Puff pastry dough. Fill Your Cart With Color Today! Puff pastry puffs up when water in the layers of butter and dough evaporate in a hot oven, causing the layers to separate. Classic puff pastry has close to a thousand separate layers of butter and dough: the "thousand leaves" of millefeuille.

Puff pastry dough

Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Puff pastry dough is very versatile! You can use this recipe as the base for making a variety of dinners and desserts. You can cook Puff pastry dough using 6 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Puff pastry dough

  1. Prepare 1 of kg, plain flour (maida).
  2. You need 100 of grm, oil.
  3. It’s 50 of grm, sugar.
  4. You need 15 of grm, salt.
  5. You need 400 of grm, water.
  6. It’s 783 of grm, Unipuff, shortening or butter.

Homemade puff pastry is much more scrumptious than ready-made dough from your local grocery store. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). Use the dough as is to make a large tart, or cut the dough into whatever shapes you need. Transfer them to tart pans or baking sheets.

Puff pastry dough step by step

  1. First, add water, salt, sugar and oil in a large bowl..
  2. And mix throughly..
  3. Swif the flour and add what mixture..
  4. Knead dough and leave it for 30 minutes on room temperature..
  5. After 30 minutes roll the dough with rolling pin..
  6. Place the square of Unipuff on top of the dough. Fold the corners of the dough over the Unipuff so they meet in the middle. Pinch to seal..
  7. Shown as in picture..
  8. Flour the work surface lightly and flip the Unipuff package over so the seams are down..
  9. Roll it out to a rectangle..
  10. Fold the top third over the bottom third, and the bottom over the top third, like a letter.
  11. Rotate the folded dough so it looks like a book about to be opened. Then rest it for 15 minutes..
  12. After 15 minutes roll it again as before..
  13. Shown as in picture..
  14. Cover with cling wrap. You can store it for 3 to 4 months in freezer..

Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée. Like pie crust , biscuits , and danish , puff pastry is meant to be tender, buttery, and flaky. Making puff pastry from scratch is a rather involve process, including lots of butter and lots of dough folding. Buying frozen or store-bought is a cinch and works just as well!