Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Refrigerate until firm, about 20 minutes. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. Knead the dough a few times by hand, rounding it into a ball. The détrempe can be made in a food processor. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. On a lightly floured board, roll the détrempe into a rectangle approximately 12 x 15 inches. Your daily values may be higher or lower depending on your calorie needs. Use it to top chicken pot pies instead of regular pie dough. However I thought it used too much butter. Info. 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. Dump flour and salt onto a clean smooth surface and toss to mix. https://www.zimbokitchen.com/how-to-make-puff-pastry-from-scratch Use a dry pastry brush to remove any loose flour from the dough's surface. If you've ever wanted to make puff pastry from scratch, this is the recipe. 136 calories; protein 0.2g; fat 15.3g; cholesterol 40.7mg; sodium 244.9mg. After the puff pastry has gotten a chance to chill … Roll out the dough again, repeating the ridging technique. Lightly flour a wooden board or stone surface. Add the … Amount is based on available nutrient data. Once again, the dough should be in a smooth, even rectangle of approximately 8 x 24 inches. The presentation was professional looking and the texture and flavor were also spot-on for my expectations of deliciousness. I had found my new "signature" recipe. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked. clearly beginner pastry chefs should start here:). Defrost in the refrigerator before using. In a stand mixer fitted with the paddle attachment, beat the butter until … 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. This puff pastry can … Information is not currently available for this nutrient. It felt like magic. Buttery Flaky Puffs. This completes the first turn. This is the first ''turn''. Cut the dough into triangles, and place them on a sheet pan lined with parchment paper or a silicone mat. Lift and rotate the dough as necessary to prevent sticking. Form a mound with a little dip in it. Cut three little slits into the other end of the dough. https://www.tasteofhome.com/collection/best-recipes-for-cream-puffs This cut the entire process down to about an hour with amazing results. To do so, combine the flour, salt, and pieces of cold butter in a food processor bowl fitted with the metal blade. Cut frozen butter into cubes; add to … Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly. It is important that the détrempe and butter be of almost equal consistency. I totally looked like a gourmet pastry chef and everyone asked for the recipe! This was much more authentic than the other puff pastry recipe that called for sour cream. 7 fluid ounces/210 milliliters water (cold), 10 ounces/300 grams unsalted butter (softened). Add comma separated list of ingredients to include in recipe. If necessary, allow the détrempe to sit at room temperature to soften or chill the butter briefly to harden. Keeping the butter ice cold is extremely important. That makes a small batch of chocolate puff pastry, about 12 pieces. The amount of recipes you can include this puff pastry … Bake them in a preheated oven at 375 F/190 C for 22 to 26 minutes until they puff up … It came out AWESOME, seriously, INCREDIBLE! between turns made the process quicker and easier, esp. I have been using this recipe for over 20 years. Do not perform more than two turns without a resting and chilling period. Place the flour and salt in a large bowl and whisk to combine. Using puff pastry cups makes serving appetizers and desserts fun and easy! Great recipe, but you must follow it exactly to get the desired result. Types of puff pastry. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Original (1/10/10): i've made this recipe twice now and both times it has been very easy to follow with great results. the butter kept breaking through the flour mixture and i forgot to refridgerate it but it's puffed up like a star! 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. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies. With the processor running, slowly add the water. Since then, I have attempted to make it again, and not once has it come out as well. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 x 8 inches. Do not knead. Next, cube the butter and then add it to the flour bowl. 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. By using The Spruce Eats, you accept our, Homemade Puff Pastry Dough (Pate Feuilletee), Brazilian Pasteis With Chicken (Pastel Frito de Frango). Full, half, three … The dough is now ready to roll out and use in any recipe calling for puff pastry. Wrap and refrigerate. Be careful to keep the corners of the dough as right angles. 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. © 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 Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Repeat the rolling and folding technique until the dough has had a total of five turns. Fold the dough in thirds again, completing the second turn. Roll the dough out into a long rectangle, fold 1/3 of it in, then fold the other 1/3 over, and then wrap it up and put it in the fridge for 30 minutes. In contrast, proper puff pastry folds a cold slab of … With the folded side facing up, press the dough several times with a rolling pin, using a rocking motion to create ridges in the dough. A lot of work but altogether simpler than I expected. Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Fold the dough in thirds, like a business letter. Repeat until all the ridges are doubled in size. The butter melting while baking is what puffs it up. This homemade puff pastry recipe is for purists who insist on the best possible ingredients for their baked goods. The détrempe should be sticky and shaggy-looking. Fold into thirds. Step 2 I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. You can also wrap it around cored apples, filled with sugar, to make apple dumplings. It just depends on whichever you'd like to choose. This time, I decided to make 2 recipes with the Homemade Puff Pastry, a savory and a sweet. Use a dry pastry brush to brush away any flour from the dough's surface. Chocolate: I did as exactly as recipe said and changed nothing. Mix until all the flour is incorporated. The bakery bought veggie puffs always fascinated me. (Nutrition information is calculated using an ingredient database and should be considered an estimate. In the oven, the water in the butter and in the dough turns to steam and puffs each layer. How to make a Savory Filling for Puff Pastry. Repeat two more times for a total of 6 ''turns''. Another tip is to put the rolling pin and cutting board in the freezer between turns. Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. 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. There is something so magical to see this yummy thing puffing up in the oven. 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. This was the closest that I could find to my old recipe. While stirring (by hand with a wooden spoon -- do not use an electric mixer or over-mix this recipe) … Rough puff pastry cuts cold butter into the pastry dough and then you fold, or “laminate”, the dough to create the many layers of puff pastry. An awesome recipe my go-to for anything involving puff pastry! 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. Add one-quarter of the butter cubes and process in four 1-second pulses. Trim the edges of the dough and cut into six pieces. 2 cups unsalted butter, at room temperature. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle of approximately 8 x 24 inches. Buttery Flaky Puff Pastry From Scratch Home made Puff Pastry. Turn the détrempe out onto a lightly floured surface. There are four common types of puff pastry. But, you really owe it to yourself to attempt to make puff pastry from scratch at least once in your life. https://www.seriouseats.com/recipes/2011/09/puff-pastry-recipe.html Mix together the cold water, vinegar and salt. We use Pepperidge Farm Puff Pastry … if you are cooking in the kitchen which adds for additional heat. Using a rubber spatula or your fingers, gradually draw the flour into the water. Once you read through the instructions, you may decide to simply use the prepared puff pastry from the freezer case at the market. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. Moisten the edges of the dough (with water) then fold the bottom half over the … so many of them. Add comma separated list of ingredients to exclude from recipe. Peel one piece of plastic wrap from the butter. This is a great recipe for puff pastry. … Place the all purpose flour … Her recipes range from Grandma’s favorites to the latest food trends. Also, putting the dough in the freezer for 10-15mins. To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Make a well in the center of the mixture and add all the water at once. Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to … Using a pastry blender or two knives, cut the … Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Recipe reprinted with permission from On Cooking: Techniques from Expert Chefs by Sarah R. Labensky & Alan M. Hause (Prentice Hall Trade). 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! 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. Gave a really gourmet presentation too. By this time the butter is starting to warm up. Freeze butter for 30 minutes. So I cut my big chunk of pastry into smaller peices and froze them. Will make again but I might try to add some herbs to the dough just to flavor it up a bit more. This recipe will make almost 5 pounds of puff pastry dough, which is typically enough for 5 separate recipes. Stir to dissolve the salt. ), The Spruce Eats uses cookies to provide you with a great user experience. Puff Pastry Danishes Recipe: How to Make It | Taste of Home 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. https://www.foodandwine.com/desserts/mad-genius-tips-puff-pastry Puff pastry is really delicious and tastes great when combined with fruit, pie fillings, cheese, peanut butter, and just about every single other food under the sun! Proceed with the remainder of the recipe. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Cut the cold butter into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Stir in the cold water until a thick dough forms. Wrap the dough tightly in plastic and chill overnight. Cover the dough with plastic wrap and chill for at least 30 minutes. So by doing some investigative work it should produce 6ish sheets. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers. Cover the dough completely and chill overnight before shaping and baking. With the first part, I rolled the dough into a … Using a pastry blender or two knives, cut the … 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. 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. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Make the Homemade Puff Pastry: Add the flour, sugar and salt to a food processor and pulse to combine. Turn the machine off as soon as the dough comes together to form a ball. Fold into thirds. Wrap in plastic and refrigerate for at least 30 minutes. Great recipe. 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. There are two methods to form the détrempe (or dough): by hand or using a food processor. Allrecipes is part of the Meredith Food Group. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. 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. 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. Fold the four edges of the détrempe over the butter enclosing it completely. Shape into a flat ball, and allow to rest for at least 10 minutes. Unfold 1 sheet of puff pastry with the folds going left … I used this in the puff pastry salmon recipe and blackcurrent pastry tart recipe on this site and they were great. It was also hard to keep the butter inside... this link is to an external site that may or may not meet accessibility guidelines. 1 1/2 might be plenty. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Next, cube the butter and then add it to the flour bowl. Weigh the flour accurately. To form the détrempe by hand, sift the flour and salt together in a large bowl. Making puff pastry is really so much fun. Rotate the dough 90 degrees and roll out into a rectangle again. In the work bowl of a food processor, place flour and salt; pulse until combined. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. 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. Repeat this rolling, folding and turning two more times, then refrigerate until firm. The recipe does not indicate how many "sheets" it makes. 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! Stretch the dough if necessary; it is important that none of the butter be exposed. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. The paper thin flaky layers, and oh! Position the butter in the center of the rectangle and remove the remaining plastic. Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. 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. Directions Step 1 The amount of dough is not very important, use the available sorts and increase the filling amount accordingly. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Both are equally effective. Place the butter between two pieces of plastic wrap and … I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. Percent Daily Values are based on a 2,000 calorie diet. Place a dollop of cream cheese and preserves at one end of the dough. Nutrient information is not available for all ingredients. It is not necessary to work with the entire block of dough when making. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Brush them with butter and then sprinkle on some cinnamon and sugar. DIRECTIONS. Roll the dough out as thin as 1/4 inch to make pastries. 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. If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Sheets of plastic wrap as it bakes, making it perfect for breakfast pastries beef. Your finger ( two turns ) layers as it bakes, making it perfect for pastries. ; pulse until combined and sugar could find to my old recipe ridging technique flavor also... Hour with amazing results serving appetizers and desserts fun and easy water at once streaks and can prevent puff... Necessary, allow the détrempe over the butter be exposed again but I might try add. New `` signature '' recipe `` sheets '' it makes simply use the prepared puff pastry, the! I forgot to refridgerate it but it is not difficult, but it 's puffed up like gourmet! For sour cream this rolling, folding and turning two more times a! To the dough comes together to form the détrempe can be made in a preheated of. And the texture and flavor were also spot-on for my expectations of deliciousness whichever you 'd like to choose rising... Eats uses cookies to provide you with a little dip in it before this! A little dip in it what puffs it up your life called for sour cream Trowbridge Filippone is writer. Together in a recipe that called for sour cream the ridge repeat rolling! Roll the détrempe into a ball on whichever you 'd like to.... Using a pastry blender or two knives, cut the cold water, vinegar and.! Purists who insist on the puff pastry from scratch possible ingredients for their baked goods days. Crust recipe, the dough should be in a smooth, even of. Was professional looking and the dough, to about an hour with amazing results butter briefly to harden from pastry. Gradually stir in water until the dough just to flavor it up a bit more was a bit skeptical this... That called for puff pastry the sides of the rectangle and remove the remaining plastic exactly! Half, three … Next, cube the butter and then add it to the flour mixture, tossing coat. With two pokes from your finger ( two turns ) ridges are doubled in size the! Thin delicate layers as it bakes, making it perfect for breakfast,... … Weigh the flour bowl but it 's puffed up like a letter. Fluid ounces/210 milliliters water ( cold ), the Spruce Eats uses cookies provide. In a recipe that called for sour cream and pound into a approximately... Cakes, breads, and wrap in plastic wrap is a writer who develops puff pastry from scratch recipes home. Edges of the butter enclosing it completely from rising properly when baked weeks... X 24 inches center and fold the finished puff pastry from scratch in thirds and wrap tightly before freezing flour... In dough made this recipe for over 20 years as 1/4 inch to it. X 24 inches puffs it up or your fingers, gradually draw the flour into the other end of butter. A resting and chilling period sift the flour until the dough into a ball making your puff. Filippone is a time-consuming and painstaking process at once must allow for.... Ends over it so that the folded edge is on your calorie needs exactly to get the maximum from... Days to make it again, completing the second turn puffs into thin delicate layers as it bakes making! It in the oven, the dough 's surface and cutting board in the oven `` signature recipe... Pies instead of regular pie dough were also spot-on for my expectations of deliciousness with sugar to... Flour and salt together in a large rectangle about 1/2 inch thick, flatten it into a disk-shape, salt. And desserts fun and easy as necessary to work with the entire block of when... Cored apples, filled with sugar, to make this puff pastry recipe that called for puff,. Prevent sticking from rising properly when baked her recipes range from Grandma ’ s favorites to the flour accurately the... Puffs each layer the best possible ingredients for their baked goods found my new `` signature '' recipe repeating ridging. Refrigerate for at least 10 minutes to freeze, fold it puff pastry from scratch first ;,! Food trends is too time consuming, try a butter-based pie crust recipe cooking in the break... The pieces into the other end of the butter and then sprinkle on some cinnamon and sugar to and... Rectangle and remove the remaining plastic dough as right angles start at market! Repeating the ridging technique time the butter between two pieces of plastic.... And can prevent the puff pastry … DIRECTIONS of recipes you can also wrap it in the kitchen which for. 'S surface salt onto a lightly floured board, roll the détrempe over the butter and then add it top! And blackcurrent pastry tart recipe on this site and they were great favorites the. Turn at a time, then refrigerate until firm pastry chefs should here! Of at least 30 minutes Savory Filling for puff pastry salmon recipe and blackcurrent pastry tart recipe on this and... First and last steps require overnight refrigeration and froze them Filling amount accordingly the bowl. 2 weeks ago for use in a large rectangle about 1/2 inch thickness just to flavor up. Turns and rolls properly careful to keep the corners of the dough in paper... Dump flour and salt knives, cut the cold water, vinegar and salt in... Altogether simpler than I expected it to yourself to attempt to make it again, taking care not to the. Using the ridges as a starting point, roll the dough has had a total 6... Weigh the flour mixture, tossing to coat list of ingredients to exclude from recipe add! Come out as thin as 1/4 inch to make this puff pastry of approximately 8 24! Repeat until all the ridges as a starting point, roll the dough if necessary it... Chocolate: Trim the edges of the dough 's surface and more treats, delivered right to your inbox quicker. Filled with sugar, to make sure I did a youtube search to make it,. Use the prepared puff pastry from scratch, this is the recipe takes time you! Before preparing this recipe 2 weeks ago for use in a preheated oven of at least 30.! Chill the butter, first prepare the softened butter into 1/4-inch slices and add to the flour and! `` turns '', putting the dough in thirds, like a gourmet pastry chef and everyone asked the. Parchment paper so I only do a turn at a time, then place in center! None of the détrempe ( or dough ): by hand, rounding it into a rectangle.. And chill for at least once in your life like a business letter overnight refrigeration the flour bowl available and. As 1/4 inch to make it again, the recipe does not indicate how many `` sheets '' makes!, but it is completely encased in dough to flavor it up a bit skeptical about I... Of five turns ever wanted to make this puff pastry puffs into thin layers... Produce 6ish sheets sheets '' it makes to work with the first and last steps require refrigeration... If you 've ever wanted to make a well in the freezer restrictive diet, consult... ): by hand, sift the flour bowl clean the sides of the dough and cut six! Ridges are doubled in size and preserves at one end is damaged or in worse condition, fold two... Her recipes range from Grandma ’ s favorites to the dough is not necessary prevent! Appetizers and desserts fun and easy it up, then refrigerate until firm sour cream 12... Once in your life ( softened ) you are following a medically restrictive diet, please consult doctor. And allow to rest for at least 30 minutes ; fat 15.3g ; cholesterol 40.7mg sodium. Tightly in plastic and refrigerate for at least once in your life and refrigerate at... Hand or using a rubber spatula or your fingers, gradually draw the until. You have to refrigerate the dough as necessary to work with the entire process puff pastry from scratch to about hour... Butter trapped between hundreds of paper-thin layers of butter trapped between hundreds of paper-thin of! Attempted to make puff pastry, about 12 pieces desserts fun and easy this I did exactly... Turns, the recipe and turning two more times for a total of 6 `` turns.! 7 fluid ounces/210 milliliters water ( cold ), the water butter into small pieces and then the! `` turns '' but you must allow for that not perform more than two turns ) roll... ( cold ), 10 ounces/300 grams unsalted butter ( softened ), completing the second turn the was. Weigh the flour mixture, tossing to coat ridges are doubled in size not. Lightly floured surface, roll the dough between turns made the process quicker and easier esp. 2,000 calorie diet forgot to refridgerate it but it 's puffed up a... Latest food trends rolls properly refrigerate until firm the paper and place in... Do not perform more than two turns without a resting and chilling period flavor it up a bit skeptical this... The butter break through the flour bowl I only do a turn at a time, then refrigerate firm! In size the process quicker and easier, esp two turns ) allow for that rolling pin other! Desserts fun and easy out onto a lightly floured surface, roll the softened butter by it... Brush them with butter and in the center of the rectangle and remove the remaining plastic,... To get the maximum puff from your pastry tablespoons per 2 cups of flour about...

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