Puff Pastry – Buttery Flaky Puff Pastry From Scratch

Buttery Flaky Puff Pastry From Scratch

Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
Home made Puff Pastry

There is something so magical to see this yummy thing puffing up in the oven. Making puff pastry is really so much fun.

Buttery Flaky Puffs

The bakery bought veggie puffs always fascinated me. The paper thin flaky layers, and oh! so many of them. It felt like magic. I never imagined myself baking one of those. OK maybe I did, but somehow it is one of those zillion things that has been on my to-do list forever.

Akshatha knew that I have been putting off my ‘puff pastry dream’ for ages. She also knew that I had a big block of butter lying in my freezer. She loves anything to do with pastry and one can’t stop drooling when she’s talking about it. Besides the fact that I got the perfect puff pastry recipe from her, she actually chalked out a ‘puff pastry making schedule’ for me, that could fit into my daily routine easily!

So finally after a gazillion whatsapp messages and ‘step-by-step’ video tutorials with improvised props, here’s my gorgeous puff pastry.

Thanks a ton Akshu darling . You made it so darn easy and I am a star at home. Everyone absolutely loved it. 

Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
The gorgeous flaky layers of the Puffs

For once I decided to stick to the recipe. Some things are meant to be a certain way. You can find the original recipe on Akshatha’s blog Flours and Frostings. You are sure to get hungry when you check her blog. In case you are watching you weight, I am warning you well in advance ;-).

I am including step-by-step pics to make this super easy for you and I am really hoping you try it soon. Also do check the recipe notes in the end to get some pointers to make this a super easy task.

 

 

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Puff Pastry - Buttery Flaky Puff Pastry From Scratch
Buttery flaky puff pastry from scratch
Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 12-14 hours
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 12-14 hours
Servings
Ingredients
Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
Instructions
  1. Spread 1/2 cup of softened butter into a 5 inch by 5 inch square on a parchment and chill.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  2. Mix the flour, salt , water and the cubed butter. Bring it together into a rough dough. Wrap with a cling film and chill for an hour.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  3. Roll out the chilled dough on plastic sheet into a 5 inch by 15 inch rectangle.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  4. Place the chilled butter in the center.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  5. Fold one side of the rolled out dough over the butter slab as shown.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  6. Now fold the other side over as given below.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  7. Seal the edges together.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  8. Rotate the dough by 90 degrees.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  9. Roll out the pastry dough in this direction into a 5 inch by 15 inch rectangle.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  10. Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  11. Bring the shorter side over in a half fold like shown.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  12. Fold the other side over the first to resemble an envelope. This is our first 'turn'
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  13. Rotate the envelope by 90 degrees before rolling it out.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  14. Roll out the dough into a 5 inch by 15 inch rectangle.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  15. Fold into an envelope again for the second turn.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  16. Wrap the pastry dough and chill for 2 hours.
  17. Repeat steps 10-16 two more times. [That is 4 turns more]
  18. Wrap and chill the puff pastry dough for 6-8 hours or overnight and use as required.
  19. You may store it in the refrigerator for upto 2 weeks or freeze it for over a month.
How to make simple puffs /veggie puffs with our puff pastry
  1. Cut the required amount of the pastry using a sharp knife.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  2. Roll it out into about 1/4 inch in thickness.
  3. Cut into desired shapes and trim the edges to get a neat puff.
  4. You may fill it with some mashed potatoes and veggies if you like.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  5. Seal the edges well if you add a filling and place them on baking tray lined with parchment.
    Buttery flaky puff pastry from scratch. Making your own puff pastry can be quite satisfying. You can use it in a variety of savoury and sweet bakes.
  6. Chill the puffs for 20 minutes.
  7. Pre heat the oven at 200-220 degrees for 10 minutes.
  8. Brush the top of the chilled puffs with milk.
  9. Bake them at 200 degrees for 12-15 minutes or until they completely puff up and then bake them further for another 15-20 minutes at 180 degrees until they turn golden brown.
  10. Your gorgeous puffs are ready to be served.
Recipe Notes

1. The dough should always be chilled when you set to roll it out. In case you find the butter starting to melt, put it in the fridge before you go further.

2. Try rolling out the pastry into as neat a rectangle as possible. This will help you get beautiful layers.

3. Here's what I did to make the job easier. I made the rough dough and the butter slab the previous night. This way I could start off my puff pastry in the morning . The active work is just the rolling and folding between all the chilling. And if you time it well , it just takes a 10 minutes here and a 10 minutes there . So pretty easy to fit into a busy day too.

4.Don't roll out your puff pastry with a lot of force or the layers will merge into each other.

5.I used a large empty bag of flour and cut it into a neat rectangle to roll my pastry dough on. It was so easy to make the puff pastry on it and also came handy to wrap the dough before chilling.

6.Baking- It is very important that the oven is super hot and the puffs are quite chilled when you start baking. Baking at a high temperature will make the butter melt creating those flaky layers.

I really hope I have made you want to try making your own puff pastry. Let me know what you think. Have fun.

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11 Comments

  1. They look so flaky and gorgeous Akila. It’s quite a long process to be carried out patiently. Amazing results! You are great! This reminds me of my fav butter croissants😍 As usual another attractive recipe from your space😊

  2. Hi Akila, amazing recipe. Beginner like me could make puff pastery. I made these but my inner layers were sticky and uncooked. What can be the mistake I did. Please suggest . Thanks

    • Thanks a ton Apoorva. While Baking roll out the pastry thin [1/4inch] and bake for a longer period for the inner layers to get cooked properly. You can reduce the temperature in case the outer starts to brown too much.

  3. Akila, though you have given a pictorial recipe (and many thanx for that), I still have one confusion when it comes to rotating at 90°… When you sealed the edges (step 7), and then rotated @ 90° , the vertical seal turned into a horizontal one (obviously).. you then rolled the though along the horizontal seal (step 9). Now while creating the first turn, how is it that your seal is showing vertically (step 12) and upon rotating it turned out horizontally?? I mean if you have rolled the dough on a horizontal seal (as shown in step 9) and then if you fold the short sides halfway in, shouldn’t the seal too come in horizontally and then turn vertically upon rotating? Or should the rolling be done in one direction only and not alternative and hence everytime, the seals should come in one direction only?? The direction of.your dough (in step 9) and then (step 11) is just confusing me… Did you purposely rotate the dough before folding the sides in(step 11) ,so that after folding the seal is vertical and then it becomes horizontal upon rotating…I hope i am making sense to you, lol… Waiting for ur answer…

    • Hi Harshada… I hope this helps – The direction of folding and sealing is same through out the process; also the direction of rolling out is same through out the process. So you fold in one direction, roll out in the perpendicular direction- then fold again in the same direction you did in the first step. Hope this helps

      • Thanx a lot akila…. Yes, your reply definitely solved my confusion and helped me… Thank you heaps and heaps for this pictorial illustration… Can’t wait to try now… Blessings to you

    • Hi krithikaa I always bake with only the lower rod on without any exception. But ovens vary and if you usually bake with both the rods on please do the same.

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