Nothing better than warm Puff Pastry Apple Turnovers this fall season!
If you’re a fan of apple pie, you’ll love these cute apple turnover treats. The apple filing is warm and packed with flavor, and each bite is flaky, buttery, and so comforting.
Plus, this recipe is really easy to make. Make-ahead and freezer-friendly. All you need is store-bought puff pastry dough, a quick homemade apple filling, and a hungry stomach!
We’ve been baking with lots of apples lately. Have you tried these easy Apple Tarts yet? Or this traditional Apple Pie with Pre-cooked Apple Filling – it’s the best! We’ve also been loving these Apple Cinnamon Muffins for breakfast lately.
If you have an abundance of apples from your fall apple picking adventures, then you need these Puff Pastry Apple Turnovers ASAP! They are so flaky, tender, and really delicious. Perfect for snacking or for breakfast.
This apple turnovers recipe uses store-bought puff pastry, so it’s super easy and simple to make. You’ll love the contrast between the warm and sweet apple filling and the buttery, flaky pastry layers.
Why we love making apple turnovers with puff pastry:
- The apple filling is pre-cooked, so you can adjust it to taste and to the right consistency.
- So easy to assemble in just a few simple steps!
- Make-ahead and freezer-friendly.
- Made with store-bought puff pastry for ease and convenience.
Made with Puff Pastry for Flaky Layers
What I love about these apple turnovers is the texture that puff pastry adds. Every bite is flaky, buttery, tender, and perfectly balanced. I use this dough to make both sweet and savory dishes, such as these apple tarts and salmon wellington.
Puff pastry is basically laminated dough, so when it bakes, all the layers expand with the heat, creating puffy and flaky layers. It’s amazing and perfect for fall baking!
The best part is that store-bought puff pastry sheets are of great quality. I actually think store-bought is better than homemade in this case. Homemade laminated dough is really hard to make, so it’s always a no-brainer to get it from the store.
My favorite brand is Pepperidge Farm – a box of 1.1 pounds comes with 2 sheets, enough to make 8 apple turnovers.
How to Defrost Puff Pastry
Thaw the puff pastry sheets in the fridge for 3 hours OR at room temperature for 35-40 minutes.
Also, to ensure maximum flakiness, make sure the dough stays cold. Here are a few ways to do so as you are assembling the pastries:
- Thaw the dough properly, according to package directions or per the above.
- After cutting each puff pastry square, refrigerate them as you assemble each turnover so they stay cold. Return the assembled ones to the fridge as you work on the next ones.
- Have all the ingredients ready (cooled down filling, egg wash) so you can assemble the apple turnovers quickly.
- Make sure the oven is preheated to 400 degrees F before you start.
As always, the full list of ingredients and quantities can be found in the recipe card down below, but I want to provide a few helpful notes from recipe testing.
- Frozen puff pastry sheets: I use Pepperidge Farm’s brand. Each 1.1 pound box comes with 2 sheets. Thaw according to package directions.
- Apples: 3 honeycrisp and 1 granny smith apple, the perfect combination of sweetness and tartness.
- Unsalted butter for the filling
- Granulated sugar and brown sugar for sweetness and texture
- Spices and aromatics: Cinnamon, ground nutmeg, allspice, fresh lemon zest
- Salt brings out flavors and balances out sweetness.
- Fresh lemon juice, for the filling. Adds a bit of brightness
- Cornstarch: To thicken the apple filling.
- For the egg wash, you’ll need one egg and 1 tablespoon of heavy cream combined.
Believe it or not, puff pastry apple turnovers are super easy and fun to make! Below is an overview of the process.
Step 1 | Make the apple filling
In a medium saucepan or skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook down apples for about 12 to 15 minutes until softened.
To thicken the filling, sift and sprinkle the cornstarch into the apples. Bring to a simmer and cook until thickened, stirring. Adjust seasoning and sweetness to taste, if needed.
Step 2 | Prepare the puff pastry dough
- Unfold the puff pastry sheets (thawed). Each box should come with 2 sheets.
- Using a pastry cutter wheel (or knife or pizza cutter), cut each sheet into 4 equal-sized squares.
Step 3 | Assemble
- Lightly brush the edges with egg wash. This will help seal the edges.
- Fold it over from one corner to the other to form a triangle.
- Seal the edges with a fork, pressing down tightly.
Step 4 | Brush with egg wash and cut slits
As you assemble the turnovers, arrange them in a large sheet pan lined with parchment paper. Brush the tops and edges with egg wash (egg plus heavy cream). This will give them a beautiful golden brown color.
Then, using a paring knife, cut slits on top of each turnover. This will keep the interior vented so the dough can puff up and to let any steam escape.
Step 5 | Bake
Bake at 400 degrees F for about 20 to 22 minutes until golden brown and puffed up. Let them cool for a few minutes before serving.
Substitutions and Variations
Dough variations: You can use regular pie dough. Use my homemade tried-and-true pie crust. Bake for 25 to 30 minutes, as pie crust takes longer to bake. Your favorite store-bought pie dough will work too.
Shapes: I like to make triangles, but you can also try rectangles or other shapes, such as little “purses.”
Glaze: Once the puff pastry apple turnovers have cooled down, you can add a simple sugar glaze. To do this, combine about ¾ cup of confectioners sugar with 2 to 3 tablespoons of milk to make a glaze.
Make Ahead Tips
Feel free to make these puff pastry apple turnovers 1 day in advance for best results. They will stay fresh for another 2 to 3 days. Let them cool completely and store in an airtight container.
If you’d rather prep ahead some of the ingredients, the apple filling can be made up to 3 days in advance and refrigerated.
Do NOT assemble unbaked apple turnovers in advance, as they will turn soggy.
To freeze unbaked apple turnovers: Assemble them (do not brush with egg wash yet). Then, arrange them in a single layer on a sheet pan and freeze. Once frozen, transfer them to freezer-friendly resealable bags, and freeze for up to 1 month. When ready to make (do not thaw), brush with egg wash and bake frozen at 400 degrees F per the recipe card instructions. They may take an extra 5 minutes to bake.
To freeze baked apple turnovers: After baking, let them cool completely and wrap them with aluminum foil. Freeze freeze for up to 1 month. Bake frozen per instructions in the recipe card. They may take an extra 5 minutes to bake. Note: They may not turn out as flaky as when freshly baked though – that’s the only downside.
Other Amazing Apple Sweets
I would highly recommend the apple pie made with pre-cooked apple filling. It’s a tried-and-true apple pie recipe!
If you have an abundance of apples, either from apple picking or just because you love all things apple. Here are some of my favorite treats to bake with apples this fall:
Can I make apple turnovers in advance?
Yes! I usually make them 1 day in advance and store them for an additional 3 days in an airtight container, at room temperature. Of course, they are always better fresh out of the oven, but they will stay fresh for a few days when stored properly.
Can I make the apple filling ahead?
Yes, absolutely. Make the filling up to 3 days in advance. Refrigerate in an airtight container until ready to use.
Can I use regular pie crust instead?
Yes. Try my homemade buttermilk pie crust. It’s tender, flaky, and buttery. You may need to bake these a little longer, about 25 to 30 minutes. Pie crust takes longer than puff pastry to bake.
How do I defrost puff pastry?
Thaw in the fridge for 3 hours OR at room temperature for a max of 35-40 minutes.
Can I freeze them?
You can freeze them unbaked or baked. For full instructions, see recipe notes in the recipe card down below.
Tips for Success
- Make sure the puff pastry dough stays cold. That’s the secret to flaky layers. I keep the dough squares in the fridge as I assemble each turnover.
- Use firm apples, such as Honeycrisp and Granny Smith apples. Do not use Red Delicious apples since they disintegrate easily.
- Taste the filling prior to assembling. It should be sweet and thickened enough to your liking. Let it cool down completely before assembling. You can also make the filling up to 3 days in advance.
These easy puff pastry apple turnovers are perfect for fall! You’ll love the warm apple filling in the center, and the flaky and tender puff pastry crust. It’s make-ahead friendly and freezer-friendly as well.
- honeycrisp apples, peeled and small diced
- granny smith apple, peeled and small diced
- light brown sugar
- freshly squeezed lemon juice
- Zest of ½ a lemon
- frozen puff pastry sheets – (2 sheets), thawed according to package instructions
- – for egg wash
- Sift and sprinkle the cornstarch into the apple mixture and mix to combine. Bring to a simmer and cook for an additional 3 to 4 minutes or until juices thicken. If not thick enough, sprinkle in more cornstarch little by little, stirring.
- Transfer the filling to a large shallow bowl and let cool completely.
Assemble apple turnovers
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper. If needed, use 2 sheet pans.
- Make the egg wash: Whisk the egg and heavy cream until evenly combined. Set aside.
- Lightly brush the borders with egg wash so they seal properly. Fold it over from one corner to the other to form a triangle. Tightly seal the edges with a fork. Transfer the assembled turnover to the sheet pan lined with parchment paper. Repeat with the remaining ones, arranging them 2 inches apart.
- Brush the top of the assembled turnovers with the remaining egg wash. Cut a few slits on top of each turnover for venting.
- Choice of apples: Use firm apples, such as Honeycrisp or Braeburn. For a bit of tartness, mix it up with Granny Smith. Do not use Red Delicious apples – they disintegrate.
- Make sure the puff pastry dough stays cold. That’s the secret to flaky layers. I keep the dough squares in the fridge as I assemble each turnover.
- Make ahead and store: Feel free to make these puff pastry apple turnovers 1 day in advance for best results. They will stay fresh for another 2 to 3 days. Let them cool completely and store in an airtight container.
- To freeze unbaked apple turnovers: Assemble the turnovers. Do not brush with egg wash yet. Arrange in a single layer on a sheet pan and freeze completely. Transfer to a Ziploc bag, and freeze for up to 1 month. When ready to bake (do not thaw), brush with egg wash and bake frozen at 400 degrees F. They may take an extra 3-5 minutes to bake fully.
- To freeze baked apple turnovers: After baking, let them cool completely and wrap them with aluminum foil. Freeze for up to 1 month. Bake frozen, do not thaw. They may take an extra 3-5 minutes to bake. Note: They may not turn out as flaky.
Substitutions and variations:
- Feel free to use traditional pie crust instead. They may take an extra 5-10 minutes to bake.
- Spices: If you prefer not to use nutmeg and allspice, substitute with more cinnamon.
Disclaimer: Nutritional values (per serving) are approximates only.
Make this homemade rough puff pastry recipe the next time you need puff pastry. I promise you won’t be sorry. This dough is so light, buttery and flaky you are going to love it. It’s delicious and easy to make with detailed step by step instructions.
Why You’ll Love This Recipe
- Balti chicken is known for its rich and aromatic flavors. The combination of spices, onions, garlic, ginger, and tomatoes creates a mouthwatering curry that will leave your taste buds dancing with delight.
- With just a handful of ingredients and straightforward steps, this Balti recipe is perfect for beginners and busy individuals alike. You don’t need to spend hours in the kitchen to achieve a flavorful and impressive dish.
- This recipe serves as a great base, allowing you to adapt it to your taste preferences. If you like it spicier, add more chilies or red chili powder. If you prefer a creamier curry, increase the amount of yogurt. Feel free to experiment and make it your own!
- Balti chicken is a crowd-pleaser, suitable for both kids and adults. The flavorful spices are well-balanced, making it a dish that everyone can enjoy. Serve it with rice or naan bread, and watch as your family savor every bite.
- This recipe is even better the next day as the flavors continue to meld together. So, make a little extra and enjoy the leftovers for a delicious lunch or dinner option.
- This Balti curry is tomato based, low in fat, and gluten-free.
- It’s very easy all butter puff pastry.
- It’s delicious buttery and flaky.
- It’s the perfect recipe to use, if you can’t buy ready-made puff pastry.
- It can be used for any recipe that asks for puff pastry.
Side view of baked rough puff pastry.
Use plain flour (all-purpose or weak flour) for this recipe, plain flour has less gluten than bread flour, which will help make the pastry soft and flaky.
Prepare the butter
- The butter must be chilled before starting.
- Grate the butter or use a vegetable peeler to shave it into thin pieces. Having the butter grated and well chilled makes it easier to work into the dough.
- Weigh the chilled butter after grating into three portions, one at 60 grams, and the other two at 100 grams each. Then place the weighed butter portions back in the fridge until needed. If the butter is weighed before grating, you will lose some of the butter weight after grating, because some of it will stick to the grater.
- You can use either salted or unsalted butter for the recipe.
When making the dough
- Refrigerate the dough as indicated in the step by step instructions. Working with a chilled dough is easier to work with.
- When you are more experienced in making the dough, you could skip some or all of the chilling times.
About the water
Please read the above tips before starting the recipe.
Step By Step Instructions
Don’t be put off with all the steps below. This recipe is not complicated and once you are familiar with the process and know what to expect, this recipe can be made in less than 30 minutes.
Making and shaping the dough
1. In a bowl add 60 grams of cold grated butter to the flour.
2. Use your fingertips to quickly work the butter into the flour, until it looks like coarse breadcrumbs.
3. Add about 150 ml of chilled water and mix together with your hand, until it just comes together.
Tip: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
4. The dough should be firm and not sticky to the touch and still feel cold.
5 and 6. Place the dough onto a lightly floured surface and knead for about a minute. The kneading will make the dough smoother and less crumbly, making it easier to roll.
7. Wrap the dough in plastic and refrigerate for 5 minutes.
Refrigerate for 5 – 10 minutes.
Tip: The dough can be refrigerated for longer if the butter has softened and become warm, which can happen in hot conditions. Chill the dough for at least 15 – 20 minutes before moving on to the next steps.
Tips for shaping the dough and how to fold rough puff pastry.
8. Use your hands to shape the dough into a rectangle, placing it onto a light floured surface, in a lengthwise direction facing you.
9. Use a rolling pin, roll the dough in a lengthwise direction to increase the length slightly.
10. Then change the direction of the rolling pin to widen the dough slightly.
11. Repeat these steps several times (rolling more in the lengthwise direction) until the dough measures about 39 cm long and 18 cm wide. The edges of the dough should be reasonably straight and even, see steps 12 – 15 on how to achieve this.
Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
12 – 15. As you roll the dough, stop every so often and use your hands to push in the edges of the dough straight. Continue rolling and straightening the edges until the dough measure about 39 cm long and 18 cm wide.
First Lamination – Folding With Butter
16. Use a ruler to measure and lightly mark the dough about one-third of the way up from the bottom edge.
17. Use your fingers to spread 100 grams of chilled butter onto the top two-thirds of the pastry, and gently press it down.
18. Fold the lower one-third up onto the grated butter in the centre.
19. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 – 10 minutes.
Side view of pastry after the first fold.
Second Lamination – Folding With Butter
Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below.
20. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
21. Use a ruler to measure, and lightly mark the dough about one-third of the way up from the bottom edge. Use your fingers to spread the remaining 100 grams of chilled butter onto the top two-thirds of the pastry, and gently press it down.
22. Fold the lower one-third up onto the grated butter in the center.
23. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 – 10 minutes.
Tip: When rolling the dough be careful not to squash and flatten the edges. Try and get the edges to be of a similar thickness as the rest of the dough.
Side view of pastry after the second lamination/folding process.
Third Lamination – Folding Without Butter
The third, fourth, and fifth folding is done without butter.
24. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
25. Lightly mark the dough about one-third of the way up from the bottom edge.
26. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 – 10 minutes.
Tip: Don’t worry too much if the dough doesn’t exactly match the measurements of 39 x 18 cm. It’s okay if there is a variation of 1-2 cm either way.
Fourth Lamination – Folding Without Butter
27. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
28. Lightly mark the dough about one-third of the way up from the bottom edge.
29. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 – 10 minutes.
Fifth Lamination – Folding Without Butter
30. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
31. Lightly mark the dough about one-third of the way up from the bottom edge.
32. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for at least 4 hours or overnight before using.
Refrigerate for 4 hours or overnight before using.
33. After refrigeration cut the dough into two even-sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days.
How To Roll Rough Puff Pastry?
34. Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length.
Tip: The dough will be firm at first but will soften as you continue to roll. If you find the dough too firm to roll, leave it on the bench for 5 minutes before rolling.
35. Rotate the dough a quarter turn and use the rolling pin to roll the dough out to form a square.
36. Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used.
Don’t be tempted to roll the dough larger than 33 – 35 cm size, it will make the dough too thin and it may not rise properly.
37. While rolling, occasionally lift the dough and dust underneath with flour.
Frequently Asked Questions
How much does this recipe make?
This recipe makes about 780 grams of dough and will make 2 sheets of pastry, 3-5 mm thick and about 33 – 35 cm square.
Can rough puff pastry be frozen?
Yes, homemade puff pastry can be frozen. Wrap the dough tightly in several layers of plastic and freeze for up to three months. To use, transfer the frozen dough from the freezer to the fridge and allow it to thaw overnight before rolling.
What can rough puff pastry be used for?
Rough puff pastry can be used in any recipe that calls for the use of puff pastry. It can be used to make sausage rolls, pies, quiches, sweet puff pastry tarts, appetizers and a lot more.
Cooking rough puff pastry
Always preheat the oven to 200°C before baking the pastry, if you don’t the pastry won’t cook properly, making it greasy and not flaky. Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times.
More Easy Recipes
Use this puff pastry recipe to make these simple puff pastry appetizers or try these simple and easy recipes:
CONNECT WITH RECIPE POCKET
Easy Rough Puff Pastry
How to make rough puff pastry with easy step by step instructions. Can be made in less than 30 minutes and can be frozen. Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. Make a total of 780 grams puff pastry dough.
Prep Time :
Chill overnight or for at least :
Total Time :
Servings : x 390 grams of dough, when rolled will make 2 sheets of pastry, 3-4 mm thick, measuring about 33 – 35 cm square.
- Large mixing bowl
- Grater or vegetable peeler
- Plastic food wrap
- salted or unsalted
- + a little extra if needed
- all purpose or weak flour
- In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs.
- Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry.Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
- Place the dough in the fridge for 5 – 10 minutes.
- Place the dough in the fridge for 5 – 10 minutes.
- Repeat step 8 two more times, with 5 – 10 minutes chilling time in between.
- When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using.
Making The Puff Pastry Sheets
Easy Rough Puff Pastry
1 x 390 gram portion of dough
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Let this Easiest Puff Pastry Recipe show you how to make a flaky and butter pastry from scratch with very little effort. It does not require folding but works perfectly for tarts and hand pies!
IMPORTANT NOTE: This recipe was updated and improved on 2/10/2023, to include additional step-by-step photography and answers to the most frequently asked questions.
Knowing how to make great pastry is baking 101, and I want to make sure all of you Bold Bakers are prepared for any recipe that comes your way.
I highly recommend you check out my video for this recipe. Some of my recipes are a bit more detailed than others, and this is one of those recipes. I can explain to you the “whys” and “hows” here, but seeing is believing, and once you watch my video, you will 100% believe this puff pastry recipe will change your baking.
The best part about this shortcut puff pastry is that you don’t need to fold it like 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!
Table Of Contents
My shortcut pastry is a hybrid of a puff AND rough puff pastry that is light, buttery, and flaky. It is so much faster than traditional; it doesn’t require folding on a floured work surface or resting to create layers!
Instead, I grate in frozen butter to give you the same effect. The same results, but the technique is simpler and saves time.
The simple step of the grated butter makes sure you have tiny pieces of butter throughout your pastry without rolling the dough with a rolling pin and fold for hours to get them. Why take the long road when the shorter road gets you to the same place?
Tools You Need
- You need your butter to be for this technique to work! So pop it in the freezer for at least 2 hours, preferably overnight. I always use salted butter unless specified otherwise. You can use also unsalted butter here.
- You want to keep everything as cool as possible to prevent the butter from melting before baking.
- Lemon juice helps to tenderize the dough.
- AP flour will serve as the base of the puff pastry.
- A little dash of salt makes everything taste better!
How To Make Easy Puff Pastry Dough
- Place butter in the freezer for at least two hours. Once the butter is ready, the whole process should only take 15 minutes to 30 minutes.
- Mix water and lemon juice in a jug.
- Mix cold flour and salt in a large bowl.
- Grate frozen butter into the same large bowl. Stir with a knife.
- Pour the water and lemon juice mixture into the large bowl. Bring the pastry together using your hands — you don’t even need a food processor.
- Bring the dough together in a ball, and seal it with plastic wrap.
- Either bake, refrigerate for up to three days, or freeze for later use.
Can I Make Puff Pastry In Advance?
You can make this puff pastry ahead of time, wrap it in cling wrap, and store it in the refrigerator for up to 3 days.
You can also freeze it for up to 1 month. Be sure to remove excess flour using a pastry brush then wrap it tightly!
Puff Pastry Troubleshooting And FAQs
Can you halve this recipe?
You can halve this puff pastry recipe by cutting the ingredients in half.
What do I do if I don’t have lemon juice?
Lemon juice is used to help tenderize the dough. If you don’t have any lemons on hand, use a few drops of white vinegar. If you don’t have vinegar, try to handle the dough as lightly as possible, and you should be grand.
Why didn’t my pastry rise?
Chances are, your pastry became too warm. Either you overhandled the dough, your kitchen was a touch too hot, or you didn’t get it into a HOT oven, letting it sit in a lukewarm oven for too long.
Gemma’s Pro Chef Tips
- Keep everything AS COLD AS POSSIBLE. Freeze your butter, use cold, cold water, and pop your bowl and your knife in the fridge. You don’t want your butter to get warm.
- When baking puff pastry, bake in a oven for best results.
- Be sure to watch my video going over this recipe. I promise it will help!
What To Make With Puff Pastry
It’s great for sweet or savory treats:
IMPORTANT NOTE:This recipe was updated and improved on 2/10/2023, to include additional step-by-step photography and answers to the most frequently asked questions.
Watch The Recipe Video!
Want to learn how to make easy Puff Pastry? My Mum’s recipe is so fast, requires no folding, and yields amazing results!
- tablespoons(7 oz/198 g)
- fl oz (120 -148 ml)
- tablespoon (½ fl oz/15 ml)
- (11 ½ oz/ 325g) all purpose flour
- 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. Frozen butter is my secret ingredient. The colder the butter, the flakier the pastry. (Remember, this is a shortcut puff 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 water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
- When the dough comes together, wrap it in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in)
This Recipe Made By Bold Bakers
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.