Puff Pastry?!?

Question

I bought these Puff Pastrys from the store a while ago, they are Pepperidge Farm brand. Well, they are kind of expensive, and i need to make alott so I really didn't want to have to buy them, So does anyone have a recipe for them or something close to them? I searched for them but couldn't find anything that sounded close to it. Thanks!

Answer 1

I see a couple recipes here that are for pâte à choux (cream puff dough), NOT puff pastry. Anything that involves cooking flour with butter and adding eggs or egg whites is cream puff dough, not puff pastry. I also saw someone mention phyllo (or filo) dough which also isn't the same thing and is made by stretching a thin sheet of dough over a large surface (like a table).

Puff pastry is made in along and tedious process I've succeeding in trying a few times. It makes outstanding pastry, but takes half the day to make. Essentially, puff pastry is the result of forming many layers of dough through a process of rolling out a dough made of flour, water, butter, and salt and layering it with a layer of butter (some add a little flour to make it easier to work with). The block is rolled out, folded in thirds, refrigerated, then turned 1/4 turn, rolled out, folded in thirds, etc. a total of 6 turns. Each turn must be chilled for 10-15 minutes in between rolling so the butter doesn't melt.

What makes puff pastry so delicate, light, and flaky is the steam that's produced by the water in the butter. This is why it's essential that the butter in the inner layers does not melt in between turns - if it does, you'll end up with pie crust instead of a lofty pastry.

Unless you have quite a bit of experience handling pastry, I honestly wouldn't bother making it yourself. Even the "pros" often buy mass-produced pastry because it's time consuming to make. There are easier versions called "rough pastry" that aren't as time consuming and instead of all the turns involved, they may have you only do one or two turns total, relying on large-ish chunks of cold butter within the pastry itself to create enough steam to make the pastry rise. While this type of pastry is good enough for some dishes, it won't produce something as nice as what you can even buy in the store. If you have a Trader Joe's near you, www.traderjoes.com, they sometimes carry puff pastry and it's probably cheaper than your regular store.

Answer 2

Easy Puff Pastry
1 1/2 cups flour
1 cup butter
1/2 cup sour cream
Cut butter into flour until it resembles crumbs.
Stir in sour cream.
Turn onto a floured board and knead until it just holds together.
Form into a ball, flatten slightly and wrap airtight.
Refrigerate at least 2 hours or overnight.
Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
Pound the dough with a heavy rolling pin to make it pliable.
Use in any recipe calling for puff pastry.
The mixture may seem a bit wet, but it works out beautifully!
Good Luck!

Answer 3

Try this if you like... I made it for a party and everyone loved it. I substituted the lamb with turkey sausage... hope you like it.

1 pound fresh lamb sausage, 1/2-inch thick
2 sheets commercial puff pastry, thawed
2 tablespoons Dijon mustard, plus extra for serving
1 egg, beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees F.
Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until fully cooked. Cool.

Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard.

Answer 4

Puff Pastry Shells:

1 cup water

3 tablespoons butter

1/4 teaspoon salt

1 cup all-purpose flour

2 large eggs

2 large egg whites

Cover a large, heavy baking sheet with parchment paper. Combine water, 3 tablespoons butter, and 1/4 teaspoon salt in a large, heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon. Bring to a boil; remove from heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to water mixture, stirring well until smooth and mixture pulls away from sides of pan. Return pan to heat; cook 30 seconds, stirring constantly. Remove pan from heat. Add 2 eggs and egg whites, 1 at a time, beating with a mixer at medium speed just until combined. Beat 1 minute at medium speed.


Drop the dough into 10 mounds (about 1/4 cup each), 2 inches apart, onto prepared baking sheet. Bake at 425 degrees F for 20 minutes; reduce oven temperature to 350 degrees F (do not open oven door). Bake an additional 20 minutes. Turn oven off, and partially open oven door. Pierce the top of each puff with a knife; cool puffs in oven 20 minutes. Remove from oven; cool completely on a wire rack.


NOTE:
A small rubber spatula is the best tool for releasing the sticky cream puff dough onto the baking sheet.

Answer 5

Holy crap, making puff pastry from scratch would be ALOT of work, and at least as expensive as buying it, with all that butter. I never do it myself, but I know you can find several recipes at http://www.epicurious.com

The site has some agressive advertising pop-ups, but all the recipes are gourmet.

Answer 6

Cream puff dessert.1cup water.1 stick marg.,1 cup flour(plain)4 eggs,1 ,6oz.pkg.vanilla instant pudding mix.....3 cups milk, 8 oz. cream cheese softened, 1 8oz.cool whip.choc. syrup.combine the water,marg in a med, sauce pan bring to boil.add the flour all at once,mixing vigorously,until it formsa ballremove from heat add eggs one at a timebeating vig.after each adddition.spread over bottom of lightly greased 9x13 pan.bake 400 for 30 mins.cool completely.Prepare pudding mixwith the milk add cream cheese,beat till blendedspread over the baked crust.top with cool whip, drizzle syrup over top.chill. 12 to 15 servings.I use cream of coconut instead of vanilla.....

Answer 7

You can buy pre-made phyllo dough from the grocery store (in the freezer section)