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.*
Nutrition Facts : ServingSize 1 pastry, Calories 418 kcal, Carbohydrate 23 g, Protein 3 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 91 mg, Sodium 296 mg
HOW TO MAKE HOMEMADE PUFF PASTRY
Steps:
- Gather the ingredients.
- To form the détrempe by hand, sift the flour and salt together in a large bowl.
- Cut the cold butter into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal.
- Make a well in the center of the mixture and add all the water at once.
- Using a rubber spatula or your fingers, gradually draw the flour into the water.
- Mix until all the flour is incorporated. Do not knead. The détrempe should be sticky and shaggy-looking.
- The détrempe can be made in a food processor . To do so, combine the flour, salt, and pieces of cold butter in a food processor bowl fitted with the metal blade.
- Process until a coarse meal is formed.
- With the processor running, slowly add the water.
- Turn the machine off as soon as the dough comes together to form a ball. Proceed with the remainder of the recipe.
- Turn the détrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball.
- Wrap the dough tightly in plastic and chill overnight.
- To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap.
- Use a rolling pin to roll the softened butter into a rectangle, approximately 5 x 8 inches. It is important that the détrempe and butter be of almost equal consistency. If necessary, allow the détrempe to sit at room temperature to soften or chill the butter briefly to harden.
- On a lightly floured board, roll the détrempe into a rectangle approximately 12 x 15 inches. Lift and rotate the dough as necessary to prevent sticking.
- Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.
- Peel one piece of plastic wrap from the butter. Position the butter in the center of the rectangle and remove the remaining plastic.
- Fold the four edges of the détrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.
- 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.
- Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge.
- Repeat until all the ridges are doubled in size.
- Using the ridges as a starting point, roll the dough out into a smooth, even rectangle of approximately 8 x 24 inches. Be careful to keep the corners of the dough as right angles.
- Use a dry pastry brush to remove any loose flour from the dough's surface.
- Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.
- Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book.
- Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 x 24 inches.
- Fold the dough in thirds again, completing the second turn.
- Cover the dough with plastic wrap and chill for at least 30 minutes.
- Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period.
- Cover the dough completely and chill overnight before shaping and baking.
- Puff pastry sheets may be frozen.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Cholesterol 25 mg, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, Sodium 273 mg, Fat 11 g, ServingSize 2 lbs (32 servings), UnsaturatedFat 4 g
HOMEMADE PUFF PASTRY
Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.
Provided by Fay Dagneau
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold.
- Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl.
- Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter.
- Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes.
- Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes.
- Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 14.7 g, Cholesterol 44.9 mg, Fat 17.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 10.7 g, Sodium 304.3 mg, Sugar 0.4 g
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
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.
CLASSICAL PUFF PASTRY
Provided by Food Network
Categories dessert
Time 4h
Yield 2- 3/4 pounds of dough
Number Of Ingredients 4
Steps:
- Combine the flour and salt in the bowl of a food processor and process few seconds to combine. Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal.
- Pour half the ice water in a large bowl and turn the flour mixture onto it. Sprinkle the remaining water over it, reserving one tablespoon. Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass. Add the remaining water if necessary. Cover in plastic wrap and chill.
- Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable. Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square.
- Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square. Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it.
- Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide. If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface. Brush off any excess flour. Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge. This is called a "turn". Lightly flour and roll it out again to about 12 x 26 inches. Brush off the excess flour and again fold it into thirds. Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes.
- Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches. Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns. There are six turns in all.
- Lightly roll it to flatten and even it. Wrap it in plastic wrap or a bag and chill for at least two hours before using it. It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months.
- To roll pastry: (for home size 11 x 17-inch sheet trays)
- For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe). For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe).
- Line an 11 x 17-inch sheet tray with parchment paper. On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches. Dust off any excess flour. Roll the dough up onto the rolling pin and transfer it to the sheet tray. Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray. Make sure it is even - with no lumpy edges. Rolling lightly and gently enables you to keep it even.
- Shapes to cut out of the 3/8-inch thick dough:
- Bouchee: Cut 2 (3-1/2-inch) rounds of dough. Cut a 2-1/4-inch circle out of the second round. Egg wash the first round. Place the ring from the second round over the first so that the edges line up. Dock the edges and center with a fork. Thin inner circle can be baked as well and used for a lid.
- Bouchee made from special cutter: Use and cutter made especially for this purpose. It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough.
- Criss-cross Tartlet: Cut a 5-inch square. Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex. The cut should be about 1/2-inch from the edge. Open it up to the square and place on a cookie sheet. Egg wash the edges. Bring one point over to the opposite corner of the inner square and press. Bring the opposite point over and press. Press along the rim to seal. Dock rim and center.
- Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray. Transfer it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4" strip from each edge. Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge. Dock the 2 rims with a fork, then dock down the center.
- Vol-au-Vent: Similar to above, but round. Press whatever size round you want into the dough on the sheet tray. Lift and cut along the circular impression with a pizza wheel. Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly. Remove and cut along this line. Egg was the edge, as above, and cut through the outer rim in one place. Place the rim over the center circle, lining up the edges. Dock the rim with a fork, then dock the center. Bake 20 to 25 minutes in a preheated 425 degree F. oven.
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