Here is my 4th ramazan Special recipe.Today I am sharing with you guys the recipe of puff pastry dough. Follow some tips and tricks and you can make it perfect.Learn how to master the technique of a puff pastry and prepare it from scratch with the help of this useful step-by-step guide. Your fruit pies and other pastries will reach a new level!This way, you can follow the instructions one by one, making sure you don’t go wrong at any time in the recipe.Enjoy how to make puff pastry dough at home with detailed steps recipe.Please check MY other ramazan recipes 👇Check out this delicious recipe: Pumpkin raita https://cookpad.wasmer.app/us/recipes/12176309-pumpkin-raita?token=T7efHix3d7HutnDfEYbLrxqpCheck out this delicious recipe: Ramazan Special bhaliyain or pakorian https://cookpad.wasmer.app/us/recipes/12174357-ramazan-special-bhaliyain-or-pakorian?token=RJ6zys76CUE61kgzzFE46p6oCheck out this delicious recipe: Roll and samosa sheets or patti https://cookpad.wasmer.app/pk/recipes/12139136-roll-and-samosa-sheets-or-patti?token=5KSizuzw2h8qaxRs69uwjKkX

I wanted to make a pastry dough with one block (200 g) of butter.Fold the dough rapidly so that the butter won't melt. I did it twice in 3 sets, but if it's taking too much time and hard to fold, chill the dough for a while in the refrigerator before continuing. Recipe by nyonta

#CA2025 This was a handwritten recipe from my mom. She had beautiful handwriting. This recipe makes dough in minimal time and results in a tender flaky crust.

I have been using this pie crust recipe for the past 40 years. I especially like using it for single crust pies like lemon meringue and pumpkin. A single crust plain pastry is pictured above and a single crust lemon meringue pie is pictured below.

Hot water pastry

This is the basic shortcrust pastry that I've been making for a long time. I've been using a food processor to make this recently, and it's become much easier and convenient to make.When you make it, be quick with your hands. If the dough is too sticky, as you go through the recipe steps, chill the dough in the refrigerator from time to time. (This a layered dough so if the butter melts, it won't have that light crispy texture.) If you use unsalted butter, add 1/4 teaspoon of salt to the mixture. Recipe by Yukiline

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

I thought up this recipe so I could have easy and quick pastry dough whenever I need it.Just lift and press down with the whisk and spatula during Step 2 and 3. Do not knead the dough.If you are in a rush, let the dough sit in the fridge for 1 hour and in the freezer for 30 minutes.You can keep this dough for 1 week in the fridge and for 1 month in the freezer. It comes in handy if you make it in advance when you have time. Recipe by Cyikwupyi

Recipe : www.dessertfortwo.com/15-minute-puff-pastry/I used this recipe to make puff pastry for my "Apple Turnover". Check my "Apple Turnover" recipe on my previous post.

This crust is flaky and light. Not at all heavy, just plain awesome.

3 main ingredients; flour, fat , and water ( plus little sugar and salt, you get a crust that is famously flaky .it used for pies and treats both sweet and savory. All ingredients must be cold ( even the dry ones ) before you begin.you can replace 1/2 cup of ( 1 stick butter) with 1/2 cup cold vegetable shortening, and replace 1/2 cup flour with 1/2 cup coarse cornmeal, ) ( Martha Stewart's)