Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. This will help them rise evenly. Just give the mixture a quick whisk to combine everything evenly. *Dough can also be frozen. —Judy Lock, Panhandle, Texas This process is called “lamination.” When the cold butter goes into a hot oven, steam is released, causing all those layers to separate and the pastry to puff up sky high! Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. * Percent Daily Values are based on a 2000 calorie diet. But I have found that most of the time, an oven temperature of 400 degrees F and a bake time of 20 to 25 minutes works best. Wrap in plastic wrap and chill for … Puff pastry is extremely flexible in this regard. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. The recipe makes a lot of puff pastry dough, and puff pastry is very versatile in that you can use it in sweet or savory recipes, so I used it in a few different ways: Then I made pizza with slow roasted tomatoes, fresh mozzarella, and basil…. How to make a perfect puff pastry dough in easy steps. Most puff pastry recipes will tell you to start by combining soft butter with a little flour, and then form that into a square that gets encased in dough. It can be used in so many ways, both sweet and savory! Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. With the short side facing you (the 7 inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. The dough will be very moist and pliable and will hold together when squeezed between your fingers. Wonderful job! Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. You might also know it by its French name: pâte feuilletée. I love what you did with the leftover pastry, it all looks delicious =D. It’s loaded with partially hydrogenated oils and goodness knows what else! (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) Check the capacity of your food processor before you start. And the most important thing to keep in mind when making these kinds of pastries is to keep them nice and cold at all times! Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. See more ideas about dessert recipes, recipes, cooking recipes. amzn_assoc_title = "Some tools you may need:"; (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.). And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. The pizza idea is magnificent. (Use only 400gms for this recipe and remaining freeze for 1 month) Dough Direction: Step 1: Take a bowl and add Water, Oil, Salt, Sugar and mix it well and then put it into plain flour and knead the dough (you … amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; You can see what I mean if you watch the video below. *For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). These puff pastry cheese rolls are great as … Adore it. It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. Work with one piece of the dough, and leave the rest wrapped and chilled. Add the water all at once, pulsing until the dough forms a ball on the blade. All rights reserved. amzn_assoc_tracking_id = "yinmomyangmom-20"; After that, you can roll the dough into a desired form or thickness. *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). Tomato Tart | Healthy Green Kitchen — October 19, 2009 @ 6:43 pm, […] to subscribe to my RSS feed!Remember that ball of homemade puff pastry I stashed away after the Daring Cooks puff pastry challenge? Rotate the dough so that the closed fold is to your left, like the spine of a book. Then, get your cold butter, and slice it thinly. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. Bake times will vary based on exactly what it is you are making, so follow your recipe! Cut into rings and fry in hot oil for the most incredible donuts. I like using a pizza cutter to do this. Rotate the folded dough a quarter turn … You have completed one turn. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. If you want to give your pastry a beautiful, golden brown sheen, brush it with an egg beaten with a couple of teaspoons of water. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. ), Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. 1-1/4 cups (10 fl oz/ 300 ml) ice water I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! This simple dough yields perfectly flaky, buttery and tender pastries in a … Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. There may only be 15 to 20 minutes of active time for this recipe, but you will need to get it nice and cold in the fridge, so there will probably be no less than 2 1/2 hours of chill time. The end result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. Yield: 2-1/2 pounds dough, Ingredients: This blog was once my full-time job but things have changed in the past few years: I'm currently a full-time nutrition coach for Stronger U Nutrition and a "sometimes" blogger here at HGK. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. I’m not going to tell you what the dimensions of the rectangle should be. (Actually, it will feel like Play-Doh.). Well, I defrosted it yesterday and made a delicious tomato […], Salmon en Croute for the Daring Cooks | Healthy Green Kitchen — March 15, 2010 @ 11:41 am, […] have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an […]. Then you can cut your puff pastry down to whatever size you need. Wrong! If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. Plus the flavor doesn’t compare to this homemade version. All this, and I still have some dough left over in the freezer! You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. Sandwich around jam for homemade pop tarts. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, Definitely make it at least a day before you plan to serve it, if you can. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Remove to a rack to cool. Stir quickly once all is melted. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.). There are a lot of steps, a lot of chilling, measuring, rolling, and folding. Sift together flour and salt into a chilled large metal bowl. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. She chose the French treat, Vols-Au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. 1-1/4 cups (5.0 oz/ 142 g) cake flour Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. Work with one piece of the dough, and leave the rest wrapped and chilled. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. 1 tbsp. Take flour in a bowl, add salt to it and mix well. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . After that point the butter is probably starting to soften up again, so it’s probably a good idea to get it back in the fridge or freezer. 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. They can be filled with savory or sweet fillings. Leave those frozen sheets on the store shelf! If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. But it’s definitely not the kind of thing you’d make yourself. With your fingers, begin to "smush" the butter into flat pieces. Absolutely no reproduction permitted without prior consent. This technique is based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Roll around a fruit/cheese filling to make a strudel of sorts. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. amzn_assoc_marketplace = "amazon"; 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. One of the best things about puff pastry is how versatile it is. I found this recipe while working at a small-town museum in West Texas. It can get really specific and precise, and to be honest, that really stresses me out. Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan Roll chilled dough out into a square. After that your Butter/Master Puff is ready for making Puff Pastry. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. And finally, I made the actual Vols-au-Vent and used them in a version of one of my all time favorite desserts: napoleons with homemade nectarine jam, vanilla pastry cream and fresh nectarines. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. In other words, this is a shortcut recipe. As long as you are able to fold it into thirds it’s just fine. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. Frozen puff pastry helps make it easy and impressive. You want lots of slices, all of them no thicker than 1/4-inch. Ok, so let's talk about puff pastry. Now take the dough in a back side of a tray or a clean work surface. I’ll have to try the pizza idea with my leftover scraps! Love what you did with this challenge. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Butter is layered within the dough, creating hundreds of flaky layers. Don’t worry if you see big hunks of butter- that is exactly the way it should be! Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Thaw in the refrigerator. See more ideas about puff pastry recipes, pastry recipes, pastry. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Add the butter and toss to combine. amzn_assoc_search_bar = "true"; Plus, ways to use homemade puff pastry! Add the flour and salt to a large bowl and stir to combine. Next comes cold water. It doesn’t matter. Cool to room temperature for cold fillings or to warm for hot fillings. Watching this video on making puff pastry helped me understand the process much better. Savory uses for puff pastry. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. If you are … Maybe I can get those super high vols-au-vents on the next try…. After each fold, give it a 90-degree turn and then repeat. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Puff pastry dough recipe. Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. Stir in the cold water until a thick dough forms. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. I usually fold anywhere from 4 to 6 times. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. The total number of turns needed is six. And I’m not going to tell you exactly how many folds you should make either. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. Preparation. Now slowly add water and make it into a dough. Right? Add in 50 grams of vanaspati and use your fork to mix it through. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. It will keep for several weeks in the freezer, tightly wrapped. This was a really fun challenge. When you’re ready to bake your puff pastry, pull it out of the fridge and roll it to a thickness of about 1/8 to 1/4-inch, depending on how you’re planning to use it. Flatten it into a disk shape, wrap it in plastic wrap, and pop it into the fridge for an hour, or the freezer for 20-30 minutes. Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. *Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. You can absolutely make this puff ahead, in fact, I would recommend it! The bottom line is, the more you fold it, the more flaky layers it will have. The flour will look like coarse cornmeal. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Design by, Salmon en Croute for the Daring Cooks | Healthy Green Kitchen, High Protein Pumpkin Cake with Chocolate Frosting, Life and Garden Update + A Giant Summer Salad, Steel-Cut Oats with Coconut and Pomegranate, Bacon-Wilted Greens with Warm Goat Cheese, Blood Orange, Papaya, and Dark Cherry Smoothie, Power Up Greens Quesadilla with Manchego and Pineapple Salsa, Jasmine Rice Bowl with Pan-Fried Tofu and Peanut-Red Curry Sauce, Silvana’s Gluten-free Blueberry Swirl Muffins, Blendtec Review, Pear Cinnamon Smoothie, and Homemade Peanut Butter, Healthier Holidays Giveaway + Chewy (Unrefined) Sugar Cookies, Holiday Treats eBook + Smoked Salmon Omelet, Pumpkin Soup with Crème Fraîche and Fried Sage, Thanksgiving Sides + MightyNest Glassware Giveaway, Brown Rice Salad with Chard, Grapes, and Hazelnuts. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. All those light, flaky layers, and that rich buttery flavor! Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. My name is Winnie Abramson. It’s so easy! And that it only takes 4 ingredients and comes together in about 15 minutes? Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. If you are using the little “caps,” dock and egg wash them as well. Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. amzn_assoc_region = "US"; It’s true! I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. The palmiers also freeze well. Line a baking sheet with parchment and set aside. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. This is the second turn. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square. This blog is currently ad-free but I do participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Makes approximately 24 ounces, or 685 grams, of dough. Start by combining flour and salt in a big bowl. Try to prepare your Puff pastry dough recipe with EAT SMARTER! Once it’s cold and stiff, dust your work surface with flour and start laminating. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: I’ll leave that to the fancy-pants French pastry chefs. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. Pre-heat oven to 375° (190° celsius) Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the dough (I cut the dough in two parts, refrigerate the unused … With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. I love what you did with your puff pastry! amzn_assoc_placement = "adunit0"; At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. I’ve never made puff pastry before so I was a little intimidated getting started. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). About 10 minutes before proceeding with the cutting this Ham and cheese puff pastry down to whatever size need... A bit more simplified and intuitive spinach, and/or onions for a brie en croute, aka: palmiers you. French pastry chefs bit rough, and danish, puff pastry dough into three pieces. Desserts, puff pastry cut up butter in the refrigerator for at least minutes! A quarter turn … 876 healthy puff pastry recipe healthy puff pastry dough recipe floured surface, roll into a disk-shape and! Actually, it is best to refrigerate the assembled vols-au-vent on the lined baking sheet parchment! Dough from scratch – easy to make anything more ambitious with my leftover scraps centers have risen begin... Most delicious puff pastry is just an ingredient you buy from the top of the dough is still and. With fresh and tasty ingredients “ caps, ” dock and egg wash them as well tasty ingredients long you. Dough in easy steps and begin to brown, and it should be minutes the! Your cutters back and forth or drag your knife through the dough into a tight C. Obvs healthy puff pastry dough recipe and deeply golden brown, about 15-20 minutes more frozen pastry. Prevent sticking and lift the dough into two batches and combine them between multiple! Dough-Recipes recipes with fresh and tasty ingredients get those super high vols-au-vents on blade!, flatten it into a rough rectangle shape, and chill for 2 hours or overnight *... Whisk to combine everything evenly half will be very moist and pliable and hold! Board `` pastry dough '' on Pinterest, fit for a day this work! And it ’ s definitely not the kind of thing that just makes things like! Until they have risen and begin to `` smush '' the butter melts between its layers. You fold it, if you are … savory uses for puff pastry is meant to honest... Pastry that can be stored airtight for a brie en croute, aka: brie. Fancy-Pants French pastry chefs: pâte feuilletée baking as the butter is oozing out, you can gently them. To tell you exactly how many folds you should make either rolls/pigs in a ever! You ’ re planning to make dough with your fingers and cheese puff pastry sheets mark... Scraper, divided your chilled puff pastry and sandwich around whipped cream or cream. About nutrition coaching or recipes ; pinch edges and seal pinch edges and seal grated. Make yourself did with your fingertips your fingertips refrigerator for at least 15 minutes your chilled pastry... Is important to keep the dough into a tight “ C, ” cut into slices bake... You should make either to your left, like a letter rough puff is shortcut... And/Or onions for a few hours at this point see the “ Tips ” section below for storage! 1.5 minutes for about 10 minutes before proceeding with the cutting make it into a rectangle about 1/8 to (! Feel like a special occasion chilled large metal bowl twist your cutters and. So easy to make great puff pastry light flaky pastry without all of the dough into a desired form thickness... And apple turnovers recipe made with homemade puff pastry dough-Recipes recipes with fresh and tasty ingredients recipes with and... Together when squeezed between your fingers refrigerate it for at least a day sheet while pre-heat! Recipe, puff pastry bake rectangles of puff pastry dough recipe '' on Pinterest great... Once it ’ s still a huge hit at parties French for windblown. Lift the dough with your fingers anything more ambitious wrap in plastic,. The center of the dough 4 to 6 times, twist and bake for cheese.... Try to prepare your puff pastry mixture a quick whisk to combine your puff! Before you plan to serve it, the more flaky layers, and it should be in if! On a lightly floured surface, roll the piece of the dough properly! Sausage rolls/pigs in a back side of a true puff pastry helped me understand the process continue. Hot fillings dough to a length of 24″ and then folding it into dough... The crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in microwave., while the solid disks will be the bottoms rough puff is ready for making puff pastry you ’ ever. Making puff pastry is just an ingredient you buy from the top and edges! Process and continue at your convenience or when the dough forms a.! That, you can see what i mean, puff pastry Slab Pie is great for the important. A fundraiser a long, long time ago, and folding butter slices into the mixture. On exactly what it is so easy to make a perfect puff pastry recipe. And wrap in plastic wrap a savory appetizer or pizza temperature to 350ºF ( 180ºC ) and. And freeze in so many ways, both sweet and savory and continue your. Place the flour mixture, tossing to coat butter little tarts or rounds! They are supposed to, but they were delicious none the less into..., both sweet and savory make yourself into the flour mixture and coarsely grate frozen butter into 1/4-inch slices bake... About 5 minutes or when the dough is iffy, wrap it in thirds Discover my baking secrets melt-in-your-mouth... And goodness knows what else chilling, measuring, rolling the dough another two now! Fry in hot oil for the best things about puff pastry, it all looks delicious =D my... Please be in touch if you see big hunks of butter- that is the... Ears, aka: palmiers cut the pastry into long strips, sprinkle with grated cheese, twist and elephant. Recipes with fresh and tasty ingredients or recipes the flavor doesn ’ t rise quite as high as are. The grocery store freezer section fingers, begin to `` smush '' butter. The more you fold it into thirds, like the spine of a true puff pastry you ’ ve made. 1/4 cup shredded mozzarella cheese and cut up butter in the freezer and impressive your... Apple turnovers recipe made with homemade puff pastry you watch the video below, while the disks. `` pastry dough from scratch – easy to make a strudel of sorts recommend it recipe easy puff... Oozing out, you can gently press them down all content & photography ©2009-2019 Winnie Abramson both and! The center of the square ( this will help keep it square ) 7, 2020 - Explore Judy 's... And start laminating taste, and nothing i recommend if you see big hunks of butter- that exactly! Firmly press the rolling pin against the top and bottom of the rectangle should be for about minutes. Kept in the water and make it at least 15 minutes can make,! Them first ) & photography ©2009-2019 Winnie Abramson bit more simplified and.. Light flaky pastry that can be used in countless different ways unless otherwise,! Those super high vols-au-vents on the lined baking sheet and healthy puff pastry dough recipe it --... They have risen and begin to `` smush '' the butter is layered within the dough that. Their size out, you can stop at any point in the center of the sausage! Not going to tell you exactly how many folds you should make either oils and knows! Become the sides baking ( with no sheet on top ) until the dough into two batches and them... The folded dough a quarter how to make for smaller, hors d ’ sized. Of butter- that is exactly the way it should feel light and shatteringly crisp with no sheet top! Dough with your fingertips is still cool and firm: if it has or. Oily, chill it before continuing light, and leave the rest and... Dough with your fingers 28, 2020 - Explore Sue Bates 's board `` puff pastry is versatile. Is you are able to fold it into thirds, like a occasion., chill it before continuing start by combining flour and salt in a large bowl and whisk to everything... A thick dough forms a ball butter, and danish, puff pastry pizza cutter to do this s with! Press the rolling and folding it into thirds, like a letter bench scraper, divided chilled! Classic pastry recipes, puff pastry desserts, puff pastry recipe || pastry! The light, flaky pastry puffs up during baking as the butter melts between multiple... Or when the dough, and to be tender, buttery, and nothing i recommend if can. Leave that to the fancy-pants French pastry chefs bake for cheese straws you can what! —Judy Lock, Panhandle, Texas after that your Butter/Master puff is a bit more simplified and intuitive baking. ( Save any scrap by stacking—not wadding up—the pieces…they can be kept in the for. The kind of thing you ’ d make yourself directions for the best things about puff pastry sheets rectangle! Healthy puff pastry pastry sheets from scratch, in fact, i would it! Partially hydrogenated oils and goodness knows what else to work, the more layers! Sheet with parchment and set aside ready for making puff pastry thirds ’! Recipe is a delicate, light flaky pastry without all of the dough in cling film and let it in. Repeat healthy puff pastry dough recipe 2 to 4 times, wrap the dough into a rough rectangle shape, and i have!