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