You need to see bits of butter. Make a well in the bowl and pour in about two-thirds of ml cold water, mixing until you have a firm rough dough adding extra water if needed. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. 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. Subscriber club Reader offers More Good Food.
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I used the pastry with the French Apple Turnover recipe but am already planning to use it again for something more savory. I would highly recommend trying this if you never have! At least once.
Clarkesville, GA. It is so superior to the store-bought, frozen which is really good and it worth the time and effort it takes to make. I froze the flour ahead of time so it would be cold. I grated the butter while cold and then froze since I had trouble grating frozen butter. I thought the ratio looked off between butter and flour but it worked!!! I will make this time and time again!!!
It worked great for the beef and guinness pie. I make individual ones in a cupcake pan and didn't prebake the bottom crust but it turned out perfectly. I've made lots and LOTS of puff pastry. If you follow this recipe to the "T" it will not let you down. Perfect puff pastry. Hello my bowl has been in the freeze for a couple of days now waiting for me to try this.
I rated it because i had to to leave a message thank you. I always use the food processor to make mine. This recipe is fantastic. I made up perfectly the first time I tried it. Puff Pastry is now my new obsession. Thanks epicurious. Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again.
These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes. Give the chilled pastry another 2 turns, rolling and folding as before. I have been using your other recipes and they all turned out perfectly.
You have given me who is a beginner in baking great confidence to continue to bake. Thank you so very much. I loved this recepie. Came out really good, made veg puffs. I wanted to ask if we can make danish pastry from this recepie? They are both layered, but danish pastry is leavened with yeast.
It is more similar to croissants. Hola me encanta esta receta.. Hi This recipe alredy has metric weight measurements. I have noted this in the recipe description as well. Hi Dini, I love your recipes, they are so detailed and reliable! You have such great recipes for rough puff and creme patissiere, so would it be possible for you to make a mille feuille? Also I really want to try chocolate souffle but I really need a detailed step by step recipe, and you would be really great at that.
You can give it a try, but cake flour might not have enough gluten to form proper structure in this recipe. Tried this technique and my puff pastry turned out to be so good and buttery! I had to chill it in the fridge every time I rolled it out. However, due to the higher gluten content, there is a risk of the dough having more spring back while rolling it out.
If there is this resistance, then you will need to let the dough rest until the gluten is relaxed. Hi dini I loved ur demo on quick and easy puff pastry. Never knew making puff pastry ws so easy. Thanks fr making my dream come true dini!!! Hi Mai! Some butter will melt as it bakes, but will mostly be reabsorbed at the end.
Hi Eileen, rough puff pastry will NOT work for croissants since there is no yeast in this recipe. However, I have just published my detailed croissant post! I can hardly believe how well this recipe works! I am very impressed with it. You mentioned that we can use less butter.
What would you suggest for the minimum amount of butter for this recipe? I just tried this recipe today and it blew my mind!!! Thank you so so much for the amazing recipe and instructions!!! It was beautiful. The taste was simply amazing, for some reasons it was not too greasy and not plain compared to the other rough pastry recipes I tried last week.
There was a lot of butter melting out while the pastries baked. I baked it at F. Thanks in advance! Hi again! Hi, I made this to use for portuguese egg tarts. Flaky, buttery goodness. Loved your explanations too. Thank you! Hi Dini! This is a great recipe. Out of all the blogs and recipe sites out there, I find yours to be the absolute best- your posts are informative and well written, and your recipes never fail. Hi Sharon, Thank you so much for your lovely words, that makes me so happy!
Is that right or should all the butter have been incorporated through the dough already. Thank you. Hi Lauren!
The butter should not be incorporated into the dough actually. As you can see in my photos, if you cut through the dough, you should see layers of the dough separated by butter. If it has incorporated, that means the butter would have been too soft, and it mixed in with the dough. It can still be flaky like pie dough, but may not produce the same level of flakes, similar to puff pastry. You mentioned using citric acid instead of lemon juice to cut back on changing the flavor.
Any idea how much citric acid this would require? Hi Kate! Citric acid is stronger than lemon. I would like to suggest you standardize your measurements. Simply put one or the other in parentheses in the ingredient list. Hi Maureen The measurements are standardized. If you check just under the ingredients list, there is a button for metric and US measurements.
So the g measurements in the instructions are according to the metric measurements already provided in the recipe card. Puff pasty dough is different to croissant dough. Croissant dough has yeast in it, whereas puff pastry dough has no yeast. You can make chocolate pastries with this dough, but it would be different from chocolate croissants. What is puff pastry?
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