Let me show you how easy it is to make your own puff pastry at home. Watch till the end to see what can make with this puff pastry. Enjoy!
I LOVE Puff Pastry! It is so versatile, it can be used for both savory and sweet pastry and it always worked like magic for me. This puff pastry always comes to my rescue when I badly needed to make something quick for breakfast , snack , dessert or even for lunch. I had always bought my puff pastry and never thought of making my own not until recently.
I had been seeing quite a lot of recipe online and I have to admit that a lot of them actually did not motivate me to make it. The steps are so tedious, a lot of folding and kneading to get the flakey layer texture. This is the very reason why I always fall back to buying a frozen one from the grocery. Because I used it quite a lot, they are just gone so fast. It is so frustrating when I am in the moment of wanting to make something that uses a Puff Pastry and I had to postponed it because I do not have anything left. Sometimes it is quite a hazzle to go out just to buy Puff Pastry for my baking specially when the weather is bad, or just for the simple reason of I am so lazy to go out.
It was not difficult at all and they turned out and good as store-bought. It was so convenient to be able to make it anytime I need it. If you can make it, don’t buy it. It doesn’t take a lot of time, plus you can save a lot. There are so many use for this Puff Pastry, and it freezes well too. So, you can have it stock up, and just pull it out from the freezer when you are ready to use it. Let’s get started!
Note: Click on the photo to see the descriptions.
- 2 1/3 cups (11 ½ oz/ 350g) plain flour
- 14 tablespoons (7 oz/210g) butter, frozen (in the freezer minimum 2 hours to overnight)
- Pinch salt
- 8-10 tablespoons chilled COLD water
- 1 tablespoon fresh lemon juice
- Prepare the Butter: Place your butter in the freezer for a minimum of 2 hours but preferably overnight. It has to be really hard before using it.
- Wet Ingredients: Add water and lemon juice in a measuring cup and put in the freezer while you make the dough.
- Dry Ingredients: In a large bowl mix together the flour and salt. It is best to put the bowl in the fridge to keep it chilled. Cold butter, cold bowl and cold water are essential to attaining a nice flakey puff pastry.
- Grate the Butter: On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour with a fork, do not use your fingers to stir the mixture as it could soften the butter. Do this as you go. It is easier to mix it several times than doing it at the end when you are done grating everything. Frozen butter is the secret ingredient of this recipe. The colder the butter the flakier the pastry. So remember, this is a shortcut short crust pastry, so we aren’t folding and doing that whole process. I’m all for process but if you get a great result with less work then I’m all for that.
- Add in the liquid, holding a little back just in case you don’t need it all. I ad 1 tbsp at a time, 10 tbsp is a starting point but you could use more or less depending on the texture of the flour you are using. Mix the dough using a sturdy spatula, then once it starts to come together you can now use your hand bring your pastry together, but be gentle. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough. Stop adding the water as soon as the dough starts to come together and you can form it into a ball. The bowl will also be clean and the dough not sticky.
- Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
Good to know:
- Once you put pastry in the fridge and it relaxes it will get a little wetter so factor that in when you are adding water and forming it into a ball.
- To use your pastry: Follow instructions required by the recipe you are making. Always bake in a HOT/pre-heated oven for best results. In my oven, I always work with 350 – 375F.
- Storage: Cover tightly with plastic wrap and put in a ziplock bag. Douch can be kept refrigerated for 3 day or can be frozen for 2 months. Thaw when ready to use and shape as required by the recipe you are making.
If you like this post, kindly give that “Like“button below a click, or leave me a comment. I would love to hear from you.
Recipe adapted from: Gemma Bigger Bolder Baking