Skip to main content

Puff Pastry Recipe - Homemade Puff Pastry

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::
  homemade puff pastry  

  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.

©Copyright Reserved 2010-2014, first published on Nisahomey.com

Comments

  1. This recipe sounds intresting...can u plz let me know if I can use butter (soft or chilled) instead of dalda or shortening?

    ReplyDelete
    Replies
    1. It is best to make with shortening; that's what amma says and she also mentions that since butter has some moisture ....we may need to chill the dough each time, she learned this from a friend who owned a bakery in late 70s...and always shortening is the secret to crispy and flaky layers! but then why dont u give it a try! hope this helps and thanks for the lovely comment.

      Delete
    2. You are right..dalda will give better result...Im an experienced person..Tried both dalda n butter...But never baked...will try this method soon....:)

      Delete
  2. Thanks a lot for the recipe.can you please upload the recipe of filling?

    ReplyDelete
  3. Which flour u r using maida or wheat flour.

    ReplyDelete
  4. Ah! This does look rather easy! I'm so grateful you added the step-by-step photos! Wonderful!

    ReplyDelete
  5. I have never attempted to make puff pastry but thanks to your incredibly detailed step-by-step directions and photos I just may try it!

    ReplyDelete
  6. such a interesting recipe....sure i will try...

    ReplyDelete
  7. I tried ur recipe and it was nice.

    ReplyDelete
    Replies
    1. Thank you for stopping by with the feedback, Anna!

      Delete
  8. This is awesome - thanks to you and your mom

    ReplyDelete
  9. This is a very helpful recipe thanku for sharing. Is dalda Ghee I mean Vanaspati ghee? Or do we have to use crisco(imported shortening )

    ReplyDelete
  10. Thanks for posting the recipe...looks so simple can hardly believe it, can't wait to try!

    ReplyDelete
  11. Appreciate so much your step by step pictures. Before this I think making homemade puff pastry is so difficult. You made it so simple . I love it!!!!! Thanks again.:-))

    ReplyDelete
  12. hi looks soo easy..but do we have to use this straight away or can we store it? if yes then how...thanks

    ReplyDelete
  13. I love puff pastry and always prefer to make my own, thank you for sharing your recipe.

    ReplyDelete
  14. Dear Nisa, This is a wonderful find! Thank you for sharing your method to easy puff pastry. I have always wanted to bake with it, but I never attempted to make it myself. You make it so easy. Pinned for later. xo, Catherine

    ReplyDelete
  15. Hi Nisa and fellow bakers- did anyone get a measurement for the flour and shortening in cups? I do not have a scale, but am anxious to try this! Thanks for any help you can lend! :)

    ReplyDelete
  16. Hi'this is easy enough'I like the step by step instructions'i am going to try over the weekend

    ReplyDelete
  17. What temperature and how long would you bake this

    ReplyDelete
    Replies
    1. Pls click on Kerala Egg Puffs (recipe link) in the update.

      Delete
  18. So easy!! Thanksss!!

    ReplyDelete
  19. Breadcrumbs i did'nt understand

    ReplyDelete
  20. What I meant was the texture should be like coarse breadcrumbs or coarse sand etc etc...hope this helps :)

    ReplyDelete
  21. Hi Nisa, can i use unbleached pastry flour and butter. Want to try this soon. Please suggest me an alternate to dalda. thanks in advance

    ReplyDelete
    Replies
    1. I have no idea as I do not get unbleached pastry flour. Readers if anyone has tried pls leave a comment here, thanks. Veg shortening (dalda) is what is needed for this recipe.

      Delete
  22. Hi Nisa,

    I tries your egg puffs but the outer layer (the pastry crust) turned out to be hard and brittle. Why is it so?

    Thanks

    ReplyDelete
  23. Thanks a ton nisa for this wonderful recipie. It was an instant hit. The layers were great. Nobody believed its home made. Thank u for making me a star.

    ReplyDelete
    Replies
    1. Hi Bindu, I am so glad to hear this...yes, this is the best homemade puff pastry recipe and you are so right nobody believes its homemade...the layers always comes perfect for me too...thanks for stopping by and so glad you became the "star".

      Delete
  24. Thanks a lot sis for the wonderful recipe and tell me whether an oven is required for ththis recipe.

    ReplyDelete
  25. Thank you and thanks to amma. i was looking for this recipe with dalda. will surely try this recipe ASAP and also let u know!

    -abhay

    ReplyDelete
  26. Iwas looking for puff pastry recipe using dalda or veg shortening. and thank you so much and thanks to your mom for sharing this. iam definitely going to try this since it saves so much of time and patience than the one using butter recipe.

    -abhay

    nagpur

    ReplyDelete
    Replies
    1. Hi Abhay! You are so right!! thanks for stopping by :)

      Delete
    2. Nisa yes i tried making it today stuffed as well as plain ones, and it turned out quite good kurkura type thank you!! Goes well with some hot chai. however it didn't rise much i.e pillowey kind. nxt time will try using butter and ghee for more taste n aroma!

      -abhay

      Delete
  27. Hi Nisa,
    Have you ever tried replacing shortening with coconut oil? I'm curious if that would work. I was able to successfully replace shortening in pie crust with coconut oil and it worked very well... Shortening is not something we can eat in my house.
    Thanks,
    Olga

    ReplyDelete
    Replies
    1. Hi Olga, I have tried replacing coconut oil (I live in tropical Kerala and coconut oil is out staple cooking oil) but somehow the taste did not satisfy. Thanks for stopping by :)

      Delete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …