FOOD PROCESSOR QUICK PUFF PASTRY
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his:-Ox Tongues- Butterfly Wings- SacristainsPhoto credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
- Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
- Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
- Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
- Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
- Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
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.
ROUGH-PUFF PASTRY
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Yield Makes 700g
Number Of Ingredients 4
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.
PUFF PASTRY SHEET DOUGH
Make and share this Puff Pastry Sheet Dough recipe from Food.com.
Provided by Millereg
Categories Breads
Time 15m
Yield 1 bunch of pastry
Number Of Ingredients 5
Steps:
- Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
- Add sufficient cold water to bind the ingredients together.
- Turn on to a floured board, and roll the pastry into a long strip.
- Fold it in three, and press the edges together.
- Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
- Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
- It is then ready for use.
ROUGH PUFF PASTRY DOUGH
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.
Categories Quick & Easy Chill Gourmet
Yield Makes about 1 lb
Number Of Ingredients 4
Steps:
- Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
- Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
- Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
- Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
- Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
- Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.
MOCK PUFF PASTRY DOUGH (MADE SO EASY!)
This is just too easy! Use in any recipe calling for puff pastry. :) If you would like to try making this dough the authentic, old fashioned way, try Recipe #268932
Provided by 2Bleu
Categories Pork
Time 10m
Yield 1 Puff Pastry
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1266, Fat 104.3, SaturatedFat 65.1, Cholesterol 273.9, Sodium 858.3, Carbohydrate 73.3, Fiber 2.5, Sugar 2.3, Protein 11.8
QUICK & EASY HOMEMADE PUFF PASTRY
Steps:
- Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
- On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
- Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).
- Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the still folded dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
- Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes. Unwrap and slice with a sharp knife into 1/4 inch slices. Place on prepared cookie sheet, brush with the egg wash and sprinkle with more cheese, bake for approximately 15-20 minutes or until golden. Serve immediately.
- Roll the remaining dough into a large circle, make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.
- In a small bowl mix together Parmesan cheese and chopped parsley, set aside. Roll (1/2 or 1/3) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top, brush with the egg wash and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!
- In a small bowl toss together, sliced apples, brown sugar and cinnamon.
- Roll out the dough into a large rectangle or square 1/8 " thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.
- In a small bowl beat together the egg and water.
Nutrition Facts : Calories 2944 kcal, ServingSize 1 serving
QUICK PUFF PASTRY DOUGH
This homemade puff pastry dough recipe will teach you all you need to know to master this buttery dough. Made with just 4 ingredients & a bit of technique!
Provided by Natalya Drozhzhin
Categories Pastries
Time 10m
Number Of Ingredients 4
Steps:
- Prepare all ingredients for the puff pastry dough.
- Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
- Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
- Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
- Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
- Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!
Nutrition Facts : Calories 2702 kcal, Carbohydrate 190 g, Protein 27 g, Fat 205 g, SaturatedFat 128 g, Cholesterol 537 mg, Sodium 4123 mg, Fiber 6 g, ServingSize 1 serving
QUICK PUFF PASTRY
This is a base recipe for quick puff pastry, also known as rough puff, easy puff, or blitz puff pastry. The dough resembles traditional puff pastry in its flakiness and layers once baked, however it does not puff quite as high as traditional puff pastry. This dough works very well for shaped pastries such as pinwheels and hand pies, pastries such as napoleons, as well as a pie crust or galette crust.
Provided by Bettie
Categories Advanced Techniques
Time 2h
Number Of Ingredients 4
Steps:
- In a large mixing bowl whisk together the flour (240 grams / 2 cups) and salt (2 grams / ½ teaspoon).
- Add the cold cubed butter (225 grams / 8 ounces / 2 sticks) to the bowl and toss it throughout the flour.
- Press down on each piece of butter with your fingertips until each one is flattened out. Do not work the butter in as much as you would do with a pie crust. Keep the pieces very large, just flatten them. (see step-by-step pictures in the post).
- When all of the butter has been flattened start adding the ice-cold water a few tablespoons at a time and use your hands to toss the water throughout the mixture. Keep adding the water until most of the flour is moistened and the mixture starts forming large clumps.
- Press the dough together on the counter into a rectangular shape and then wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes and up to 2 days.
- After the dough has chilled, flour a work surface and roll the dough out into a skinny rectangle about ½- centimeter or ¼-inch thick.
- Fold the dough over itself in thirds and then rotate the dough 90 degrees to the left. Roll out and fold the dough 3 more times (for a total of 4), always rotating 90 degrees in the same direction between each fold.
- Wrap the dough in plastic wrap and refrigerate before using it. Ideally, 1 hour is best before rolling it out. The dough can be refrigerated for a total of 48 hours between this chilling time and the first.
- This dough can be wrapped well in plastic wrap and frozen for up to 2 months. Let thaw in the refrigerator overnight before using.
EASY PUFF PASTRY PIE DOUGH
Flaky and buttery, easy puff pastry pie dough is the only recipe you will need this season. Make it in just 15 minutes for the best pie crust with multiple flaky layers.
Provided by Sam | Ahead of Thyme
Categories Dessert
Time 1h15m
Number Of Ingredients 5
Steps:
- In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
- Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
- Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves will help prevent the butter from melting too quickly, as handling the pie dough directly with bare hands will cause the butter in the dough to melt much more quickly, making the dough sticky.
- Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs. (Whenever you are not working with one of the dough pieces, place in the refrigerator).
- Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter.
- Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.
Nutrition Facts : ServingSize 1 slice of pie using double crust, Calories 380 calories, Sugar 1.7 g, Sodium 295.4 mg, Fat 23.5 g, SaturatedFat 14.4 g, TransFat 0 g, Carbohydrate 37.4 g, Fiber 1.3 g, Protein 5.1 g, Cholesterol 61 mg
PUFF PASTRY
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
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
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.
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50 PUFF PASTRY TREATS : FOOD NETWORK | RECIPES, DINNERS ...
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- Sugar-and-Spice Waffles Brush 1 puff pastry sheet with melted butter; sprinkle with 3 tablespoons sugar and 2 teaspoons apple pie spice. Fold in half and roll out into a 7-by-12-inch rectangle; cut into six 3 1/2-by-4-inch rectangles.
- French Toast Squares Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 12-inch square; brush with the egg and sprinkle with 2 teaspoons cinnamon sugar.
- Herb Quiche Whisk 4 eggs with 3/4 cup each creme fraiche and heavy cream, 1/4 cup chopped mixed herbs (parsley, tarragon and chives), 1/2 teaspoon salt and a pinch of cayenne.
- Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Fry in 1 1/2 inches 350 degrees F oil, flipping, until golden brown, 3 to 5 minutes.
- Smoked Salmon Beignets Make Beignets (No. 4); cool slightly (omit the sugar). Pulse 4 ounces each smoked salmon and cream cheese, 3 tablespoons chopped dill and 1 tablespoon water in a food processor; season with salt and pepper.
- Chocolate-Hazelnut Beignets Make Beignets (No. 4); cool slightly. Before dusting, fill a piping bag fitted with a small round tip with a heaping 3/4 cup chocolate-hazelnut spread; pipe into the beignets.
- Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds; cut out 1-inch rounds from the centers.
- Jelly Doughnuts Cut out 3-inch rounds (18 total) from 2 puff pastry sheets. Spoon 2 teaspoons jelly on half of the rounds, brush the edges with egg wash and top with the remaining rounds; press the edges together.
- Glazed Doughnuts Brush 1 puff pastry sheet with egg wash; top with a second sheet and press together. Cut out 3-inch rounds (9 total); cut out 1-inch rounds from the centers.
- Eggs Benedict Roll out 1 puff pastry sheet into a 10-inch square. Cut out four 5-inch rounds. Pierce the centers all over with a fork, leaving a 1/2-inch border.
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4/5 (12)Total Time 45 minsCategory Desserts
- In a large bowl, combine the flour and salt. Make a well in the centre and pour in the butter and water. Using your fingers, work the mixture until the dough forms clumps.
- Meanwhile, mix together the butter and flour in a bowl. Place the mixture on a piece of plastic wrap and shape into a 15-cm (6-inch) square block. Cover with plastic wrap and chill for 1 hour.
10 QUICK AND EASY PUFF PASTRY APPETIZERS - THE SPRUCE EATS
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- Cranberry Brie Bites. Brie cheese and cranberry are an iconic holiday flavor combination, but these stuffed puff pastry bites are delightful enough for any time of year.
- Savory Spinach and Mushroom Strudel. This savory vegetable strudel filled with spinach, mushroom, and silken tofu looks beautiful arrayed in slices on a serving platter.
- Caramelised Red Onion Tart with Walnut Pastry. Fresh figs add a wow factor this tasty red onion tart, which has walnuts hidden in the pastry for unexpected crunch.
- Salmon in Puff Pastry Pasty. This lovely salmon appetizer encased in puff pastry is a sophisticated party starter that your guests are sure to devour. The fish is flavored with lime juice and zest, sumac, ginger, and cilantro, then baked in pastry pockets that you fill with sour cream.
- Caramelised Garlic Tart. Garlic loses its sharpness when roasted, becoming sweet and creamy. Here, it's the star ingredient, along with goat cheese and fresh chopped herbs, in a sophisticated single-crust tart that will impress your invited guests.
- British Sausage Rolls. These bite-sized rolls are an upgrade to the usual pigs in a blanket, calling for good-quality sausage instead of the usual mini hot dog.
- Israeli Potato Bourekas. Bourekas are filled parcels of flaky dough that are a popular bakery mainstay in Israel. Make them for your year-end party guests with this recipe that uses store-bought puff pastry surrounding a seasoned potato-and-onion filling.
- Curry Puffs. Baked Indian-style curry puffs taste great hot or cold, making them a versatile, prep-ahead appetizer for parties and potlucks. Serve with a mango chutney or tomato relish on the side for dipping.
- Mini Beef Wellingtons. Impress New Year's Eve party guests with this mini beef Wellingtons that transforms the bistro classic recipe into a sophisticated appetizer, featuring thinly-sliced filet mignon and flavorful mushrooms.
- Chimichurri Chicken en Croute. Seasoned chicken breast meat is layered with cream cheese and prepared chimichurri sauce in baked puff pastry bundles that look like you spent all day making them, but are simple to prepare in under an hour.
ROUGH PUFF PASTRY RECIPE - BON APPéTIT
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4.5/5 (10)Estimated Reading Time 3 minsServings 1Published 2017-02-27
- Push butter 1 stick at a time through feeding tube of a food processor fitted with the medium shredding disc to grate (you need to use a bit of force and work quickly, but the food processor can handle it; it’s okay if the ends of each stick don’t make it through).
- Whisk sugar, salt, and 2½ cups flour in a medium bowl. Add half of frozen butter mixture and toss to coat (return bowl with remaining butter to freezer).
- Stir milk and ⅓ cup ice water in a measuring cup and drizzle over flour mixture, mixing with a fork until shaggy pieces form. Knead in bowl a couple of times with your hands to form a shaggy dough.
- Roll dough on a lightly floured surface to a 18x6" rectangle, dusting underneath with more flour to prevent sticking. Place dough on work surface so short side is facing you.
- Sprinkle one-quarter (about 1½ oz.) of remaining butter mixture in a single layer inside center square. Fold lower square over butter, lining up outside edges.
- Press dough firmly together on all sides to seal. Rotate dough package 90° counterclockwise so top flap opening is on your right. Roll out dough, dusting with flour as needed, to a 18x6" rectangle again.
- Roll out dough on a lightly floured surface to 18x6" rectangle again. Fold in thirds as before (but without incorporating any butter). Rotate 90° counterclockwise as before and roll out to a rectangle again.
- Do Ahead: Rough puff pastry can be made 2 days ahead; keep chilled, or freeze up to 1 month. Thaw overnight in refrigerator before using. How would you rate Rough Puff Pastry?
PUFF PASTRY DOUGH FROM SCRATCH - SENSE & EDIBILITY
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Ratings 14Category HearthCuisine FrenchTotal Time 3 hrs 15 mins
- Combine the two flours and the salt together with your hands in a large mixing bowl.Using a cheese grater shred the cold butter into the bowl with the flour. Knead the butter and flour together until it looks coarse and sandy.
- Use an electric hand mixer or your stand mixer to mix the last quantity of butter and flour together- just until the mixture is smooth.It should resemble a thick cream cheese and when you pull the rested dough out of the fridge, both the dough and the butter-flour mix should be the same consistency*.
- Use a heavy rolling pin to roll your dough out into a rectangle a 1/2 inch thick and three times as long as it is wide. Try to keep the corners of the dough as square as possible.
- Turn the dough 90° so the length becomes the width. You'll do this prior to beginning every four-fold. It ensures your butter layers are consistent and rolled in every direction.Roll the dough out lengthwise into a rectangle. Keep those corners as square as you can. Don't press down when rolling, instead roll evenly and smoothly. This prevents the layers of dough from sticking together and/or tearing.
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