Food recipes
Authentic Homemade Puff Pastry
Authentic Homemade Puff Pastry Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched butter, without salt water, bottled, generic Directions: Take the butter out of the refrigerator and cut i...
Authentic Homemade Puff Pastry
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic
Directions:
Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic
Directions:
Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!