Homemade Puff Pastry | Easy Puff Pastry Recipe
Learn how to make Easy Homemade Puff Pastry recipe with step by step pictures. Make puff pastry at home and you will never want to buy frozen store-bought puff pastry again!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups Maida/All-Purpose Flour
- ½ cup Butter Cold/Frozen
- ½ cup Very Cold Water
- ¾ teaspoon Salt
Instructions
- 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.
- Fold 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.
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.
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