Easy Method Puff Pastry Recipes

PUFF PASTRY

Steps:

• 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. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
• Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
• 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. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
• Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

EASY HOMEMADE PUFF PASTRY

Steps:

• Place the flour and salt in a large bowl and whisk to combine.
• Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
• Stir in the cold water until a thick dough forms.
• Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
• Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
• Fold the dough in thirds, like a letter.
• Turn 90 degrees, roll and fold again.
• Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

EASY-METHOD PUFF PASTRY

Steps:

• 1. In large bowl, combine flour and salt. Cut butter into 1/2-inch slices add to flour mixture. Toss until butter is thoroughly coated with flour and slices are separated. In small bowl, combine ice water and lemon juice. Pour over flour mixture. With large spoon, quickly stir together. (Butter will remain in slices and flour will not be completely moistened.)2. On lightly floured surface, knead dough about 10 times or until a very rough looking ball forms. Shape dough into rectangle. (Dough will have dry-looking areas.) Flatten dough slightly, making corners square.3. On well-floured surface, roll dough to 15x12-inch rectangle, keeping corners square. Fold dough crosswise into thirds forming 12x5-inch rectangle. Give dough quarter turn and repeat folding crosswise into thirds, forming 5x4-inch rectangle. Cover tightly with plastic wrap refrigerate 20 minutes.4. Repeat the rolling, folding, turning and folding steps, forming 5x4-inch rectangle. Cover tightly with plastic wrap refrigerate 20 minutes.5. Repeat the rolling, folding, turning and folding steps forming 5x4-inch rectangle. Cover tightly with plastic wrap refrigerate at least 20 minutes.6. Shape and bake puff pastry as directed in the following 2 recipes: Palmiers and Patty Shells.Nutrition Information Per Serving: Serving Size: 1 Pastry * Calories: 290 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 13 g 65% * Cholesterol: 55 mg 18% * Sodium: 270 mg 11% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 0 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 4 Fat or 1 1/2 Carbohydrate, 4 Fat

MOCK PUFF PASTRY DOUGH (MADE SO EASY!)

Steps:

• Using a food processor, pulse butter into flour until it resembles crumbs. pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
• Roll out and fold over in three sections (like folding a business letter). Repeat 2-3 times to get the layers of puff pastry.
• Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using. Let sit for a few minutes or pound with rolling pin to get it pliable.

PUFF PASTRY

Steps:

• Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
• Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
• Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
• Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
• Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.