HOW TO MAKE EASY PUFF PASTRY RECIPE
My Mum's recipe for an easy, shortcut Puff Pastry recipe is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 5
Steps:
- Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.
- In a jug, mix together your water and lemon juice and set aside.
- In a large bowl mix together the flour and salt. Now I'm going to sound like a home economics book, but you need everything to be cold to yield great pastry, so feel free to put the bowl of flour in the fridge to chill.
- On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient. The colder the butter the flakier the pastry. So remember, this is a shortcut shortcrust pastry, so we aren't folding and doing that whole process. I'm all for process, but if you get a great result with less work, then I'm all for that too.
- Add in the liquid, holding a little back just in case you don't need it all. Using your hand, bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
- Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day.
- Note: Once you put the pastry in the fridge and it relaxes it will get a little wetter so factor that in.
- To use your pastry: Follow the instructions required by the recipe you are making. Always bake in a HOT oven for best results.
HOMEMADE BLADERDEEG (PUFF PASTRY)
This puff pastry is a bit different than they kind you buy in the store. It doesn't puff up quite as high, but the taste...oh, it will have you at the first bite and you won't ever want that store bought stuff again!
Provided by Mrs D
Categories Other Breads
Number Of Ingredients 3
Steps:
- 1. Cut butter into flour until it resembles crumbs.
- 2. Stir in sour cream.
- 3. Turn onto a floured board and knead until it just holds together.
- 4. Form it into a ball, flatten it a bit, and then wrap and refrigerate 2 hours - overnight.
- 5. Cut dough in half, working with one half at a time while the other half is in the refrigerator.
- 6. Pound the dough with a heavy rolling pin to make it pliable.
- 7. Use as directed in the recipe you need it for.
QUICK AND EASY PUFF PASTRY OR BLADERDEEG
I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.
Provided by Karen..
Categories Dessert
Time 15m
Yield 2 puff pastry
Number Of Ingredients 3
Steps:
- Cut butter into flour until it resembles crumbs. Stir in sour cream.
- Turn onto a floured board and knead until it just holds together.
- Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.
- Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
- Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.
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
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.
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.
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FAST AND EASY PUFF PASTRY RECIPE | KING ARTHUR BAKING
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4.1/5 (75)Calories 2730 per servingTotal Time 1 hr
- Whisk together the flour, salt, and baking powder., Add the butter, working it in to make a coarse/crumbly mixture.
- Leave most of the butter in large, pea-sized pieces., Stir in the sour cream; the dough won't be cohesive.
- Turn it out onto a floured work surface, and bring it together with a few quick kneads., Pat the dough into a rough log, and roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter., Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle.
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