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Thursday, August 20, 2015

Recipe- Making Puff Pastry At Home

 Puff Pastry

Puff pastry, also referred to as "pâte feuilletée," is a light, flaky pastry containing several layers of dough which is in solid state at 20 °C (68 °F). Puff pastry is a laminated dough (a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling) which is composed of butter and dough.

Making puff pastry at home is a time taking process and you need to be patient, it requires a lot of refrigeration, a lot of rolling and folding. But this also ensures that you have the best and pure ingredients as compared to the market available products because they might use margarine or any other kind of fat in place of butter.

Puff Pastry is great to have in home to make quick party appetizers or sweets treats. Only making the pastry is time taking, post that it is very quick and easy to make items such as baked samosa, veg puffs, veg patties and many more sweet dishes which are very pricey in the bakeries.  I tried it and it came out awesome. You can try different fillings sweet or savory with these pastries.


  •   225g (1cup/8oz.) all-purpose flour
  •     1/2 tsp salt
  •     250g of chilled butter
  •     150ml of cold water


The Dough

  • Sift the flour into a bowl on a cool work surface, add the salt and 50gm of butter and mix well
  • Now add a little water at a time to get it together make sure dough is not too dry
  • Make a round ball with the dough and cover in a plastic and refrigerate for about 30 minutes

The Butter Block

  • Now take the rest of the butter and sprinkle some all-purpose flour and knead it to make a square shape and cover in a plastic and refrigerate for about 30 minutes

Pastry Making

  • After 30 min take the dough out and lightly flour your work surface roll it out with the help of rolling pin and make the corners like x-shaped but leave the center little bit thick from the corners
  • Take the butter square out from refrigerator and put in the middle of the dough and cover with the dough as shown in the picture
  • Now lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge and flatten the square. Start to roll out the pastry and after every two rolls, pick it up and flip it and sprinkle some flour to stop it from sticking to the surface
  • Roll the pastry out to a rectangular shape about 6-7 inches brush off any excess flour fold the pastry making each side half the distance between opposite corners of the dough as in picture, the corners folded into the center so they meet and cover the join, refrigerate for 30 minutes
  • Again take out and roll out the pastry into a long rectangle fold into thirds refrigerate for 30 minutes
  • Repeat this process of rolling and folding and refrigerating again for 2 more times
  • When you’ve finished wrap it in pastry and chill it for at least another 30 minutes before you’re going to use it


  • Puff Pastry Dough can be stored in the refrigerator for 3-4 days, and in the freezer it can be stored for about 2 months

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