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. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. The paper thin flaky layers, and oh! I did use small amt for testing it is ok but think I really prefer the store packages it saves me alot of work and pain! Use a rolling pin to roll the softened butter into a rectangle, approximately 5 x 8 … You may not need the full amount of water. Moisten the edges of the dough (with water) then fold the bottom half over the … I have been using this recipe for over 20 years. Original (1/10/10): i've made this recipe twice now and both times it has been very easy to follow with great results. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. Cut the dough into triangles, and place them on a sheet pan lined with parchment paper or a silicone mat. Dump flour and salt onto a clean smooth surface and toss to mix. This was much more authentic than the other puff pastry recipe that called for sour cream. Next, cube the butter and then add it to the flour bowl. DIRECTIONS. 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. Full, half, three … I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. Using a pastry blender or two knives, cut the … However I thought it used too much butter. Her recipes range from Grandma’s favorites to the latest food trends. revision (2/22/10): one tip that i've discovered is to make the butter disc pretty thin (1/2") so that when you wrap it with the dough it's easier to roll out. There are four common types of puff pastry. Step 2 Be careful to keep the corners of the dough as right angles. Using a pastry blender or two knives, cut the … https://www.zimbokitchen.com/how-to-make-puff-pastry-from-scratch Brush them with butter and then sprinkle on some cinnamon and sugar. 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. between turns made the process quicker and easier, esp. It is important that the détrempe and butter be of almost equal consistency. Gave a really gourmet presentation too. Wrap in plastic and refrigerate for at least 30 minutes. One packet of ready-rolled pastry weighs 275 g/ 10 oz in Germany and it is about 25 cm/ 9.8 inches long (a little more or less is OK). On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Bake them in a preheated oven at 375 F/190 C for 22 to 26 minutes until they puff up … That makes a small batch of chocolate puff pastry, about 12 pieces. Great recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. We use Pepperidge Farm Puff Pastry … Amount is based on available nutrient data. The détrempe can be made in a food processor. To form the détrempe by hand, sift the flour and salt together in a large bowl. © 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 Fold into thirds. Repeat two more times for a total of 6 ''turns''. Roll the dough out as thin as 1/4 inch to make pastries. 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! Place a dollop of cream cheese and preserves at one end of the dough. https://www.foodandwine.com/desserts/mad-genius-tips-puff-pastry Info. 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. Stir in the cold water until a thick dough forms. Wrap and refrigerate. Roll out the dough again, repeating the ridging technique. Fold the dough in thirds again, completing the second turn. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Knead the dough a few times by hand, rounding it into a ball. There is something so magical to see this yummy thing puffing up in the oven. Also, putting the dough in the freezer for 10-15mins. By this time the butter is starting to warm up. Next, cube the butter and then add it to the flour bowl. The butter melting while baking is what puffs it up. 1 1/2 might be plenty. Trim the edges of the dough and cut into six pieces. I don't mind hard work on recipes or even things that are a bit time consuming but personally with my RA I think it is easier on me to buy it. Since then, I have attempted to make it again, and not once has it come out as well. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Allrecipes is part of the Meredith Food Group. Once you read through the instructions, you may decide to simply use the prepared puff pastry from the freezer case at the market. So I cut my big chunk of pastry into smaller peices and froze them. To freeze, fold the finished rectangles in thirds and wrap tightly before freezing. refridgerating helps a lot with the butter breaking through... i used a pie edge cutter to trim the edges and it made the end result even prettier. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Types of puff pastry. This recipe will make almost 5 pounds of puff pastry dough, which is typically enough for 5 separate recipes. Make a well in the center of the mixture and add all the water at once. This was the closest that I could find to my old recipe. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. You can also wrap it around cored apples, filled with sugar, to make apple dumplings. This cut the entire process down to about an hour with amazing results. This homemade puff pastry recipe is for purists who insist on the best possible ingredients for their baked goods. Use a dry pastry brush to remove any loose flour from the dough's surface. If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. With the first part, I rolled the dough into a … Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. Peel one piece of plastic wrap from the butter. Using a rubber spatula or your fingers, gradually draw the flour into the water. If you've ever wanted to make puff pastry from scratch, this is the recipe. Cover the dough with plastic wrap and chill for at least 30 minutes. By using The Spruce Eats, you accept our, Homemade Puff Pastry Dough (Pate Feuilletee), Brazilian Pasteis With Chicken (Pastel Frito de Frango). 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