Quick and Easy Puff Pastry or Bladerdeeg

Total Time
15 mins
0 mins

I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.

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  1. Cut butter into flour until it resembles crumbs. Stir in sour cream.
  2. Turn onto a floured board and knead until it just holds together.
  3. Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.
  4. Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
  5. Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.
Most Helpful

5 5

I tried this as it's far easier than the 'official' way to make PP. Quick as a flash (in the food processor) and results were excellent! I used it for Eccles cakes, and it was very good indeed.

5 5

A fantastic pastry. It is so easy to make and use. It will save you a bunch of money, produce a high quality product, and (with a little planning ahead) be right at hand whenever you need it. I, for one, will never use store bought again! Thank you, Karen.

5 5

Used this with 'Zaar recipe 251992. Followed the recipe exactly, but did not refrigerate prior to rolling. The cold dough is essential for the pastry to puff, but I knew that. The fridge was just too crowded! Thank you for this recipe! UPDATE: Though the dough was (cool) room temp, putting it on a pre-heated baking stone did make it puff a little and made the dough more flaky. DH loved this with 251992!