Easy Healthy Homemade Puff Pastry From Scratch Rough Puff Pastry And Fillings Recipes

EASY HEALTHY HOMEMADE PUFF PASTRY FROM SCRATCH (ROUGH PUFF PASTRY) AND FILLINGS

Steps:

• The night before, stick your butter in the freezer, or at least 3 hours ahead of time, that's fine, too.
• Mix all ingredients, add flour slowly at the end and knead until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead. The dough should be slightly sticky and soft. If you've been kneading 10 minutes and it's still too sticky then a dusting or two might be required.
• Cut into fist sized balls and knead each one into a tight, smooth ball. Cover the balls with a plastic wrap or towel while working to prevent drying. On a lightly floured surface with floured rolling pin, roll each piece of dough as thin as possible (like paper thin). You will need approximately 2 more cups of flour for that.
• Spread grated frozen butter over each sheet. Then roll and place it in a sealed bag in the fridge. Let it rest at least 2 hours or overnight.
• When ready, grease the table with oil and roll each piece into a thin rectangle, it should stretch easily.
• Spread the filling in a thin layer evenly over the 1/4 of the surface of the dough.
• Gently grab the dough and roll it up into a tight spiral (cheese feeling), or fold it over (apple turnovers). See video.
• Lift up the rolled dough, seam side down, and place it diagonally onto a sheet pan.
• Bake at 390 degrees F for 30-40 minutes, or until lightly golden brown. Brush with egg for a more golden color. Let it cool before serving.

ROUGH-PUFF PASTRY

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

QUICKEST PUFF PASTRY

Steps:

• 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.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.