PUFF PASTRY

Puff pastry consists layers of margarine / butter and dough. Homemade mini puffs, crispy, light brown and flaky with sweet or savoury fillings. Making puff pastry from scratch, it's time consuming, needs patience and overall I'm satisfied with the end result. Practice makes perfect and making it gets easier as it goes. Probably if there's time,  I'll try making another kind of puff pastry with butter and we'll see the difference.

This puff pastry made with half block of pastry margarine,  preferably use the whole 500g of pastry margarine for more buttery layers. Do add more magazine or butter and some vinegar or lemon juice to the basic dough. Knead the basic dough with the K-beater or the dough hook, set aside the dough in a plastic bag to rest for 10 mins.

Two ways of making the margarine or butter block by pounding until pliable. Chilling the pastry after the 3rd turns for 30 mins as margarine / butter will melt. I've used pastry margarine instead of butter, folds 10 single turns and chilled the pastry dough after the 3rd turns. Freeze the Puff Pastry for up to three months. Use it for any recipes with sweet or savoury fillings.

I've made mini puffs from this puff pastry dough with both sweet or savoury fillings. That's it sharing my activity,  thanks for watching and have a good day ahead😊



Puff Pastry

Recipe

Dry ingredients:
500g plain flour
1 - 4 tbsp margarine / butter

Wet Ingredients:
2 cups ice cold water
Salt to taste

250g Pastry Margarine / Butter