Quick and Easy Puff Pastry or Bladerdeeg

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.

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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.

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This is a wonderful recipe, and so easy to make! So glad to have found this one. I doubled the batch, and made cherry cream cheese loaves. I made them the night before I needed them, cause the next day I didn't have time (of course had one,so great!!), and reheated them the next day in the oven for family members to try, and they loved them!!!!Thanks Karen!!!!

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this is sooooo easy! I made it yesterday-chilled over night & today I used half the dough to make 2 medium sized apple turnovers. The result was a very tender, flaky pastry, kinda melted in your mouth. Oh the possibilities with this dough. I will make this ahead & freeze for those spur of the moment recipes! Thanks Karen!

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I am very impressed with this recipe. Easy to make in the food processor and easy to roll out after refrigerating. The texture was flaky and the pastry was delicious. Thanks Karen! Please see my rating system.

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Wow! I am surprised at how good the end result for this recipe is. I have to say though, I was one of those people who had trouble with sticky dough. I kept thinking to myself, "The end result better be worth all this trouble!" and I'm going to tell you, it sure is! I didn't get time to make this yesterday so I made it this morning and left it in the fridge for a few hours and then stuck it in the freezer for about an hour before I used it. I also chilled a piece of wax paper to roll out the dough between, needless to say - it still got sticky real fast and I used this dough straight out of the freezer. I didn't add any extra flour while rolling it out - so I just may try a sprinkle of flour between wax paper next time. I used this to make Apple Strudel, it was buttery, flaky, delicious. I am definitely making this again - thanks for sharing!

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This pastry was perfect for my chicken pot pies. I wanted to post a picture but they were gobbled up before I could grab the camera! Excellent recipe. The pastry is very delicious.

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I was looking for a short-cut puff pastry, and this turned out great! Not quite as puffy as traditional layered puff pastry, but much more tender, puffy, and flakey than traditional pie crust. This has become by favorite pie crust recipe. Perfect! Thank you so much Karen, my family says it is the best pie crust they have ever had! Great for turnovers, single crust and double crust pies!

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This will be a staple, just like "no knead bread" I am a big fan of recipes that that are hard to mess up and take little effort. This was melt in the mouth delicious and everyone loved it. I used it for a pot pie recipe, half for the top crust and half for the bottom. I baked the bottom crust for 10 minutes at 375f before adding the chicken veggies and sauce. I found that the pastry shrunk significantly and slipped inside the pie dish but this did not affect the outcome. Thank you.

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This is the second time I've used this recipe and it's fantastic. I was making Kittencal's sausage rolls off this site and I don't like buying shop produced puff pastry, and decided to try this with them. It turned out so well. I actually did two batches; one after a few hours and one with a block of pastry I'd let sit in the fridge overnight. I think the one that sits overnight is far superior to the 2 hour pastry. Thanks very much for the recipe!

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This puff pastry was awesome! Super easy and I had all the ingreds on hand, already! Didn't have time to refrigerate it as long as it said, but had it in maybe a half hour - it was still great! Still flaky and puffy - maybe not as much as if it were in longer, but still was so yummy! Loved the sour cream in it - just adds a slightly richer flavor. We cut the dough and filled them w/ a potato curry filling (just winged it on the filling) and deep fried them - perfection! I can't believe how good such a simple little recipe could be. And the food processor made very quick work of it. I am adding this one to my favorites -- no need to buy the frozen box anymore! Thanks for a great - and so simple - recipe!

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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!

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This recipe is definatly a keeper,Easy to make ,turns out PERFECT ,i just used this to make vanilla slice-YUM thankyou for sharing this recipe

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I made apple pie with this, served it to my daughter with ice-cream. She ate the filling, then the ice-cream and saved the pastry for last. For me that's the greatest compliment :-) Thank you!!!

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I loved it! I made some almond paste and filled this with it to make a sort of almond croissant. Delicious. Just as good as storebought.

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This is the best and easiest pastry recipe I've ever tried. Pastry never works well for me but this one is foolproof. I use it to top my chicken pot pie and everyone begs me to make it more often. Thanks so much Karen.

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So easy and delicious! I was surprised how flaky and quick it was to make (^-^)

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Oh wow, what amazing pastry. I was very skeptical of this recipe, thinking that surely the puff pastry recipe with more ingredients would be the best choice, but after using this to bake apple galettes, i have been proven wrong. So very flaky, buttery, and delicious. I'll never use another recipe again!

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The simplicity of this pastry is so worthy of more than 5 stars! I used my food processor and cubed my 1 cup solid butter (real butter unsalted) and presto with the chopper selection added my flour and bread crumb consistency! I changed from the chop (food processor) to the knead and "voila" (a good 3 fast spin around) a lovely soft ball of dough was formed. I wrapped this dough in tin foil and chilled for a good 4 hours before rolling on a lightly floured surface. I didn't handlge this dough overly. I made home made sausage rolls and the left over dough I will be making steak and kidney pie. Thank you for sharing such an amazing flop free "simple dough" recipe! Finally I can say that I don't long for the "ready frozen roll of "todays" puff pastry.

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Thanks Karen, this was the fastest, easiest, tastiest puff pastry in the world. So easy and so wonderfully good, used it on top of pot pies, tomorrow will do apple turnovers!!

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