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Thursday, 11 June 2015

Home made puffs with home made puff pastry sheets




This might sound long and difficult. But it isn't. I love the buttery flaky texture of puff pastry sheets and I always felt that making those at home are really not worth when lots of them are available in stores. But after having tried and failed a few times those store bought sheets, which I found hard to separate and did not puff up in the oven, I decided to give it a try at home. But it took me ages to find the courage to really give it a try. The steps are simple. U just to have fold it three or four times but keeping intervals and refrigerated between each folds which was the real annoying thing for me as I couldn't finish the work when my kids were fast asleep. But I was happy with the out come. It was really easy to make. Far better than I imagined. Tasted exactly like the bakery ones.
Over to the recipe
Ingredients:

  • All purpose flour- 3 1/2 cups + 1/2 cup
  • Butter- 450 gms+ 100 gms
  • Cold water
  • salt 
  • Chicken filling of your choice
Method:

  • First mix 3 1/2 cups flour,salt and 100 gms butter.
  • Add just enough cold water and work the dough with your hands until a smooth dough is formed. This will take about 5-6 minutes. Once the dough is formed keep it refrigerated for about 20 minutes.
  • Be sure to cover rthe dough with a cling or plastic wrap
  • Now take the room temperature butter.
  • Mix in the remaining flour and little salt if the butter is unsalted. Mix well with hands.
  • Take a large plastic wrap, place the butter on it and flatten the butter to a square shape about 1/4 inch thickness, with your fingers.
  • Wrap the butter with plastic wrap and refrigerate for about 20 minutes.
  • After 20minutes, take out the dough and roll it to a rectangle with 1/4 inch thickness. Ensure that you use enough flour while rolling.
  • Unwrap the butter from fridge and place the butter square in the center of the dough.
  • Wrap the butter inside the dough from four sides and seal the edges well so that butter do not show out.
  • Roll it gently to form a rectangle and fold from both ends of long side of rectangle towards center.
  • Flip it and roll gently again to form a rectangle and fold from both ends again. Keep this refrigerated in  a plastic wrap again for 20 minutes.
  • After 20 minutes again take the dough out roll, fold, flip, roll and fold.
  • Refrigerate once more and repeat roll, fold, flip, roll and fold.
  • Refrigerate for one last time and roll to get a rectangle and cut into squares. You will get about 16- 20 square sheets.
  • Use it immediately or store separated by plastic sheets in freezer for about 20-30 days or more.
  • To make chicken puffs:
  • place the squares on a cookie sheet or baking tray lined with wax or parchment paper. place the filling towards one half of the pastry sheet and fold the second half over it. Seal gently from the sides and bake for about 20 minutes in a medium oven till lightly golden brown. 
  • You can brush the puffs with butter or beaten egg before baking to get golden finish.

Note:
If you are using frozen sheets, place the sheets on baking tray and wait them to come to room temperature before you fill and fold. Or else while folding the sheet will break.