Quick And Easy Puff Pastry Or Bladerdeeg Food

QUICK PUFF PASTRY RECIPE - ROUGH PUFF PASTRY

Steps:

• Mix salt and flour and place in a bowl. Cut butter into ⅓-inch cubes, place in a bowl.
• Chill bowls of flour and butter for 10 - 15 minutes in the freezer.
• Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.
• Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.
• Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you'll need a lot of flour and you will need to work very quickly.
• Form the pile of flour and butter into a well.
• Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
• You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.
• If it doesn't come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don't want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)
• Knead the dough for 30 seconds.
• Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.
• After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.
• Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it's not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)
• Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days).

ROUGH-PUFF PASTRY

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.

EASY ROUGH PUFF PASTRY

Steps:

• In a bowl, combine the flour, salt and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
• Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
• Add enough water to form a firm dough (that is not tacky or too wet).
• Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
• Roll the dough out into a long rectangle (about 6 - 7 inches wide, and 15 - 16 inches long).
• Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle.
• Fold over the portion without butter, towards the middle.
• Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
• Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 - 6 inches wide, and 15 - 16 inches long).
• Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
• Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
• After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
• Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
• If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

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.

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!

EASY PUFF PASTRY

Steps:

• Place flour and salt into bowl of a stand mixer. Combine together.Add butter. Mix together with the paddle attachment. Mix until mixture is coarse and butter is smeared with the flour.
• Add ice water. Mix just until the ingredients come together. Mixture will still be crumbly.
• Dump mixture onto counter. Lightly knead together until dough forms a ball.
• Lightly flour surface and rolling pin. Roll dough out into a rectangle approximately 8 x 12 inches. Keep edges straight. If edges become rough, just straighten back by pushing edges back towards center. Reapply flour to counter and rolling pin as needed.
• Give dough a quarter of a turn so long side is facing you. Beginning on the left side, fold dough over 2/3 of the way, like folding a letter. Fold right side all the way over the dough.
• Repeat rolling and folding two more times.

QUICK PUFF PASTRY DOUGH

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!

CHEAT'S ROUGH PUFF PASTRY

Steps:

• Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
• Roll the dough out into a rectangle on a lightly floured work surface.
• Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
• Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
• Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.

QUICK AND EASY PUFF PASTRY APPETIZERS

Steps:

• For the Gruyere and Mustard Puff Pastry Sticks: Place the thawed square of puff pastry on a lightly floured cutting board. Spread the Dijon mustard on the lower half of the square, leaving about 1/2 inch uncovered along the edges. Brush the exposed edges with egg wash. Fold the bare top half of the puff pastry over the half with the mustard, lining up the edges. Place in the refrigerator (still on the cutting board) to chill for 15 minutes.
• Remove from fridge. With a sharp knife or pizza cutter, trim the two short sides and un-folded long edge by about 1/4 inch. Cut the block in to nine 1-inch by 5-inch slices. Remove the slices to a parchment lined baking sheet, leaving at least an inch in between each piece. Carefully brush the tops with egg wash, ensuring that egg doesn't drip down the sides. Sprinkle Gruyere and Parmesan evenly over-top, the finish with a sprinkling of coarse salt.
• Place the baking sheet in the refrigerator to chill for 15 minutes.
• Preheat oven to 400F. Remove baking sheet from refrigerator and place into preheated oven. Bake for 15-18 minutes, or until golden and puffed. Remove to a baking sheet to cool.
• For the Pesto and Sun-Dried Tomato Puff Pastry Twists: Place the thawed square of puff pastry on a lightly floured cutting board. Spread the pesto on the lower half of the square, leaving about 1/2 inch uncovered along the edges. Sprinkle the chopped sundried tomatoes over-top. Brush the exposed edges with egg wash. Fold the bare top half of the puff pastry over the half with the pesto, lining up the edges. Place in the refrigerator (still on the cutting board) to chill for 15 minutes.
• Remove from fridge. With a sharp knife or pizza cutter, trim the two short sides and un-folded long edge by about 1/4 inch. Cut the block in to nine 1-inch by 5-inch slices. Take each slice and holding the ends, gently twist several times. Remove the twisted pieces to a parchment lined baking sheet, leaving at least an inch in between each piece. Carefully brush the tops with egg wash. Place the baking sheet in the refrigerator to chill for 15 minutes.
• Preheat oven to 400F. Remove baking sheet from refrigerator and place into preheated oven. Bake for 15-18 minutes, or until golden and puffed. Remove to a baking sheet to cool.
• For the Cheddar and Chipotle Puff Pastry Cut-outs: Place the thawed square of puff pastry on a lightly floured cutting board. Brush bottom half of square with egg wash. Fold bare top half over the brushed half, lining up the edges. Place in the refrigerator (still on the cutting board) to chill for 15 minutes.
• Remove from the refrigerator. Using a cookie cutter, cut shapes from the piece of puff pastry. Place on to a parchment-lined baking sheet, allowing at least 1-inch between pieces. Carefully brush tops with egg wash, ensuring that the egg doesn't drip down the sides. Sprinkle tops with grated cheddar, then dust with a bit of chipotle chili powder (to taste). Place the baking sheet in the refrigerator to chill for 15 minutes.
• Preheat oven to 400F. Remove baking sheet from refrigerator and place into preheated oven. Bake for 10-12 minutes, or until golden and puffed. Remove to a baking sheet to cool.
• Cooled pastries can be stored in an airtight container at room temperature for up to 24 hours. You can re-warm on a baking sheet in a 350 oven for a few minutes.

QUICK PUFF PASTRY

Steps:

• Mix the flour and salt in a large mixing bowl and add the chilled butter and use a pastry cutter or pastry scraper to cut the butter into the flour. (If you don't work in a cold environment, put the flour, salt and chilled butter in a freezer safe mixing bowl and keep in the freezer for 10-15 minutes before starting which will help the butter not to warm quickly when working. This step will also help to keep the work surface cold when you roll out the dough)
• Make a well in the center of the flour and pour in the ice cold water. Take the flour mixture from the sides and start to mix with pastry scraper. Don't use your hands as they can warm the butter easily. Use your hands quickly at the end to bring the dough together and shape it into a ball.
• Put the dough onto the work surface. Flour the work surface and the rolling pin so the dough doesn't stick to either. Roll out the dough into a 10 inch(25 cm)long rectangle. Add more flour as needed. Brush off the excess flour with a pastry brush. Fold the bottom one-third of the dough towards the center, and the top third over that. While folding, brush off the excess flour as needed.
• Give the dough a quarter turn, and make the same steps at least 3 more times up to 6 times.
• Wrap the dough in plastic film and refrigerate at least for 1 hour or freeze 20-30 minutes before using.

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.

QUICK PUFF PASTRY

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.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.