Puff pastry can take a lot of time to make, but the results will be worth it. If you're using a recipe that calls for puff pastry and you don't have a frozen version, you can make your own. This recipe will tell you two different ways to make puff pastry dough. This recipe will also give you some recipe ideas.
Ingredients
Ingredients for Simple Puff Pastry
- 1 cup (110 grams) all-purpose/plain flour
- teaspoon fine salt
-
10 tablespoons (5 ounces) butter, cooled
In the US, one stick of butter equals 8 tablespoons of butter
- cup (80 milliliters) ice cold water
Ingredients for Puff Pastry
Ingredients for Dough:
- 3 cups (330 grams) all-purpose/plain flour
- 1½ tablespoon sugar
- 1½ teaspoon salt
- 2 teaspoons lemon juice
- to 1 cup (180 to 240 milliliters) water, chilled
Ingredients for Butter Box:
- 24 tablespoons (3 sticks) unsalted butter, chilled
- 2 tablespoons all-purpose/plain flour
Step
Method 1 of 3: Making Simple Puff Pastry
Step 1. Pour the flour and salt into a food processor and process for a few seconds. This will allow the flour and salt to mix well
If you don't have a food processor, pour the flour and salt into a bowl and mix them with a fork.
If you can't afford all-purpose flour, use plain flour
Step 2. Cut the butter into squares
This will help soften the butter faster and make it easier to mix with the flour and salt.
Step 3. Add the butter a little at a time in a food processor and mix
Press the food processor button for a few seconds before you add more butter. This will make the butter easier to handle and prevent the food processing knife from getting stuck in it.
If you don't have a food processor, put the butter in a bowl and gently mix it with the flour with a fork. Roll a pastry knife over the butter and flour in an alternating motion. Then, roll the blade through the butter and flour using an alternating motion. Keep lifting and wiggling the pastry knife until you get a rough, crumbly texture. The lumps of butter should be about the size of a pea
Step 4. Add cold water and press the food processor for a few more seconds
The dough will start to stick together and move away from the sides of the bowl.
If you're using a bowl, gently tap the dough down with your hands, then make a small hole in the center. Pour in the water and mix with a fork until the dough starts to stick together and pulls from the sides of the bowl
Step 5. Cover the dough with plastic wrap and put it in the refrigerator for 20 minutes
. This will allow the butter to cool again and prevent the dough from becoming too soft. After 20 minutes, remove the dough and open the plastic wrap.
Step 6. Coat your cutting board and rolling pin with flour
This will prevent the dough from sticking to anything. Make sure you have plenty of flour, in case you have to add more flour to your work surface; The dough will absorb the flour as you work it, which will make your work surface sticky.
Step 7. Put the dough on the cutting board
The dough may feel dry, but this is normal. Do not add water; the dough will become softer as you work it.
Step 8. Shape the dough into a flat square by rolling it gently
Don't make the dough too thin; You'll grind it again later. You will see streaks of butter in the dough, but know that this is also normal. Don't try to mix butter in it.
Step 9. Use a rolling pin to roll the dough into a rectangular shape
Roll in only one direction. The dough should be 3 times longer than it is wide.
Step 10. Fold the dough into 3 layers
Take the bottom third rectangle and fold it through the middle. Take the top third rectangle and fold it down over all of the dough to make a square shape.
Step 11. Turn the dough 90 degrees to one side
It doesn't matter which side: left or right. If the dough doesn't turn easily, it means it's starting to stick to the cutting board. Gently pull it out and sprinkle some more flour on the cutting board. Put the dough back and try to roll it back.
Step 12. Repeat the process of rolling, folding, and turning the dough six to seven more times
This way, you will get thin layers in the dough.
Step 13. Wrap the dough in plastic wrap and put it in the refrigerator
Leave it for at least an hour or overnight.
Step 14. Use the dough
When the dough is completely cool, you can take it out of the fridge, grind it, and use it to make croissants, filled pastry bites, or even baked brie cheese.
Method 2 of 3: Making Traditional Puff Pastry
Step 1. Mix flour, sugar and salt in a food processor for a few seconds
This will allow the salt and sugar to mix more evenly with the flour. If you don't have a food processor, put everything in a bowl and stir quickly with a fork. You can also use plain flour instead of all-purpose flour.
Step 2. Add lemon juice and some water to the food processor while the food processor is still running
Start with cup (180 milliliters) of water; You'll add the rest later, depending on how dry the dough is. Most food processors have a spout at the top, where you can pour your ingredients without having to open the lid. After some time, the dough will begin to clump together and move away from the sides of the food processor. If the dough is still too dry and has lumps of flour in it, add the remaining one tablespoon of water at a time. Do this until the dough is clumped together and away from the walls of the food processor.
- If you don't have a food processor, make a hole in the center of the flour mixture, and pour the lemon juice and water into it. Stir until lumps of dough collect.
- The lemon juice will help make the dough more elastic and easier to roll. You don't have to try it once you've baked the cake. You won't try it unless it's finished baking.
Step 3. Transfer the dough to a plastic wrap and press it until it forms a square
This square should be about 15 cm on each side. Don't make this square too thin.
Step 4. Wrap the dough and put it in the refrigerator for an hour
This will make the dough easier to work with later. As long as the dough is in the refrigerator, you can start preparing the butter.
Step 5. Place unwrapped sticks of butter on parchment paper and coat with 2 tablespoons flour
Make sure that the sticks of butter are touching each other and that the flour is evenly distributed between them.
Step 6. Cover flour and butter with another layer of parchment paper and mash with a rolling pin
Keep doing this until the flour is mixed into the butter. Once you are done mashing, remove the top layer of parchment paper.
Step 7. Roll out the butter into a square shape
This square should measure about 8 inches (20. 30 cm) on each side.
Step 8. Wrap the butter in plastic wrap and put it in the refrigerator
Leave it for an hour. The butter will cool back down and make it easier to process later.
Step 9. Unwrap the dough and roll it out on a floured surface
You will need to shape it into a square about 25 cm on each side.
Step 10. Prepare the butter in the center and wrap it with the dough around it
Unwrap the butter and position it so that the edges touch the flat side of the square of dough. Then, lift the edges of the dough and fold them toward the center of the butter to form a square-shaped wrap.
Step 11. Roll out the package into a rectangular shape
Don't grind it too thin and make sure the rectangle is 3 times longer than it is wide.
Step 12. Fold the dough into three layers
Lift the bottom third up and bring it through the center of the rectangle. Press it. Next, lift the top third and fold it down through all of the dough to form a square.
Step 13. Turn dough 90 degrees to one side
You can flip left or right. If the dough doesn't roll easily, it's most likely absorbing flour. Gently lift the dough and sprinkle the flour on your work surface. Put the dough back and try to turn it back.
Step 14. Repeat the grinding and folding process one more time
Roll out the dough into a rectangular shape and fold it into 3 layers again. You do this to make thin layers of dough and butter.
Step 15. Wrap the dough with plastic wrap and put it in the refrigerator
Let stand until hardened; This will take about 20 minutes depending on how cold your refrigerator is.
Step 16. Roll out and fold the dough into three layers four times, cooling between the first run to the next
After you've rolled, folded, and turned the dough twice, place it in the refrigerator for 20 minutes, then roll out, fold, and turn two more times.
Step 17. Put the dough in the refrigerator for an hour before baking it
At this point, you can start using this dough in your recipes.
Method 3 of 3: Baking with Puff Pastry
Step 1. Make puff pastry skin
Roll out your puff pastry into a thin sheet, then cut it into circles using a circular or glass cookie cutter. Bend slightly in the center of each circle using a smaller cookie cutter or using a lid (such as from a spice jar). Gently prick the inside with a fork. Transfer to a baking sheet and bake at 400°F (205°C) for 15 to 20 minutes. Remove from oven and pat the inside down with the bottom of a spice bottle or wooden spoon, or pull the outside all the way up. Now you can fill the cup with cream, fruit, or other ripe filling.
Step 2. Use puff pastry to make grilled bri cheese
Roll out your puff pastry until it is slightly larger than a lump of bri cheese. Put the cheese between the dough and pour honey on top. You can also add nuts and dried fruit. Pull the edges of the dough toward the center of the cheese to form a wrap. Bake the bri cheese at 350°F (175°C) for 25 to 30 minutes. You can serve grilled bri cheese with apple slices and cookies.
Step 3. Make some puff pastry fillings
Roll out the puff pastry dough into two thin rectangles measuring 10 by 14 inches (25.4 by 35.65 cm). Cut each sheet into 24 small rectangles. Press this rectangular piece into the hole in the mini muffin tin. Bake at 375°F (190°C) for 10 minutes. Remove from oven and press down on the center of each piece with the end of a wooden spoon or spice jar. Fill the cake batter with whatever you want, then put it back in the oven for 3 to 5 minutes. Here are some ideas you can use to fill your cake batter:
- Ham and cheese
- Mushrooms and sauteed onions
- Bri cheese, pistachios and pickled peaches
Step 4. Make the ham and cheese pastry
Roll the dough into two rectangles measuring 25 x 30 cm. Place one of the rectangles in a baking dish and coat with mustard; leaving the sides of the baking sheet 2.5 cm. Cover with ham slices, then coat ham with Swiss cheese slices. Sprinkle the egg around the edges and cover with the other pastry sheet. Press the ends together, then brush the top of the pastry with egg wash. Bake at 450°F (233°C) for 20 to 25 minutes. Let the puff pastry cool, then cut it into squares and serve.
To make an egg wash, whisk together 1 egg and 1 tablespoon water in a bowl
Step 5. Make some herbs and cheese mixture
Roll out the puff pastry dough into a 25 x 35 cm rectangle. Coat one half of the pastry with egg wash. Combine 1/3 cup (35 grams) grated Parmesan cheese and 1 teaspoon dry Italian seasoning in a bowl, then sprinkle over the other half of the puff pastry. Fold the pastry in half so that the egg-coated side touches the cheese-coated side. Cut the pastry into 24 slices. Wrap each slice into a spiral, then brush each slice with an egg wash. Bake at 205°C for 10 minutes. Cool before serving.
To make an egg wash, beat an egg and a tablespoon of water in a small bowl
Tips
- Discard any remaining flour on the pastry or the dough will not rise properly when baking.
- The cool marble surface is a great place to work with puff pastry.
- The dough should be kept cold while you work; a little bit of butter should stay cold and firm. If the butter starts to soften, place the dough back in the freezer for another 10-20 minutes, then continue your work.
- This recipe will make about 450 grams of puff pastry.
- Dough that is stored properly in the freezer and tightly wrapped in plastic wrap can last up to a month. Double the recipe and store it in the freezer.
- Brush the top of the pastry with egg wash for a glossy finish. Add chicken stock for flavour.
Warning
- Puff pastry is a type of crust that you'll use on top of a savory pie, such as a potpie, to wrap a beef Wellington or sautéed mushroom, or on top of a tarte tatin. Do not use this type of pastry for cinnamon apple or pumpkin puree.
- Try not to take too long to process the dough. Work as fast as you can.
