Does anyone have the recipe for puff pastry?

Answer 1

Homemade Puff Pastry from Scratch Recipe

Ingredients
13 ounces (390 g) all-purpose flour
1-1/2 tsp (7 ml) salt
3 ounces (90 g) unsalted butter, cold
7 fluid ounces (210 ml) water, cold

10 ounces (300 g) unsalted butter, softened

Instructions
To form the detrempe, sift the flour and salt together in a large bowl. Cut the cold butter (3 ounces) into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal.

Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking.

Note: The detrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Process with the remainder of the recipe.

Turn the detrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chll overnight.

To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 inches by 8 inches (12.5 centimeters by 20 centimeters). It is important that the detrempe and butter be of almost equal consistency. If necessary, allow the detrempe to sit at room temperature to soften or chill the butter briefly to harden.

On a lightly floured board, roll the detrempe into a rectangle approximately 12 inches by 15 inches (30 centimeters by 37.5 centimeters). Lift and rotate the dough as necessary to prevent sticking.

Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.

Peel one piece of plastic wrap from the butter. Position the butter in the center of the rectangle and remove the remaining plastic. Fold the four edges of the detrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.

With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size.

Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches by 24 inches (20 centimeters by 50 centimeters). Be careful to keep the corners of the dough as right angles.

Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.

Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches by 24 inches (20 centimeters by 60 centimeters).

Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes.

Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.

Yield: 2 pounds (1 kg)

Approximate values per 1-ounce (30 g) serving: Calories 120, total fat 9 g, saturated fat 6 g, cholesterol 25 mg, sodium 110 mg, total carbohydrates 9 g, protein 1 g, vitamin A 8%.

Note: It is not necessary to work with the entire block of dough when making bouchées, cookies or the like. Cut the block into thirds or quarters and work with one of these portions at a time, keeping the rest chilled until needed.

Puff pastry sheets may be frozen. Fold finished rectangles in thirds and wrap tightly before freezing. Defrost in the refrigerator before using.

Answer 2

Puff Pastry Recipe #16834
Posted in response to a request for a recipe for homemade puff pastry sheets.
by Mille® ™
1 bunch of pastry
15 min 15 min prep
8 ounces flour
4 ounces butter
1/2 teaspoon salt
3 drops lemon juice
cold water

Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
Add sufficient cold water to bind the ingredients together.
Turn on to a floured board, and roll the pastry into a long strip.
Fold it in three, and press the edges together.
Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
It is then ready for use.

Answer 3

Puff Pastry


8 ounces flour
4 ounces butter
1/2 teaspoon salt
3 drops lemon juice
cold water

Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
Add sufficient cold water to bind the ingredients together.
Turn on to a floured board, and roll the pastry into a long strip.
Fold it in three, and press the edges together.
Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
It is then ready for use.


here is a recipe i found online... but trust me it is wayyyy easier to buy it already made ;)

Answer 4

Puff Pastry Fruit Tartlets coaching: quarter-hour Cooking: quarter-hour elementary and rapid to make those fruit tartlets make a great final minute dessert or tart for a picnic. you are able to try them with even if fruit is seasonal on the time, apples, pears, plums, figs, mangoes all artwork properly. * 400g puff pastry * 6 strawberries, stem bumped off and sliced lengthwise * 3 peaches, pitted and sliced * 4 tbsp caster sugar To Serve * clotted or thick cream * or vanilla ice-cream approach a million. Tartlets: Roll the pastry out so as that that's around .75mm thick. cut back the pastry with a 12cm ring into 6 rounds. place the pastry rounds onto a gently greased oven tray. Fan 3-4 slices of the peach on the three of the pastry rounds and then fan the strawberries out on the relax ones. Sprinkle the sugar over the tartlets calmly. pass away the pastry to stand for quarter-hour previously cooking. 2. To cook dinner: Preheat an oven to 2 hundred°C. place the pastry in the centre shelf of the preheated oven. pass away them to cook dinner for 10-quarter-hour until eventually the pastry is golden and hyped up. do away with the tartlets from the oven and serve them warm or chilly. 3. To Serve: Serve the tartlets with cream or ice-cream. wish this enables :)

Answer 5

CREAM PUFF PASTRY

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.


CREAM PUFF FILLING:

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs

Answer 6

puff pastry is easier to buy at the store instead of making yourself.

Pepperidge Farm makes puff pastry and is usually found in the freezer at your local supermarket.

Answer 7

i agree with the person up there ^ buy ur puffed pastry its really too hard to try and make and the stuff in the freezer is justs as good.

Answer 8

You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.