Few years back i made PUFF PASTRY with margerine  successfully  by grace of Allah … what layers n heavenly taste.. 

Now got time to share with you all sisters through my blog….

So you all can make and enjoy😊

All purpose flour = 250gm = 2 cups
Salt = 1/2 teaspoon 
cooking oil= 2 tablespoon 
Water = 10 tablespoon 
Method : 
Add salt & oil in flour mix  it n rub now add water little at a time n knead well make hard &  smooth dough all water will be used. Now put dough in airtight box n keep in fridge for half an hour. 
After half an hour take out dough n reknead it , it will become more smooth. 
chilled dough 
200 gm of margarine  (soft it at room temperature )
Method :
Divide margarine in three equal parts  parts 
Roll chilled the above made dough roll 1/4 inch thick in rectangle shape apply  margarine on 2/3 of this roll dough spread n fold the plain part of dough over margarine  part now fold the butter part over it. N wrap in plastic sheet n keep in fridge for 30 minutes
After 30 minutes roll dough in 1/4 inch thick n repeat the above step you will do this 3 times from start n after each fold keep back in fridge because we don’t have to warm the dough & margarine . All work is done as it’s chilled. 
After all 3 times folding with margarine  now do same  3 times folding without margarine  n keeping in fridge all times. 
So total 6 times folding 3 with margarine n 3 without margarine. Now wrap in plastic sheet n put in freezer for few hours to make it little  firm so can  easily rollout  now use it and if not  using the same day then freeze it & when you want. 
Before using bring it to room temperature but chilled not warm n use as per your recipe.
Note :

* Can store this puff pastry for a month in freezer, but make sure that it is completely frozen .

* Don’t open oven door or pateela( pot) lid for first 10 minutes while baking if you open it will release all heat and layers will not form in your stuff .

* If baking in oven so In start bake on 200 degrees centigrade  then after 10 minutes reduce temp to 180 degrees centigrade

* If baking in pateela ( pot) on stove so in start for 10 minutes bake on high flame then reduse to medium till fully done .

* Roll out 1/4 inch thick Puff Pastry to get  nice height  and rise in your stuff.

* while baking anything from puff pastry  it’s will release extra butter /margarine so don’t worry it’s ok, 

if want just take out baking tray drain extra butter /margarine n put back for baking. Or leave it anything is baking  will absorb all thats extra by it self .The layers are visible just with this release extra.

*Don’t reduce amount of butter /margarine that I mentioned in recipe as  I did experiment the layers were  not visible when I reduced.



Puff Pastry Recipe

Dough k ajza
Meda = 250gm = 2 cup
Namak = 1/2 teaspoon
Pakane ka teel = 2 tablespoon
Pani = 10 tablespoon
Tarkeeb :

Mede mai namak or teel mila len or gondh len ab thora sa pani dal dal kr gondhen ache trha or sakth sa dough bna len pora pani b istemal ho sakta ha.

Ab ess dough ko debbey mai dal kr aedhe ghente k leye fridge mai rakh den.
Aedhe ghente k baad dough nikal kr dobara gondh len ta k wo or mulaem ho jae.
Puff pastry k ajza

Thande ke hoe dough
200 gm margarine  (room temperature pr naram kea howa )
margarine ko teen brabar hison mai bant len.
Thandi ke hoe dough ko bail len 1/4 inch mota choras shakal mai phr thanda margarine 2/3 baile hoe roti pr lagaen or dough ka sada hissa butter wale hisse pr fold kr den ab margarine wala hissa oss k oper fold kr den.

Or ess ko plastic sheet mai lapet den or fridge mai 30min k leye rakh den.

30min k baad nikal kr dough ko 1/4 inch mota bail len or oper wala step dobara kren aesa 3 bar krna ho ga or her fold k baad fridge mai zaroor rakhen ta k margarine or dough garam na ho kaam tb he ho ga jb ye thande hon ge.
3 bar margarine ke folding k baad same foldes 3 bar bina margarine k kren or hr bar fridge mai rakhen.
Total 6 bar folds hon ge 3 bar margarine  k sath 3 bar bina margarine k 

Ab plastic sheet mai rap kr k freezer mai kuch ghento k leye rakh den ta k kuch thehar jae or aram sy bele ja sake ab istemal k leye tayyar ha agar isse din istemal nahi krne tou freez kr den or jb chahen istemal kren.
Istemal sy phle room temperature pr laen pr garam na ho thande he rhy or zaroorat k mutabiq istemal kren.
Note :

* puff pastry aik mahene k leye freeze ke ja sakte ha, pr khayal rhay k pore trha freez ho.

* baking krty howe oven ka darwaza ya pateele k dhakan 10min tk bilkul na kholen agar aesa kren gy tou sare heat nikal jae ge or layers nahi banen ge apke chez ke.

* agar oven mai bakong kr rhy hain tou phle 200 degree phr 10min baad temperature km kr k 180 degree pr bake kren.

* agar pateele mai baking kr rhy hain tou shuru mai 10min k leye teez agg pr rakhen phr km kr k medium kr den pora tayyar hone tk.

* dough ko 1/4 inch mota belen ta k apke chez sahi height mai bane.

* puff pastry sy koe chez bnate howe wo apna extra margarine chorta ha ap pareshan na hon ye normal baat ha,

Agr ap chahen tou baking tray nikal kr extra  gira den or tray dobara baking k leye rakh den ya wese he bake hone den.

Ye extra  nikalne sy he apke layers bantay hain .

* extra margarine nikalne ke wajah sy ap dough folding mai margarine km na kren warna layers nae banen ge mene km kr k dekha ha sahi nahi bnta.



14 responses to “MARGARINE PUFF PASTRY

  1. Superb and the way u explain ur recipes is realy appreciatable dear sis….very well pictorial presentation too..lots of love and respect for ur workπŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘β€β€

    Liked by 1 person

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