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HOW TO MAKE PUFF PASTRY AT HOME

Easy Homemade Puff Pastry Recipe

Rocking Recipes
Certainly you can buy puff pastry from the store, but if you’re in the mood for a real buttery flaky and hygienic version of puff pastry, you can make it yourself at home. Yes, it's the process is time taking but in return you will get something great and much better than store-bought.
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Prep Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 455 gm (about 1lb)
Calories 62.17 kcal

Equipment

  • Equipment you Need:
  • Pastry scraper
  • Plastic wrap
  • French Rolling Pin

Ingredients
  

For the dough:

  • 500 grams All Purpose Flour, more 4 to 5 tablespoons for unipuff
  • 250 grams UniPuff, soften (Store-bought or Homemade. I used homemade)
  • 1 TSP Salt (Leveled) use less quantity of salt so that you can use the puff pastry in sweet recipes
  • 2 TBSP Butter, OR ghee can be used
  • Chilled Water, as required for kneading process

Instructions
 

How to make Puff Pastry

  • Take a big bowl, add sifted all-purpose flour (500 gram) with salt and mix well.
  • Now add butter and mix with the help of fingertips. (till flour look like crumbs)
  • Then gradually pour water in small quantity and knead a normal soft and smooth dough.
  • Rest dough for about 2 to 3 hours in the refrigerator.
  • Meanwhile, add 3 to 5 table Spoons of all-purpose flour into unipuff  (if using home-made unipuff) and mix well. (Recipe of UNIPUFF is below)
  • Make a rectangular shape of unipuff again. (but it's up to you, sometimes I do but sometimes I don't, depends on the time) Then refrigerate it and let it cool to semi soften.
  • Now roll the square dough, make sure the center should be thick but all 4 sides should be thin.
  • Place unipuff  in the center of the dough (upside to thick place)
  • Then cover or fold the unipuff with the edges of rolled puff pastry dough. Cover 1 side then opposite side then rest of sides. Pinch slightly to seal. (Remember, remove all air otherwise air bubbles may arise and will destroy your puff pastry!)
  • Then change the dough position (upside down). It means, flip the dough block over, seam side down.
  • Now begin pounding the butter block (inner side) slowly with the rolling pin to soften it.
  • Now Wrap the puff dough in cling film (or wet muslin cloth) and put in the refrigerator for about 20 minutes. (Recommended in hot seasons, otherwise may be skipped or reduced the rest time period in cold areas, (if you are in hurry). But it would be best if you rest your puff pastry after every fold!)
  • First Turn: Dust the worktop lightly with little flour and flip the butter package over so the seams are down. Roll it out to a rectangle roughly 12 inches long by 6 inches wide.
  • Fold from both sides in half and half. (like, two-door cupboard), as shown in images.
  • Then fold half on the other half folded side. (Must check the tutorial images), wrap into cling and refrigerate it for about 20 to 30 minutes or more. (Depends on the weather temperature).
  • Repeat this process 3 more times.
  • Second Turn: Rotate the folded dough so that it looks like a book about to be opened. Roll it out again into a rectangle, 12-inches by 6-inches. Fold it again the same as before we did. Rest the dough in the refrigerator after every fold.
  • Repeat the same process for Third and Fourth Turn, roll out and fold in the same way.
  • After the fourth turn, the dough should feel much more smooth and pliable and should be easy to roll out.
  • If you notice any butter popping up through the dough, pat it with a little flour.
  • Your puff pastry is ready. Wrap in plastic and chill for a final 60 minutes, or overnight.
  • Now you can use right away or you can freeze for upto 3-4 months. whenever you want to use your puff pastry you just need to thaw it only, for half an hour at room temperature then you will be able to make any kind of pies, pinwheels cones, tarts, savory or sweet puffs and much much more!!
  • Puff Pastry is Ready!! Now you can use right away or you can freeze for up to 3-4 months.

HOMEMADE UNIPUFF SHORT RECIPE (optional)

  • In a big and deep pot add 1 liter of chilled water with some ice cubes.
  • Now add 1 kg melted ghee or butter into the chilled water.
  • Now use electric beater till butter/ghee changes the color to white and appears in pieces (unipuff)
  • Stop beating and collect all the unipuff from the beater paddles and rest the unipuff for about 2 hours into the chilled water.
  • Now take out all the unipuff in batches & squeeze with the help of your hands. Make sure all water is drained out completely. (For more perfection use a muslin cloth and hang the cloth to drain out all the water just after squeezing with hands.)
  • Now take a square-shaped baking pan. Line with aluminum foil or butter paper. (A bit extra to lift unipuff easily)
  • Freeze unipuff till its solid form.
  • Lift up the unipuff from the pan and cut (with a warm knife) into 4 portions.
  •  Each portion of unipuff should between 250 to 300 grams)
    Voila!! your homemade UNIPUFF is ready!! Use this homemade unipuff in making puff pastry or even in cakes like cake rusk especially. You can freeze this unipuff up to 3-4 months in the freezer if not using right away.

Notes

Recipe Notes (Important Points)

~ Be calm and gentle! Do not use a rolling pin with the pressure. Roll with slow hands.
~ Do not dust too much flour, otherwise, puff pastry will become dry. The good puff pastry should be flaky and crispy but soft inside. After baking you must get perfect light fluffy and flaky result but if you add too much flour to dust you can not achieve good puff pastry after baking.
~ When you are adding unipuff and start to fold, that time, please make sure no air is inside. otherwise, when you roll with the air bubbles, your puff pastry might be broken and will fall apart. (Then it would not be easy to handle! So be very careful at the time of rolling the dough.)
~ Rest is very necessary (at least 20-30 min) after every rolling and folding.
~ If your unipuff is little bit leaking from sides or anywhere else, just add a bit extra flour and fold with slow hands and refrigerate immediately for about 20 to 30 minutes or more.
~ Cover the dough completely from all the sides whenever the dough is resting whether in a fridge or in kitchen,  otherwise, dry patches will appear on the dough surface and then will become hard to handle and would be very difficult to manage puff pastry again. (I used cling film wrap to cover pastry dough every time.)
~ Always measure the perfect ratio of ingredients, and the perfect ratio of puff pastry is:
~ The quantity of all-purpose flour should be doubled from the unipuff.
~ Try to make with half the quantity of ingredients first.
~ Fold every time from the folded side. NOT from the backside of folded dough.
~ If you are folding first from horizontal sides then your next fold should be from vertical. (Example, 1st fold is horizontal, 2nd fold is vertical, 3rd fold is horizontal and the last 4th fold is vertical)
Keyword homemade, puff, puff pastry, snacks, unipuff recipe