Puff Pastry Sheet Dough Recipes

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QUICKEST PUFF PASTRY

Provided by Food Network

Categories     dessert

Time 2h

Yield about 1 1/2 pounds dough

Number Of Ingredients 4



Quickest Puff Pastry image

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.

10 ounces (2 1/2 sticks) cold unsalted butter
1/2 cup cold tap water
1 teaspoon salt
2 cups unbleached, all-purpose flour (about 9 ounces)

MOCK PUFF PASTRY DOUGH (MADE SO EASY!)

This is just too easy! Use in any recipe calling for puff pastry. :) If you would like to try making this dough the authentic, old fashioned way, try Recipe #268932

Provided by 2Bleu

Categories     Pork

Time 10m

Yield 1 Puff Pastry

Number Of Ingredients 3



Mock Puff Pastry Dough (Made so Easy!) image

Steps:

  • Using a food processor, pulse butter into flour until it resembles crumbs. pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
  • Roll out and fold over in three sections (like folding a business letter). Repeat 2-3 times to get the layers of puff pastry.
  • Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using. Let sit for a few minutes or pound with rolling pin to get it pliable.

Nutrition Facts : Calories 1266, Fat 104.3, SaturatedFat 65.1, Cholesterol 273.9, Sodium 858.3, Carbohydrate 73.3, Fiber 2.5, Sugar 2.3, Protein 11.8

3/4 cup flour
1/2 cup butter
1/4 cup sour cream

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