recipe for puff pastry?

Question

i'd like to buy puff pastry but i don't know any store on the island that sells them. what's the recipe for a home-made one? could it be home-made? please attach the recipe (ingredients and directions) below. thank you!

Answer 1

Puff Pastry recipe
ingredients
-- julienne strips
1 cup Champagne OR
1 cup Wine, white, dry
1 cup Cream, whipping
1 tbsp. Vinegar, wine, white
1 tsp. Seeds, caraway
1/2 tsp. Salt
Pepper, black
4 cup flour, all-purpose
1 1/2 tsp. Salt
1 cup Water, Cold
1 lb butter, unsalted, chilled,
-- cut into pieces

Cooking Puff Pastry
1. This recipe produces a "double batch" for most recipes in the database.

2. Cut all of the ingredients in half if you're only doing one recipe.

3. Set aside about 1/2 cup of flour on a work surface.

4. Place the remaining flour with the salt in a mixing bowl or mixer.

5. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly.

6. Add just enough cold water so mixture can be gathered together in a ball.

7. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.

8. Place the remaining butter on the work surface with the reserved flour.

9. Toss the butter to coat.

10. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.

11. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.

12. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center.

13. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping.

14. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter.

15. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn).

16. Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn.

17. Wrap dough and chill 1 hour or longer.

18. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.

19. Refrigerate 1 hour or longer between each set of 2 turns.

20. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.

21. Source: New York's Master Chefs, Bon Appetit Magazine.

Answer 2

Go to foodnetwork.com and type in puff pastry.

Answer 3

Hi,

Sausage & Stuffing Criss-Cross Pastry:
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 35 minutes
Serves: 4

Ingredients:
1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
2 eggs
1 tbsp. water
1/2 lb. bulk pork sausage
1 cup Pepperidge Farm® Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms

Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 375°F. Mix 1 egg and water.

MIX thoroughly sausage, stuffing, remaining egg, onion and mushrooms.

UNFOLD pastry sheet on lightly floured surface. Cut slits 1" apart from outer edge up to fold mark on each side of pastry. Spoon sausage mixture down center of pastry. Starting at one end, fold pastry strips over sausage mixture, alternating sides, to cover sausage mixture. Place on baking sheet. Brush with egg mixture.

BAKE 35 min. or until golden. Slice and serve warm.

TIP: Serves 8 as an appetizer.
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Olive Crisps:
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 12 minutes
Chill Time: 20 minutes

Ingredients:
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
2 tbsp. water
6 tbsp. tomato paste
6 tbsp. olive tapanade
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line baking sheet with parchment paper. Mix egg and water.

UNFOLD 1 pastry sheet on lightly floured surface. Roll into 10"x10" square. Spread half the tomato paste onto pastry. Top with half the tapanade. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to center. Roll up opposite side to center. Repeat with remaining pastry sheet and remaining tomato paste, tapanade and cheese. Cut into 40 (1/2") slices. Place on baking sheet and refrigerate 20 min.

BRUSH slices with egg mixture. Bake 12 min. or until golden. Serve warm or at room temperature. Makes 40 crisps.
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Berry Crumb Tarts
Prep Time: 10 minutes
Bake Time: 30 minutes

Ingredients:
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1/3 cup all-purpose flour
2 tbsp. sugar
1/4 tsp. ground cinnamon
2 tbsp. butter OR margarine, melted
1 can (21 oz.) fruit pie filling (blueberry, cherry or strawberry)

Directions:
BAKE pastry shells according to pkg. directions.

MIX flour, sugar, cinnamon and butter until crumbs form.

SPOON about 1/3 cup pie filling into each pastry shell. Top with crumb mixture. Bake at 400°F. for 5 min. Let cool. Serve warm or at room temperature. Makes 6 pastries.
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White Chocolate Mousse Pastries:
Prep Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 60 minutes
Serves: 6

Ingredients:
1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
6 squares (1 oz. each) white chocolate
1 1/2 cups heavy cream
1 square (1 oz.) semi-sweet chocolate, melted

Directions:
BAKE pastry shells according to pkg. directions.

MICROWAVE white chocolate and 1/4 cup cream on HIGH 2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. Cool to room temperature.

BEAT remaining cream with electric mixer at medium speed until soft peaks form. DO NOT OVERBEAT. Fold half of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with melted chocolate. Refrigerate 1 hr.

TIP: How to drizzle chocolate: Place chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8"). Holding top of bag tightly, drizzle chocolate through opening.
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Spinach Triangles:
Thaw Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes

Ingredients:
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
3 eggs
1 tbsp. water
1/2 cup crumbled feta cheese
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped
2 tbsp. chopped fresh parsley

Directions:
THAW pastry sheets at room temperature 40 min. Preheat oven to 400°F. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach, onion and parsley.

UNFOLD pastry on lightly floured surface. Roll each pastry sheet into 12" square and cut each into 16 (3") squares. Place 1 tbsp. spinach mixture in center of each square. Brush edges with egg mixture. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with egg mixture.

BAKE 20 min. or until golden. Serve warm or at room temperature. Makes 32.
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Snow Kids in Puff Pastry Shells:
Prep Time: 20 minutes
Bake Time: 30 minutes
Serves: 6

Ingredients:
1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
1 1/2 cups prepared chocolate pudding
Whipped topping
Green decorating sugar
Red or green fruit strips
1 pkg. (5 oz.) Pepperidge Farm® Ginger Man OR Ginger Family Cookies

Directions:
BAKE shells according to pkg. directions.

FILL shells with pudding. Top with whipped topping and sprinkle with green sugar. Refrigerate until serving time. Place "snow kids" in prepared shells. Serve immediately.

TIP: To Make Snow Kids, cut 6 small fruit strips for "scarves". Wrap 1 strip around neck of each ginger cookie. Ball up pieces of fruit strips for "eyes" and press onto cookies.
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Puff Pastry Christmas Trees:
Thaw Time: 40 minutes
Prep Time: 30 minutes
Bake Time: 10 minutes

Ingredients:
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1/3 cup prepared vanilla pudding OR lemon curd
1/3 cup honey, warmed
Green decorating sugar
8 raspberries OR maraschino cherry halves

Directions:
THAW pastry sheets at room temperature 40 min. Preheat oven to 400°F.

UNFOLD 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes*. Repeat with remaining pastry sheet. Place stars on baking sheets.

BAKE 10 min. or until golden. Remove from baking sheets and cool on wire rack.

TOP 1 large star pastry with about 1 tsp. pudding. Top with 1 medium star pastry, turning star so points do not line up. Top with about 1 tsp. pudding and place 1 small star pastry on top, turning so points do not line up. Repeat with remaining star pastries, making 8 "trees". Drizzle "trees" with honey. Sprinkle with green sugar and top each with a raspberry. Makes 8 pastries.

TIP: *
A set of star-shaped cookie cutters can be ordered from Cooking.com or cut 3 star patterns (2", 2 1/2" and 3") from cardboard. Place on dough and cut with a knife.
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Apple or Pear Fruit Tarts:
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Serves: 6

Ingredients:
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
6 tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
3 apples OR pears, peeled, cored and thinly sliced (about 4 cups)
2/3 cup caramel sauce, warmed (optional)
Vanilla ice cream

Directions:
THAW pastry shells at room temperature 30 min. Preheat oven to 375°F. Mix sugar, cinnamon and ginger.

ROLL pastry shells into 5" circles on lightly floured surface. Place on 2 baking sheets. Divide apple slices among pastry circles, overlapping slices. Sprinkle each with 1 tbsp. sugar mixture.

BAKE 25 min. or until pastry is golden and apples are tender. Drizzle caramel sauce over tarts. Serve with ice cream.
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Banana Purses:
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 15 minutes

Ingredients:
Vegetable cooking spray
3 bananas, peeled and thinly sliced
1/4 cup maple-flavored syrup
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 tbsp. sugar
1 tsp. ground cinnamon
2 tbsp. whole milk

Directions:
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line baking sheet with aluminum foil. Spray foil with vegetable cooking spray.

COMBINE bananas and syrup in bowl. Mash bananas slightly with fork.

UNFOLD 1 pastry sheet on lightly floured surface. Cut pastry in half lengthwise. Roll each piece into 15"x5" rectangle. Cut each rectangle crosswise to make 3 (5") squares. Repeat with remaining pastry sheet.

SPOON banana mixture into center of pastry squares. Fold corners to center on top of filling and twist tightly to seal. Place pastries on baking sheet.

MIX sugar and cinnamon. Brush pastries with milk and sprinkle with sugar mixture.

BAKE 15 min. or until golden. Serve warm. Makes 12 pastries.
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Last but not Least,

Bananas Foster over Puff Pastry:
Thaw Time: 30 minutes
Prep Time: 10 minutes
Bake Time: 10 minutes
Serves: 6

Ingredients:
1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
6 medium bananas, peeled
1/2 cup plus 1 tbsp. packed brown sugar
1/4 cup rum OR 1 tbsp. rum extract
2 tbsp. butter OR margarine
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1 cup sour cream

Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 425°F.

UNFOLD pastry. Trim pastry to make 9" circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.

PEEL bananas. Cut in half lengthwise and then crosswise.

MIX 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and mix until coated.

MIX sour cream and remaining sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.
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I hope you will have a nice Desserts in your home with your Friends + Family.
Cheers!