Making Puff Pastry is an art and a labor of Love! A lot of work goes into making these delicate layers of dough but it’s worth all the effort! You know your puff pastry is perfect when it renders a flaky and crisp golden pastry when baked. Homemade pastries are much richer and decadent when compared to the ready made pastry sheets. A few simple steps with a little elbow grease give you satisfying results. So if you’re feeling a little adventurous during the weekend, try out my recipe which I have explained with photos for every steps of the process. You will love it just like we do! I have made some egg puffs and vegetable puffs using this pastry the recipes for which are on my next post! Tag me on instagram or send me your results.
- All purpose flour (maida) – 4 cups
- Cold and hardened unsalted butter – 1 1/4 cups, cubed
- Salt – 1 teaspoon
- Cold water – 1 cup
- You will need ingredients that have been refrigerated for a considerate amount of amount i.e cold butter and water.
- First, let’s dice the butter finely. In a large mixing bowl or stand mixer, add 4 cups of flour, a tsp of salt and combine. now incorporate the butter into the mixture and combine them using your hands until you see light crumbles. Now slowly add in cold water and knead using a spatula or a stand mixer until it forms a tight dough. Don’t over-knead. It’s perfectly okay if you see chunks of butter sticking out.
- Cover the dough tightly with cling wrap and freeze for 20 minutes or refrigerate for 1 hour.
- Dust a smooth surface with flour and roll the dough vertically. The dough might seem hard to roll so make slight dents onto the dough by pressing the rolling pin into the dough evenly and the roll. Fold the top and bottom half of the dough and let them overlap each other. You will have 3 layers now. Turn the dough vertically and wrap tight. Freeze for another 20 minutes.
- Repeat the same process 2 to 3 times until you get 27 or more layers. Slice the dough in half and you can see perfect layers of puff pastry. Refrigerate or freeze one half of the dough for later use by transferring it to a ziploc. It holds good for a month.
- Roll out the other half and cut shapes according to your preference, prepare the filling and place in in the centre of the dough. Cover and bake.