Name: How to make Puff Pastry
Prep time: 180 min
Cook time: 5 min
Total time: 185 min
Yield: 16 pieces
Cuisine: Caribbean
Ingredients: 1000 g Bakers Flour; 450 g cold Water; 30 g Brown Sugar; 6 g Salt; 50 g Cake Margarine; 750 g Puff Pastry Margarine (keep cool)

Close up shot of Puff Pastry in working table

Aerial shot of Puff Pastry on top of cloth

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Who doesn't love a good puff pastry filled with your favorite sweet or savory filling? But have you ever wondered how bakers make the pastry flaky and buttery at the same time? Well, this recipe will give you all pro-tips and tricks that go into making Puff Pastry. It begins with a simple 4 ingredient dough of flour, margarine, salt, and water. Then the dough is sandwiched between alternating layers of dough and margarine in what looks like the folded pages of a book. This process is called lamination, which gives Puff Pastry its iconic crispy, flaky layers of buttery goodness. This recipe will provide you with the confidence to make puff pastry like a pro, and once you have mastered that you, can then move on to our Custard Cone Recipe. Happy Baking!

Equipment Needed

Cutting Board

Digital Food Kitchen Scale

Parchment Paper

Paring Knife

Plastic Wrap

Rolling Pin

Sifter

Stand Up Mixer

Stand Up Mixer Bowl

Stand Up Mixer Paddle Attachment

Author: Narandradath Jaikaran

Prep Time

180 mins

Cook Time

5 mins

Total Time

185 mins

Serves

16 pieces

Ingredients

1000 g Bakers Flour
450 g cold Water
30 g Brown Sugar
6 g Salt
50 g Cake Margarine
750 g Puff Pastry Margarine (keep cool)

Instructions

Mixing and preparing Dough

Sift all dry ingredients (flour, sugar, salt) and add to a mixer bowl fitted with a paddle.

Start the mixer on slow speed, and after 2 minutes, add cake margarine.

After 2 minutes running at slow speed, add water running for another 3 minutes.

Switch to fast speed and fully develop dough until it is silky looking and pliable (about 5 to 7 minutes).

Move to a lightly floured table and fully relax (about 30 minutes) keeping the dough covered with plastic.

Using a rolling pin, roll dough out to a large rectangular shape about 8 mm thick.

On parchment, spread out pastry margarine to cover 2/3 of the dough.

Now cover the 2/3 dough (starting on the right edge) with pastry margarine and press tightly to the dough.

Fold the uncovered 1/3 dough over the pastry margarine.

Bring the remaining dough over the first fold to form a three-layer dough and two layers of pastry margarine.

Cover in plastic and place in a cool environment. If the place is too hot, use a refrigerator. Rest for 20 minutes.

Lamination Process

The pastry must now be given three-book folds to create the number of layers of margarine and dough.

Place dough on a lightly floured table, the same position as before, and roll out dough to a rectangle 8 mm thick.

Bring both left and right sides to meet at the center. Fold right half over the left half. Note the top by marking it and relax again for 20 minutes.

Place on a lightly floured table as before. Now rotate the dough, bringing the top edge to face you. Flip over laterally.

Repeat the folding and resting process two more times as before.

Puff pastry is now ready for use. The puff pastry can be sealed completely and refrigerated or used right away.

How to make Puff Pastry

Ingredients

Instructions

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