23 Reviews of Quick and Easy Puff Pastry or Bladerdeeg

From: Iron Bloomers

On Oct 26, 2002

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!

From: Alison Clayton

On Jan 24, 2003

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.

From: Natie

On Feb 11, 2004

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!!!!

From: Chef Moshe

On Jan 24, 2003

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.

From: Narshmellow

On May 5, 2004

This is a great easy and fast way to make a rich, flaky pastry. It didn't really puff on me, but I handled it too much. That's okay, it still tasted really good. Wonderful if you're not big on mixing and rolling but you have a few hours to let it chill. Thanks!

From: mickeydownunder

On Dec 8, 2005

This recipe came out GREAT! DEFINATELY first rate, SIMPLE, SIMPLE, did I mention SIMPLE, TRUE! Won't be making any other puff pastry in future too!

From: puppitypup

On Jan 23, 2008

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.

From: NettieT

On Feb 22, 2009

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!

From: pattikay in L.A.

On Mar 9, 2007

This is awesome! When I rolled it out, I folded it over a few times to give it a layered effect and it was really nice. Thanks so much for posting.

From: Missy Wombat

On Jun 2, 2004

Didn't 'puff' as such but made a great flaky pastry good enough for an apple pie