Puff Pastry Dough Recipe - Yummy Traditional

Puff Pastry Dough Recipe

                                                          
puff-pastry-dough-recipe-with-step-by-step-photos


Homemade Puff Pastry | Puff Pastry Dough | How to Make Puff Pastry Dough with step by step photos


This PERFECT homemade Quick and Easy Puff Pastry is beautifully flaky and buttery. Delicious puff pastry made from unipuff/masterpuff that tastes infinitely better than frozen, store-bought puff pastry and it only takes 60 minutes of your time? Almost too good to be true!

Leave those frozen sheets on the store shelf! This is the best tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes. and can be made several items with this puff pastry dough whose recipes will tell ahead  

 

Puff pastry kind of thing that just makes things feel like a special occasion. All those light, flaky layers, and that rich buttery flavor!

But it’s definitely not the kind of thing you’d make yourself. I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. Right?

Wrong! What if I told you you can make homemade, all-butter puff pastry sheets from puff pastry margarine, in your own kitchen? And that it only takes 5 ingredients and prepare in just within an hour

It’s true! This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. You’ll never buy frozen sheets again!

Usually, people made puff pastry with butter and which is why this process becomes too long and difficult while puff pastry that I made is the easiest way to make no need of folding much time or spend the day only this making it…

Making puff pastry with masterpuff is so easy you can buy it any store or online too though I have shared  homemade unipff recipes on my blog even then I will recommend buying unipuff from the store as the result that is more amazing than homemade unipuff

And homemade unipuff is ideal for cake, biscuits, and bread, all these items make awesome with homemade unipuff  

                                                
puff-pastry-dough

WHAT IS PUFF PASTRY?

Originating from France, classic puff pastry is made using a dough called d├ętrempe (pronounced day-trahmp, a basic dough made with flour, water, and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it and on and on till you have made several such turns. This process is called “turning the dough” or “laminating the dough” and the idea is to distribute the butter evenly in layers throughout the dough (laminating the dough layers, with butter layers


WHAT CAN MAKE WITH THIS PASTRY RECIPE?

You can use this rough puff pastry for any recipe that calls for puff pastry! From sausage rolls to pies, to tarts, to desserts! Anything you can think of that calls for puff pastry.

WHAT IS THE CLASSIC VERSION OF PUFF PASTRY?

Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy puff pastry, Takes just 45 to 60 minutes hardly


For the best result follow my detailed step by step photo instructions and tips

  
                             
puff-pastry


WHY SHOULD MAKE THIS RECIPE AT HOME?

It’s cheaper to make your own puff pastry at home.

Tastes better. Seriously, it’s not even close. I cannot stress this enough.

Since it’s puff pastry, it’s much faster than making classic puff pastry.

Take a look at that lamination in the photo right at the top of the post, if you don’t believe me. Doesn’t that look beautiful? Perfect homemade quick and easy rough puff pastry achieved in 60 minutes

HOW TO STORE THIS PUFF PASTRY?

Make sure the dough is wrapped tightly with plastic wrap. Even two layers to make sure it’s not in contact with air so that it doesn’t dry out. You can wrap this again in foil, or put it in an air-tight container as well.

This puff pastry dough can be frozen too, for up to 2-3 months. After using the dough, the remaining scraps could maybe re-rolled once. However, if you knead or handle it too much, the lamination layers will be lost.


                                                  
puff-pastry-dough-recipe


Recipe Notes:

  1. The most important thing always keeps in mind is that dough should be not soft or hard but smooth and stretchable
  2. If your dough is soft and  margarine hard and when the roll out the dough then butter may come out and if your dough is hard butter could not spread evenly in the dough and your puff pastry won’t make good
  3. A perfect puff pastry depends on good kneading and then rolling the more you will roll out thin get the help of making layers
  4. Only two folding are given to make this puff pastry for half an hour, don’t put it in the fridge while the dough is resting leave it on just kitchen counter  
  5. After rising the dough must be the weight of the dough as we required half quantity of unipuff in the dough 

For more Similar Recipes:

Naan dough

Pizza dough

                                              

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puff-pastry


The first step is to make the basic dough. this is easy and only requires all-purpose flour, sugar, salt, oil, and little water

                              

mix-ingredients-to-the-flour

Stir to mix all ingredients with flour and start kneading the dough little by little with water, Once the dough comes together

                            

once-the-dough-comes-toegther

Transfer onto the working surface

                        

transfer-onto-the-working-surface

And further kneading with the help of a hand palm


                               

knead-dough

Don’t add water just requires the dough tight, stretchable, and smooth
                            
dough-is-ready

Transfer the dough into the bowl

                        

dough-is-ready

And cover it with a damp cloth, leave it to set aside for a half-hour

                             

cover-the-dough

Give a square and flat shape to the unipuff


                                           
unipuff-butter


The first folding:

The dough is ready to fill with unipuff

                       

the-dough-is-ready

Before the filling margarine in the dough, weigh the dough 

                      

weight-the-dough

Dust the flour on the working area, Spread the dough with the help of fingers or a rolling pin, and Place the unipuff in the middle of the rolled dough

                           

fill-the-butter-in-the-dough

And cover the margarine with dough

                         

cover-the-margerine-with-the-dough

Make sure margarine is covered well on all four sides

                    

cover-properly-butter-with-dough

Now ready to roll out the dough
                            
butter-is-covered

Tap the dough with the rolling pin to evenly spread margarine all over the dough

                            

tap-the-dough-with-rolling-pin

And with a light hand start rolling in a rectangular shape

                  

start-rolling 


Doesn’t pressure over the dough as layers can disturb? Roll out the dough as thin as possible 

                   

start-roll-out-the-dough-in-rectangler-shape

The more you roll the thin dough the much you can get the best result 

                            

roll-out-the-dough-as-thin-as-possible

Start folding the rolled dough like a-squared paratha

                       

fold-the-rolled-dough-like-paratha

Next. Overlaps the folded dough to each other

                          

overlap-the-dough

Lastly, fold from up and downwards then overlap 

                        

fold-from-up-and-down

Once the folds have been completed

                        

folds-are-completed

Tightly wrap the dough in cling plastic this helps to prevent drying out

                      

wrap-the-dough-with-plastic

And leave it aside for half an hour, Don’t refrigerate it at all

                       

leave-the-dough-aside

Second folding:

Unwrap the dough

             

unwrap-the-dough

And dust the working area with flour then place the dough

                   

place-the-dough


And rollout it thin as you can, Then repeat the same process roll and fold again

                    

roll-and-fold-the-dough

Second folding is done

                

second-folding-is-done

Wrap it again in cling wrap, And further, leave it to rest for 30 minutes 

                  

wrap-the-dough-again
                       

Final step:

After 30 minutes unwrap the dough

                       

unwarap-the-dough-and-cut-into-desirable-pieces

And cut into as per your requirements
                       

dough-is-ready-to-use

Puff pastry dough is ready to use in just an hour 

                           
puff-pastry-dough-is-ready-to-use


You can store it by wrapping it with cling plastic for up to 2-3 months

                     

wrap-it-tightly-with-the-cling-wrap

You can see the result of this puff pastry dough how is flaky and crispy made puff pastry biscuits

                       
crispy-biscuits



                                                                         

 

This PERFECT homemade Quick and Easy Puff Pastry is beautifully flaky and buttery. Delicious puff pastry made from unipuff/masterpuff...


Ingredients:

  1. 500g, all-purpose flour
  2. 380g, unipuff/masterpuff
  3. 1 tbsp, sugar
  4. 1 tsp, salt
  5. 4 tbsp, oil   
  6. ½ cup, of water at room temperature  

How to make Puff Pastry Dough

  1. The first step is to make the basic dough. this is easy and only requires all-purpose flour, sugar, salt, oil, and little water
  2. Stir to mix all ingredients with flour and start kneading the dough little by little with water
  3. Once the dough comes together
  4. Transfer onto the working surface
  5. And further kneading with the help of the hand palm, don’t add water just requires dough tight, stretchable, and smooth
  6. Transfer the dough into the bowl
  7. And cover it with a damp cloth
  8. Leave it to set aside for a half-hour
  9. Give a square and flat shape to the unipuff
  10. The dough is ready to fill with unipuff 
  11. Dust the flour on the working area
  12. Spread the dough with the help of fingers or a rolling pin
  13. Place the unipuff in the middle of the rolled dough
  14. And cover the margarine with dough
  15. Make sure margarine is covered well on all four sides
  16. Tap the dough with the rolling pin to evenly spread margarine all over the dough
  17. And with a light hand start rolling in a rectangular shape
  18. Doesn’t pressure over the dough as layers can disturb?
  19. Roll out the dough as thin as possible
  20. The more you roll the thin dough the much you can get the best result
  21. Start folding the rolled dough like a-squared paratha
  22. Next. Overlaps the folded dough to each other
  23. Lastly, fold from up and downwards then overlap
  24. Once the folds have been completed
  25. Tightly wrap the dough in cling plastic this helps to prevent drying out
  26. And leave it aside for half an hour
  27. Don’t refrigerate it at all
  28. To rest the gluten in the dough. It will be much easier to roll out the dough the more you rest it at this stage.
  29. Unwrap the dough dust the working area with flour then place the dough
  30. And rollout it thin as you can
  31. Then repeat the same process as before
  32. Second folding is done
  33. Wrap it again in cling wrap
  34. And further, leave it to rest for 30 minutes
  35. After 30 minutes unwrap the dough and cut it as per your requirements
  36. Personally prefer to cut the dough in half and wrap each portion separately
  37. Puff pastry dough is ready to use in just an hour  
  38. You can store it by wrapping it with cling plastic for up to 2-3 months
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