Her recipes range from Grandma’s favorites to the latest food trends. Recipe reprinted with permission from On Cooking: Techniques from Expert Chefs by Sarah R. Labensky & Alan M. Hause (Prentice Hall Trade). Original (1/10/10): i've made this recipe twice now and both times it has been very easy to follow with great results. Unfold 1 sheet of puff pastry with the folds going left … Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process. Once you read through the instructions, you may decide to simply use the prepared puff pastry from the freezer case at the market. The recipe does not indicate how many "sheets" it makes. This was much more authentic than the other puff pastry recipe that called for sour cream. You may not need the full amount of water. Lift and rotate the dough as necessary to prevent sticking. Peel one piece of plastic wrap from the butter. As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly. I followed the suggestions of others and used the freeezer instead of the fridge for the cooling part of the process but otherwise stuck to the recipe. Wrap in plastic and refrigerate for at least 30 minutes. Place a dollop of cream cheese and preserves at one end of the dough. Another tip is to put the rolling pin and cutting board in the freezer between turns. Stir to dissolve the salt. To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. We use Pepperidge Farm Puff Pastry … It felt like magic. Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to … Avoid the vast majority of frozen and refrigerated puff pastry because they are usually made with cheap hydrogenated fats instead of butter, and this makes a HUGE difference in taste and texture, which is what puff pastry is all about. the butter kept breaking through the flour mixture and i forgot to refridgerate it but it's puffed up like a star! https://www.tasteofhome.com/collection/best-recipes-for-cream-puffs This cut the entire process down to about an hour with amazing results. With the first part, I rolled the dough into a … Directions Step 1 there are a few reviewers who have said that it needs to be followed exactly -- well i have to disagree because i've been lucky to have it look amazing without having the success of rolling out the dough expertly. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. In the oven, the water in the butter and in the dough turns to steam and puffs each layer. I'm giving the recipe 5 stars because I know it is great when it works, and that it is "operator error" on my other attempts. There are four common types of puff pastry. Info. Repeat two more times for a total of 6 ''turns''. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. Weigh the flour accurately. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. Percent Daily Values are based on a 2,000 calorie diet. Great recipe, but you must follow it exactly to get the desired result. The butter melting while baking is what puffs it up. 1 1/2 might be plenty. This is a great recipe for puff pastry. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies. Repeat the rolling and folding technique until the dough has had a total of five turns. Shape into a flat ball, and allow to rest for at least 10 minutes. After the puff pastry has gotten a chance to chill … To freeze, fold the finished rectangles in thirds and wrap tightly before freezing. You can also wrap it around cored apples, filled with sugar, to make apple dumplings. So I cut my big chunk of pastry into smaller peices and froze them. https://www.foodandwine.com/desserts/mad-genius-tips-puff-pastry I tried this yesterday the hardest part I found was the rolling out if you have bad arthritis in hands or wrist stay away from this recipe and go to your local store. That makes a small batch of chocolate puff pastry, about 12 pieces. Fold into thirds. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. The détrempe can be made in a food processor. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Making puff pastry involves layering butter between a simple dough of flour and water, then folding it again and again — four to six times total — to create all those hundreds of paper-thin layers. Moisten the edges of the dough (with water) then fold the bottom half over the … 7 fluid ounces/210 milliliters water (cold), 10 ounces/300 grams unsalted butter (softened). It is important that the détrempe and butter be of almost equal consistency. On a lightly floured board, roll the détrempe into a rectangle approximately 12 x 15 inches. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. Do not perform more than two turns without a resting and chilling period. By using The Spruce Eats, you accept our, Homemade Puff Pastry Dough (Pate Feuilletee), Brazilian Pasteis With Chicken (Pastel Frito de Frango). Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. Both are equally effective. Next, cube the butter and then add it to the flour bowl. It is a good recipe I made some kind of "hot pocket" things with the dough and they have served me well for lunch food so far. Buttery Flaky Puffs. Maybe I screwed up some of my first "turns" because when it baked up it only puffed a little even though I had turned it about 8 times or so. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. There are two methods to form the détrempe (or dough): by hand or using a food processor. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Using puff pastry cups makes serving appetizers and desserts fun and easy! So by doing some investigative work it should produce 6ish sheets. In the work bowl of a food processor, place flour and salt; pulse until combined. Fold the dough in thirds again, completing the second turn. Use it to top chicken pot pies instead of regular pie dough. In a stand mixer fitted with the paddle attachment, beat the butter until … I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well. Freeze butter for 30 minutes. DIRECTIONS. Do not knead. Making puff pastry is really so much fun. An awesome recipe my go-to for anything involving puff pastry! Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Using a pastry blender or two knives, cut the … Gave a really gourmet presentation too. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle of approximately 8 x 24 inches. Puff Pastry Recipe (The Easy Way) adapted from Nick Malgieri’s Instant Puff Pastry recipe in The Modern Baker; Note that one batch of this dough is approximately equivalent to 4 x 397 gram boxes of store bought frozen puff pastry. Your daily values may be higher or lower depending on your calorie needs. Brush them with butter and then sprinkle on some cinnamon and sugar. Dump flour and salt onto a clean smooth surface and toss to mix. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 x 8 inches. I think I may have forgotten the "turning" part and just done a bunch of folding at first or something silly like rolling the wrong direction in relation to the folds... Oh well! Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers. https://www.zimbokitchen.com/how-to-make-puff-pastry-from-scratch Simply use the available sorts and increase the Filling amount accordingly tempting appetizers is not,. Looked like a business letter times by hand or using a rubber spatula or your fingers, draw... Is calculated using an ingredient database and should be in a preheated oven of at least 30 minutes with... 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