HEY HEY!! So many of you have told me that you have a goal (from watching Great British Bake-off ;)) to make your own puff pastry dough.

I've gotcha. I've got a rough puff pastry dough today that is simple to follow and consistently flaky.

And just an FYI...there is a new season of GBB out.

​For the complete recipe and video you'll want to head on over to THIS POST for your weekend baking. ​

Many puff pastry recipes feel complicated. Here’s a puff pastry recipe that has clear and simple steps to put the dough together. Check out this quick rough puff pastry recipe perfect for your next savory appetizer or to add a bit of buttery carb sweetness to your dessert (hello rhubarb tart!)

This recipe creates a buttery, flakey rough puff pastry equal to about 2 sheets of puff pastry. Use it to make the reader favorite Ground Beef Wellington.

Yes, this recipe totally works and I use it often! Don't buy puff pastry from the store...homemade is SOOOO much better. And when you can make it as simply as this recipe does...why not?

What is the secret to puff pastry?

My friends, there IS a secret to puff pastry. Well, not really a secret. More like a YOU MUST DO THIS OR IT WON'T TURN OUT!

Cold Cold Cold Cold. Like, MN winter cold.

Every ingredient and bowl and ANYTHING you can be ice cold. And stay as cold as possible until it hits the oven. And the oven should be preheated and HOT.

Those cold ingredients, especially the butter, get blasted with the heat and create lovely pockets of air.

What You Need:

• Butter. Your butter needs to be very, very cold. Cube your butter, in advance, and pop it into the freezer while you get everything ready.
• Water. Like all the other ingredients, this should be very, very cold. In fact, fill it with ice.
• Salt. If your butter is salted, reduce the amount of salt to 1/4 of a teaspoon.
• Flour. I like to put my flour, in the bowl, into the fridge while I am cubing the butter to get the bowl and flour as cold as possible.

How to store puff pastry dough:

One of my favorite things about making your own is that you can do it ahead and have it ready when you need it.

In the fridge. After your last fold, wrap the dough tightly in plastic wrap. It keeps for 2 to 3 days. Roll and bake when you’re ready.

In the freezer. Since this recipe makes about 2 sheets, cut the dough in half before wrapping so you can pull out just what you need. Press each half into a flat rectangle, wrap it tightly in plastic wrap, then slide it into a freezer bag and squeeze out the air. Write the date on the bag. It will keep for up to 3 months.

Thawing. Overnight in the fridge is the best way. Move the dough from the freezer to the fridge the night before, still wrapped, and it will be ready to roll the next day. In a rush? Leave a flat rectangle on the counter for about 30 to 45 minutes, just until it bends a little without cracking. You want it cold but workable. If it starts to feel soft or sticky, back in the fridge it goes for 10 minutes. Skip the microwave or a warm spot, because melted butter means no layers.

Then roll it out one more time, cut, wash, and bake like usual.

There you go, friends! You can meet your #BakingGoals this weekend and make your own puff pastry. Heck Yes!

Looking forward to seeing your homemade puff pastry pics (make sure to tag @miznelliebellie),

~Nellie

P.S. Just for fun. I thought I would ask what your favorite tea is. I'm needing some new ones to try. My usual fave of Harney & Sons Cinnamon Spice is getting old. Hit me with some good ones to take me through the winter, please!