how to make puff pastry dough from Scratch

rough puff pastry dough recipe | how to make puff pastry dough from Scratch with stepwise photos and video recipe.  we love <3 puff pastries and I am sure you too. Puff pastries are the flaky, light and crisp pastry which has several butter layers. In India, savoury veg puff pastry is very famous and loved by every age group. It is really easy to prepare puff pastries at home + you don’t always need to buy pastry sheets from the market ;). I am sharing a method to prepare puff pastry dough at home. trust me, it is super easy 😉

rough puff pastry dough recipe | how to make puff pastry dough from Scratch with stepwise photos and video recipe. puff pastries are from middle eastern region and it is said that, Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product. Another references to puff pastry appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter.

puff pastry dough is really easy to make. it is made from such simple ingredients — flour, water, butter and the greatness comes.

so, What Makes Puff Pastry Puff?

Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. In the oven, the liquid in both the butter and the dough evaporates and the butter melts into the dough, turning it puff, golden and crispy.

Keep the Butter Cold, but Pliable

The butter in puff pastry is a bit of a challenge: you want it to be cold so it stays solid and doesn’t melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces.

Sprinkle the butter with a few teaspoons of flour during this process — some of the liquid in the butter will spread on the surface as you pound and the flour helps absorb this. Also, rub flour on your rolling pin as needed to prevent it from sticking to the butter.

Puff pastry dough requires few tricky folds. It is a time taking procedure as you need to maintain the consistency of the butter.A country such as India, where it is usually humid and warm weather you need to set your refrigerator with high temperature.

I tried to demonstrate the process as much clear as possible but feel free to share your thoughts and suggestions.

How to store this puff pastry dough?

Storing is again a tricky part. This dough can stay fresh up to 5 days in refrigerator. Wrap the dough in cling film and keep it refrigerated. If you want to deep freeze this dough then, divide dough into medium size portions and transfer them into a zip lock bag. Deep Freeze it. Use this deep freeze dough within 15 days. Because this recipe is meant to use immediately, there are no preservatives added to increase the shelf life.

More basic/how-tos recipes 🙂

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• fresh cooking cream recipe
• fresh malai paneer recipe
• preserve fresh turmeric recipe

how to make puff pastry dough from Scratch with step by step photos:

dough recipe:

1. in a large mixing bowl take maida.
2. add salt and butter.
3. crumble well with the dough.
4. add cold water and knead the dough.
5. knead to smooth and soft dough adding water if required.
6. cover with moist cloth/cling film rest for 20 minutes in fridge.

butter block recipe:

1. transfer butter in a mixing bowl.
2. further add lemon juice, salt and ½ cup maida.
3. mix well to combine the ingredients well.
4. rest for 20 minutes in fridge.

puff pastry sheets recipe:

1. take the kneaded maida dough and knead slightly.
2. roll gently to a thick sheet.
3. dust with maida if required.
4. place the prepared butter dough in the centre making a block.
5. wrap from all the four sides.
6. place in a tray.cover with cling wrap. rest for 20 minutes in fridge.
7. then,dust with maida.
8. press and flatten with the rolling pin.
9. roll gently and dust maida if required.
10. fold into 2 folds dusting off excess maida present.
11. wrap & rest for 20 minutes in refrigerator. repeat the same for 6 times atleast(you can do even more than 6 time for better result).
12. ready.

recipe notes,

• always take cold water and cold butter. else the butter might ooze out from the dough with rolling.
• also roll evenly and gently without making any holes.
• finally, store the prepared pastry sheets in freezer (ziplock bag) for 2 months.

have a great day!