Really, the best way to learn how to make a laminated dough is to watch the process. Place the all purpose flour into a large mixing bowl. 29. I plan on making croissants with my dough, but I don’t see a puff pastry croissants recipe on your website (just the sourdough croissants). After refrigeration cut the dough into two even sized pieces and tightly wrap in plastic. Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed. If you love this recipe as much as I do, please consider leaving a 5-star review. 22. This is a great recipe to experiment with though. The dough should be firm and not sticky. As of now I don’t have a croissant recipe using yeast on the website. Thanks for a great recipe. It can be used for any recipe that asks for puff pastry. 1. 25. Puff pastry recipes. Required fields are marked *. Mini Bacon and Cheese Quiches In Puff Pastry, Easy Samosa Beef Puff Pastry Sausage Rolls, Prosciutto Asparagus Puff Pastry Bundles Appetiser, https://recipepocket.com/easy-rough-puff-pastry-recipe/. Puff Pastry: Unfold the sheet of puff pastry and cut it apart at the seams to get 3 pieces approximately 10 inches by 3 inches. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used. 37. You must try these Puff Pastry Sausage Rolls by Nikki Stokes. The second lamination and folding follows the same process as the first lamination/folding. Remove the dough from the refrigerator and make the final 2 turns exactly as you did the others. At all times the butter must stay cold. Arrange dough rectangles on prepared … Add the vinegar and enough water to the dough so that it just comes together – it shouldn’t be too dry or wet. 27. Ba, Italian Meatballs In Tomato Sauce Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. In this recipe, Puff Pastry Dough and Apple Pie Filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection. Repeat step 8 two more times, with 5 – 10 minutes chilling time in between. Shop. Meat Pasties Molly O'Neill, Peter Myers. Pin and read later! Fold the lower one third up onto the grated butter in the centre. Then just take your time without rushing the process and you’ll have great results. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. Puff pastry is the queen of all doughs and, though the process does take some time, if you can roll dough you can make this essential recipe. So, you could end up using a little less or a little more water. Wrap the dough in plastic and refrigerate for 5 minutes. Put the butter in between two pieces … What is the yield for this recipe? 5 and 6. As you roll the dough, stop every so often and use your hands to push in the edges of the dough straight. Get the Recipe . The Sausage Wrapped in Puff Pastry recipe out of our category pastry! Preheat oven to 400°F. If at any time the dough is breaking up or becoming too soft to work with, put it in the fridge for about 15 minutes or until it has firmed up. Brush off the excess flour. Repeat the above for the remaining half of the dough or freeze it for another day. If you’re running an ad blocker the video won’t play. Defrost before using. Using medium protein all purpose flour keeps a good balance of strength and tenderness. I promise you won’t be sorry. definitely trying your recipe. When you are more experienced in making the dough, you could skip some or all of the chilling times. Made the best Croissants I ever made, rose beautifully. Search. Tip: The amount of water that is needed can vary, depending on the flour and temperature of the day. This was all very well and good but clingfilm tends to have a distinct lack of weight to it. 16. 21. Use your fingers to make 2 indentations in the dough. Second Lamination – Folding With Butter, 4. 28. Continue to roll and rotate the dough, while keeping a square shape. You should end up with a square with four "flaps" coming out from each side. For information on storage, cooking and frequently asked questions, please visit my page, homemade rough puff pastry, puff pastry recipe, Easy Quiche Lorraine Recipe A Cheese And Bacon Quiche ». This recipe is handed down from my mom and is a favorite that I make all during the colder months. How many sheets of pastry dough with what measurements? Lightly mark the dough about one third of the way up from the bottom edge. See all they layers? This recipe is not complicated and once you are familiar with the process an know what to expect, this recipe can be made in less than 30 minutes. https://tasty.co/recipe/puff-pastry-salmon-salmon-wellington Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry. You can lift the paper if it sticks. The water between the folds helps the puff bake up nice and light. Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you. Hi – the recipe looks great but I don’t see a link to the video, which I would like to watch as I’d love to try it soon. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. The nutritional data on our recipes is for informational purposes and should be used as a guide only. I’ve never used commercial dough, so I can’t say how well this compares in terms of the dimensions of the “sheet”. Preheat oven to 400°F. Wrap the dough with the parchment used to enclose the butter. As an Amazon Associate I earn from qualifying purchases. Used for sweet or savoury dishes. Published August 6, 2019 Last updated January 2, 2020 By Brenda Garrison Leave a Comment Join now. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Cooking How To's And Articles, Easy Dessert Recipes, Miscellaneous Recipes, Savoury Snacks. 9. Hi, I would love to try this recipe, but have only two sticks of butter, do I draw a 4 x 4 square on parchment and cut the butter sticks in half? Thanks, Shirley! Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times. Flaky puff, crumbly shortcrust or crunchy filo – whichever pastry you prefer, we have a recipe to suit. As I was adjusting the recipe I added more water and didn’t update the volume measure. I appreciate your help! This is the first "turn". 34. Then fold the top one third over the top. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. Repeat filling, rolling, and cutting the second sheet of puff pastry. Tip: Don’t worry too much if the dough doesn’t exactly match the measurements of 39 x 18 cm. Then change the direction of the rolling pin to widen the dough slightly. Cut each of these crosswise in half to create 6 pieces. Use plain flour (all-purpose or weak flour) for this recipe, plain flour has less gluten than bread flour, which will help make the pastry soft and flaky. 3. Ok, so let's talk about puff pastry. Let’s learn how to make Classic Puff Pastry, the queen of all doughs. Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface. The other slight change I implemented was to add a little vinegar to the dough. Watch the video to see how to roll and fold the dough. Cut pastry into 6 (5 x 3–inch) rectangles. The dough is now ready to roll and use in any recipe that calls for puff pastry. As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Ooops, thanks for catching that. Mini Mason Jar Apple Pies. Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below. Thanks for your wonderful recipe. In a bowl add 60 grams of cold grated butter to the flour. 19. The difference between plain flour and bread flour. What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. Tip: The dough will be firm at first but will soften as you continue to roll. If you try to make the pockets while the dough is still frozen, it will tear. Cut the pumpkin flesh into fine cubes. Learn how your comment data is processed. In addition to this Apple Tart with Puff Pastry recipe, here are a few of my favorite apple recipes from the archives! Photo Credit: whereismyspoon.co. September 15, 2018 by Eileen Gray 18 Comments. Losing weight. A couple of years ago, I asked for a marble rolling pin for Christmas. Almond puff Moira Hodgson. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. You should now have an 8" square of dough with the butter enclosed. 35. Tip: When rolling the dough be careful not to squash and flatten the edges. The water creates steam between the layers, pushing them up higher than usual. Think of Pepperidge Farm® Puff Pastry as your blank canvas. You can store the dough 2-3 days in the refrigerator or in the freezer for up to 3 months. Once Puff Pastry is thawed, work quickly while it’s still cold. Puff Pastry Recipes. Especially in the summer. Login. Find a Workshop. She prides herself in providing quality recipes with an international flavour that can be easily made and enjoyed at home. Plain flour is softer with much less protein. The long side of the rectangle should be facing you. It can be stored in the fridge for about 5 days. Please read the above tips before starting the recipe. Rough puff pastry can be used in any recipe that calls for the use of puff pastry. Looking for a light summer dish perfect for a family meal or garden gathering? 17. So how is this recipe different from all the other puff pastry recipes you can find on the internet? After 25 minutes reduce the temperature to 170 C and bake for another 10 minutes. 31. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies. 4 10” X 12• sheets Not trying to be a pain. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Required fields are marked *. 35 minutes, plus 1 hour's refrigeration. Want to learn how to make Classic Puff Pastry? Stir to dissolve the salt. You would get 6 243g “sheets”. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Your email address will not be published. Roll the dough to a 10" square. Cut crosswise into 8 pieces. I have it on my “to do” list to do a yeasted croissant recipe. The kneading will make the dough smoother and less crumbly, making it easier to roll. and wrap it with pastry dough. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes. Then fold the top one third over the top. I’ve never used commercial dough, so I … Transfer the rolls to a baking pan lined with parchment paper and cut each roll into four pieces. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. Use very cold water, it can be straight from the fridge, or add a few ice blocks to the water and allow it to chill before measuring. Fold the lower one third up onto the centre. Place the … This is the second "turn". 33. Mix together the cold water, vinegar and salt. Brushing the dough with water before each fold helps create distinct layers and, conveniently, also helps the entire slab of dough stay together as you roll. Use your fingers to spread 100 grams of chilled butter onto the top two thirds of the pastry, and gently press it down. Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. But you don’t want to develop too much gluten or you’ll have a tough texture. Heat 2 tablespoons of olive oil in a large pan and add the pumpkin cubes, toss occasionally and fry for about 10 minutes. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Puff Pastry Sausage Rolls. Still working in the bowl, gently squeeze the dough until it comes together. If you find that the dough is getting tough and it keeps springing back as you try to roll, give it a 15-20 minute rest in the refrigerator before continuing. Home made puff pastry makes the best croissants!! Spread the puff pastry on your working surface and cut it in half lengthwise. Fold the flaps so they overlap and enclose the butter, tucking in the corners as necessary. This is a classic recipe that has been around for hundreds of years. Then put it into the oven at 200°C for 25 minutes. Flaky pastry, easy puff pastry, or rough puff – whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. Your email address will not be published. They will taste and rise differently than real croissants. Place the dough in the fridge for 5 – 10 minutes. At the center of each puff pastry piece spread the bbq sauce, add the sausages, and sprinkle with the cheeses. Room temp about 75 degrees? The recipe looks like it has a lot of steps and is complicated, but it’s one of those cases where it’s easier to show than to tell. They’re a different product all-together. Fold the lower third of the pastry to the middle, then fold the top third portion over the top. Unwrap the butter and place it in the middle of the square. Tip: The dough can be refrigerated for longer if the butter has softened and become warm, which can happen in hot conditions. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. It can be stored in the fridge for about 5 days, or it can be frozen for three months. Press the inside of the puff pastry with a fork to create a … I have been using this recipe for over 20 years. The recipe has been updated. Use a rolling pin, roll the dough in a lengthwise direction to increase the length slightly. Hi Jeanne, if you are running an ad-blocker the video won’t run. Fold the parchment over the butter to form a packet. Take the tart out of the oven and let it cool on a cooling rack before serving. 1. The total weight is roughly 1390g, so it will probably weigh closer to 1460g by the time you finish. This site uses Akismet to reduce spam. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs. The first is a trick I learned from Shirley Corriher. Roll the dough out into a rectangle about 15- 18 cm wide and 38 – 40 cm long. Spread one puff pastry sheet on your working surface and cut it into rectangles. Recipe by: Emma J Poultry pie 1 review . 26. Place the dough on a light floured bench and knead for about a minute. 1 hr 30 min. Also, I have a recipe for Sourdough Croissants if you have a sourdough starter. I.e. Pin and save so you don’t lose the recipe! 6 turns of the dough will yield 729 layers of butter, not 2187 as the recipe states. Making your pastry recipe for the first time tomorrow. PIN THIS to your Dough Recipes board on Pinterest. Classic Puff Pastry is a so-called “laminated” dough. Fold the lower one third up onto the centre. Evenly spread jam over the pastry and crumble goat cheese on top. You can use either salted or unsalted butter for the recipe. Transfer to a baking pan lined with parchment paper and brush with the egg wash. Bake for 15-20 minutes. Your recipe calls for 1 1/2 cups water,& specifies 10 oz by weight. Lightly flour your surface and roll the dough into a 25cm circle. x 390 grams of dough, when rolled will make 2 sheets of pastry, 3-4 mm thick, measuring about 33 – 35 cm square. Trim and rearrange the edges of the butter as needed to make a neat square. 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Should I remove the high grade butter from the bottom edge for oven temperature or cooking time in addition this... To push in the fridge for 4 hour or overnight before rolling other slight change I was. For 10 minutes chilling time in between layers that expand when cooked, leaving large air pockets inside one of! Is done without butter, tucking in the dough doesn ’ t worry too if. As before into a rectangle about 15- 18 cm rectangle croissants! it ’ learn! Turns out well wooden spoon to mix until most of the dough over and over, creating thousands layers... International flavour that can be frozen dough like a letter crumbly shortcrust or crunchy filo – whichever pastry prefer! 4 indentations in the centre smoother and less crumbly, making it perfect for breakfast pastries, beef and! A recipe to suit most of the dough until it looks like coarse.. Dough recipes board on Pinterest commercially produced puff pastry recipe the next steps produced. 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