There is something so magical to see this yummy thing puffing up in the oven. Making puff pastry is really so much fun.
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.
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.
Puff Pastry - Buttery Flaky Puff Pastry From Scratch
Spread 1/2 cup of softened butter into a 5 inch by 5 inch square on a parchment and chill.
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.
Roll out the chilled dough on plastic sheet into a 5 inch by 15 inch rectangle.
Place the chilled butter in the center.
Fold one side of the rolled out dough over the butter slab as shown.
Now fold the other side over as given below.
Seal the edges together.
Rotate the dough by 90 degrees.
Roll out the pastry dough in this direction into a 5 inch by 15 inch rectangle.
Bring the shorter side over in a half fold like shown.
Fold the other side over the first to resemble an envelope. This is our first 'turn'
Rotate the envelope by 90 degrees before rolling it out.
Roll out the dough into a 5 inch by 15 inch rectangle.
Fold into an envelope again for the second turn.
Wrap the pastry dough and chill for 2 hours.
Repeat steps 10-16 two more times. [That is 4 turns more]
Wrap and chill the puff pastry dough for 6-8 hours or overnight and use as required.
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
Cut the required amount of the pastry using a sharp knife.
Roll it out into about 1/4 inch in thickness.
Cut into desired shapes and trim the edges to get a neat puff.
You may fill it with some mashed potatoes and veggies if you like.
Seal the edges well if you add a filling and place them on baking tray lined with parchment.
Chill the puffs for 20 minutes.
Pre heat the oven at 200-220 degrees for 10 minutes.
Brush the top of the chilled puffs with milk.
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.
Your gorgeous puffs are ready to be served.
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.