Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) oil
- ¾ cup (180 ml) water, or as needed
- ½ cup (100–120 g) soft butter
- 3 tbsp (25 g) cornflour
- Extra flour, for dusting
Instructions:
- In a large bowl, mix flour and salt.
- Add oil and mix lightly with your fingers.
- Gradually add water and knead into a soft, smooth dough. The dough should not be sticky or too tight.
- Cover and rest the dough for 20–30 minutes.
- Mix soft butter and cornflour until smooth to make a spreadable paste.
- Divide the dough into 5 equal balls. Roll each ball into thin round sheets.
- Spread a thin layer of butter-cornflour paste on one sheet. Place another sheet on top and repeat. Stack all 5 sheets the same way.
- Gently fold from both sides toward the center to form a square block.
- Roll the block into a square sheet and cut into 4 equal squares.
- Wrap tightly in plastic and refrigerate for 20–30 minutes before using.
Chilling helps create flaky layers when baked.
Tips
- Do not press too hard while rolling, or layers may stick together.
- Always chill before baking for better puffing.
- Use sharp knife when cutting to keep layers clean.
- Keep dough covered so it does not dry out.
What You Can Make With This Puff Pastry
- Chicken Puff
- Veg Puff
- Paneer Puff
- Cheese Corn Puff
- Jam Turnovers
- Sausage Rolls
- Cream Puffs
- Mini Pizza Puffs
