I have a helpful tip if I may, which accidentally happened in my kitchen one day. It happened right before I was making this. I had a large tray of ice cubes on my granite countertop and I moved it aside to start my dough and the countertop was so cold and stayed cool for a while and helped with keeping the dough cold as I rolled it. You may want to try it and see if it’s helpful for you,. Happy baking to everyone. So happy to have found Joy of Baking! Blessings to you my dear!

You were the first baker i started to follow when I was a teen and since then I have always been a huge fan of you and all of your lovely recipes . I really love hpw this channel is not about fancy utensils and backgrounds but its actually about " THE BAKING" bless you loads !

I don't know how long I've been using your no fail recipes Stephanie but its been many many years now. I can't thank you enough for making me a better cook but more importantly, all the special memories I've had over the years at the dinner table with loved ones, enjoying great food and creating such special life long memories....nothing is better than that! God bless you and your husband!

These videos are BAKING CLASSES...and I make sure I'm always sitting up front....pen and notebook ready to transcribe what I see her do....getting the lessons on paper is VERY important for me. She is a MASTER instructor.

You are so very talented. You're a wonderful baker, no denying that, but you're also a fabulous teacher. Thank you so much for your time and effort!

You are so classy and down to earth at the same time. A pleasure to learn from you. I am in school to be a pastry chef. You are a better teacher than some of my instructors.

Merci pour toutes vos recettes. Votre façon de montrer le "comment faire" dédramatise complètement le côté technique. Vous nous faites entrer dans "votre cuisine" d'une manière si conviviale! Merci encore Stéphanie. Je recommande votre chaîne à mes amis et ma famille. Même à ceux qui ne comprennent pas trop l'anglais car vous expliquez et articulez bien. Thank you for all your recipes. The Way you show "How to " completely dedramatize the technical side. You bring us in your kitchen in a such convivial maner ! I do recommend your channel to my friends and my family. Even those who don't understand english very well just because your explanations and the way you articulate is very understandable.

Hello! I am 12 from Philippines! I really love your recipes!! My parents said that I improved a lot in baking! And its because your help ☺️☺️

Love all your vids Stephanie! Your tutorial are so detailed and your explanations are understandable.

I just love all your video tutorials. You make things so foolproof by explaining everything step by step. I look for your recipes specifically when I am looking to try something for the first time. Some written recipes are hard to understand when you have never seen it done, but you make everything so easy to understand and duplicating your recipes is so easy. Thank you so much for the time and effort you put into sharing your talent with the rest of us.

This is the best video on KZfaq that deals with all parts of pastry making!!! Your attention to detail really helps me alot and I am very grateful to you Ms. Joy!!! Thank you!!! This is the first time I am making pastry and I am looking forward to it by following your recipe and methods

I use your recipe for blitz puff pastry all the time now. I didn’t realize how much easier than traditional puff pastry this is, and so much better than store bought. I can’t even bring myself to buy puff pastry anymore because I know how much better this is. I love watching you, and really enjoy your instructions on all your recipes.

I'm loving your channel and it's fun to watch a real pro baking. I'm certainly not a pro but I love to get in there and try.Thank you so much!

Congratulations.... you are the best instructor I have ever seen. Every little detail explained clearly. Am very impressed. Thank you.

This is SO useful. What a great, clear instructional video. Thank you, very much.

Stephanie, I really enjoy watching you work and I have used many of your recipes with great success. One of the things I am blessed to have is my mother's glass rolling pin. It was given to her on her 21st birthday in 1945. It's hollow and has a screw on lid on one end. I can put ice cubes and water in it which keeps the dough very cold as I work. Thanks for all your hard work and sharing with us.

After my second attempts, I finally made these blitz puff pastry dough almost to perfection. I followed your instructions and viewed your tutorial again and made lots of notes to remind me (between getting so excited and intimidated) I made it finally right, but of course not as perfect as Ms. Stephanie's, but I am already very happy with the results. My son was also very happy that now we can use many different fillings for these puff pastries and thanks to Ms. Stephanie of Joy of Baking, I'm looking forward to another very challenging recipe shortly.

You definitely have the right name a pure joy in what you do . Never lose your gift , mesmerising.

I love your recipes as you also mention the grams (weight vs volumetric). I am European living in Canada and we use scales for all solid ingredients,, including butter. Liquids are measured with a measuring cup in ml.

So nice of you to show this recipe that too in detail. Love you for this 😍 thank you so much for sharing yoyr knowledge.

Such a thorough and precise video. 👍 I'm planning to make this today and you're definitely the best teacher!

Thank you Stephanie for your recipe.

Hi Stephanie I've been a keen follower of your channel and I must say that your patience and your simplicity in making things easy in your recipes has drawn me to be your fan and follower keep up the good work and keep posting those awesome recipes Tried the Mushroom Turnovers and it was a big hit thanks👍

I really got hooked on cooking over the years watching Steph so simple no mess

I love your shows. Anything of yours I do are new to me and they work every time. If I know puff pastry was that easy, I would have made it years ago. Also did your angel food cake. and lemon cake. You have talent for teaching. Well done....from Vancouver

Just want to tell you that you are amazing!!! I love your recipes and I have never gone wrong with them.. I love the way you speak and show us how to bake!!! Sending you hugs from Vietnam! 😍

Tried this recipe and it worked! Best puff pastry I 've ever had. Thank you!

I love your dog! and your recipes are always fine and always work, thanks a lot !

Thanks again Stephanie another homerun when it comes to cooking at home.

I tried this recipe this clever puff pastry recipe today. Made Kouign-Amann singles and twist puffs. They are so light crunchy with no bread like middles. You made a hero out of me, can't thank you enough.

thank you for your recipe demonstrations.... so good... I love it. 😊

Thank u so much for your recipes and expert advice..

Thankyou for sharing your recipes! So glad I found your videos!💜

I was always afraid to make puff pastry,.but I made this recipe Omw, my family LOVED IT thank you. Can't wait to make it again.

You have helped lots of people in baking. I am one of them. Thank you so much for your teaching. May God bless you always. 🙏 🙏 🙏

I just made your puff pastry!! It was very easy to follow and I used them to make palmiers ☺️ Thank you!

Fantastic like always! Thank you very much!!

Oh boy I made this and my pie was a hit will be doing this again for Wellington. Thank you❤️

I just love your show easy explanation and measures simple no stupid music you do a FANTASTIC JOB was going to ask about freezing but you beat me to it excellent job

Another great recipe. I've made this a few times, but in order to speed it up a bit, I use a metal rolling pin. Put it in the freezer for 10 minutes and you can do a couple of folds before it starts to warm up. Then put the dough in the freezer with the rolling pin for 10 minutes and then do a couple more folds and then repeat. Takes less than 60 minutes from start to finish.

First time baker and I greatly enjoyed this video! I could watch you all day I love your demeanor and how easy you make it seem. I plan to surprise my husband when he is back from deployment wish me luck, Cheers!

Thank you very much Stephanie...that is another brilliant, clear and concise,very easy to follow tuorial.l have always found all your tutorials to be excellent .Thank you...l do so appreciate all your hard work.Kind Regards xx

I have learnt so much from you..you demonstrate each steps with so much explanation that it is so easy to get it right

Excellent! You made us easy way to prepare the puff pastry thank so much! I am starting my little business un bakery very soon and you have been a big help I am Mexican and love the way you do bakery. Felicidades! And thank you again

It's lovely your baking.

Thank you, have a great summer!!!!

So many good ideas and so much easier. Holidays here I come!!

I loved your enthusiasm. You are easy to understand and put the fun into baking, l am going to make some pastry.Thank you🎉😂

OMG had no clue how to do this I’m so glad I found your video thanks a lot I have to go to uni tomorrow to make this in class and I was nervous but I feel better with your video

I am going to pick up the malt powder tomorrow and start my "classic" puff pastry, You have helped me gain a bit more confidence and I have enjoyed your other videos as well. I can now make scones!!! on to puff pastry!

thank you for explained well ❤️❤️❤️

i love your baking

Hi I’m from Sri Lanka living in USA. I really like your recipe . I always share with my sister who lives in Sri Lanka. Thanks again

I tried your recipe with cream cheese filling. After baking while hot I brushed it with caramel sugar. It taste like Porto's cream cheese roll in L.A. Thank you for sharing your recipe. It's easier than the classic/traditional puff pastry.

Your attention to detail is really helpfull.

its nice to see you! and thanks always for the great recipes:)

Thank you for explaining why you put lemon in. I wondered why it did that. Great tip for keeping dough nice looking waiting in the fridge. ❤

I have followed your recipe and it turned out absolutely beautiful. Had a Senior Citizens Strawbery tea and made little tiny turnovers. Oh it was a huge hit. Store bought only in an extreme emergency will I use the puff. Although it has its place.. This is the way to go. Keep the tutorials coming.. Thank you; Valerie-lynn

I am so happy to have come across your site for you are the best. Is there any substitute for dry malt (diastatic) powder

Hi Stephanie, I've been waiting when will you made quick puff pastry. I'm almost make classic puff pastry tomorrow. I little scare to make the classic 😄 but I still want try to make my own puff pastry. Today your video very help me..thank you so much.

Awesome cook, awesome tutor! Thank you! :)

Thank you! You’re tops in my book. You offer a challenge not to be refused…

Can you teach us a how to make Napoleon and Palmiers ? Thanks!

thank you so much for this recipe!!! everyone almost uses store bought!!! could i use only one stick of butter i understand if i have to do two to bring the flavor... i only have salted i think. anyways thx

Looking forward to trying this for some home-made pot pies.

Thank you so much for sharing with us

I just absolutely LOVE your demos! Thank you so much!

I love your recipe .. thanks always for sharing ..God Bless You.

Mrs Jaworski is the Best Dessert Maker on KZfaq. 😎

I think I'm more impressed with your maths skill 😄

Hi I love ur recipes and videos really appreciate u .Can u share with us orange marmalade recipe thanx

Really big thanks for sharing how to make a puff :)

I enjoy your recipes so much. I am a subscriber on my other email address. I recently got a new oven and I can now enjoy baking. I just started today this recipe for turnovers and everything Is turning out great. Dough is amazing. I am baking cherry and apple turnovers. I love this kind of pastry and now I know how to make it. I would like to try a savory turnover like chicken pies.

cool beans !! Im so glad you posted this,,, Thank you

Thanx for sharing this recipe

love your recipes baking :)

I wish I watched this video before attempting my first blitz. While the outside looked great and puffy, the inside was spongy. I believe that I did a few things completely wrong. I folded lengthwise, I rolled in both directions and my dough was definitely not cold enough as it was sticky. I’m going to try again in a couple of days!

Thanks very much for sharing!

Love your show. Just want to know how to freeze pastry.

Thank you for this tutorial.

thanks. fun video. love your dog. have one just like it. Airdales are the best.

The way you toss your flour down is fabulous lmao :)

Thank you Stephanie

Hi dear i am from trinidad , love all ur rescipe so much

Thank you for your wonderful recipes, I always look at your site first when I am looking for a particular recipe, because I know they work...do you think this recipe can be safely doubled? Thank you..

Thank you for this informative video. I would like to know if you can use lard as well.

Thank you. very useful information. Would it be ok to turn every few hours?

Is there anyway you could show how make French pastries? Thank you

Great video! First question: When (ie, for which recipes/foods) do you go to the trouble of making a puff pastry with the butter packet in the middle? For something like croissants maybe? Second question: When, if ever, would you use an inverted puff pastry, with the butter and some flour on the outside? I used an inverted for cherry turnovers because I thought the bottoms would get less soggy that way but have no idea if that's correct. They did taste pretty good - lol. TY, Stephanie.

waao very nice chef, please tell me tarte tatin is made same blitz puff? I'm confused thnx

Great demonstration! I have a question, can I pre-shape the dough (for tarts or turnovers) and freeze? Does it affect the quality of texture?

Hi, Stephanie. Your puff pastry look simply delish. You are truly optimistic when baking. I wish you a good day, Stephanie. My birthday is on April 19.

Wow ! Thanks

You are such a joy 🌹

Thanks for this.

Very nice recipe madam. Thank you very much. 💖

Thank you very much for your reply. I have another concern that in my country the average temperature now a days is approx 35 to 45 degrees Celsius which is quite high for butter to be used. It melts in no time if kept out of fridge. Please guide me what to use that tastes and smells very well for the puff pastry and how to use

Can we make crossings or paties from this recipe ? Without folding layers ?

Nice presentation.

Very clear explanations. Thank you madam