Today I'm sharing with you How To Make Puff Pastry Dough and Sheets. What if I told you, you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? And that it only takes 5 ingredients and comes together in about 15 minutes? It’s true! This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. You’ll never buy frozen sheets again! Let me tell you one thing straight, this method involves NO FOLDING! All you do is twice roll and refrigerate the dough and that's it to make prefect puff pastry. It's that simple!

Check out my recipe for Chicken Puffs, made using these Puff Pastry Sheets : https://youtu.be/b6_cRVZOlKE

Do give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. :) I love to hear from you all!

Most puff pastry recipes use book fold method that includes a lot of steps, a lot of chilling, measuring, rolling and folding at least 6 times to achieve best results. I find this very stressful, I like when things are a bit more simplified and intuitive. So, I have cut back the number of steps mercilessly, as well as the overall time needed to create this homemade puff pastry. In other words, this is a shortcut recipe. The end result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes.

Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Butter is layered within the dough, creating hundreds of flaky layers. This process is called “lamination.” When the cold butter goes into a hot oven, steam is released, causing all those layers to separate and the pastry to puff up sky high!

One of the best things about puff pastry is how versatile it is. It can be used in so many ways, both sweet and savory! Stuff them with you favorite fillings. Bake and Enjoy! So here is the easiest way to make them.

Ingredients (makes around 16 squares or 8 rectangle puff pastry sheets) :
450g (4 cups) all purpose flour (higher protein content at least 11% above)
1 tsp salt
1 tbsp sugar
50g unsalted butter (at room temperature and cubed)
245ml (1 cup) cold or chilled water
200g unsalted butter (at room temperature, for laminating)

Tips and Notes:

1. Butter is the key ingredients that creates those tasty, flaky, crispy layers in puffs. Hence always opt for a good quality butter. The best butter for laminated dough is one with less moisture. Like a good quality European butter. High in fat and low in water content.

2. Flour for Pastry Dough - Strong bread flour is usually recommended when making laminated dough. If not look for higher protein content, 11% or more

3. Butter in the dough needs to firm up before you make pastry sheets, else the end results will not be as desired. This is why, we use cold water while making the dough, so that butter doesn't melt.

4. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. Make sure the pastry feels cold and stiff and make sure your oven is preheated, so that the minute it goes in, the butter releases steam and lifts all those gorgeous layers sky high!

5. If at any point, your butter starts to warm up and gets too soft and is difficult to work with, it’s best to give the dough a chill. Wrap it in cling wrap, and pop it into the fridge for an hour, or the freezer for 20-30 minutes. Else you can flour the portion where the butter seems to pop out while you roll. It will work perfectly well.

6. Position for rolling the pastry dough for making sheets is very important. Never roll the rolling pin over the sides where you see the ring of layers, it will remove the layers we created. Position the flat side of the dough on top and roll. Our ultimate goal is to create more layers as this helps to make crispy and flaky puffs.

7. Puff Pastry can be kept in the fridge (tightly wrapped) for few days or in the freezer up to 3 weeks. When you’re ready to bake your puff pastry, pull it out of the freezer, thaw at room temperature (around 20 mins, not too long as butter will melt) just enough to make it pliable to roll and cut. If you stored the dough or sheets in fridge, you can use it straight away to roll, cut and bake.

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