This homemade puff pastry recipe is for purists who insist on the best possible ingredients for their baked goods. That makes a small batch of chocolate puff pastry, about 12 pieces. Place a dollop of cream cheese and preserves at one end of the dough. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle of approximately 8 x 24 inches. Roll the dough out as thin as 1/4 inch to make pastries. Cut three little slits into the other end of the dough. I have been using this recipe for over 20 years. Repeat two more times for a total of 6 ''turns''. In a stand mixer fitted with the paddle attachment, beat the butter until … Wrap the dough tightly in plastic and chill overnight. This was the closest that I could find to my old recipe. https://www.seriouseats.com/recipes/2011/09/puff-pastry-recipe.html Stir to dissolve the salt. It is important that the détrempe and butter be of almost equal consistency. I did as exactly as recipe said and changed nothing. Full, half, three … Your daily values may be higher or lower depending on your calorie needs. 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. The détrempe should be sticky and shaggy-looking. © 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 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). Plan on three days to make this puff pastry, as the first and last steps require overnight refrigeration. But, you really owe it to yourself to attempt to make puff pastry from scratch at least once in your life. Peel one piece of plastic wrap from the butter. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. 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! In the oven, the water in the butter and in the dough turns to steam and puffs each layer. The butter melting while baking is what puffs it up. Fold into thirds. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process. Also, putting the dough in the freezer for 10-15mins. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Making puff pastry is really so much fun. clearly beginner pastry chefs should start here:). This completes the first turn. Dump flour and salt onto a clean smooth surface and toss to mix. With the first part, I rolled the dough into a … By this time the butter is starting to warm up. Another tip is to put the rolling pin and cutting board in the freezer between turns. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. the butter kept breaking through the flour mixture and i forgot to refridgerate it but it's puffed up like a star! Lightly flour a wooden board or stone surface. To form the détrempe by hand, sift the flour and salt together in a large bowl. Place the all purpose flour … if you are cooking in the kitchen which adds for additional heat. To freeze, fold the finished rectangles in thirds and wrap tightly before freezing. Fold the dough in thirds, like a business letter. Step 2 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. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 x 8 … Gave a really gourmet presentation too. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Keeping the butter ice cold is extremely important. Knead the dough a few times by hand, rounding it into a ball. so many of them. Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. Cut frozen butter into cubes; add to … Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Using a pastry blender or two knives, cut the … As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly. Allrecipes is part of the Meredith Food Group. Will make again but I might try to add some herbs to the dough just to flavor it up a bit more. 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. It came out AWESOME, seriously, INCREDIBLE! Do not knead. Place the butter between two pieces of plastic wrap and … between turns made the process quicker and easier, esp. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Shape into a flat ball, and allow to rest for at least 10 minutes. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked. https://www.zimbokitchen.com/how-to-make-puff-pastry-from-scratch Use it to top chicken pot pies instead of regular pie dough. Original (1/10/10): i've made this recipe twice now and both times it has been very easy to follow with great results. It is not necessary to work with the entire block of dough when making. Freeze butter for 30 minutes. Using puff pastry cups makes serving appetizers and desserts fun and easy! Buttery Flaky Puff Pastry From Scratch Home made Puff Pastry. We use Pepperidge Farm Puff Pastry … Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to … Use a dry pastry brush to brush away any flour from the dough's surface. Repeat until all the ridges are doubled in size. Proceed with the remainder of the recipe. 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. Mix together the cold water, vinegar and salt. If you've ever wanted to make puff pastry from scratch, this is the recipe. This puff pastry can … To do so, combine the flour, salt, and pieces of cold butter in a food processor bowl fitted with the metal blade. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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. 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. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. 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. Stretch the dough if necessary; it is important that none of the butter be exposed. Recipe reprinted with permission from On Cooking: Techniques from Expert Chefs by Sarah R. Labensky & Alan M. Hause (Prentice Hall Trade). 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