How To Make The Easiest Puff Pastry Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Let this Easiest Puff Pastry Recipe show you how to make a flaky and butter pastry from scratch with very little effort. It does not require folding but works perfectly for tarts and hand pies!

IMPORTANT NOTE: This recipe was updated and improved on 2/10/2023, to include additional step-by-step photography and answers to the most frequently asked questions.

Knowing how to make great pastry is baking 101, and I want to make sure all of you Bold Bakers are prepared for any recipe that comes your way.

I highly recommend you check out my video for this recipe. Some of my recipes are a bit more detailed than others, and this is one of those recipes. I can explain to you the “whys” and “hows” here, but seeing is believing, and once you watch my video, you will 100% believe this puff pastry recipe will change your baking.

The best part about this shortcut puff pastry is that you don’t need to fold it like traditional pastry, but it still yields amazing results.

How do I get away without resting and folding 100 times? The secret is grated frozen butter! The colder the butter, the better!

Table Of Contents

My shortcut pastry is a hybrid of a puff AND rough puff pastry that is light, buttery, and flaky. It is so much faster than traditional; it doesn’t require folding on a floured work surface or resting to create layers!

Instead, I grate in frozen butter to give you the same effect. The same results, but the technique is simpler and saves time.

The simple step of the grated butter makes sure you have tiny pieces of butter throughout your pastry without rolling the dough with a rolling pin and fold for hours to get them. Why take the long road when the shorter road gets you to the same place?

Tools You Need

  • You need your butter to be  for this technique to work! So pop it in the freezer for at least 2 hours, preferably overnight. I always use salted butter unless specified otherwise. You can use also unsalted butter here.
  • You want to keep everything as cool as possible to prevent the butter from melting before baking.
  • Lemon juice helps to tenderize the dough.
  • AP flour will serve as the base of the puff pastry.
  • A little dash of salt makes everything taste better!

How To Make Easy Puff Pastry Dough

  • Place butter in the freezer for at least two hours. Once the butter is ready, the whole process should only take 15 minutes to 30 minutes.
  • Mix water and lemon juice in a jug.
  • Mix cold flour and salt in a large bowl.
  • Grate frozen butter into the same large bowl. Stir with a knife.
  • Pour the water and lemon juice mixture into the large bowl. Bring the pastry together using your hands — you don’t even need a food processor.
  • Bring the dough together in a ball, and seal it with plastic wrap.
  • Either bake, refrigerate for up to three days, or freeze for later use.

Can I Make Puff Pastry In Advance?

You can make this puff pastry ahead of time, wrap it in cling wrap, and store it in the refrigerator for up to 3 days.

You can also freeze it for up to 1 month. Be sure to remove excess flour using a pastry brush then wrap it tightly!

Puff Pastry Troubleshooting And FAQs

Can you halve this recipe?

You can halve this puff pastry recipe by cutting the ingredients in half.

What do I do if I don’t have lemon juice?

Lemon juice is used to help tenderize the dough. If you don’t have any lemons on hand, use a few drops of white vinegar. If you don’t have vinegar, try to handle the dough as lightly as possible, and you should be grand.

Why didn’t my pastry rise?

Chances are, your pastry became too warm. Either you overhandled the dough, your kitchen was a touch too hot, or you didn’t get it into a HOT oven, letting it sit in a lukewarm oven for too long.

Gemma’s Pro Chef Tips

  • Keep everything AS COLD AS POSSIBLE. Freeze your butter, use cold, cold water, and pop your bowl and your knife in the fridge. You don’t want your butter to get warm.
  • When baking puff pastry, bake in a oven for best results.
  • Be sure to watch my video going over this recipe. I promise it will help!

What To Make With Puff Pastry

It’s great for sweet or savory treats:

IMPORTANT NOTE:This recipe was updated and improved on 2/10/2023, to include additional step-by-step photography and answers to the most frequently asked questions.

Watch The Recipe Video!

Want to learn how to make easy Puff Pastry? My Mum’s recipe is so fast, requires no folding, and yields amazing results!

Ingredients

  • tablespoons(7 oz/198 g)
  • fl oz (120 -148 ml)
  • tablespoon (½ fl oz/15 ml)
  • (11 ½ oz/ 325g) all purpose flour

Instructions

  • Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.
  • In a jug, mix together your water and lemon juice and set aside.
  • In a large bowl, mix together the flour and salt. Now I’m going to sound like a home economics book, but you need everything to be cold to yield great pastry, so feel free to put the bowl of flour in the fridge to chill.
  • On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour. Frozen butter is my secret ingredient. The colder the butter, the flakier the pastry. (Remember, this is a shortcut puff pastry, so we aren’t folding and doing that whole process. I’m all for process, but if you get a great result with less work, then I’m all for that too.)
  • Add in the water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
  • When the dough comes together, wrap it in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in)

This Recipe Made By Bold Bakers

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

Earlier this year, whenever I would hear the words “puff pastry,” I would cringe. Whenever I saw the words in a recipe I would immediately flip the page or click to another recipe. I’m not going to lie. The dough, as innocent as it was, terrified me.

After about a month, I figured enough was enough. How could I let one sheet of frozen dough scare me? I took out the dough, allowed one sheet to thaw and after 30 minutes I let my creative juices flow. After 5 minutes of prep work and 10 minutes of bake time, I pulled my Mozzarella and Basil Puff Pastry Twists out of the oven. After one bite, my husband and I were hooked. We devoured one stick after another.

I turned into a puff pastry addict. I began buying box after box of frozen puff pastry dough every time I went grocery shopping because I made it a point to always have at least two boxes in my freezer at all times. I quickly discovered that this deliciously light and flaky pastry is perfect to use when preparing both sweet and savory dishes.

If you want to skip the hard work, simply stop by your local grocery store and pick up a box of frozen puff pastry dough. I find the frozen variety to make life in the kitchen simple and easy. The frozen puff pastry sheets are ready to bake so that you can skip all the dirty work. This dough always results in a perfectly golden and flaky pastry.

How To Use Puff Pastry Sheets

  • Decide on the number of puff pastry sheets you will need to prepare your recipe. Remove them from the box. Wrap the unused pastry sheets in either plastic wrap or foil, place in the box and return them to the freezer.
  • Separate the pastry sheets, place on a plate and cover each one with plastic wrap. Allow the sheets to quick thaw at room temperature for 30 minutes. If you want to thaw the sheets in the refrigerator, place the sheets on a plate and then put them in the refrigerator. Allow them to thaw for approximately four hours. This method will allow the sheets to completely and evenly thaw.
Tips for Shaping
  • Work with one sheet of puff pastry dough at a time.
  • Unfold the puff pastry sheet onto a lightly floured surface since it has a tendency to become sticky once it thaws. If the puff pastry sheet become too soft and sticky, feel free to place it in the refrigerator for a few minutes to quickly chill it.
  • Roll the puff pastry dough to the required measurements, according to the recipe directions.
  • Cut the puff pastry dough with a very sharp utensil such as a knife, pizza wheel or pastry tool.
  • Seal filled pastries by either pinching the edges or using the tines of a fork.
  • Make an egg wash (1 egg and 1 teaspoon of water) and brush it over the dough to give the dough a deep golden color.
Tips for Baking
  • Always preheat the oven since it only takes 10-15 minutes for the dough to cook. The best temperature to bake the dough is usually 400 degrees F.
  • Place the prepared pastries on a baking sheet lined with parchment paper.
  • Bake in the oven for the recommended time but check the pastries periodically because they have a tendency to become fully baked and browned in a short amount of time.

What is your favorite puff pastry dish?

Homemade or store-bought puff pastry?

When compared to buying a package of frozen puff pastry from the supermarket, making it from scratch can seem like both a fun weekend project and a frustrating and labor-intensive experience—as one can imagine. So, is it really worth making yourself?

When it comes to the taste, the answer is a definite yes. Homemade puff pastry is made with lots of butter, while store-bought puff pastry often contains margarine or vegetable shortening—resulting in a less rich flavor and drier texture. However, if you’re running low on time or don’t have the patience, store-bought puff pastry is a pretty good substitute every once in a while.

A basic puff pastry recipe

The basic recipe for puff pastry is actually pretty simple: 4 cups (500 g) flour, 4 ½ sticks (500 g) butter, 1 ½ cups (350 ml) cold water, and a pinch of salt. Start off by mixing the flour and the salt, then slowly pour in the water and combine. When the dough comes together, cover it with plastic wrap, and put it in the fridge for approx. 30 mins. before attempting to roll it out.

How to roll out puff pastry properly

Now for the interesting part: Put the butter in-between two pieces of parchment paper and soften it using a rolling pin. When butter is pliable but still cold, fold it into thirds, and roll it out again. Keep repeat until it’s about the size of a postcard. Then, lightly flour a working surface and roll the chilled dough into a circle.

Put the rolled, cold butter in the center and fold both the right and left sides over to meet in the center. Then fold the bottom up and the top down to meet in the center. After that, roll out the dough into a long rectangle. Repeat this rolling and folding process at least six times—creating many thin layers of butter and dough. When baked, the steam from the melting butter will cause the layers to puff up into the crispy, flaky pastry we all know and love.

Why puff pastry needs to be cold?

For the best results, allow the pastry to chill for approx. 30 min. after every folding and rolling step. It’s quite time-consuming but also crucial for the whole process; if the butter gets too warm, it will be absorbed into the dough layers and won’t puff properly when baked.

Quick and easy shortcut puff pastry

Feeling overwhelmed? Don’t worry! If you aren’t up for a whole-day, puff pastry-making project, shorten your preparation with this shortcut puff pastry.

What you need to keep in mind when using puff pastry

Whether you decide to use homemade or store-bought puff pastry, there are a few things to pay attention to. Don’t forget to flour both your working surface and rolling pin, as this will keep your puff pastry easy to work with.

Why do you have to brush puff pastry with egg wash?

Brushing your pastry with egg wash, a whole beaten egg, or a beaten egg yolk will help put color and shine on your crust. While the protein promotes browning, the fat in the egg yolk gives a nice, glossy shine to the baked puff pastry goods. Make sure only to brush the top of the dough—if you brush the edges, the layers will stick together and the pastry won’t rise properly when baked.

Why should you pierce your puff pastry?

Piercing your dough with a fork allows some of the steam to escape during baking. This will help your pastry to remain flat and even, while still puffing up perfectly.

How to store puff pastry properly

Fresh, raw puff pastry (either homemade or store-bought) can be stored in the refrigerator for 2 to 3 days, or frozen for up to 1 month. Be sure it is sealed tightly in plastic wrap! Baked pastry, especially when it’s filled, doesn’t refrigerate well, and is best enjoyed the day of, or one day after, baking.

20 SUPERB PUFF PASTRY RECIPES

Now that we all know how to make and properly use puff pastry, let’s talk about how to transform it into delicious sweet and savory recipes that span can take you from an early breakfast through to a late-night dessert.

Puff pastry twists, 3 ways

These delicious twists are perfect snacks and a sure winner for any party or casual get-together. You can prepare them with practically any sweet or savory spread, but we highly recommend these 3 combinations: Nutella and chopped hazelnuts, Parmesan cheese and pesto, or cream cheese, Manchego cheese, and smoked paprika powder.

Here’s how you make them: Preheat the oven to 220°C/425°F. Roll out or unroll puff pastry and distribute your favorite spread over half the dough. Fold pastry sheet lengthwise, then cut into strips. Holding the strips between your thumb and forefinger, carefully twist them in opposite directions to form a spiral.

Transfer the puff pastry twists to a parchment paper-lined baking sheet with, lightly brush with egg wash, and bake for approx. 12 min. or until golden brown.

Puff pastry make the perfect base for any kind of tart, just like this one with green asparagus and Gorgonzola cheese.

This classic French dessert means “thousand leaves” and is easy to make when using puff pastry. Learn how to make it right here.

This hearty steak pie is topped with a layer of puff pastry and it’s a comforting dish we all deserve every once in a while.

Homemade vol-au-vents

Have you ever wondered how to make vol-au-vents? The noble looking French classic is actually really easy to recreate at home. All you need is store-bought or homemade puff pastry, cookie cutters in two different sizes, and some egg wash for brushing.

Here’s how you make them: Preheat the oven to 220°C/425°F. Roll out or unroll puff pastry and cut out circles using the larger cookie cutter. Transfer half of the circles to a baking sheet with parchment paper. Using the smaller cookie cutter, cut out the center of the remaining circles to create rings. Place them on top of the full circles and lightly brush just the top of the ring with egg wash. Bake for approx. 10 min. or until golden brown. Allow to cool and fill with your preferred filling. We love chicken pot pie filling for a savory vol-au-vent but can’t get enough of sweet vol-au-vents with sweetened whipped cream and fresh strawberries.

This quick and easy nut strudel with puff pastry is baked to perfection just in about 35 min.

Baked Brie cheese with a puff pastry crust

This elegant finger food makes a perfect appetizer for any dinner party and is surprisingly simple to prepare.

Here’s how you make them: Preheat oven to 200°C/400°F. Roll out puff pastry and cut it into squares, just a bit bigger then the Brie cheese you’re using. Put one Brie round in the center of a dough square and fold up the corners to meet in the middle, carefully twisting the ends together. Transfer all pastry crusted Brie rounds on a baking sheet with parchment paper, brush with egg wash, and bake for approx. 20 min. or until golden brown. Enjoy immediately with cherry or cranberry jam.

Step up your dessert game and make these sweet and delicious tartlets for any occasion. They’re prepared in only 15 min. and are the perfect last-minute sweet treat!

Our popular recipe for tarte tatin is extremely simple to make and combines golden puff pastry, juicy quince, and delicious caramel.

Puff pastry rolls with chorizo

Another great finger food idea starring puff pastry prepared in no time: Crispy chorizo rolls!

Here’s how you make them: Preheat the oven to 200°C/400°F. Remove the skin from 2 – 3 chorizo sausages and carefully squeeze out the meat. Unroll puff pastry and spread sausage meat in a line onto it. Tightly roll up the pastry and cut it into desired sized rolls of equal length. Transfer them onto a parchment paper-lined baking sheet and bake for approx. 20 min. or until golden brown and crispy.

Once you’ve tried these homemade cheesecake cups with blackberries, you’ll never look back! If you wish, you can even swap out the blackberries for blueberries, raspberries, or strawberries.

Wrapped in puff pastry, this impressive dish with beef tenderloin and wild mushrooms is a crowd-pleaser for any special occasion.

Strawberry puff stacks

A winning summer recipe, you won’t be able to resist these puff pastry stacks with strawberries and heavy cream.

Quick to make and flexible with flavor combinations, these crisp and flaky French cookies are classics for a reason.

Nothing beats the combination of flaky puff pastry, aromatic tomato paste, and creamy goat cheese.

These Portuguese custard tarts have a crisp, puff pastry crust and are great to bring to a picnic. Best enjoyed the day they’re made.

Puff pastry muffins with bacon & egg

These savory muffins make a perfect treat for a lazy Sunday brunch.

Here’s how you prepare them: Preheat the oven to 200°C/400°F. Roll out or unroll puff pastry and cut into squares. Lightly grease a muffin tin and press puff pastry squares into the tin. Mix 2 – 3 eggs together with some sliced spring onions, chopped parsley, diced bacon, or any other omelette or frittata ingredient you like. Distribute the egg mixture into the pastry-lined muffin tin. Crack a whole egg into each and bake for approx. 25 min., or until eggs are fully cooked. Enjoy!

Incredibly to look at and deliciously tempting, these rose-shaped desserts made with puff pastry should be renamed to “bites of apple heaven.”

Skip your trip to the French bakery and make these easy chocolate croissants in no time! Fresh out of the oven, nothing compares.

A soft, puff pastry base topped with goat cheese and mixed tomatoes—simple and sublime.

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

How to Make the Raspberry Tart

So basically, you take puff pastry dough, roll it flat, cut the edges off, smear on the preserves, weave the cut edges on top and place some raspberries in the pockets. Coat with an egg, bake it up and just wait for the smell to fill your house. Oh my gosh! It’s enough to make me do flips. Okay, maybe not, but you betcha I was standing by the window of the oven watching the raspberry tart bake. I think I even referred to it as ‘My Little Pretty’ a few times. Yeah, I get a little nuts around good food.

This raspberry tart was made with all organic ingredients, even the puff pastry dough was home made. You can get the recipe here. Make it ahead and refrigerate or freeze it and take it out to thaw. Make sure to thaw the dough in the fridge if it’s coming from the freezer, and then set it on the counter for a bit to let it soften before rolling it out. You will only need half this puff pastry dough to make this recipe.

I cut this tart into little 3″ x 4″ rectangles and it yielded about 16 pieces, perfect for a small party. I think a few pieces magically disappeared right away; I’m not sure what happened to those 😉 but I definitely had enough to box up and take along to the party!

Okay, enough teasing. Here is the recipe:

Raspberry Tart Puff Pastry Recipe

Half the Puff Pastry Recipe
1 12 oz. Jar Organic Raspberry Preserves or Jam (We use Trader Joe’s Raspberry Jam)
1/2 cup whole organic raspberries (frozen ones work as well)
1 egg (for wash)
Butter to grease pan
All-purpose flour for dusting work surface

Heat oven to 350 degrees. Flour a work surface.

Roll out puff pastry into an 20″ x 14″ rectangle.

Cut the edges off in strips and save (to use for the top weave). Cutting the edges of puff pastry also helps it to rise. Turn the edges up (flute or pinch up) to create a well for the preserves.

Use butter to grease a baking sheet. Place the puff pastry onto the baking sheet. Spread the raspberry preserves onto the puff pastry.

Add the strips in a criss-cross weave pattern. Drop a raspberry into each diagonal of the weave.

Scramble an egg with a splash of water and paint the puff pastry to coat.

Add sugar on top of the egg coating.

Bake at 350 for 35-50 minutes (until the puff pastry turns a light golden brown and is cooked all the way through). Make sure the pastry browns all over. Once cool, cut into squares. Store in ziplock bags for up to 5 days.

SWEETIE PIE AND CUPCAKES FAVORITE RECIPES

Flexible Baking Pastry Mat Great for Kneading Dough or Baking

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For some of you finding puff pastry sheets in your grocery store is easy. Not me, I have no luck in getting them and my super market doesn’t stock them too. I wanted to try puffs at home. But without puff pastry sheets how can i do it.

I was too scared to make my very own puff pastry sheets. Because I thought it is so hard to make. So kind of stayed away from them. But many of my viewers requested the recipe. So I got the confidence to give this a try. So far I have made it thrice and each time it was a success. Now I can make my very own sheets to make my very own puffs.

Now for you all who cannot get this lovely sheets, why not try your hands on them. It is way better than store bought. So give it a try and let me know how it turned out. And you know there are many recipes using this coming up.

How to Make Traditional Puff Pastry with Butter

  • First make the dough. Shape the dough into a rectangle and cover it with plastic wrap. Place it in a steel plate and put in the fridge for 30 mins.
  • Now take the 300 gram of cold butter and place it over a plastic wrap. Put another plastic wrap over the top of the butter and use a rolling pin to bash the butter into a little thin rectangle.
  • Spread a plastic wrap and place the dough over it. Cover with another plastic wrap and roll it into thin sheets. Now fold them from both ends and invert them and roll it again into thin rectangle. Fold them from both ends. Cover this with plastic wrap and put them into fridge for 30 mins. (REFER IMAGE FOR UNDERSTANDING)
  • Now repeat the step 3 for 3 more times. So you are totally doing it for 4 times. Each time you are doing it for 2 times. So totally you are doing it for 8 times. Each time you have to put in the fridge for 30 mins.
  • Now take the dough out of fridge. Roll it into a thin rectangle sheet. Cut it into the squares of your liking.

Puff Pastry Baking Temperature is

  • 220 degree C for 20 to 25 mins.
  • 200 Degree C for 25 to 30 mins

Puff Pastry using Butter

STEP 1 : Make the Dough

STEP 2 : Make the Dough & Butter Parcel

STEP 3: Make the First Two layers

Continue the above step for 3 more times. This way you will get lots of flaky layers

The below picture is how the dough looks after a 4 times of doing the steps above. In total you are folding it for 8 times, because each time you are doing it for 2 times.

Puff Pastry using Shortening

This is a recipe for puff pastry that uses shortening and you will get close to bakery puffs using this sheets. It is a fool proof method for making puff pastry and is very easy too.

How to Make Bakery Puff Pastry (Shortening)

  • Cream butter, salt till creamy. Add in flour and mix well into the butter.
  • Add in cold water and knead to a soft dough. Set aside covered for 15 mins.
  • Now take the dough and roll it into a sheet.
  • Spread shortening all over it evenly.
  • Fold it as shown in the pictures.
  • Repeat this 4 to 5 times.
  • Roll it into a rectangle and trim off the sides to get clean edges. Cut it into required shapes. Use as needed.

1)Take butter in a bowl and cream it gently.

2)Add in salt.

4)Add in flour

6)Add cold water

7)Knead to a soft dough. Let the dough rest for 15 mins.

8)Take the dough on a mat.

9)Roll it into a rectangle.

10)Spread shortening evenly on top

11)Fold it from both sides

12)Now fold it one more time.

13)Place it in this position.

14)Roll it and fold again. Repeat this 3 to 4 times.

15)Roll it again.

16)Trim off the edges.

17)Cut as needed

18)This is how the dough looks. Look at those layers.

19)Use as needed

Puff Pastry with Vanaspati

I love making puffs, but the only thing puts me off is making the pastry from scratch since it will take lots of effort to make the sheets rather than the puffs. In my place i couldn’t get puff pastry in my shops. So if i have to make anything using that i have to make it from scratch.

Few days back i was in puffs baking mood and i bought few leeks. I wanted to try chicken and leek pie as well as a basic chicken puffs. So I decided to try out my own pastry. It is such a fool proof easy recipe to make. It takes less than 15 mins to make from scratch. since there is no chilling involved unlike my puff pastry sheets made with butter.

How to Make Puff Pastry with Vanaspati

  • Take flour in a bowl, add salt to it and mix well. Add in 50 grams of vanaspati and use your fork to mix it through.
  • Now slowly add water and make it into a dough.
  • Now take the dough in a back side of a tray or a clean work surface. Spread a 1 to 2 tbsp of shortening over it and spread into an even thin layer. Now fold this in three and invert them and roll it again into thin rectangle. Now spread again a layer of shortening. Fold them into three and roll again. (REFER IMAGE FOR UNDERSTANDING)
  • Now repeat this 3 to 4 times.
  • You can cut this into squares or as needed and fill it with any filling of your choice and bake as needed.
  • The baking temperature is 220 degree C for 25 to 30 mins.

Puff Pastry | Puff Pastry Sheets | Puff Pastry Recipe (THREE WAYS)

  • All Purpose Flour / Maida (400 grams)
  • 300 gram + 100 grams cubed

Puff Pastry with Shortening

  • All purpose flour
  • Shortening (300 grams)
  • Unsalted Butter (100 grams)
  • First make the dough. Take flour in a large mixing bowl. Add in salt and powdered sugar and mix well. Now add in 100 grams of cold butter and crumble it with your hands. Now add in ice cold water slowly and make into a soft dough. Shape the dough into a rectangle and cover it with plastic wrap. Place it in a steel plate and put in the fridge for 30 mins.
  • Now take the 300 gram of cold butter and place it over a plastic wrap. Put another plastic wrap over the top of the butter and use a rolling pin to bash the butter into a little thin rectangle.
  • Spread a plastic wrap and place the dough over it. Cover with another plastic wrap and roll it into thin sheets. Now fold them from both ends and invert them and roll it again into thin rectangle. Fold them from both ends. Cover this with plastic wrap and put them into fridge for 30 mins. (REFER IMAGE FOR UNDERSTANDING)
  • Now repeat the step 3 for 3 more times. So you are totally doing it for 4 times. Each time you are doing it for 2 times. So totally you are doing it for 8 times. Each time you have to put in the fridge for 30 mins.
  • Now take the dough out of fridge. Roll it into a thin rectangle sheet. Cut it into the squares of your liking.
  • Take flour in a bowl, add salt to it and mix well. Add in 50 grams of vanaspati and use your fork to mix it through.
  • Now slowly add water and make it into a dough.
  • Now take the dough in a back side of a tray or a clean work surface. Spread a 1 to 2 tbsp of shortening over it and spread into an even thin layer. Now fold this in three and invert them and roll it again into thin rectangle. Now spread again a layer of shortening,  Fold them into three and roll again. (REFER IMAGE FOR UNDERSTANDING)
  • Now repeat this 3 to 4 times.
  • Now you can cut this into squares or as needed and fill it with any filling of your choice and bake as needed.
  • The baking temperature is 220 degree C for 25 to 30 mins.
  • The first thing you should remember is always keep the dough cold while making the entire process. If you feel like the dough and butter is getting warm, put that in fridge till it gets firm and cold.
  • Make sure the puff sheet is cold before putting it in the oven. This will make it rise better and make it flaky.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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