Who doesn’t love puff pastry. Those who get the ready made puff pastry sheets can whip up easy snacks in minutes but those who don’t get it surely need to make it at home. Home made sheets are so much better (or the best) when compared to commercially available ones. Making home made puff pastry may sound tough but it is quite easy. If you have the perfect tools then it can be made in two hours. Puff pastry falls under the laminated dough category just like croissants, cronuts and danish pastry. The main tool needed is the large rolling pin. I have attempted to make these pastry sheets before and I used the regular rolling pin I use for rotis. It is a bit hard with that. But after watching many videos, I saw that every one is using a big rolling pin. So when I went to the shop I searched for a bigger rolling pin and fortunately I got one. This time when I tried it it was so easy. The other important factor is that the butter and the dough must be of the same consistency. If the butter is harder than the dough after refrigeration, it will tear the layers. If the butter is too soft, then it will ooze out of the layers. So refrigerating the dough and butter is quite important. You learn about the consistency only when you try it. This post will help you understand the basics but only when you try your hand at it, you will learn all the secrets. Usually after every refrigeration there will be two layering. But if your kitchen is hot( just like mine), then refrigerate it every time you layer it. This is the recipe from Suz of Serenely Full and I did this as part of Daring Bakers Challenge this month.
Ingredients:
For The Dough:
All Purpose Flour/ Maida- 1 3/4 cups
Unsalted Butter-1/4 cup (at room temperature)
Salt-1 tsp
Ice Cold Water-1/2 cup + 2 tbs
For The Beurrage / Butter Mixture:
Unsalted Butter-1 cup (at room temperature)
Maida/ All Purpose Flour-3 1/2 tbs
Mix butter and flour and make a smooth paste.
Place it between two cling films and shape it into a square of 10cm / 4″. Refrigerate for 30 minutes.
For the dough mix flour and salt. Add butter and rub until it resembles fine bread crumbs. Add cold water and bring together everything with a fork or spoon.
Knead it for 3minutes until smooth. Wrap it up in a cling film and refrigerate for 15-20 minutes.
Roll out the dough into 6 ” square.
Place the slab of butter in the middle as shown. the butter should not be hard and also should not be soft.
Bring together the corners of the dough to the centre and close. There should not be any air inside the dough.
Press the packet with the pin and roll it out. If you find butter being very soft, place it in a tray and refrigerate for 10-15 minutes.
Roll it out into a rectangle and fold it into three layers as shown.
Place it on a tray and refrigerate.
Dust with flour and roll it out again into a rectangle.
Fold it into three layers. Refrigerate. Repeat this step two more times.
After the final resting, roll it into a thin square of 1/8″ thickness. Now the puff pastry is ready to be used in your baking. For better results, refrigerate the cut pastry before adding any filling.
This is after baking the sheet. See those lovely layers. Enjoy!!
Notes To Follow While Making The Pastry:
Use cold butter and ice cold while making the dough.
Always make sure that the dough and the butter are at the same consistency. If they vary, you might not get the desired effect.
After the final rolling, refrigerate dough until the filling is ready.
When placing in hot oven, make sure the dough is cold and firm, else the butter will melt and the layers may not be visible.
Do not attempt to layer the dough more than four times. The butter and the dough will merge and there will not be any layers left.
very useful post…
Hii,
When you say refrigerator the dough…. should we keep it in freezer or fridge
Keep it in fridge.
Should de dough be covered n kept in de frig after every layering of butter n for how long?
Yes, it gives better results. Refrigerate until firm.
I too tried it sis.The butter layer came out and was little less than crispy..Want to try again after seeing this wonderful layered pastry sheet.
can we cut the final sheet to desired dimensions and store by cling film packing for few days …. again whether it will rise and if so how much…..double/tripple etc.
Yes, you can store the sheets in freezer by placing in butter paper and then cover with cling film. Puff pastry dough doesn’t have yeast, so it won’t rise.
Hello ma’am is it same as the other recipe posted by you or is there a diffrence as I want to make patties with the dough….plzz reply….
That was my first attempt. Try this recipe as this was done after so many trials.
Okies thank u ma’am
Thank you Madam. I have tried as per your guidance. It was testy but the layers were not visible. While preparing, I am facing the following :
butter came out when rolling then dusted a few flours on it.
at the time of baking, it was difficult to shape (square or triangle) the refrigerated cold puff pastry sheet with filling.
Thanks once again.
Keeping the consistency of butter as well as the dough is so important. If the butter is softer than the dough, it will ooze out. If the dough is softer, then butter will crack the dough. Refrigerating the dough is very important. It is usually tough to get the puff pastry right on the first try. Try again and again and you will get the hang of it.
I tried three times but layers do not come
Without knowing how you made it, I couldn’t help you. Did you fold it more than four times?
Thanks for the recipe. How long do we refrigerate the pastry dough everytime we refrigerate. Also do we need to apply anything on it before baking?
This can be refrigerated for two days but if you want to have it for a longer period, then wrap in cling film and freeze. Use it in any recipe asking for puff pastry sheets. This is not baked as it is.
Which unsalted butter to use
I use Nilgiris brand.