Puff Pastry

We have grown up on eating potato/chicken/mushroom puffs or patties as they were usually called in local bakeries. There was of course some shops that made it better than others but even the most basic ones did a good job - crispy layers of buttery puff and a simple filling to be eaten with ketchup. Nostalgia!!

But as we started to read around what goes into making those crispy layers, we realized the process is easier said than done. It was finally time to put our fears at rest and start baking this ultimate savory recipe. Hop on...


2 cups all purpose flour + 2 tbsp flour
200 gms unsalted butter (yes, this isn't for the calorie conscious!)
2/3 cup chilled water
3/4 tsp salt (adjust salt if using salted butter)


Pull your sleeves up, here we go...

1. On a flat surface, make a pile of 2 cups flour and mix salt in it. Make a slit in the flour and add chilled water by spoon.

2. Mix it well to make a tight dough.

3. Wrap it in cling foil and keep it in freeze to chill.

4. Cut butter into small pieces and add add little flour to it  to bind butter together and make one big rectangle.

5. Cover butter rectangle in cling foil and keep it in refrigerator to chill.

6. Spread the dough using rolling pin to make rectangle. Place butter block in middle of it 
and wrap dough from all sides.

7. Now, again roll the dough into a thin sheet (5 - 7 mm thick). Fold 1/3rd of the dough over bottom and bottom 1/3rd over the top third. This is one turn.

8. Now repeat this step (roll into thin sheet and make folds) for total of 6 turns ensuring dough is chill at all times and butter doesn't melt. After every 2 turns, chill the dough for 30 mins before next turn.

9. After 6 turns (or 3 chill cycles), chill dough for at least 1 hour before using.

This dough can be used to make variety of snacks.

We tried spinach and corn puffs.

For baking:

1. Pre heat oven at 220 degrees.

2. Roll the dough into thin sheet (3-4 mm). Fill it with spinach and corn mix.

3. Seal the corners using water. Use egg wash to cover the surface for glaze.

4. Bake it for 10 mins at 220 degrees and then at 180 degrees for around 20 mins or till the time its golden brown and crisp. Bake it on a wire rack to ensure the bottoms are crispy


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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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