Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe
that?? Bakery style Puff pastry is so easy to make at home that you will never
buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it
does not need any refrigeration (chilling the dough) or any other so called
difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15
minutes.

Back in the 80's amma started making puffs at home; which my two brothers
and myself used to enjoy a lot. She mostly used to make this for special
occasions; like when a friend dropped in or when we long for something bakery
style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking
amma to teach me how to make and somehow things did not work out when I
last visited her. Right now she is visiting us here in Calicut and I coaxed and
buttered her to show me how to make puffs.

The first time she taught me, I did not take any pictures and so, I buttered her
to make again the next day

Can you see the layers in the picture; yes this is homemade puffs! and now you
can make it at home like a pro!
Update: Kerala Egg Puffs Recipe
You can also use margarine instead of veg shortening.

Step by Step Method:

Yields: 8
Note: I could not use cups in this recipe for measurement; the main ingredients
are in weights.
Preheat oven to 180 degree C.

Dunk flour in a bowl and add 50 gms of shortening (I used dalda), mix with
fingertip till it resembles coarse breadcrumbs OR you can pulse in a food
processor.

Add water little by little and mix it into a smooth dough. I did knead the dough
2-3 minutes on the counter.
I like to use my baking mat (its a life saver) as it does not stick and its easy to
roll.
Plop the dough on the mat and dust a little flour on top. Spread it out in
rectangle with a rolling pin (8x16).

Put the 75 gms of shortening in a bowl and soften with a spoon, so that there
may not be any lumps. Roughly divide into three portions. Spoon one portion
into the rolled dough.

Spread the shortening on 3/4 of the rolled dough. Fold the dough towards you
half way. And fold the end near you over it.

Again gently without giving much pressure, roll the dough into a rectangle. You
should be careful not to thin the dough too much; about 1/4 inch thickness
should be there.

Again, spoon 2nd portion of the shortening and spread 3/4 of the rolled dough.
Fold from the fartherest end (that's amma making gently while I was clicking for
you; you should see the way she handles the dough, so gently!).

And again fold the end near you. Now repeat the same process with the
remaining shortening. That is a total of three times of rolling and spreading the
shortening. Your puff pastry is ready.

Roll out one last time and cut into your desired shapes; it is important to put
the filling on one half of the square pastry and gently pull the dough over it. Do
not press or flatten the dough. Bake immediately for 50 minutes after giving an
egg wash.
 Puff Pastry Recipe - Homemade Puff Pastry
PREP TIME: 15 mins | AUTHOR:: NISA HOMEY

INGREDIENTS
 Flour: 250 gms
 Shortening (I used dalda): 125 gm (50-75, divided)
 Salt: 1/2 tsp
 Water: About half cup or accordingly.
 Extra flour for dusting.

METHOD:
1. Add flour into a large bowl. Add salt and 50 gms of shortening. Rub the
shortening into the flour with your fingertips (or pulse in a food processor) till it
resembles coarse breadcrumbs.
2. Make a well in the flour, add water slowly and knead into a soft dough.
3. Put the 75 gm of shortening in a small bowl and soften it nicely without any
lumps. Then, divide into three.
4. Place the dough on a baking mat or on the counter; dust little flour. Roll out the
dough into a rectangle (8x16).
5. Spoon one portion of the 75 gm shortening on the rolled out flour and spread
3/4 of it. Fold the end towards you half way and then fold the end near you over it.
Then again roll into a rectangle.
6. Repeat the same two more times with the remaining shortening. It is important
not to thin out the dough and give much pressure, handle the dough when rolling
gently.
7. Finally roll out into rectangle and cut into 8 neat squares or your preferred
shape.
8. Fill the pastry with your desired filling and slowly cover with the other end and
bake until done.
9. You should make puff immeadiately after the dough is ready; or you can
refridgerate for later use.
NOTES
 There is no need to refridgerate the dough; once the dough is ready, you should fill it
with your desired filling and bake immediately or you can freeze the dough to use later.
 When you are rolling the dough, you should roll very gently without giving too much
pressure. The rolled dough should be a bit thick about 1/4 inch or slightly more.
 I used my baking mat for rolling and it did make everything easy.