One of my ver favorite pastry treats to eat are Pies! Meat pie, vegetable pie, chicken pie, pretty much every kind of pie I can get. So I always wondered how they go those yummy flaky layers that you bute and you can hear the crunch! So I decided to find out how to make the puff pasty, the original puff pastry is usually a long process and so I though why not find an easir way of making puff pastyr so that I can make a pastry dessert. I was inspired by this recipe that is quick yet effective in getting pressty similar results like the original puff pastry recipe. Puff pastry, also known as pâte feuilletée, is a flaky light
pastry containing several layers of butter which is in solid state at 20 °C (68
°F). In raw form, puff pastry is a laminated dough composed of two elements: a
"dough packet", the détrempe, and a "butter packet" or
other solid fat, the beurrage. Preparing a classic puff pastry requires an
envelope formed by placing the beurrage inside the détrempe. An "inverse
puff" pastry envelope places the détrempe inside the beurrage. The resulting
paton is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat
melting are pushed (leavened) by the water turning into steam during the baking
process. Some recipes that you can make from puff pastry include: Beef Wellington, Cheese straws, Croline, Miguelitos, Mille-feuille,
Palmier, Pastel de nata, Pithivier, Sausage rolls, Steak and kidney pie and
other types of pie, Strudel, Tarte conversation, Tarte Tatin, Torpedo dessert
and Turnovers among others
INGREDIENTS
250 g Strong Plain Flour/ 2 1/3 Cups
1 Teaspoon Sea Salt
250 g Butter Frozen/15 Tablespoons Butter
150 ml Cold Water/ 8-10 Tablespoons chilled water
INSTRUCTIONS
Place your butter for a minimum 2 hours or overnight before using it. The colder the butter the flakier your puff pastry dough will be. Mix salt and flour. If you want to get even better results you can put the metal bowl and flour into the fridge for a few minutes before starting your recipe. Puff pastry needs everything to be cold so it doesn't hurt to do this first. Using the larger side of a grater grate the butter directly into the flour
I love how the butter already looks delicious grated like cheese curls!
Stir the butter into the flour using a fork
You will get little pockets of frozen butter into the mixture. That is what gives you that flaky texture when baking your puff pastry
Add in the cold water a little at a time just until it is enough. You do not want the dough to be too wet, therefore holding back a little water is very important. You can always add more water if not enough as opposed to trying to get water out once dough is too wet
Start by mixing the dough with a fork to combine the flour water and butter together
Use your hand to bring the dough together
If dough is too dry, add a tablespoon at a time of the cold water and continue kneading
Bring the dough together and form a ball
Wrap the puff pastry dough in plastic wrap/cling film and refrigerate for 20 minutes
After 20 minutes, turn out dough on a lightly floured surface
Roll out the dough in one direction only, until 3 times the
width, that is about 20 x 50cm. Make sure you keep the edges straight and even
Fold the top third of the puff pastry dough into the center
After that take the bottom third up and over that
And then roll out the puff pastry dough again to three times the length
Fold as before
Once done cover with cling film and chill for at least
20 mins before rolling to use
An easy and quick puff pastry also know as rough puff pastry, flakey pastry or blitz pastry
Notes on baking and storing puff pastry
Use a very sharp knife to cut puff pastry. A blunt knife will crush the layers together and prevent the pastry from rising to full height.
Do not get egg wash or milk wash on the sides of the pastry. This will glue the layers together during baking and result in uneven lift.
Excess flour left on the item will burn easily in the oven. Dust it off with a soft pastry brush.
Always bake puff pastry in a very hot oven (220°C/425°F). A hot oven ensures the moisture in the dough turns into steam, which is what makes puff pastry rise.
Puff pastry should only be baked for a short time. 15 to 20 minutes usually suffices. This is dependent on the oven and recipe used.
Open the oven flue during baking to allow steam to escape and the pastry to dry, or failing that, open the oven door near the end of the baking.
When using puff pastry as a base, small holes can be cut into the pastry allowing airflow to reach the under side (sometimes referred to as puffin' holes).
Puff pastry can be refrigerated for a week, or frozen for three months. Stored puff pastry will have less lift than fresh pastry.
QUICK EASY PUFF PASTRY DOUGH
Ingredients
- 250g/2 1/3 Cups Strong Plain Flour
- 1 Teaspoon Sea Salt
- 250g/15 Tablespoons Frozen Butter
- 150 ml/ 8-10 Tablespoons Chilled Water
Instructions
Place your butter for a minimum 2 hours or overnight before using it.Mix flour and salt together. Using the larger side of a grater grate the butter directly into the flourUse a fork to stir the flour and butter togetherAdd the chilled water a little at a time. Start mixing the dough and butter with a forkUse your hands to bring together the dough until it forms a ballWrap the puff pastry dough in plastic wrap/cling film and refrigerate for 20 minutesLightly flour a surface, roll the dough in one direction only until it is 3 times its size about 20 x 50cmFold the top third of the puff pastry dough into the center. Take the bottom third up and over that. Give the dough a quarter turn (to the left or right). And then roll out the puff pastry dough again to three times the length. Fold as before Once done cover with cling film and chill for at least 20 mins before rolling to use
Details
Prep time: Cook time: Total time: Yield: 700g
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