Puff Pastry Sheet Dough Food

PUFF PASTRY SHEET DOUGH

Puff Pastry Sheet Dough image

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

Ingredients

8 ounces flour
4 ounces butter
1/2 teaspoon salt
3 drops lemon juice
cold water

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.

QUICKEST PUFF PASTRY

Quickest Puff Pastry image

Provided by Food Network

Categories dessert

Time 2h

Yield about 1 1/2 pounds dough

Number Of Ingredients 4

Ingredients

10 ounces (2 1/2 sticks) cold unsalted butter
1/2 cup cold tap water
1 teaspoon salt
2 cups unbleached, all-purpose flour (about 9 ounces)

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.

MOCK PUFF PASTRY DOUGH (MADE SO EASY!)

Mock Puff Pastry Dough (Made so Easy!) image

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

Ingredients

3/4 cup flour
1/2 cup butter
1/4 cup sour cream

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

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