Puff Pastry Homemade (Buttery, Simple, and delicious) 

When I watched this video, I noticed that one person had the audacity to dislike this video. Own up to it, because now we have to an argument in the comments, because nobody puts John's puff pastry in the corner.

Well Chef, I can say this for sure after seeing how much work goes into making this layered pastry It sure makes me appreciate each and every bite just that much more... thanks for showing us how it's done Fine Sir.... 🍎

I can't believe anyone is putting thumbs down. He seems to be a gracious and humble man.

I've been making soo much pastry lately, my roommate blames me for his weight gain.

Sir, your voice almost sounds like Sterling Holloway, the original voice of Winnie The Pooh. Not mocking you, but complimenting on your natural native voice❤.

Another excellent recipe, I use your plain flour bread recipe to make all my bread and have it permanently burned into my memory... Thank you... 👍😉👍

It never ceases to amaze me how easy preparing something in the kitchen can be! Was always under the impression that puff pastry wasn't something that could easily be made at home, but once again John, you've proven otherwise. Thank you so much for this video and I'll be eagerly awaiting your future pasty recipe! 😀

Just making fresh butter. I can’t think of a better use than puff pastry. Can’t wait for the steak bake vid!

Hi John! I’ve been looking for a puff pastry master class for ages. Nobody seems to reveal the complete procedure. Thank you for sharing your knowledge and experience. I am definitely your fan! I am so grateful to you!

Thank you for this video! I love your voice, you sound like the narrator on whiny the pooh! Pooh was my first doll that my mother made for me out of a yellow Terry cloth towel with a red felt vest and black yarn eyes. I'm 61 now and it's one of the fondest memories of my life, I used to watch here in the kitchen baking while I sat at the table in my red iron high chair out of the way. Your voice triggered those memories. She is long gone now returned to The Lord, but the love lives on. I'll see her again some day. But I appreciate your videos and your voice. I'm loving it.

Best puff pastry recipe! I have tried many with so so results. I decided to give your's a try and it's spot on. I'll be trying more of your recipes in the future.

Hello 👋 John Just became a Patreon Subscriber today!! 😊🥰😊 love your videos Thanks again! 🙏

Wow!!! So beautiful and wonderful Puffy Pastry recipe by the great Chef John Kirwood.Perfect Presentation good create good texture tender crispy good taste mouth watering nice color.Delicious dessert/ snacks,variety of favorite filling specials with many layers of dough . Thanks for your dedication and hard work that will be appreciated successful results professional cooking shows.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe on Holiday Season ❤️😊⭐️🌹😞

I'll be doing this on the next cold rainy day. John makes it look so easy. Can't wait

Good day Mr. Kirkwood as always a very educational video, I look forward to the next one. Good cheers and health from this side of the ocean.

Süper bir tarif ellerinize sağlık çıtır çıtır oldu ellerinize sağlık kucak dolusu kalpler 🍭🧸🍒🌷

Looks delicious! I think I could do this! Explained and demonstrated very well!

Chef, Very well done, mouth watering puffs. Cheers.

I used this for a curried ground beef and rice pastry. I replaced about 40 grams of the butter with rendered beef fat, and it turned out beautifully. Thank you for the wonderful recipe, Chef!

Okay, I gotta buy those cookbooks. This makes it so straightforward.

Thank you chef. Im also a baker here in saudi arabia i want to learn more hehe.

So much knowledge John. Thanks for sharing. ❤

Hi John it’s a good one did you add any more butter to the pastry before rolling them out again like you did the first time or do you just one time you put the butter in?

Very very nice good sir, thankyou. Don't suppose you sell food you make, it looks delicious?

🙋‍♂️John Спасибо вам за видео 👏👍

Oh thanks for this one. I was tired looking for a proper puff. Pastry’s process & recipe. Yours look genuine and authentic. Cant wait to try ❤

وصفة رائعة وعمل محترف👍🏿👍🏿👍🏿

Like I probably commented long ago when you shared the No Knead Whole Wheat Bread, you are an amazing cook and teacher, you are really one of a kind. Sometimes I don't have the time to watch all your recipes but I assure you that I have worked several of them especially baked things, and they always come out very well and delicious! This puff pastry you can be sure will be my favorite! Thank you for sharing!! My greetings for you from the north of Mexico. By the way how beautiful is your new kitchen! Congratulations! 👍🏻👏🏻😊

yup every fold of butter is a binary progression 4 folds 16 layers 5 is 32 ... 6 for 64 ... etc ... more folds more flaky ...

John Kirkwood, you absolute legend, you've done it again with another perfectly explained video..... I have always failed at making puff pastry at home. I can't stress how many times I've attempted puff pastry only to end up with dense dough, my angry screaming, and a glass of self-sympathy whiskey at the end. This video finally set me straight. You have a wonderful way of both demonstrating and explaining baking methods. Thanks to you I was finally able to make Pastelitos de Guyaba from scratch, a favorite pastry in my family's culture. They were perfectly buttery and flaky, and gone in a day. Thank you again chef! I'll be back again for more recipes.

I’ll never get the 5” square if I keep eating the pieces I’m cutting to shape it. Mine might be 2” I’ll start with 3 pounds butter next time

Can't believe how much work pastry is! Had no idea

My mum made lovely millefeuille pastry for birthday teas back in the 1950s. She made cream slices and cream horns. Along with all the petit fours and the birthday cake and the trifle and sandwiches. No wonder she was tired. And there were 5 birthdays every year. Then Christmas and Easter. And of course then all cooking was from scratch, every day. (Proof that God isnt a woman. He did 6 days work and then needed a day off!) 😉

you sound like Winnie the Pooh and i love it! haha great recipe and great channel!

🖐️ hi from USA

I am glad I found your channel, John. I was looking around for baking recipes and good old RU-vid recommended one of your videos. I'm more inspired now than ever.

Looks delicious! I think I can do this! Explained and demonstrated very well! Heading over to your website to check it out! Thank you.

Why didn't you use your food processor like you do with other doughs?

🔥🔥🔥🔥😊❤️ Perfect Love these videos. They are informative and relaxing at the same time

Amazing! Thank you very much!

Thats really great. Thanks.

Oh wow I e been bingeing John's videos! Thank you John for your content sir❤ I'm off to watch more and then to make some of these... all though I've got focaccia rising right now 🤔🤷‍♀️❤️❤️❤️

the one thumb down is a certain gordon, who always advises to simply buy puff pastry storebought for its too much hassle to make, especially for a beginner. that gordon, i think he's jealous of your skills, john...

John, I'm a chefs apprentice also in the North East and so far your videos have been absolutely invaluable to me, you're an amazing chef and teacher and I keep coming back to your videos, I'm really glad you posted this one because soon I'll be dealing with pastry a lot and have been trying to get the practice in beforehand. A.P

Originally from North East of England, but have lived in US for 20 years. Great way to keep all my fave recipes in one place, as I can’t buy most of this in US. Just made butter for first time and it was so simple and delicious. Making the steak bakes now and puff pastry. Delicious 💞

Can you cut this in half for freezing to make sausage rolls

FROM JOHOR BAHRU.JOHOR MALAYSIA: EXCELENT SAHABAT MR.JOHN: I JUST TRIED: THE BEST EVER PASTRY: TQVM. MR.JOHN: TAKE CARE OF COVID19.

I've been waiting till I could back online to your channel. Hate that real life interferes! This seems an "easy puff". Huge fan of GBBS. Americans got them many years after the fact. But, everything was so much different than things here. (northern Calif). I purchased the above mentioned show's videos to learn what on earth y'all were saying! I wanted to learn. I feel so blessed John to have found your channel. Bless you! : D

Made this today ! This is the best puff pastry recipe on the planet ❤🎉❤️👍💌✌️✨thank you so much.

Very nice

I have tried several times to make this dough. Now I know how!! Thankyou!!

Good morning John, Good to see you 😀 😊

Hello Mr. Kirkwood, Here's another paste of yours that I'll try out. I'm of a mind to make this paste and make sausage rolls out of it. I may even pair it up with a British World War II recipe for a sausage substitute made primarily of oats. I'll check in after I make the paste.

The re I’ve books are great, but nothing is better than watching John Kirkwood actually doing it! Cleaning the work surface is the best thing you can do to keep the whole kitchen clean!

Hello chef.Thankyou again for sharing all these videos. So i wanted to find out what flour to use between cake flour or bread flour.i csnt seem to find APF or plain flour anywhere around me?

You get 81 layers from just 4 folds!

Love this channel. Thanks for sharing your recipes.

Are you single John? I ask as my Mum is looking for a new fella, and if you're cooking, I'll be round every day for dinner 😁👍

You don't need to roll that square butter piece, actually. Just smear a soft butter over a dough and freeze it both again, it should save a lot of time and efforts.

Is there a rule of thumb for how thin the puff pastry dough should be when rolled out to use in recipes? I just used this to make an almond paste filled pastry, but unfortunately I think the dough was too thick resulting in the inner layers not cooking/rising. The outer layers where perfect though.

Made it and it worked for me on my first attempt thank you very much enjoyed watching you

Done this a few times now, it does get easier and it’s very satisfying to have made your own pastry, thank you for the excellent tuition 👍

Thanks John!

I like the way you have explained everything in ur video. Thank you Chef.

Not faulting recipe but one question the third of the butter looks larger than you actually cut is it me? I do the same but I add some flour over the butter helps to stop sticking and it rolls out faster when I show people how to do this I can’t emphasize enough on speed and cool when making pastries love your show orabest

Love your videos, All the best.

Thank you. I will be trying this. Looks delicious.

Hi John, what are your thoughts on using frozen butter and then grating it onto the pastry? Its a technique ive seen many times and it seems an easier way. I suffer with arthritis and think i would struggle with rolling out the slab of butter into a square

I have been using Pastry Chef Anna Olsons recipe and she adds flour to the butter and then sets it in a square pan to chill and start the folds. Have you ever used that method and if so, what are the main differences in the finished product 🤔

Another great recipe, thank you John.

great video john, as always it just reminds me of being in my grandpas kitchen your voice is so calming great video!

I have tried puff pastry but they never come out. Please help me, What could be the problem? What type of butter do I use?

can this be done with whole wheat flour? I've learned the hard way that whole wheat and white four aren't always interchangeable, lol.

I had not really planned on doing this one, but absolutely no one in my area carries ready made puff pastry. So now my plan is to make several to keep on hand in the freezer and as soon as I use one, replace it immediately

definitely trying this ...my partner is off this week so just shown him your pasties n he said hell yeah cant wait so its on john ....yum yum 🤤🤤

What changes would you need to do if using gluten free flour?any time I try to make of pastery it falls to bits as no gluten to keep it together

Thanks for this video :)

Thank you for simplifying a useful recipe. The pasties photo makes them look amazing!

Lovely ❤️👏🏻👏🏻

Sir please may I ask, is it possible to make the first part of the pastry process in the food processor before adding the block of butter

I'll have to try this one too. Now I don't have to use Pillsbury for my beef wellington lol!

Hello John. Not long finished work and noticed your video. Pure joy to just sit and chill watching you make pastry! I'll have some ready by monday, I can't wait! xx

Hello John. Can these be made with whole wheat flour or oat flour? Thanks. That’s a lot of butter. There has to be a healthier option please

Looks so easy to do. Cheers (Y)

Sorry for the lateness of this question.... to aid in rolling the butter into a square, could you slice it and lay it in thinner pieces on the paper? Or is the rolling of the butter necessary? Many thanks...... I find your videos immensely helpful.😊❤❤

Winnie the Pooh. Given puff pastry lessons, I love it.

Thanks for this - I’ll have to give it a go !

It would be neat if you had white gloves with black skeleton hands

Thank you for showing how Puff pastry is make.

Used your steak pastie vid as inspiration for my own version…used store bought puff pastry though, but will now try making my own

Sir can i use margarine, or butter only

Awesome & Thanks :)

well done John thank you for sharing

Great demo John, only a virtuoso like you could make puff pastry look like a walk in the park! Time consuming, but I feel it's worthwhile for the delicious looking steak-bakes you teased. Looking forward to that video! Thanks for another fantastic recipe. This is without doubt my new favourite RU-vid channel, and will be much used in the run up to the festive season. Thank God watching the videos is calorie-free, or I'd be 20 stone by now, lol! God bless.

Thank you Chef. I love your videos.

John, thanks for the video, which has spurred me to try puff-pastry. (1) I bought puff pastry from the store, and plan to bake some store-bought and home-made side by side in the oven to see what differences, if any, appear. (2) I do not have a kitchen counter wide enough. I use an opened plastic bag to make a sheet which lies on my kitchen table. The sheet is floured, pastry put on top, and floured. Flour drifts off the pastry onto the sheet. I flip the pastry then lift the side edges of the sheet quickly to flick flour from the sheet onto the pastry. (3) My rolling pin is a length of plastic plumbing pipe, available at the hardware store. I cut a length of about thirty inches, which lets me make large pizzas, and gives me more control over pressure and angle when rolling out small items like my puff-pastry slab. Question: MUST I leave the slab in the fridge for 20 minutes, or can I re-roll it once each day? Making a slab to use on-demand means that I am under no time-constraint to make a slab of puff-pastry. My plastic sheet can be washed with my dishes each morning. Thanks, Chris

I loved the scale measuring 😅🤣😂 God bless you 😍🙏

Our boy running a blackout operation on tesco.

john can you make croissants and eclairs pls

I truly enjoy your channel. Plan to try some of these recipes. Thank you so much for sharing.