Homemade Puff Pastry

Another highly requested recipe. Homemade Puff pastry with unipuff. Give it a try and make everything you always wanted to. #happycookingtoyou #foodfusion #digitalammi #puffpastryrecipe

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-Water 200ml (approx. 1 Cup)

-Sugar 13g (1 tbs)

-Namak (Salt) 8g (½ tbs)

-Cooking oil 50ml (¼ Cup)

-Maida (All-purpose flour) sifted 500g

-Uni puff/Shortening 350g



-In a jug,add water,sugar,salt,cooking oil,mix well & set aside.

-In a bowl,add all-purpose flour,gradually add dissolved mixture,mix well until it crumbles & gather the dough.

-Transfer the dough to a clean working surface,stretch & knead the dough with the help of your palm for 8-10 minutes or until hard dough is formed,cover with cling film & let it rest for 15 minutes.

-On a clean surface place Uni puff & cut into pieces then mash well with the help of your palm until soft (4-5 minutes) then gather it all,shape into a block & set aside.

-Sprinkle dry flour,place prepared dough,sprinkle dry flour again & roll out with the help of rolling pin.

-In the center of the dough,place uni puff/shortening block & fold all the sides of the dough,press gently & wrap in cling film & let it rest for 30 minutes.

-Remove cling film,sprinkle dry flour & roll out in rectangular shape with the help of rolling pin,fold one third into the middle and then the other third on top,fold and overlap the remaining sides,wrap again in cling film & let it rest for 30 minutes.

-Repeat the same over lapping folding process,cover & let it rest for 30 minutes.Puff pastry is ready!

-Yields: 1100g


-Keep prepared pastry in fridge covered in plastic warp until use if using same day.

-Puff pastry can be stored in freezer covered with plastic warp for up to 6 months.

-Always thaw frozen pastry before use.

-Can also freeze filled puff pastry like chicken patties for a week in freezer.

-During hot weather, rest it in refrigerator during first and 2nd folding resting time.

-Use dalda or soya supreme uni puff.

-Thaw it on room temperature before using.

-Puff pastry should be eaten with in a few hours after baking.

-It can be used for sweet and savory recipes.

-Use floured surface to roll out your puff pastry, but be sure to brush off excess flour before filling, cutting, or folding since flour will prevent layers from sticking together.

-When cutting puff pastry, the sharper the knife or pastry cutter, the better the pastry is.

-Use an egg wash to help seal filled pastries.



Recipe By: Khadija Firdous

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