easy puff pastry" recipes and without any doubt yours is the easiest and the best. Thank you