Puff Pastry From Scratch
I made Puff Pastry from scratch! And without a kitchen aid stand mixer it was no fun. A whole lot of kneading. But it was oh so flaky, buttery and crispy that the store-bought one is no match.
I wanted to make some paneer puffs. The puff pastry at Q – mart looked dubious not to mention expensive so I decided to make on my own. Also, as I replaced half the flour with whole wheat flour I felt it was a wee bit healthier than all out all-purpose flour.
The reason puff pastry puffs is the butter. When cold butter in the puff pastry dough is put in a really hot oven, it steams up which causes the dough layers to separate. So for a good crispy puff don’t skimp on butter and don’t forget to pre-heat the oven really hot.
Give this a try if you are crazy like me. Else, just go out and buy some. Its way easier to buy than to make. But like all things homemade its waaay better than store-bought.
Pssst…Stay tuned for the paneer puffs. Made with homemade paneer they were creamy, spicy and delicious.
Puff Pastry Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup butter , cold and diced into small cubes
- 1 cup whole wheat flour
- 1/2 tablespoon lemon juice
- 1/2 cup water
1. Mix salt and sugar with all-purpose flour. Add 1/4 cup butter and the flour together till it forms a coarse meal.
2. Add remaining butter, lemon juice and whole wheat flour. Mix well. Add 1/4 cup water and knead. The mixture will be dry and shaggy. Add water one tablespoon at a time and knead till it all come together in a dry rough way.
3. Now start kneading with heel of your palm. Knead for 5- 6 minutes at least although 10 minutes would be preferred.Now the dough will be more smooth. Add more water if necessary to get the dough together.
It should be stiff dough.
4. Wrap the dough ball in plastic wrap and refrigerate for 45 – 60 minutes.
5. Once out of the fridge, now its time to form layers. Divide the dough into 2 balls. Keep one in the fridge as you work on the other.
Roll out the dough in shape of a rectangle about 1/4 inch thick. Fold it into thirds lengthwise like an envelope. Then roll the envelope along the short side.
6. Turn this roll 90 degrees and then roll out into a rectangle 1/4 inch thick. Fold and roll like above.
Repeat the same process twice more.
If at any time you feel the dough is being soft ( as the butter is melting), put it in a bowl, wrap it with plastic wrap and put it back in fridge for 10 minutes or so and then continue.
7. Once the final roll is formed, it is ready to be used in your recipe of choice. Or it can be frozen at this point. Wrap in plastic wrap and then freeze.
If frozen, thaw for 24 hours in refrigerator before use.