- Dish type
- Pies and tarts
- Puff pastry
Perfect puff pastry for savoury dishes, excellent for sausage rolls etc...
36 people made this
IngredientsMakes: 1 puff pastry
- 225g plain flour
- ½ teaspoon salt
- 250g cold butter, cut into small cubes
- 150ml ice-cold water
- egg yolk for brushing (optional)
MethodPrep:1hr ›Cook:30min ›Extra time:1hr chilling › Ready in:2hr30min
- Mix the flour and salt in a large mixing bowl. Place it in the fridge for a few minutes until the flour feels cold. Starting out with cold flour makes better puff pastry.
- Stir the butter into the flour using the blade of a dinner knife until each piece is well coated.
- Add the water, then quickly use the knife to bring everything together.
- Using one hand, grab the pastry in the bowl and place it on the work surface. Shape it to a very flat roll only by pressing on it, and not by kneading it. Wrap in cling film and refrigerate for 15 minutes.
- Roll out the pastry on a lightly floured work surface in one direction to a rectangle about 1cm thick and measuring about 45x15cm. Keep the sides straight by shaping them with your hands. The top and bottom edges should be as square as possible.
- Fold the bottom third of the pastry up and the top third down so it makes a 15x15cm piece. If your piece is slightly larger or smaller, that is OK too, as long as the corners are neat.
- Rotate the pastry so that its open side is facing to the right side like a book. Use a rolling pin to press the edges together.
- Repeat the rolling out and folding of the pastry as described, a total of four times. There will be little specks of butter scattered all over the pastry. If at any point the pastry feels too soft or starts springing back when you roll it out, it has become too warm. In that case wrap it in cling wrap and chill for 10 minutes, then continue the rolling and folding.
- Wrap the pastry and chill for at least 1 hour, better overnight.
- To use, roll the pastry out about 3mm thick. Brush with beaten egg yolk if desired (it gives it a nice golden colour) and bake at 200 C / Gas 6 until golden brown and puffed up, about 30 minutes.
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
One word....perfect!-29 Dec 2015
Can this be frozen to use on a later day? Also to double the pastry is it as simple as doubling all the ingrediants?-18 May 2016
Puff Pastry Recipes
Whether you’re making a puff pastry recipe on the fancier side, like Beef Wellington Mini Cheeseburger Puffs that the kids will love or an easy Brie appetizer recipe that will impress any guest, we’ve got you covered.
If you’ve ever tried making your own puff pastry dough, you’ve likely discovered that it’s tricky and time intensive. Paula always says that one of the greatest culinary inventions was pre-made frozen puff pastry dough, and we have to say that we agree!
Store-bought puff pastry is so incredibly convenient. It thaws in no time, and can be used in a wide variety of recipes—we’re talking main dishes, side dishes, desserts, and appetizers! Hello, versatility!
Plus, if you ask us, it’s just as delicious as homemade puff pastry dough, and potentially more delicious if you don’t fancy yourself a pastry chef. More delicious and less work? It kind of sounds like a no-brainer, doesn’t it?
Now that we’ve sold you on the merits of frozen puff pastry dough, we’re ready to share some recipes that use store-bought puff pastry dough. Which will you be trying? Let us know in the comments section.
Brushing the turnovers with beaten egg gives them a golden-brown hue.
What's better than a cream puff? A dozen of them! Prepared puff pastry is used as the base in this epic dessert.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 1 pound (about 3 1/4 cups) all-purpose flour, plus more for dusting
- 2 cups (4 sticks) cold unsalted butter, cut into small pieces
- 2 1/2 teaspoons salt
- 1 1/4 to 1 1/2 cups heavy cream
Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
In a large bowl, combine remaining flour with the salt. Gradually add the cream and mix until a rough dough is formed it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill, at least 30 minutes.
Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold the flour dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.
Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
Repeat the rolling, turning, and chilling process for a total of six turns always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.
Cooking Is Easy
Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that?? Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"
Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.
Back in the 80's amma started making puffs at home which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions like when a friend dropped in or when we long for something bakery style.
Fast-forward to 2014 my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.
The first time she taught me, I did not take any pictures and so, I buttered her to make again the next day
Can you see the layers in the picture yes this is homemade puffs! and now you can make it at home like a pro!
Update: Kerala Egg Puffs Recipe
You can also use margarine instead of veg shortening.
Step by Step Method:
Note: I could not use cups in this recipe for measurement the main ingredients are in weights.
Preheat oven to 180 degree C.
Dunk flour in a bowl and add 50 gms of shortening (I used dalda), mix with fingertip till it resembles coarse breadcrumbs OR you can pulse in a food processor.
- 2 cups unsalted butter, softened
- ⅔ cup all-purpose flour
- 2 ½ cups milk
- ½ cup white sugar
- 2 teaspoons salt
- 4 ½ teaspoons active dry yeast
- 8 cups all-purpose flour
- 2 eggs
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Apple tarts are so last year. This gorgeous fella has butternut squash instead for an impressive presentation. The squash slices are drizzled with melted butter and sprinkled with sugar and salt before roasting, the layered onto caramel in a springform pan. The puff pastry comes last, so that the squash is the star when you invert the tart.
The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.
Tips for Making this Puff Pastry Dough Recipe
- As you grate the frozen butter, continually mix it with flour to prevent the butter pieces from sticking together.
- The two most important rules to follow when making puff pastry dough are to work with FROZEN butter and ICE COLD water.
- Do not over handle puff pastry. Try to minimize how much you shape the dough to prevent over mixing and flattening.
- Be sure to refrigerate your dough for at least 30 minutes before using it (an hour is preferred).
- If you decide to freeze your puff pastry, do not unfold it until it has completely thawed. This will cause cracks and breaks.
- When you are ready to bake with your puff pastry, flour the service you are working on so the dough doesn’t stick.
Whisk sugar, salt, and 2½ cups flour in a large bowl to combine. Grate ½ cup butter on the large holes of a box grater directly into bowl (work quickly so the butter doesn’t soften too much in your hands).
Thinly slice remaining ¾ cup butter and add to bowl. Toss to coat butter, then quickly smash slices with your fingers into smaller, flatter pieces.
Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in more ice water by the teaspoonful as needed, until they hold together when squeezed in your hand (it will be very dry, which is normal).
Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough into corners and pressing out any air pockets. Chill 2 hours.
Puff pastry recipes
It is the many layers of puff pastry that give it its desirable flaky quality, and these are built up during the unique rolling-and-folding process. The pastry is equally suited to sweet or savoury dishes, so is a useful skill to master take a look at our how to make puff pastry guide before you begin for advice on achieving perfect buttery pastry every time.
With a good puff pastry, there’s nothing at all humble about pie Shaun Rankin’s chicken pie recipe showcases puff pastry's gorgeous golden colour when baked, while Paul Heathcote’s beef with mushroom pie is hard to beat for sheer culinary comfort.
It is often forgotten that puff pastry has a more refined side - it is, for example, one of the staple ingredients of the endlessly elegant mille feuille. Frances Atkins fills his with caramel and mango, while Paul A. Young’s dark chocolate and mushroom mille feuille recipe makes an innovative savoury alternative.