Puff pastry brings back fond memories I had as a kid. It was only during Christmas eve my pa would get these deliciously light, flaky buttery, crispy puff pastries from Byculla (Bombay). My brother and I would gladly accompany him knowing that we would get to eat some at the Irani restaurant and how we gorged ourselves on the pastries to our heart’s content coz’ we knew that we have to resist our temptations till Christmas. Those were the best puff pastries I have ever eaten.
When I saw my dear fellow blogger Amanda’s amazing pastry cake, I decided to make puff pastry at home. My first attempt and a brilliant success!! Home-made puff pastries are very tasty and versatile; you can even make a batch, put it in a zip-lock back and freeze it for future use.
The key to make a good puff pastry is to keep the butter cold but pliable enough to be rolled into a dough, keeping the edges even and straight. There is no yeast added to it. The butter helps to rise; folding and chilling the dough many times create multiple layers. The oven temperature should be very hot to make them. Enjoy your home-made puff pastry with garam chai (hot tea). Hey, after eating them, don’t forget to burn those calories!!!
Found the recipe here and it also has a video on how to go about.
Light, crispy, buttery, flaky home-made puff pastries with your favourite filling enjoyed with a cup of garam chai.
total time : 2 hrs-15 minutes, yield : 24, author : gloria
3 cups plain flour (extra 1 cup flour for dusting)
1½ cups unsalted butter
½ tsp lemon juice
1 tsp salt
3/4 – 1 cup cold water
Into a large bowl, combine sifted flour and salt. Pinch a teaspoon of butter into the flour-salt mixture until it resembles coarse crumbs. Now, add lemon juice and give a mix.
Gradually, add water and mix to combine till you get a firm rough dough; add extra water if required. Cover with a cling film and allow it to chill in the refrigerator for 15 minutes.
Flour the surface area and place the dough; knead gently and flatten it. Press the rolling pin on the top edge of the pastry and roll out.
Now, place the square of butter in the centre of the pastry and fold the sides, stretching the pastry slightly to seal in the butter and to form into a smooth rectangle.
Lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge. Keep the edges even and straight. Fold it from both sides and then bring to a fold in the centre.
Wrap the pastry with a cling film to prevent dryness and refrigerate for 20 min. (1st turn).
Remove the folded/chilled pastry dough from the refrigerator and roll out to form into a long rectangle thin sheet. Fold again. (2nd turn). Repeat the process of rolling, folding and chilling for a total of 4 turns or more.
Remove from the fridge and cut it into 3 equal parts and roll it into rectangle. You can use it right away or place them in between parchment paper and put it in a zip-lock bag to freeze for future use.
(Note: The form of a rectangle 5″* 8″(approx.) and flour a rolling surface and roll out the refrigerated cold dough into a rectangle of 8″*12″(approx.)
– do not over work the butter and in case it becomes sticky, don’t fret. refrigerate and then continue to work on the dough
– can put filling of your choice and bake it in a very hot oven for 15 minutes depending on your oven temperature.
– can increase the process of rolling, folding and chilling to 6-8 times
– it is very important to prepare the dough in a cool temperature
– a successful pastry dough will have beautiful layers as you cut it