Miracle Home Made Puff Pastry Recipes

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PUFF PASTRY



Puff Pastry image

If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.

Provided by your mom

Categories     Bread     Quick Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 4

5 cups bread flour
2 ½ teaspoons salt
2 cups water, or as needed
2 cups unsalted butter, at room temperature

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.

Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg

HOMEMADE PUFF PASTRY



Homemade Puff Pastry image

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

1 ½ cups very cold butter, cubed
ice cubes
3 cups all-purpose flour, sifted
1 ½ teaspoons salt
1 ½ teaspoons white sugar
½ cup ice water
1 tablespoon ice water
2 teaspoons lemon juice
½ cup whipped butter, chilled completely

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

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Top Asked Questions

How long does it take to make puff pastry?
In other words, this is a shortcut recipe. The end result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes. Start by combining flour and salt in a big bowl. Just give the mixture a quick whisk to combine everything evenly.
What's the best thing to make with puff pastry?
Try one of our favorite puff pastry recipes - this asparagus tart made from puff pastry and ricotta is a wonderful, tasty appetizer or lunch. Preheat the oven to 400 degrees F. Remove the woody ends from the asparagus (either snap them or chop them off), toss the asparagus with half the olive oil and half the salt and pepper.
Do you prick puff pastry with a fork?
Warm dough leads to soggy puff pastry. If a recipe calls for pricking the puff pastry with a fork, this is to help create layers while baking - allow the pastry to vent and create a flaky crust. What's the best puff pastry to buy?
What makes a lean dough for puff pastry?
This is called a lean dough because it only has flour, water, and salt in it. Add the flour and salt to a large bowl and whisk them together. Then add in the water about a third of it at a time mixing it with a sturdy spoon.

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