Puff Pastry Recipe / باف بيستري


Puff pastry is all about butter… a lot of butter! Cut the butter into small cubes place in a bowl, cover with a plastic wrap and put it in the freezer for 1 hour before using it. We need frozen butter! This is regular all-purpose flour that I am placing on my kitchen counter you need some space to handle the puff pastry. Add the salt to the flour and mix well. Now add the frozen butter cubes and mix them
with the flour until they are covered. Make a well in the center of the flour
and pour about two-thirds of the water remember, the water has to be very cold! Gently and slowly, mix in the flour with the water. Notice, I am doing minimal work – just making sure
that the flour is absorbing the water. I am also squeezing the butter so it starts breaking a bit. I am using a pastry scraper to mix the dough
– it’s a really nice baking tool! But if you don’t have it, you can use a spatula instead. With the scraper, bring in the flour to the center and
cut through the butter with the scraper, very gently. You don’t want to overwork this dough. Now add the rest of the water and continue to mix gently the butter and flour using the same technique until the they are lumped in together in a rough ball. At this point, we are going to change the
way we mix in the dough. Cut through the ball with the scraper and place one
half of the dough on top of the other and squeeze them together by pushing from the top with your hands. Do it a few times times, until you
get a dough ball that holds itself. Notice that there are still big chunks of butter in the
dough ball – and that’s exactly what we want. Lightly flour your work surface, the top of the
dough, and also your rolling pin. Press the dough with the rolling pin and
shape it into a rough rectangle. Fold the dough in thirds in the width, folding the bottom third up towards the center, and the top third down,
on top of the folded bottom layer. Wrap in a plastic sheet and place in the fridge for 30 minutes. Clean your surface with the pastry scraper and go
do something fun until the next step. Here we go again, 30 minutes later, this is the 2nd roll. Lightly flour your work surface, the top of the
dough, and also your rolling pin. Press the dough with the rolling pin and shape it
into a rectangle – around 6 by 18 inches. Use the scraper or spatula to smooth the edges –
so you have a perfectly shaped rectangle! Fold the dough in thirds in the width, folding
the bottom third up, towards the center and the top third down, on top of the folded bottom layer. Now, mark the dough with your fingers – make 2 prints it shows that you rolled the dough 2 times already. That’s because we have to do it 6 times!!! But I promise, this trick will help, because you will forget where you stand. Place the dough in the fridge for 30 minutes. Clean your work space – wait, and do it again.
The third time. Then to the fridge. The fourth time, Then to the fridge. The fifth time, then to the fridge. And finally here is the last time. You notice that the dough is smooth, it actually has
a really nice texture when you touch it. Roll as you did before and that’s it! We are done! Wrap the dough in a few layers of plastic wrap
so it does not create a crust when refrigerated. If you want to use it the same day, leave it
in the fridge for 1 hour before using it. If you want to use it later, you can
freeze it for up to 2 weeks. Just move it from the freezer to the fridge
the night before and roll it out. Now enjoy it in croissant, pies, cheese twists, or many other recipes! Bon appetite!

100 thoughts on “Puff Pastry Recipe / باف بيستري

  1. Why do you use unsalted butter and then add salt to it? Other comment is that maybe you could have put on screen to repeat that step 8 times instead of making us sit there watching all that time… just saying. Please know that Im not trying to be rude. I appreciate the time and energy you put into posting, for sure.

  2. you used oil based butter thats not even real butter. your prosess was wrong the way you folding in the butter was wrong. it wont be consistent

  3. The butter to flour ratio of this pastry is too damn high! When it bakes, I think the dough will run as it seems to be all Butter and barely any flour.

  4. she flaps it completely wrong… ur suposed to make the butter and the dough saperated… she didnt use enough flower and basicly broke most of her layers…. NOOB! 😀 pls people dont do it like this!!!

  5. hey guys, I love to cook, especially when it take  like all day to make one thing, however, I need a sugar mamma so I don't have to go to work and spend my whole day making puff pastry

  6. Who tf invented this?? Who tf decided "oh, ya know what? I'm going to make dry ass dough, shape it into a rectangle, freeze it, do the same thing over and over again a few times, then bake it!"

  7. I've made this recipe many times over with fantastic results everytime. I have one simple suggestion in the beginning where you pour the water onto the flour. Instead of having the water go everywhere on your counter, what I do is put my flour-butter mixture into a 9×13 lasagna pan or regular pan. I like the lasagna pan for the higher rim, but a regular pan will work too. This really keeps everything contain. I cut the butter in the flour in the pan. After everything is together, I move along to the other steps.

  8. hi Alia! could u plz confirm whether we need to put the dough in refrigerator or freezer during the process and after it?

  9. Great way of making puff pastry ! There is no better taste than home made puff pastry ! Can't wait to start !!!! Thanks !

  10. Love your channel! I just subscribed. Thanks for translating to English, sorry so many rude people but some are still greatful for you sharing your passion!

  11. Looks very labour intensive. Several other recipes demonstrated on YouTube that are quite energy efficient, scientifically sound, and faster, with beautiful results. Nonetheless, will try this for comparison. Thanks for the vid.

  12. Thank you . i like this tech. I am only doing 20 mins each this time as i started late evening. will make meat patties with it 2morrow.

  13. this is very very bad video… you need much much to learn,the way you make this dough is not good,you never mix flour with butter at start

  14. Bonjour…recette que je croyais difficile à faire ! Tout ce dont j'ai besoin c'est du temps et de la patience. Merci et bon appétit 😍😍

  15. Hey alia can u plzz tell me the exact temperature and for how much time u kept it baking to make puff…Thank u I'm advance…Loved your vedio

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