Homemade Puff Pastry

Homemade Puff Pastry is a tedious and time-consuming process, but worth the effort in the end as it gives you the most tastiest pastry ever as compared to store-bought frozen puff pastry. Traditionally, the puff pastry is time consuming as the dough has to be rolled, folded and refrigerated after the folds, so totally you refrigerate the pastry about 7-8 times. But, I have tried skipping the refrigeration steps after the folds. And it works very well ! So, you refrigerate the pastry only in the end once its complete! Doesn't that sound too easy now ? Well, do check out the step by step procedure and do give it a try and enjoy your flaky , crispy layered Puffs or Pattice. Happy Baking !!!
  • Passive
    24 hours
  • Prep
    20-30 minutes
  • Cook
    0 minutes
  • Servings
    15 Pc.

Ingredients

  • 250 grams All-Purpose Flour (Extra 3/4 - 1 cup flour for dusting)
  • 1 tsp Salt
  • 225 grams Unsalted Butter (chilled)
  • 1/2 cup Water (Ice-cold)

Instructions

  • 1 Mix flour and salt in a bowl.
  • 2 Cut the chilled butter into small cubes and gently crumble it with your fingertips into the flour till all the flour gets coated with butter.
  • 3 Add the ice-cold water. (Start with 1/2 cup water). Mix gently till all the mixture comes together. (add little water more if required to get all the mixture together).
  • 4 Dust the work surface with some flour and place the mixture on the dusted surface. Dust some more flour on the top of the dough.
  • 5 Gently roll the dough preferably into a rectangle shape. (Will be difficult in the first 3 rounds).
  • 6 Dust more flour on top. Fold as shown. (Both opposite ends to center). The dough tends to be rough and very buttery in the first few rounds.
  • 7 Then fold both ends together.
  • 8 It should look like this as in picture.
  • 9 Next, fold from left to right.
  • 10 It should look like this as in picture. Step 5 to step 10 completes ONE TURN.(That is...roll and fold process).
  • 11 Repeat steps 5 to step 10 about 7 more times. (total 7 TURNS, that is... roll and fold process). This picture here, shows how the pastry looks after 7 TURNS.
  • 12 Now, I am proceeding to my final TURN (TURN number 8). Just a repetition of steps 5-10. (Just to show you how the final steps in the TURN looks like). Dust surface with flour, roll.
  • 13 Dust more flour on top. Fold as shown. (Both opposite ends to center).
  • 14 Then fold both ends together. It should look like this as in picture.
  • 15 Next, fold from left to right. This forms your final pastry after total 8 TURNS! You are done !
  • 16 Cut the pastry into 2 halves as shown.
  • 17 This is how it will look like. You will be able to see the fine layers.
  • 18 Use a cling film to wrap the puff pastry. (Make sure to dust the cling film with some flour before placing the pastry in the cling film). Refrigerate the puff pastry overnight. Use the puff pastry the next day as required. (See recipe notes below for tips and recipe links to pattice / Puffs). This pastry recipe makes about 15 rectangular sized pattice.(4 inch by 2 inch sized).
  • 19 Prepare the Goan Styled Prawn Pattice/ Puffs. (See recipe notes below for Prawn Pattice Recipe link).
  • 20 Prepare Mushroom Pattice (See recipe notes below for Mushroom Pattice Recipe link). or any recipe that calls in for the use of Puff Pastry.

Recipe Notes

  1. Make sure to use very chilled butter and ice-cold water while working with the puff pastry dough.
  2. You can refrigerate the puff pastry for about 3-4 days .
  3. You can freeze the puff pastry for about 3-4 months! If freezing, thaw the pastry (make sure its stiff and chilled though before rolling it for use. (Do not get the pastry to room temperature)).
  4. Click here for Goan Styled Prawn Pattice.
  5. Click here for Egg Pattice Recipe.
  6. Click here for Mushroom Pattice / Puffs Recipe.
  7. This pastry recipe makes about 15 rectangular sized pattice.(4 inch by 2 inch sized).

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