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/master puff 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 into several items with this puff pastry dough
whose recipes will follow ahead.
Puff
pastry is 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 is prepared in just 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 make puff pastry with butter, which is why this process becomes too
long and difficult, while the puff pastry that I made is the easiest way to
make; no need for folding much time or spending the day only making it…
Making
puff pastry with Masterpuff is so easy; you can buy it at any store or online too. Though I have shared homemade unipuff recipes on my blog, even then I will recommend buying unipuff from the store, as
the result is more amazing than homemade unipuff
And
homemade unipuff is ideal for cake, biscuits, and bread; all these items make
awesome with homemade unipuff
WHAT
IS PUFF PASTRY?
Originating from France, classic puff pastry is
made using a dough called détrempe (pronounced day-tramp, 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 YOU 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.
For the best result, follow my detailed step-by-step photo instructions and tips.
WHY
SHOULD YOU 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. Use 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 airtight 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 be re-rolled once. However, if you knead or handle it too much, the lamination
layers will be lost.
Recipe Notes:
The most important thing to remember is that the dough should be smooth and stretchable, not too soft or too hard.
If your dough is soft and the margarine is hard, when you roll out the dough, the butter may leak out. Conversely, if the dough is too hard, the butter cannot spread evenly throughout, which will affect the quality of your puff pastry.
A perfect puff pastry relies on good kneading followed by rolling. The thinner you roll it out, the better the layers will form.
You only need to fold the dough twice to create this puff pastry, and you should let it rest on the kitchen counter for half an hour without placing it in the fridge.
Once the dough has risen, ensure it weighs half the amount of the total quantity of unipuff needed for the recipe.
For more Similar Recipes:
Naan dough
Pizza dough
The first step is to make the basic dough. This is
easy and only requires all-purpose flour, sugar, salt, oil, and a little water.
Stir to mix all ingredients with the flour and start
kneading the dough little by little with water. Once the dough comes together.
Transfer onto the working surface.
And further knead with the help of a hand palm.
Don’t add water; just knead the dough to be tight, stretchable, and smooth.
Transfer the dough to the bowl.
Cover it with a damp cloth and leave it to set aside for half an hour.
Give a square and flat shape to the unipuff
The first folding:
The dough is ready to fill with unipuff
Before filling the margarine in the dough, weigh the dough.
Dust the working area with flour, spread the dough with the help of fingers or a rolling pin, and place the unipuff in the middle of the rolled
dough.
Cover the margarine with the dough.
Make sure the margarine is well-covered on all four
sides.
Now ready to roll out the dough
Tap the dough with the rolling pin to evenly
spread margarine all over the dough.
And with a light hand, start rolling in a rectangular shape.
Don’t press over
the dough, as layers can disturb it. Roll out the dough as thin as possible.
The thinner you roll the dough, the more you
can get the result.
Start folding the rolled dough like a square paratha.
Next. Overlap the folded dough with each other.
Lastly, fold from up and down, then overlap.
Once the folds have been completed
Tightly wrap the dough in cling plastic; this
helps to prevent drying out.
Leave it aside for half an hour. Don’t refrigerate it at all.
Second folding:
Unwrap the dough
Dust the working area with
flour, then place the dough.
And roll it out as thin as you can. Then repeat the same process: roll and fold again.
The second folding is done.
Wrap it again in cling wrap,andd further leave it to rest
for 30 minutes.
Final step:
After 30 minutes, unwrap the dough
And cut into as per your requirements.
Puff pastry dough is ready to use in
just an hour.
You can store it by wrapping it with cling
plastic for up to 2-3 months.
You can see the result of this puff pastry dough: flaky and crispy puff pastry biscuits.
