This week I want to share a few savory baking recipes, following a bunch of sweet treats last week. I am starting off with the recipe for Homemade Puff Pastry, a project that I have wanted to do for many years now. I had in fact been planning to make it every month this year and I finally got to make it before Christmas. After a decade of trying puff pastry at home for the first time, I made it over a couple of times this week, perfecting the recipe to share it here. So we got to enjoy a lot of puff pastry preparations over the weekend, one of the perks of recipe testing 😀
Homemade Puff Pastry
Last year when I made my Danish pastry which was very similar to the puff pastry, the process was slightly elongated and handling butter was a nightmare in my warm kitchen. This time when I decided to make puff pastry at home, I chose the coldest day and started working on it early in the morning to get to it before my kitchen got warmer. I also used a short cut process to make the pastry dough, which cuts down the effort to not more than a few minutes of work and the results are just the same, even better.
Easy Puff Pastry Recipe – Key Ingredients
To make Homemade Puff Pastry, you just need few basic ingredients. Flour – we will use maida/all-purpose flour to make the easy puff pastry. This recipe can be made with whole wheat flour too, but it will not be flaky or light. The water to flour ratio will also change when the type of flour is changed. Butter – the key ingredient in making puff pastry is butter. When you use store-bought packaged/frozen pastry, there is chance that it is not made with butter but with margarine/vegetable fat. It helps in bringing out the layers better but it definitely is not healthy. The butter version is safe, healthy and also lighter. Water – we will use ice cold water to bring the dough together. Salt – the only flavoring ingredient used in this recipe and I have used just the required amount to make the pastry, adjust if using it for sweet recipes.
Tips & Important Notes to make Perfect Homeade Puff Pastry
Here are some of the simple tips and notes to keep in mind, to get the best puff pastry dough.
Unlike most baking recipes, this recipe for puff pastry requires all the ingredients to be cold. The colder the ingredients, better the results. I usually store my flour, butter and water for 15-20mins in freezer before making the pastry. The pastry dough should have butter in large chunks for the best results. When the butter melts in the hot oven, it generates steam which creates the layers. Never knead the puff pastry dough. It should just come together. It should always be cold when rolling and folding. If it gets warm or butter starts to melt, put it back in fridge or freezer. To bake the puff pastry, the oven should be very hot and the puff pastry should be very cold. Roll the puff pastry to the required thickness depending on the recipe you are working on. For puffs, it should be atleast ¼th of an inch. For making palmier cookies, it can be rolled to even ⅛th of an inch too.
What can be made with Homemade Puff Pastry?
Pretty much anything, and you are only limited by your imagination. Once you have the puff pastry prepared, it is really easy to use it and it is such a versatile recipe too. It can be used to make savory as well as sweet recipes and here are the suggestions –
Bakery Style Veg Puffs, Egg Puffs or Chicken Puffs Sweet Puffs filled with Tutti Frutti & Dried Coconut similar to Dilpasand Pot Pies, covered with puff pastry dough Cream Puffs Palmier Cookies Masala Khari, Salted Khari or Sweet Khari biscuits Fruit Tarts
Storing Suggestions
Puff Pastry dough can be stored in the freezer, tightly rolled in cling film & put into an airtight container for upto 2-3 months. The dough should be thawed in fridge for a day before it can be worked and baked. Checkout other homemade back to basic recipes
Homemade Dark Chocolate Homemade Spring Roll Sheets Ginger Garlic Paste Homemade Butter & Ghee Homemade Cottage Cheese
Homemade Puff Pastry Recipe with Step by Step Pictures
In a mixing bowl add 1.5 cups maida/all-purpose flour along with ¾ teaspoon salt and mix it well.
Chop ½ cup cold butter into small chunks of about ¼th inch thickness. Add it to the flour mixture.
Gently rub the butter in, without breaking it much or melting it. It should be incorporated into the flour but large chunks should still be visible.
Now add ½ cup ice cold water in small amounts and gently bring the dough together. Do not be tempted to knead the dough.
When the dough comes together, stop working on it. It is alright if there are cracks or if the dough is not smooth.
By now, the butter might start getting soft. Roll the dough in cling film and place it in fridge for 30-45 mins or in freezer for 15-20 mins.
Dust the dough with little flour and start rolling it gently into a circle.
If the dough cracks or starts to split, bring it together and roll it to even thickness.
Now we will make the envelop fold on the dough. Start by folding one end of the dough towards the center.
Now fold the other end towards the center resembling an envelop.
Turn the folded dough 90 degrees and start rolling again. Dust with flour if needed. You will notice that the dough gets softer and even on rolling. Make sure it is of even thickness.
Repeat the envelop fold on the dough. Turn around and roll again. Repeat the envelop fold.
After three folds, the butter starts to get soft. Wrap it tightly in cling film and store in fridge for 30-45mins or freezer for 15-20mins.
Repeat the rolling and folding process for another 3 times. It can be repeated any number of times but we want minimum 3 folds.
The dough becomes smooth after 6 folds and rolling.
Fold it again. Wrap it in cling film and store it in fridge if planning to use within a day or freezer for later use. It should be left in the fridge for at least 2 hours or in freezer for 30mins before using for a recipe.
Recipe Notes
Instead of butter, vegetable fat or margarine can also be used. If you are using salted butter, skip using salt in the recipe. Make sure the kitchen is not warmer when working on the pastry dough. If the butter gets softer, place the dough in fridge before working on it again.
Recipe Card
📖 Recipe
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
