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.

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

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!

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!!

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

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

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! 🤗❤️

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

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

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!

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

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

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 is incredible pastry, I have made it a couple of times and any over freezes well. Your tip on freezing butter and then grating it has changed the way I bake. So not only for this pastry when I make cheese scones I freeze the butter first, grate it and then I use a hand blender (which I always refer to as my knuckle duster) to make the 'bread crumbs' so my hot hands are never touching the flour or butter. In this way for cheese scone it takes all of 30 seconds to reach bread crumb consistency. The scones are light and airy. So thank you for this great tip which I have adapted to other recipes.

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

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❤️❤️❤️

The grated butter idea is genious! Thank you

the good thing for this Channel is SHE DOES NOT DEPRIVE US IN LEARNING AND INSPIRATION... you can see the product full of love and colour... I THINK WE MUST SAY "THANK YOU FOR HER PARENTS SPECIALLY TO HER MOTHER" because life is like baking.., Her parents raise her in good way thats why she teach us EXCELLENT ideas.. THANK YOU AND I HOPE THAT YOU WILL CONTINUE TO INSPIRED US... Im watching more of ur videos. HELLO BOLD BAKERS.. hahah.

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.

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. ;)

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

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

I am grateful for this bc I love puff pastry but don't want to spend so much time making it. And thank you for making clear concise videos. Much gratitude Gemma!

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

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

At 73 & pandemic, i started baking... one of the recipes i have made is this puff pastry. i liked the idea of grating the frozen butter that makes it so much easier to mix in. i used my grating blade on my food processor. i only have a small amount that gets stuck on the edges. Then I put the butter in a container and back in freezer until it's needed. I leave the remainder in the food processor, and then change to the mixing blade (ninja) and finish mixing the dough with it. it's fast and the dough doesn't get heated up. i then wrap it in food service film and back in the fridge... the result is that I have the dough ready when i want to make something. I comes out great and has multiple uses... Thanks for sharing

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'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!

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

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

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

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

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

I'll definitely be trying this soon! Its soo much easier than all the other ones I've seen. Thanks for sharing this recipe!!

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

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

The best thing about you is, explanation of things behind every ingredient.

As someone that loves puff pastry but cannot physically handle the labor intensive recipes with many roll outs and layers, I thank you for this. My neck, back and wrists are a mess with arthritis and many things are no longer possible So looking forward to making turnovers for the family. Really looks like it will do the trick and give us a close enough proximity of something I have been missing.

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

Just love her cooking.

Excellent! Ever since watching The Great British Bake Off I've wanted to make traditional puff pastry and the easy puff pastry. Thank you so much!

SHE IS AMAZING!!! i did her pretzels and pizza dough.. it was AMAZING!!!! I can't wait to make this .. tmw or sunday!

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!

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

I baked apple pie using this puff pastry recipe and it turned out so good, it's crispy and really looks like original pastry. Thank you for your amazing recipe.

@biggerbolderbaking - You're such a humble, Jolly and 'Brilliant' pastry teacher! 🙂

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! :)

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 :)

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.

Thank you for your sharing!! It is very useful! It saves me a lot of time and results in a beautiful pastry!

Thats a very unique and beautiful bowl!

i like how she says "butter"

Puff pastry sheets are not available here in my town. That's when I found this recipe n it's super easy n it came out awesome.. thank u so much for this recipe n all the stepwise instructions....

sure no problems your videos are a very big help. thanks again and keep them coming

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

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

Gemma thanks for the recipe. I have used it twice, it is very easy to do and quick to make. I did have to use a little more water to bring it together and the bowl was clean when I brought the pastry together. I have made a couple of pies with the pastry and they were great. I do use perforated bakeware (with a tray under them) this prevents the need to blind bake and also allows some of the fat to run off.

Brilliant! I didn't have a box grater, but did have a hand crank rotary cheese grater, using the larger sized holed spindle, that did the trick. In fact, you don't touch the butter at all so it stays cooler!

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

Wow what an idea of using frozen butter ,u r just amazing

thank you Gemma I love you and I love your bold baking basics they just help me so much. I don't have puff pastry sheets available in my country and your recipe is just a life saver

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

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

Foolproof. This puff pastry is the best by far from all the other recipes ive tried. Thank you! I dont have lemon so i used a dash of vinegar. Works well too!

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

I love puff pastry, it's so delicious😂

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

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

Thank God for your mom, Chef! 🌸💜

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.

I am so enjoying ur channel

You could make a whole book with just the how-to basic recipes and tips! Another great video!

Gemma u r the best chef in the world❤❤

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

I too succeeded in first attempt. It tasted delicious and had multi layers. Thanks Gemma for introducing us to this easy but delicious recipe.

Gemma, you are one of the best channels on KZfaq! All of your recipes are hard to resist, and I have tried some, and it came out absolutely delicious! What makes it even better is your personality, which makes watching these videos so much better. You should definitely have more subscribers than you have now!

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

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

August 22th is my daughter's birthday, special day, and I've got a special recipe from you.Thank you, Gemma!

I use this puff pastry to do galette and it works well! Thanks!!

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

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.

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

It's still delicious. some of us stay at home moms need shortcuts... at least I do, and I appreciate it when someone is here to help out in the cooking department...giving us tips and tricks on cooking. At the end it all ends up in their stomach. ;). when the family eats together, everything else just tastes like this delicious bite that u have taken from a cake, for the first time. And it it turns out it was meat and potatoes, it's how u look at the plate. Thanking God that there is always warm, good food on the table, wonderful company with family, relatives, and friends. Thank you Gemma, for your wonderful recipes, tips, and tricks, making each day easier for us. I really appreciate your hard work. May God bless u and your family. Stay happy and blessed.

Could you make croissants with this pastry?

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

I made this with whole grain and made peanutbutter and banana poptarts the kids love em

I made this 3 days ago. and it was amazingly delicious. everybody loved it.

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

What is busher

Tried this amazing and supper easy puff pastry and it turned out awesome

You are pastry genius,easy time saving techniques are amazing,you breaking all pastry norms ,Thanks.

You didn't provide the perfect recipe.

And here's the easiest recipe I've saw for puff pastry and now I can make puff pastry at home yeah thank you Gemma 😃

YAS puff pastry without all the folding and rolling! hahaha thanks Gemma! My croissant-lover-self appreciates it!

Gemma you're a real GEM!

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!