PUFF PASTRY
This is posted by request, if anyone ever makes it please let me know how you make it work and how long it took you and were your hands amputated because of frostbite??!!
Provided by Derf2440
Categories Dessert
Time 1h
Yield 1 batch
Number Of Ingredients 6
Steps:
- Ok, you get the whole story!
- "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
- (Ha Ha!) The butter used must be washed.
- The purpose of washing it is to make it elastic.
- It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
- In winter turn on the cold water faucet.
- Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
- At other seasons, do this in a quart of ice water placed in a bowl of ice.
- The butter may be kneaded with a spoon if preferred.
- The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
- This is the recipe of a professional cook.
- As it calls for egg yolks it differs from the orthodox rule for puff paste.
- However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
- (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
- (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
- "Work with hands,as in the first paragraph, under water, 1 cup of butter.
- Place 1/4 cup butter in a cold bowl.
- Form the remainder into a square and place it where it will keep cold.
- Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
- Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
- Work these ingredients well with the hands.
- If necessary add, to loosen the dough from the bowl, a pinch of flour.
- Place the dough were it will be cold but will not freeze, preferably in the open air.
- If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
- After 15 minutes, roll the dough into a square on a floured board.
- Roll it one way only, not back and forth.
- A good way is out from the centre.
- Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
- Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
- Turn it once to keep it from becoming dry.
- Roll out the dough again into a square and fold the corners to the centre.
- Permit it to stand again for 1/2 hour.
- Repeat this process.
- The dough must be chilled and rolled at least 4 times in all.
- Chill the dough until you are ready to use it.
- Wrapped in waxed paper it may be kept in the refrigerator for several days.
- Roll it, cut it into shapes.
- Chill it again and bake it.
- One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
- The matter of baking puff paste is a moot point.
- In all rules the very cold paste is put into a very hot oven- 500°F.
- In some it is baked at this temperature throughout.
- In this case the pastry is covered with waxed paper after 10 minutes baking.
- In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
- GOOD LUCK!
HOMEMADE PUFF PASTRY
Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.
Provided by Fay Dagneau
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold.
- Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl.
- Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter.
- Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes.
- Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes.
- Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 14.7 g, Cholesterol 44.9 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 10.7 g, Sodium 304.3 mg, Sugar 0.4 g
PUFF PASTRY
The block of butter in this recipe is divided into two parts - the smaller bit should be chilled, the rest needs to be nice and soft. The best way to make it the right softness and shape is to put the butter between two sheets of waxed or parchment paper and bash it with a rolling pin until pliable.
Provided by Lorraine Pascale
Time 2h5m
Yield 615g (1 lb 6oz)
Number Of Ingredients 6
Steps:
- Put the flour, salt, and chilled butter into a large bowl and rub them together with your fingertips until they resemble fine bread crumbs. Make a well in the center of the mixture and pour in the water. Mix with a knife, then bring the dough together with your hands.
- Squidge into a ball, then wrap in plastic wrap and put in the refrigerator for 25 minutes.
- Unwrap the dough ball and use a knife to score a large cross in the middle of it, cutting no more than halfway through. Lift all four corners from the middle of the cross, then pull them up and out to make the cross big enough to put the softened butter into.
- Add the butter, then fold the corners of the cross back to the center, covering the butter so it is completely enclosed. The corners should overlap in the center so no butter is showing. It is important that the butter is not too hard or too soft, otherwise it will escape through the dough when you roll it out and the resulting pastry will not rise as well. If it's too hard, let the ball of pastry stand at room temperature until the butter inside has softened; if it is getting too soft, pop it in the refrigerator for 20 minutes to firm up a little before rolling.
- This next process is called "rolling and folding" (or "turns") and it creates the characteristic flaky layers of puff pastry. Begin by rolling the pastry out away from you on a well-floured counter to a rectangle roughly 3 times as long as it is wide (don't turn the pastry when rolling). Keep the corners square and edges straight by pressing a spatula or rule against them. Lift the dough occasionally to make sure it isn't sticking; flour the counter again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degree and then repeat the rolling and folding.
- You have now given the dough two "rolls and folds." Wrap the dough in plastic wrap and put in the refrigerator. Chill for 20 minutes.
- Remove the dough from the refrigerator, then unwrap and give it two more "rolls and folds." Wrap and rest in the refrigerator for at least another 20 minutes. The block of puff pastry can at this point be kept in the refrigerator for a day or two, or frozen.
- Remove from the refrigerator, then unwrap and give the dough a final couple of rolls and folds. Roll it out to the size desired for your chosen recipe. Place on a baking sheet, then cover with oiled plastic wrap and let rest in the refrigerator for about 30 minutes before using.
PUFF PASTRY
This recipe is based on one from Clarissa Dickson Wright's and Jennifer Paterson's book, Cooking with the Two Fat Ladies. It will keep for 3-6 months in the freezer. I recommend reading this recipe all the way through before making it. Prep time doesn't include the 30 minutes or more chilling intervals.
Provided by mersaydees
Categories Dessert
Time 2h
Yield 1 puff pastry
Number Of Ingredients 5
Steps:
- In large mixing bowl, sift in the flour and salt. Rub in 6 tablespoons of the butter. Adding the lemon juice and as much ice water as necessary, bind to a fairly soft dough and knead lightly. Roll out to a 12-inch square.
- Form the remaining butter into an oblong block. It should be soft yet firm. Place on one half of the pastry square and fold the pastry over to enclose it, sealing the edges with a rolling pin. Rib the top by pressing the rolling pin across it at intervals.
- Turn the pastry so that the fold is to the right. Roll out into a strip three times as long as it is wide. Evenly fold the bottom third upward and the top third downward. Seal the edges, place in a plastic bag, and chill for 30 minutes.
- Repeat this process five more times, always keeping the fold on the right. Before the final rolling, chill overnight or for at least 1 hour.
- The pastry is ready for use after the final rolling.
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
PUFF PASTRY CONES
These crunchy and flaky cones make everything taste better. The filling possibilities are endless: Try sweet (like berries and cream) or savory (like chicken salad). You can also give your cone an upgrade by sprinkling the egg wash with sesame seeds or poppy seeds.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 puff pastry cones
Number Of Ingredients 5
Steps:
- Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
- Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
- Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
- Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.
CLASSICAL PUFF PASTRY
Provided by Food Network
Categories dessert
Time 4h
Yield 2- 3/4 pounds of dough
Number Of Ingredients 4
Steps:
- Combine the flour and salt in the bowl of a food processor and process few seconds to combine. Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal.
- Pour half the ice water in a large bowl and turn the flour mixture onto it. Sprinkle the remaining water over it, reserving one tablespoon. Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass. Add the remaining water if necessary. Cover in plastic wrap and chill.
- Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable. Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square.
- Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square. Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it.
- Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide. If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface. Brush off any excess flour. Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge. This is called a "turn". Lightly flour and roll it out again to about 12 x 26 inches. Brush off the excess flour and again fold it into thirds. Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes.
- Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches. Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns. There are six turns in all.
- Lightly roll it to flatten and even it. Wrap it in plastic wrap or a bag and chill for at least two hours before using it. It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months.
- To roll pastry: (for home size 11 x 17-inch sheet trays)
- For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe). For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe).
- Line an 11 x 17-inch sheet tray with parchment paper. On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches. Dust off any excess flour. Roll the dough up onto the rolling pin and transfer it to the sheet tray. Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray. Make sure it is even - with no lumpy edges. Rolling lightly and gently enables you to keep it even.
- Shapes to cut out of the 3/8-inch thick dough:
- Bouchee: Cut 2 (3-1/2-inch) rounds of dough. Cut a 2-1/4-inch circle out of the second round. Egg wash the first round. Place the ring from the second round over the first so that the edges line up. Dock the edges and center with a fork. Thin inner circle can be baked as well and used for a lid.
- Bouchee made from special cutter: Use and cutter made especially for this purpose. It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough.
- Criss-cross Tartlet: Cut a 5-inch square. Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex. The cut should be about 1/2-inch from the edge. Open it up to the square and place on a cookie sheet. Egg wash the edges. Bring one point over to the opposite corner of the inner square and press. Bring the opposite point over and press. Press along the rim to seal. Dock rim and center.
- Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray. Transfer it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4" strip from each edge. Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge. Dock the 2 rims with a fork, then dock down the center.
- Vol-au-Vent: Similar to above, but round. Press whatever size round you want into the dough on the sheet tray. Lift and cut along the circular impression with a pizza wheel. Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly. Remove and cut along this line. Egg was the edge, as above, and cut through the outer rim in one place. Place the rim over the center circle, lining up the edges. Dock the rim with a fork, then dock the center. Bake 20 to 25 minutes in a preheated 425 degree F. oven.
ROUGH-PUFF PASTRY
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Yield Makes 700g
Number Of Ingredients 4
Steps:
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
PUFF PASTRY STACKS
These are so easy to make and very professional looking. Your company won't believe they are homemade! I originally called them Puff Pastry Christmas Trees, but felt "Stacks" were more for all year round. You can change the shape of the cutters to fit the celebration, as long as they are 3 graduated sizes. e.g. Hearts for valentines day, stars for Christmas Trees, etc... You can even make smaller sized ones to make appetizers with different fillings. I have a set of flower and heart graduated appetizer sized cutters. Cutter sets for gum paste decorations are also good. The prep time includes the time to thaw pastry.
Provided by Nana Lee
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw pastry sheets at room temperature for 30 minutes.
- Preheat oven to 400º F.
- Unfold 1 pastry sheet on lightly floured surface.
- Cut 4 stars (or any shape appropriate for the occasion)of each size.
- Use 3 star cookie cutters in graduated sizes (2-inch, 2½-inch, and 3-inch cookie cutters or Cardboard patterns).
- Repeat with remaining pastry sheet.
- Place stars on baking sheets.
- Bake 10 minutes or until golden.
- Remove from baking sheets and cool on wire rack.
- To assemble trees:.
- Top large star pastry with 1 teaspoon pudding/curd.
- Top with medium star pastry, turning star so points do not line up.
- Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up.
- Repeat with remaining star pastries, making 8 trees.
- Drizzle trees with honey.
- Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half.
- NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.
Nutrition Facts : Calories 375.8, Fat 23, SaturatedFat 5.8, Sodium 150.6, Carbohydrate 39, Fiber 1.1, Sugar 12.1, Protein 4.5
PUFF PASTRY
Make and share this Puff Pastry recipe from Food.com.
Provided by Natalia Sikora
Categories Frozen Desserts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Flour Your countertop. Place the room temp pastry. Cut the pastry to 6 equal squares.
- Peel the apples,deseed them ad Cut them into cubes. Squeeze the lemon and lemon peel to the apples so they won't Darken. Add raisins,sugar,and cinnamon. Mix. Add the flour and mix with spoon.
- Add the mixture to the edge of the pastry. Brush the edges with the egg. Fold the pastry to a triangle shape. Press the corners and rest of the pastry. Take a fork and make and press the edges and side of pastry.
- Place the pastry on a cookie sheet with wax paper. Brush the pastry with the egg.
- Put the pastry in a 400 f preheated oven until golden and crispy.
Nutrition Facts : Calories 1235.8, Fat 72.1, SaturatedFat 18.2, Sodium 472.2, Carbohydrate 137.3, Fiber 10.2, Sugar 38.6, Protein 15.3
PUFF PASTRY FROM SCRATCH
Warning...this recipe is not for the faint of heart :o) It is just a tad labor intensive, but after watching two contestants get eliminated on Top Chef- Washington DC for not making a puff pastry from scratch and being told how bad their frozen, premade ones tasted, I had to find a recipe for it. This one is courtisy of Emeril Lagasse and is taken from a recipe for an Apple Tart Tatin with Homemade Puff Pastry. But I wanted to single out the Puff Pastry so that I could find it when I wanted to make something with it. PS- In case you were wondering- Yes, cake flour can make a big difference.Sometimes you can get away with using regular flour...sometimes not! Not sure about this recipe yet, but I don't plan on risking it.
Provided by kda949
Categories Easy
Time 5h5m
Yield 2 lbs, 1 serving(s)
Number Of Ingredients 5
Steps:
- Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
- Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to keep cold.) Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
- Make a well in the center of the mixture, add the water. Gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
- Wrap dough in plastic wrap and refrigerate for 1 hour.
- Place the remaining butter on a work surface, (a marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.
- Remove the rested dough from the refrigerator and place on a lightly floured work surface.
- Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.)
- Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.
- Using a rolling pin, roll the square into a 16-by-8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough.
- Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
- Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point.
- Remove the dough from the refrigerator and place on a lightly floured work surface.
- Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough.
- Wrap and refrigerate for 2 hours. Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
Nutrition Facts : Calories 4023.4, Fat 280.3, SaturatedFat 175.6, Cholesterol 732.1, Sodium 3539.1, Carbohydrate 333.8, Fiber 10.8, Sugar 1.4, Protein 45.9
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
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EASY HOMEMADE PUFF PASTRY RECIPE - BAKING A MOMENT
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HOW TO MAKE YOUR OWN PUFF PASTRY IN JUST 15 MINUTES
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HOW TO MAKE PUFF PASTRY FROM SCRATCH | STEP-BY-STEP RECIPE WITH …
From tasteofhome.com
HOW TO MAKE PâTE FEUILLETéE: CLASSIC PUFF PASTRY RECIPE
From masterclass.com
HOW TO PREPARE HOMEMADE ROUGH PUFF PASTRY | THE FOOD GUIDE
From foodguide.netlify.app
ASPARAGUS SPIRALS (PUFF PASTRY RECIPE) | PUFF PASTRY RECIPES, PASTRY …
From pinterest.com
FAST PUFF PASTRY RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
PUFF PASTRY CHOCOLATE CROISSANTS • FOOD FOLKS AND FUN
From foodfolksandfun.net
QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOMEMADE PUFF PASTRY RECIPE - FOOD NEWS
From foodnewsnews.com
HOW LONG DOES BELLS PUFF PASTRY TAKE TO COOK? - HOMEMADE FOOD
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13 HOMEMADE PUFF PASTRY AND CRUSTS IDEAS | COOKING RECIPES, …
From pinterest.ca
EASIEST WAY TO MAKE HOMEMADE HOMEMADE PUFF PASTRY | THE …
From foodguide.netlify.app
EASY HOMEMADE PUFF PASTRY RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE APPLE STRUDEL RECIPE (MADE WITH PUFF PASTRY) - FOOD …
From foodnewsnews.com
BEST PUFF PASTRY DOUGH RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
HOMEMADE APPLE TURNOVER RECIPE WITH PUFF PASTRY - FOOD NEWS
From foodnewsnews.com
BEST SPINACH IN PUFF PASTRY RECIPES | BAREFOOT CONTESSA: BACK TO …
From foodnetwork.ca
[HOMEMADE] GARLIC BREAD PUFF PASTRY : FOOD
From reddit.com
25 SAVORY PUFF PASTRY RECIPES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
HOW TO MAKE ROUGH PUFF PASTRY RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE PUFF PASTRY DOUGH | D' FOOD COUTURE
From dfoodcouture.wordpress.com
HOMEMADE PUFF PASTRY RECIPE TUTORIAL - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
PUFF PASTRY RECIPE IDEAS - BBC GOOD FOOD
From bbcgoodfood.com
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