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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).

 

50 Comments

  1. Lovely ! will try ! Thanks Xanti !!!

    1. Thanks Precilla

      Do try it out and let me know the results 🙂

      1. Hi Xanti sorry but wanted to please check if the dough needs to be chilled after every turn

  2. How do we do the filling …..

    1. Hi VirginiaMary

      I have mentioned all the 3 links to various pattice recipes in the recipe notes below in the puff pastry recipe page . Mushroom pattice, egg pattice and prawn pattice. Click on desired link to the recipes.

  3. Very interesting! A little long procedure. Will try and make it.

    1. Hello Maria

      Well, yes …puff pastry procedure is very long… Usually takes about 4 hours to make it (including refrigeration time in between the process) ! This is a faster and shorter method. I have cut it down short and have skipped out 30 minutes EACH for every TURN in the recipe. So imagine 8 TURNS times 30 minutes refrigeration each time . So totally, you refrigerate it 8 times ! So , you would spend about 4 hours additional to work on your pastry 🙂

  4. Your recipes are always the best .God bless you Xanti !!!!

  5. Very nice, I love puff pastry..

    1. Hello Nivedita

      Well, yes …guess so we all love puff pastry stuff 🙂

  6. Hey Xanti!
    I soo soo love ur recipes.it makes cooking really easy…just wanted to ask you, is there any specific number of times one has to roll and fold the pastry dough? or can it be done any number of times?

    1. Hello Svedlanska

      Well, not specific number of times..but yes, at least 7-8 times…till you feel that the butter is well incorporated into the pastry and the final round its easy to roll like a smooth dough. The more number of TURNS the more number of layers your pastry forms 🙂

  7. Super

    1. Thank you Nutan 🙂 Do give it a shot and let me know how it turns out 🙂

  8. Awesome I am going to try this. This looks so perfect..Tku Xanti.

    1. Your most welcome Angella, do let me know how it turns out 🙂

  9. Hi Xanti,
    Tried your puff pastry , please advise if the butter can be reduced for 250 grams maida.
    I had made the puff dough as per your guide lines.
    When I made the prawns puff the puff shrunk and didn’t increase in size and they were not crispy, but they had the layers. Please advise what went wrong.thanks

    1. Hi Lorraine

      I did not get my puff pastry right in the first attempt (Im saying this incase this is your first attempt :)) It needs some practice… Well, probable if its in a warmer climate, then I wud say FREEZE the butter and use it . Do try it out again though … You will get it right in a few attempts 🙂

      1. Will try it out again

        1. Kool 😀👍🏻

  10. If once dough is done how long or how many days can we store

    1. Hi Kiran
      I have mentioned the storage points in the recipe notes below in the recipe page 🙂
      You can refrigerate the puff pastry for about 3-4 days .
      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)).

  11. hi Xanti,
    XOXO, when you make the round disc, there is lot of wastage. (same not with squ & rectg) what do you do with that? did you try rolling them again & making more disc.

    1. Hi Sophia
      You can make them rectangular in shape … the wastage , yes you can reuse the pastry

  12. Thank you for the puff pastry receipe. I will try it and let you know the outcome.

    1. You are most welcome Flora…
      Do share your feedback 🙂

  13. Hi Xanti,

    Thanks for the puff pastry recipe however, my pastry was very soft so even after baking it was not flaky but crumbling. Where could the mistake be.

    1. Hi Irene
      Probably over kneading or more butter used

  14. Hi Xanti,

    I tried making the Puff pastry. I don’t know what went wrong, but it wasn’t flakey it was like a tart or a biscuit crunchy.

    Can you please tell me what I did wrong?

    XOXOXO
    Tricia

    1. Hi Tricia
      Puff pastry takes some practice ,,, you may not get it right in one go … do try it out again

  15. what is unsalted butter is it margarine.

    1. Hi Estrelina
      margarine and butter are different…unsalted butter is butter without salt

  16. Superb recipe.

    1. Thank you Aisha

  17. Hi Xanti, i used the correct prportion of flour to butter. the dough doesnt hold … just crumbles. any suggestions

    1. Hi Errol
      Check step number 3, did you add water ?

  18. Hi Xanti, once the filling is put in the rectangle, covered brushed with egg , has it to be kept to prove and then put in the oven. What is the baking temperature and time. Thanks.

    1. Hi Colette
      Puff pastries don’t need to be kept for proofing ! It’s just the bread that needs proofing ,
      Please check the recipe links (egg Pattice , prawn Pattice etc )
      You will find the baking temp and time there

  19. Hi Xanti…thanks for sharing your love for cooking.❤
    So I tried out your puff pastry recipe..followed each step minutely…but sadly my dough did not have flakes…turned out more like a quiche dough. What could hv gone wrong I wonder?
    When raw the finished dough had the several fine layers when cut….but itheyn the oven they just did not turn gold or Brown and stayed white for long. Also absolutely no flakes.
    Any input from you would be greatly appreciated.
    Thank you once again and rest assured I am not giving up. My kids love patties. …
    Take care

    1. Hi Cherie
      Make sure you use pure unsalted butter …
      It takes some practice though … I did not master in one try 😊

  20. Hi Xanti, excellent, mouth watering recipe.. going to try soon.. I had few questions:
    1) can this be made with wheat flour?
    2) no refrigeration needed while doing the folds?

    1. Hi Richa
      Sorry for the late reply
      I have not tried with wheat flour
      But have seeen readymade wheat puff sheets .

  21. Hi Xanti,

    I tried to work with the above recipe, but I used whole wheat all purpose flour. And when I tried to roll it, it broke every single time. I still went ahead rolling it almost 15 times, but every single time it broke.
    So I am not sure why it didn’t work with the whole wheat al purpose flour. I ended up making chappatis of it.

    1. Hi irene
      Recipe calls for all purpose flour not whole wheat flour.

  22. Hi xanti …. This might be a silly question… but for pattices, is each layer one pattice?

    That is how you get 15 ?

    Btw love your recipes, so simple to follow. I learned many goan dishes/snacks from you :).

    Stay safe.

    1. I didn’t understand your question… till the dough , cut into pieces , each square is one piece … if that what you meant to ask .

  23. Your recipes r always awesome….Can we used this dough after 4 hours of feezing in case we r urgently making it??
    …thanks

  24. Xanti… I made the pastry dough today it became very soft not as hard as urs….I put not even quarter cup water…I should have avoided it right??? Pls advice where I went wrong….I kept in fridge after 8 times 5 to 10 steps…. hope it will be of some use 🤦‍♀️

  25. lovely Xanti really enjoy ur recipes
    thank u

    1. Thank you 🙏

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