Puff Pastry Leaves Food

PUFF PASTRY HOLLY LEAVES

Steps:

• Unfold pastry sheets onto a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased baking sheets. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry. , Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool. , In a large bowl, combine the cheeses, parsley and pesto. Cut each pastry leaf in half. Spread 1 tablespoon cheese mixture over bottom half; replace top. Add a pimiento piece on each for a holly berry. Refrigerate leftovers.

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.

PUFF PASTRY

Steps:

• Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape butter mixture into a flat square about 1 inch thick (it should measure about 5 inches by 5 inches). Wrap well in plastic, and chill at least 30 minutes.
• In a large bowl, combine remaining flour with salt. Gradually add cream, and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 by 7 inches, wrap in plastic, and chill, at least 30 minutes.
• Remove dough from refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill at least 30 minutes.
• Remove dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
• Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your trifold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
• Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.

PUFF PASTRY

Steps:

• Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
• In a large bowl, combine remaining flour with the salt. Gradually add the cream and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill, at least 30 minutes.
• Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold the flour dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.
• Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
• Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
• Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.

PUFF-PASTRY LEAVES

Steps:

• Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl; set aside. On a lightly floured surface, roll out puff pastry to 1/8 inch thick. Using a leaf cutter, cut out 12 leaves (or as many as you can), and place on a parchment-paper-lined baking sheet. Place in freezer 20 minutes.
• Remove from freezer, and cut shallow veins in the leaves with a paring knife. Sprinkle with cinnamon-sugar, and bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.

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.

PUFF PASTRY

Steps:

• Place flour and salt on a cool surface. Make a well in the center. Pour in the lemon juice and water. Work flour into the water with your fingertips to make a soft dough. If it seems dry, add water.
• Gather dough into a ball. Cover tightly and refrigerate 20 minutes (dough will not be smooth at this point).
• Lightly flour the butter and place between 2 sheets of waxed paper. Beat with a rolling pin until pliable. Press into a 5 inch square.
• On a lightly floured surface, roll out the dough from the center to make a 12 inch square. Make dough thicker in center than on the sides. Place the butter in the middle and fold the dough around it envelope fashion.
• Roll out the dough into an 18 x 8 inch rectangle. Fold a third of the dough over the center. Brush off any excess flour. Fold remaining third over the 2 layers. Give the dough a quarter turn. Do this roll/fold/turn 3 more times.
• Wrap and refrigerate 40 minutes.
• Preheat oven to 400.
• Repeat 4 roll/fold/turn process twice refrigerating between steps.
• Roll to 1/8th inch and cut to shape pastry as desired.

PUFF PASTRY

Steps:

• Ok, you get the whole story!
• "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
• (Ha Ha!) The butter used must be washed.
• The purpose of washing it is to make it elastic.
• It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
• In winter turn on the cold water faucet.
• Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
• At other seasons, do this in a quart of ice water placed in a bowl of ice.
• The butter may be kneaded with a spoon if preferred.
• The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
• This is the recipe of a professional cook.
• As it calls for egg yolks it differs from the orthodox rule for puff paste.
• However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
• (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
• (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
• "Work with hands,as in the first paragraph, under water, 1 cup of butter.
• Place 1/4 cup butter in a cold bowl.
• Form the remainder into a square and place it where it will keep cold.
• Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
• Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
• Work these ingredients well with the hands.
• If necessary add, to loosen the dough from the bowl, a pinch of flour.
• Place the dough were it will be cold but will not freeze, preferably in the open air.
• If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
• After 15 minutes, roll the dough into a square on a floured board.
• Roll it one way only, not back and forth.
• A good way is out from the centre.
• Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
• Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
• Turn it once to keep it from becoming dry.
• Roll out the dough again into a square and fold the corners to the centre.
• Permit it to stand again for 1/2 hour.
• Repeat this process.
• The dough must be chilled and rolled at least 4 times in all.
• Chill the dough until you are ready to use it.
• Wrapped in waxed paper it may be kept in the refrigerator for several days.
• Roll it, cut it into shapes.
• Chill it again and bake it.
• One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
• The matter of baking puff paste is a moot point.
• In all rules the very cold paste is put into a very hot oven- 500°F.
• In some it is baked at this temperature throughout.
• In this case the pastry is covered with waxed paper after 10 minutes baking.
• In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
• GOOD LUCK!

PUFF PASTRY

Steps:

• Put all but 1/3 cup flour on a work table and form into a ring. Place water and salt in the center. With the tips of your fingers, gradually incorporate the flour. Do not overwork. Form into a round - the dough should be smooth, moist and not overly sticky. Slash the top of the dough ball in a cross shape. Cover dough in plastic wrap and place in refrigerator.
• Mix remaining flour with butter. Work to smooth mass and form it into an eight-inch square, cover with plastic wrap and refrigerate for 30 minutes.
• On a lightly floured working surface, roll out the dough to form a large clover shape. Place butter-flour mixture in the center of the dough.
• Close flaps of dough and completely enclose the butter. Roll out the dough to a rectangular shape approximately 18 inches by 8 inches. The rectangle should be rolled out vertically away from you. Always roll from the center out, never backtracking with the rolling pin. Leave the edges a little thicker than the center to avoid breaking dough. After rolling, gently flatten the edges with the rolling pin.
• Brush off excess flour and fold dough in thirds like a letter (top toward you, bottom over top) to complete first turn. Rotate the the dough clock-wise one quarter turn - at this point it should resemble a book with its binding on the left.
• Gently roll it out again on a floured surface into an 18-by-8-inch rectangle as in step 4. Brush off excess flour and, once again, fold the dough in thirds as with a letter, top down and bottom up. This completes the second turn. Cover the dough and refrigerate for one hour.
• Execute third and fourth turns exactly as was done with the first two. Refrigerate for another hour. Then make the 5th and 6th turns and refrigerate for another hour, or overnight.

PUFF PASTRY

Steps:

• 1. In the stand mixer, combine the flour, salt, and 6 tbsp/85 g butter and beat on low speed for 6 to 8 minutes, or until the butter is completely mixed into the flour and the mixture resembles damp sand. Add the water and continue to mix on low speed for 20 to 30 seconds, or until the dough comes together. It will be somewhat damp and sticky, with some drier spots. Transfer the dough to a lightly floured work surface and shape it into about a 5-in/12-cm square. Transfer the dough to the baking sheet and cover it loosely with plastic wrap. This dough block is called the détrempe. Refrigerate for 20 to 30 minutes.
• 2. Remove the détrempe from the fridge and place it on a generously floured work surface. With your hands, press the dough into a rectangle about 8 in/20 cm wide and 5 in/12 cm from top to bottom. Using the rolling pin or your palms, press, spread, and shape the remaining 1 cup/225 g butter into a rectangle that covers the entire right half of the dough; it should measure about 4 in/10 cm wide and 5 in/12 cm from top to bottom. Fold the left half of the dough over the butter and press down to seal the butter between the dough halves. Turn the dough 90 degrees clockwise so that the rectangle is 5 in/12 cm wide and 4 in/10 cm top to bottom, and generously flour the underside and top of the dough.
• 3. With your palms, press the dough down, flattening it out to make rolling it a little easier. Slowly begin rolling the dough from side to side into a long rectangle about 15 in/38 cm wide and 10 in/25 cm from top to bottom. The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking. Using the bench scraper or a knife, lightly score the rectangle vertically into thirds. Each third will be 5 in/12 cm wide and 10 in/25 cm from top to bottom. Brush any loose flour off the dough. Lift the right third of the dough and flip it over onto the middle third. Then lift the left third of the dough and flip it on top of the middle and right thirds (like folding a business letter). Your dough should now be about 5 in/12 cm wide, 10 in/25 cm from top to bottom, and about 1 in/2.5 cm thick. Rotate the dough clockwise 90 degrees; it will now be 10 in/25 cm wide and 5 in/12 cm from top to bottom, with the folded seam on top. (The process of folding and rotating is called turning the dough.)
• 4. Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in/ 38 cm wide and 10 in/25 cm from top to bottom, and proceeding as previously directed to give it another turn. This time the dough will be a bit tougher to roll out and a bit more elastic. Try to keep the dough in a nice rectangle, flipping it upside down as needed as you roll it back and forth.
• 5. Return the dough to the baking sheet and cover it completely with plastic wrap, tucking the plastic under the dough as if you are tucking it into bed. Refrigerate for about 1 hour.
• 6. Remove the dough from the refrigerator and place it on a well-floured work surface, with one long side of the rectangle facing you and the seam of the dough on top. This time, roll out the dough into a rectangle about 27 in/68 cm wide and 8 in/20 cm from top to bottom. Be firm with the dough. It may be a bit tough to roll out, and you'll need to have patience. Once again score the dough lengthwise into thirds, and then give it another business-letter fold (fold the right third over the middle third, and fold the left third over the middle and right thirds).
• 7. Repeat to give the dough another turn. Return the dough to the baking sheet and again cover it completely with plastic wrap. Refrigerate for another hour.
• 8. Remove the dough from the refrigerator and give it two more turns. (Place the dough on a well-floured work surface with a long side facing you, roll it into a rectangle 27 in/68 cm wide and 8 in/20 cm from top to bottom, score it into thirds, give it a business-letter fold, and repeat.)
• 9. Before using the dough, cover it and return it to the fridge to rest for 1 hour. If you are not using the dough that day, wrap it tightly in plastic and store in the fridge for up to 5 days or in the freezer for up to 3 months.