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Make puff pastry

Puff pastry has a unique, light, flaky texture. Its delicately crisp golden layers make it the perfect topping for home-cooked comfort foods like a chicken and blue cheese pie.

Add flavour and texture to the puff pastry with sprinkles of chopped nuts, seeds, ground spices or grated cheese.

Puff pastry takes a little longer than basic shortcrust pastry but our simple method will help you get impressive results every time. Our recipe makes 550g of puff pastry.

  • Rubbing Cookeen and flour to form breadcrumbs

    Sift 225g of plain flour and a pinch of salt into a large mixing bowl and rub 30g cubed Cookeen into the flour mixture until it forms breadcrumbs.

  • Kneeding pastry dough

    Add cold water to form a soft dough and knead on a lightly floured surface until smooth.

  • Shaping pastry dough

    Shape the dough into a rectangular block, wrap in cling film and refrigerate for 30 minutes.

  • Rolling pastry

    Roll the dough out onto a well floured surface into a rectangle.

  • Rolling Cookeen inbetween greaseproof paper

    Place 170g of Cookeen between 2 sheets of greaseproof paper and flatten with a rolling pin (to one-third the size of the pastry you have just rolled out).

  • Placing Cookeen in centre of pastry dough

    Remove greaseproof paper from Cookeen and place in the centre of the dough rectangle.

  • Folding puff pastry dough into rectangle

    Fold the dough into an envelope shape.

  • Rolling puff pastry dough

    Roll out to the same size as before.

  • Foling puff pastry dough

    Turn the pastry a half-turn, fold into an envelope shape as in step 7.

  • Rolling puff pastry dough

    Roll out again to the same size. Wrap in cling film and refrigerate for a further 30 minutes. Repeat 3 times.

Quiche Create delicious fillings

Have a look at our mouth-watering pastry filling ideas

Crimping pastry Perfect your technique

Improve your crimping, folding, handling, glazing and timing techniques with our easy-to-follow technique guides