So this is literally the third puff pastry recipe I have on the blog ! The first one is the traditional way which will take you the most part of a day ( with only some actual work ! ) but gives super excellent results. Then there is the second one which is the shortcut ,a 15 minute version which obviously is not comparable but can be used in a pinch for tart cases ,palmiers and the like.

The puff obsession in me has not died down over the years ( if anything has only gotten stronger ) and I have been able to come up with this version which gives you an easy puff pastry that tastes and looks like the real deal ( aka version one ) but will take less than an hour of your day !

The key to get it right is keeping butter cold . So if you stay in a warmer area or your hands are warm , and you find the butter melting through – try to work in the coolest part of your home , in an air conditioned room if possible or just wear gloves. Worst scenario , just chill it a little longer or more often ! But really, the actual procedure of dough making and rolling is seriously so so simple !

Do watch this video to see how simple it is to make this easy puff pastry or just scroll down below!

Why do you need to make your own puff pastry ? Well ,you dont actually NEED to, but a home-made all butter flaky puff is simply no contest to one you will pick up at a bakery. Plus ,you can fill it as generously as you want with whatever you want. Because c’mon , we always have at least one family member or friend complaining how the bakery puff bought for teatime has no filling !

So yes. Buttery . Flaky . Versatile. Can be frozen. Plenty of reasons to try once atleast . No ?

Easy puff pastry (in less than an hour!)

How to make all butter puff pastry dough from scratch – in under an hour!

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Ingredients

  

• 200 grams or little less than 1 cup unsalted butter
• 120 ml or 1/2 cup water
• 250 grams or 2 cups all purpose flour or maida
• 3/4 teaspoon salt

Instructions

 

• Slice half the butter into thin slices and the other half into small cubes. Dont worry if the slices cut in between .
• Measure out half cup of the water.
• Now place the water and both types of butter in the freezer for 15 minutes
• Meanwhile add the salt to the flour and mix well.
• To this, add the chopped butter and just rub it in. Basically gather the butter and flour together in your palms and rub together until all the butter is covered in flour.
• Add the icy water and mix into the flour until the mixture forms a lump or ball. It wont be pretty.
• On a floured surface ,shape this dough into a square .
• Roll into a vertically long rectangle. Approximately 5x 12 but doesnt have to be perfect .
• Now place the slices of butter over the middle third of this . Layer it on top of each other if needed but stick to the middle third.
• Fold the top third of the dough down over the butter and then the bottom third of dough up over the just folded top third . Like a letter .
• Turn over and once again roll out into a vertically long rectangle and fold it like a letter once more.
• Chill this for 10 minutes.
• Now again roll out into a rectangle. Fold in thirds ,turn over . And do this once more . Chill for 10 minutes
• As you keep rolling , the dough will look smoother. If too much butter is melting or sticking , you can chill longer.
• After chilling , roll out and fold. Turn the dough over , roll out and fold a last time. So we do 6 folds in total.
• The pastry is now ready. Chill until you need it .
• When you are ready to use , just roll it out and cut into needed shapes and fill as needed.

Video

Notes

This can be refrigerated for about a week and frozen for months.

You can double or half the recipe. 

Just to give you an idea , this amount makes about 10 to 12 large filled puff pastries. 

Dont worry if pieces come apart while making the dough or rolling it , just patch it on and continue. It will look smooth as you carry on with the process.

Do not knead the dough at any point !

You can chill the dough any way possible , but i find wrapped in parchment works very well.

The chilling after every couple of folds is optional if you stay in a cold place but with my experience, 10 minutes in the fridge really helps .

Similarly , once the 6 folds are over , you can technically use it but again I find at least 10 minutes of chilling of the dough helps with the flakiness . You can even chill overnight if you are not in a rush. 

Adjust the salt if you are using salted butter.

My measuring cup is 240 ml. 

Puff pastry has like a zillion uses including the teatime favourite filled puffs or pasties , the more exotic galette de rois and millefueilles , palmiers for the cookie lovers , and so many more ! I plan to come up with some videos for some of these in the near future ( i told you I was puff obsessed !) . So stay tuned !

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HOW TO MAKE EASY PUFF PASTRY !