Here’s our easy to make Puff Pastry recipe that bakes into crispy, flaky layers filled with butter! It’s the perfect dough for Chicken Puffs, Vegetable Puffs, Egg Puffs and a host of other savoury snacks, as well as sweet treats. We always keep a batch of the dough handy for whenever we feel like baking.
Although the recipe instructions seem long, we promise that the process of making the dough is actually very simple! We recommend you take a look at our video below before going through the recipe.
(Makes about 8 medium-sized Puffs)
- 1 cup All-purpose Flour (Maida)
- 1/2 cup Butter
- 1/4 cup ice-cold Water
- 1/2 tsp Salt
Before we make the pastry dough, we need to ensure that the butter is very cold. It would be ideal to use fridge-cold butter for this recipe. Roughly chop the cold butter into small cubes. Place the flour and salt in a large bowl, whisking well and then add in the cubes of butter. Using only your fingertips, slowly rub the cold butter into the flour until the flour resembles coarse breadcrumbs.
Gently bring the dough together by adding ice-cold water to the flour mixture, using your fingertips to gather the dough into a ball. A the water only a tablespoon or two at a time, till the dough begins to come together in a ball. You may not need to use all the water to reach this stage. Do not knead the dough with your palms as the butter in the pastry will melt with the warmth of your hands. As soon as the dough gathers into a ball, cover the bowl with plastic wrap and allow the dough to rest in the refrigerator for ten minutes.
Liberally dust flour over your work surface, dusting a rolling pin with flour as well. Take the dough out of the refrigerator and gently roll it out into a rough rectangle shape. It might feel crumbly and hard to roll out initially but will soon turn pliable and soft as you keep rolling. Dust your work surface and rolling pin with flour periodically, to prevent the dough from sticking. Continue to roll the dough into a rough rectangle, about 1/4 of an inch in thickness.
Making a ‘Single Turn’ for the Puff Pastry Dough:
The following instructions sound complicated in words but are actually very easy to follow! We really recommend you pause here and take a look at our video above. Don’t worry and don’t feel intimidated, the process is truly very simple!
Place the rectangle of dough in such a way that the longer side of the rectangle is closest to you. Lifting the side that’s across you, fold a third of the dough inwards, towards the centre of the rectangle. Now, fold the side that’s close to you inwards, towards the centre of the rectangle. The two sides will now meet in the centre of the rectangle. Gently fold one side of the rectangle over the other, along the crease where the two sides of the rectangle met earlier. Your dough will now resemble a log shape. Fold the right side of the log over the left side and gently press down. You will now have a smooth block of dough. This set of turns and folds constitutes a ‘Single Turn’ for the Puff Pastry Dough.
Place the block of dough in a bowl and refrigerate for ten minutes to chill its butter content.
After ten minutes, flour your work surface and rolling pin once more. Place the chilled block of dough on your work surface and roll it out once again into a rough rectangle, about 1/4th of an inch thick. Repeat the steps detailed above for a ‘Single Turn’ for Puff Pastry Dough. Place your block of dough back in the refrigerator to chill for ten minutes.
Repeat this process another six times. Yes, we know it sounds tedious but we’re building up layers of flaky puff pastry here and promise that the end result is worth all the effort!
After the last ‘Turn’, your seventh ‘Turn’, cover your block of dough with cling film/ plastic wrap and chill in the refrigerator for ten minutes. Take the dough out of the fridge and use, as required.
Puff Pastry is traditionally made using a ‘Lamination’ method, wherein butter is spread each time the dough is rolled out before being folded. This process uses a fair amount of butter but result in lovely, flaky layers of pastry, when baked. To cut down on the total quantity of butter and simplify the process of making the dough, we’ve chosen to directly cut the cold butter into the flour right at the start. We still end up with delicious, buttery, flaky layers of puff pastry each time we follow our method.
The Puff Pastry can be wrapped in cling film/ plastic wrap and stored in the refrigerator for up to 3 days. It can be stored in the freezer for up to a month. Simply thaw to room temperature, roll out and use, as required.
This Puff Pastry is ideal for savoury recipes as well as sweet recipes. Here’s a yummy recipe for which we’ve used the Puff Pastry: