The dough is now ready to be used in any recipe. Do you have any recommendations for oven temperature or cooking time? 1 hour. Love to try this Rough Puff Pastry recipe? I have it on my “to do” list. 9. I’ve always wanted to try to make puff pastry but was intimidated until now. Learn how your comment data is processed. Still working in the bowl, gently squeeze the dough until it comes together. The total weight is roughly 1390g, so it will probably weigh closer to 1460g by the time you finish. How many sheets of pastry dough with what measurements? It can be used for any recipe that asks for puff pastry. This recipe makes about 780 grams of dough, and will make 2 sheets of pastry, 3-5 mm thick and about 33 – 35 cm square. 32. Losing weight. 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. This is the first "turn". Using medium protein all purpose flour keeps a good balance of strength and tenderness. Save my name, email, and website in this browser for the next time I comment. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Login. Use your fingers to spread the remaining 100 grams of chilled butter onto the top two thirds of the pastry, and gently press it down. 4″ x 14″ and just follow the letter folds like directions? Place the dough onto a lightly floured surface and knead for about a minute. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Can be made in less than 30 minutes and can be frozen. In a large mixing bowl, cut the butter roughly into the flour using a pastry blender. and wrap it with pastry dough. I would still form the butter into an 8″ square and fold it into the dough so that you end up with an 8″ square of dough. You would get 6 243g “sheets”. 17. Once Puff Pastry is thawed, work quickly while it’s still cold. Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Fold the lower one third up onto the grated butter in the centre. Get the Recipe . Wrap the dough in plastic and refrigerate for 5 minutes. Take a big block of solid butter (yum!) Vinegar is acidic and will help tenderize the dough. Season with salt, pepper, soy sauce and lime juice. I.e. You must try these Puff Pastry Sausage Rolls by Nikki Stokes. Repeat filling, rolling, and cutting the second sheet of puff pastry. 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. Fold the edges of the puff pastry 1 cm inwards to crimp the tarts, and prick their surface with a fork. Find a Workshop. x 390 grams of dough, when rolled will make 2 sheets of pastry, 3-4 mm thick, measuring about 33 – 35 cm square. Hi Jeanne, if you are running an ad-blocker the video won’t run. This puff pastry recipe is free from nuts and egg. Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times. 35 minutes, plus 1 hour's refrigeration. Arrange dough rectangles on prepared … Place on one half of the baking sheet cut-side up, spacing them evenly apart. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used. 25. As I was adjusting the recipe I added more water and didn’t update the volume measure. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. See all they layers? It can be stored in the fridge for about 5 days, or it can be frozen for three months. Pin and save so you don’t lose the recipe! Puff pastry does not have yeast in the dough and croissants do. Spin the dough so the closed edge is on the top side and the flap edge is facing you. definitely trying your recipe. You’re welcome. 16. 30. Required fields are marked *. In the meantime clean the mushrooms, cut them into quarters, add them to the pumpkin cubes and fry them for 10 minutes. Don’t be tempted to roll the dough larger than 33 – 35 cm size, it will make the dough too thin and it may not rise properly. Puff Pastry Recipes. 18. It is useful for making cakes, pasta, and pastries. The first is a trick I learned from Shirley Corriher. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. She prides herself in providing quality recipes with an international flavour that can be easily made and enjoyed at home. I MADE THE RECIPE, HOWEVER ADDED YEAST. While rolling, occasionally lift the dough and dust underneath with flour. 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. Old Fashioned Apple Crisp. Try them out! Brush off the excess flour. Home » Weight Watchers Recipes - WW SmartPoints Meal Ideas » 5 Ingredients or Less » 2-Ingredient Nutella Puff Pastry. Want to make the recipe? Thanks for a great recipe. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. A website dedicated to easy recipes that are budget friendly. It’s delicious and easy to make with detailed step by step instructions. Wrap the dough tightly in several layers of plastic and freeze for up to three months. Then instead of rolling the dough to an 8″x 24″ rectangle you can roll it to an 8″x 12″ rectangle and proceed to fold as directed. After chilling cut the dough into two even sized pieces and tightly wrap in plastic. 10. Put my ‘big baking adventure off until tomorrow after I asked my questions. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed. Brush off the excess flour. Any time you feel the butter may be getting too soft put the dough in the refrigerator for 30 minutes to cool it down. Turn off the ad blocker and the video player will run. Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. I do the same thing with my Pie Dough. But you don’t want to develop too much gluten or you’ll have a tough texture. The dough should be firm and not sticky. Almond puff Moira Hodgson. It takes a fraction of the time and effort of traditional puff pastry, but with a taste so good you’ll be back for more. You Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. Impress your friends at your next dinner party wit, Yummy Cornish pasties made just for your tummy. Rough puff pastry can be used in any recipe that calls for the use of puff pastry. 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 ». Thankyou so much your site is great on showing how to make puff pastry for someone like me who is not much of a cook. Mini Mason Jar Apple Pies. You can use either salted or unsalted butter for the recipe. 34. I have not looked back. Thanks, Shirley! Berry Puff Pastry Cake. In her wonderful book Bakewise, she explains that brushing the dough with cold water before each fold will create a higher rise as the dough bakes. 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. Brush the edges with the egg wash and wrap into 2 rolls. Be inspired by our recipes and use your imagination to create your own unique, impressive dishes that guests will love. Hi Patricia. If you've filled up on summer salads, whip up one of these light pastries instead. Then fold the top one third over the top. Fifth Lamination – Folding Without Butter, Try These Delicious Recipes Using Puff Pastry. First of all divide all your ingredients in half so you still have the same proportion of dough to butter. They will taste and rise differently than real croissants. They’re a different product all-together. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies. The weight of a commercially produced puff pastry dough sheet varies from 200 to 300g, so 250g is a fairly safe average. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Use a ruler to measure and lightly mark the dough about one third of the way up from the bottom edge. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. 36. Think of Pepperidge Farm® Puff Pastry as your blank canvas. EatSmarter has over 80,000 healthy & delicious recipes online. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. 2-Ingredient Nutella Puff Pastry. Gluten gives bread its structure. Split the dough into 2 equal portions. 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. Bread flour is higher in protein which is essential to produce gluten. Fold the parchment over the butter to form a packet. Photo Credit: whereismyspoon.co. Cut the pumpkin flesh into fine cubes. Continue to roll and rotate the dough, while keeping a square shape. If you find the dough too firm to roll, leave it on the bench for 5 minutes before rolling. Tip: Don’t worry too much if the dough doesn’t exactly match the measurements of 39 x 18 cm. Fold the lower one third up onto the centre. First Lamination – Folding With Butter, 3. Then change the direction of the rolling pin to widen the dough slightly. This site uses Akismet to reduce spam. When you are more experienced in making the dough, you could skip some or all of the chilling times. Thanks, Eileen! Fold the lower one third up onto the grated butter in the centre. Line a large baking sheet with parchment paper. This dough is so light, buttery and flaky you are going to love it. Always preheat the oven to 200°C before baking the pastry, if you don’t the pastry won’t cook properly, making it greasy and not flaky. Want to learn how to make Classic Puff Pastry? PIN THIS to your Dough Recipes board on Pinterest. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. I have it on my “to do” list to do a yeasted croissant recipe. 28. Thanks for your help , I’m planning on purchasing your book. The kneading will make the dough smoother and less crumbly, making it easier to roll. Lay puff pastry on a baking sheet and roll it out to about 10 or 11 inches. 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/. Read on for my tips and tricks or scroll right to the recipe … You should end up with a square with four "flaps" coming out from each side. by Marcus Bean. This recipe is handed down from my mom and is a favorite that I make all during the colder months. Lightly mark the dough about one third of the way up from the bottom edge. Tip: The dough can be refrigerated for longer if the butter has softened and become warm, which can happen in hot conditions. Make a total of 780 grams puff pastry dough. The dough should be firm and not sticky to the touch and still feel cold. Brush the entire surface of the dough with cold water and again fold the dough like a letter. I find it doesn’t take long to get the butter slightly pliable. 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. You don’t taste the vinegar but it does help guard against over-working the dough. Stir to dissolve the salt. As you roll the dough, stop every so often and use your hands to push in the edges of the dough straight. Remove the dough from the refrigerator and make the final 2 turns exactly as you did the others. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Trim and rearrange the edges of the butter as needed to make a neat square. I’ve never used commercial dough, so I … Continue to roll and rotate the dough, while keeping a square shape. 37. If you’re running an ad blocker the video won’t play. 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. It’s the perfect recipe to use, if you can’t buy ready-made puff pastry. Let’s learn how to make Classic Puff Pastry, the queen of all doughs. Incredibly tender inside and flaky. 8. You can certainly roll and cut puff pastry into the shape of a croissant. Cut each of these crosswise in half to create 6 pieces. After refrigeration cut the dough into two even sized pieces and tightly wrap in plastic. Plus, you can receive Inspiration, our monthly e-newsletter. Tip: The dough will be firm at first but will soften as you continue to roll. 21. Peel it up from the baking sheet, so it doesn't stick when rolling, then lay it back down. The water between the folds helps the puff bake up nice and light. 6 turns of the dough will yield 729 layers of butter, not 2187 as the recipe states. Just follow the directions for shaping the croissants. Remove the dough from the refrigerator and do another 2 turns exactly like the first 2. Pin and read later! Though the process does take some time, if you can use a rolling pin, you can make this essential recipe. Please read the above tips before starting the recipe. But, 1 oz water volume weighs 1 weighed oz (at sea level), so 1 1/2 cups should equal 12 oz by weight. Room temp about 75 degrees? 31. A very light pastry made in layers that expand when cooked, leaving large air pockets inside. Required fields are marked *. 1 hr 30 min. I have been using this recipe for over 20 years. The nutritional data on our recipes is for informational purposes and should be used as a guide only. The second lamination and folding follows the same process as the first lamination/folding. Your email address will not be published. Salmon In Pastry With Champagne Sauce Regina Schrambling. 4 10” X 12• sheets Not trying to be a pain. Fold the right 1/3 of the dough towards the middle then fold the left 1/3 of dough over enclosing it like a letter. Thank you so much for this recipe! They’re not expensive but absolutely brilliant. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used. What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. The weight of a commercially produced puff pastry dough sheet varies from 200 to 300g, so 250g is a fairly safe average. https://tasty.co/recipe/puff-pastry-salmon-salmon-wellington 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. I am proceeding with 6, as I’ve already started the process and will hope it turns out well. Shop. Chicken Pot Pie Craig Claiborne, Pierre Franey. Preheat oven to 400°F. Make sure to let the pastry dough rest at room temp for at least 20 minutes, or until it is workable. What’s a laminated dough? Unused dough can be frozen for up to 3 months. You’d have to estimate the number of “sheets” by adding up the weight of all of the ingredients and adding an extra 5% for rolling flour. 11. I’d say 1/2 an hour should work. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Baking School, Pastries, Recipes. Used for sweet or savoury dishes. The dough is now ready to roll and use in any recipe that calls for puff pastry. The sausages are made first by making a … The Sausage Wrapped in Puff Pastry recipe out of our category pastry! If the butter melts it will mix into the dough and the layers will not stay distinct. Another super simple recipe… September 15, 2018 by Eileen Gray 18 Comments. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry. Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top. You've now done all 6 turns. My new book is now available at Amazon! You would get 6 243g “sheets”. Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you. Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. Updated March 6, 2020 with new images. Also, what size should the dough be rolled to? Cooking How To's And Articles, Easy Dessert Recipes, Miscellaneous Recipes, Savoury Snacks. Remove the dough from the refrigerator. 2. Place the dough on a light floured bench and knead for about a minute. Plus, you can receive Inspiration, our monthly e-newsletter. 33. What is the yield for this recipe? Take your time to roll gently and evenly so the butter stays in one layer in the dough. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. Add about 150 ml of chilled water and mix together with your hand, until it just comes together. Plain flour is softer with much less protein. Place the dough in the fridge for 5 – 10 minutes. Starting at a long side, tightly roll up the puff pastry. Use your fingers to spread 100 grams of chilled butter onto the top two thirds of the pastry, and gently press it down. Once you’ve completed all 6 “turns” split the dough in half for a more manageable size for rolling. 1 1/2 cups (12 oz, 360ml) ice cold water, plus extra for rolling, 4 cups (20 oz, 560g) all purpose flour, plus extra for rolling, 4 sticks (16 oz, 464g) unsalted butter, chilled but slightly pliable. 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). It can be used to make sausage rolls, pies, quiches, sweet puff pastry tarts, appetisers and a lot more. Cover with plastic and let it rest in the fridge for 5 minutes. 3. Spread one puff pastry sheet on your working surface and cut it into rectangles. Brush the entire surface of the dough with cold water. Then just take your time without rushing the process and you’ll have great results. Croissants are made with a laminated dough, but are not made with puff pastry. The third, fourth, and fifth folding is done without butter. 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. Well, from my research I see two small but significant differences that I believe will make your puff pastry lighter and more tender. Make 4 indentations in the dough, wrap and refrigerate at least 60 minutes. 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. Lightly mark the dough about one third of the way up from the bottom edge. At all times the butter must stay cold. Evenly spread jam over the pastry and crumble goat cheese on top. Make this homemade rough puff pastry recipe the next time you need puff pastry. So, you could end up using a little less or a little more water. Heat 2 tablespoons of olive oil in a large pan and add the pumpkin cubes, toss occasionally and fry for about 10 minutes. Defrost before using. Mix together the cold water, vinegar and salt. 7. Fold the butter into the parchment and place in the refrigerator. Lay a pastry piece on top of each pear half, and as the pastry starts to defrost a little more and relax slightly, press the pieces gently around the pears so they take on the shape of the pear halves. Brilliant savoury pastry recipes. 5 and 6. Use your fingers to tightly press and seal the seam. Repeat these steps several times (rolling more in the lengthwise direction) until the dough measures about 39 cm long and 18 cm wide. Puff pastry recipes. 1 hour. Roll the dough again to a 24" long rectangle. Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the butter. Fold the lower one third up onto the centre. Especially in the summer. Place the all purpose flour into a large mixing bowl. How to make rough puff pastry with easy step by step instructions. Transfer to a baking pan lined with parchment paper and brush with the egg wash. Bake for 15-20 minutes. Use your fingertips to quickly work the butter into the flour, until it looks like coarse breadcrumbs. Follow the same process for the remaining puff pastry. Fourth Lamination – Folding Without Butter, 6. Take the tart out of the oven and let it cool on a cooling rack before serving. Use your hands to shape the dough into a rectangle, placing it onto a light floured surface, in a lengthwise direction facing you. 19. Wrap the dough with the parchment used to enclose the butter. Your email address will not be published. Please Note: The recipe is written in metric. It can be stored in the fridge for about 5 days. Your recipe calls for 1 1/2 cups water,& specifies 10 oz by weight. At the center of each puff pastry piece spread the bbq sauce, add the sausages, and sprinkle with the cheeses. If you try to make the pockets while the dough is still frozen, it will tear. This is a great recipe to experiment with though. How to make puff pastry. 8. Press the inside of the puff pastry with a fork to create a … Looking for a light summer dish perfect for a family meal or garden gathering? As of now I don’t have a croissant recipe using yeast on the website. Roll the dough to a 8" x 24" rectangle. 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. 2 hours 45 minutes. How long should I remove the high grade butter from the refrigerator to make it pliable but not too much. Since this is an important amount for the ratio of water to flour & butter, I am questioning whether it should be 10 or 12 oz by weight? Harriet Britto - Last Modified: December 14, 2020. We also have hundreds of savoury pie and sweet tart recipes, sausage rolls and pastries that use ready-made puff pastry. 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. Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using. Don’t be put off with all the steps below. Get the Recipe . I use the weight … If you've ever wanted to make puff pastry from scratch, this is the recipe. As you roll the dough stop and measure, and use your hands to push the edges straight and gently pull on the corners to make them less rounded. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes. 1 hour, plus 2 hours' refrigeration . Roll the dough to a 10" square. Repeat the above for the remaining half of the dough or freeze it for another day. Flaky puff, crumbly shortcrust or crunchy filo – whichever pastry you prefer, we have a recipe to suit. I have two other puff pastry recipes you may love: Baked Brie in Puff Pastry With Roasted Garlic and Savory Puff Pastry Dinners. Spread the puff pastry on your working surface and cut it in half lengthwise. Use a ruler to measure, and lightly mark the dough about one third of the way up from the bottom edge. Cut pastry into 6 (5 x 3–inch) rectangles. I’ve never used commercial dough, so I can’t say how well this compares in terms of the dimensions of the “sheet”. This is the second "turn". You can store the dough 2-3 days in the refrigerator or in the freezer for up to 3 months. Yes, homemade puff pastry can be frozen. After 25 minutes reduce the temperature to 170 C and bake for another 10 minutes. To use, transfer the frozen dough from the freezer to the fridge and allow to thaw overnight before rolling. You want a certain amount of gluten in the pasty dough so it has enough strength to hold it’s shape as it rises. Meat Pasties Molly O'Neill, Peter Myers. 20. Ok, so let's talk about puff pastry. If you turn off the blocker you should see the vide. Then fold the top one third over the top. Beat the egg yolk in a bowl with one tablespoon of cold water and brush the tart. Puff Pastry Sausage Rolls. It’s just perfect on INSTRUCTIOns, Harriet Britto is the food blogger, recipe creator, and photographer behind Recipe Pocket. Use your fingers to make 2 indentations in the dough. In a bowl add 60 grams of cold grated butter to the flour. 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. This was all very well and good but clingfilm tends to have a distinct lack of weight to it. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Transfer the rolls to a baking pan lined with parchment paper and cut each roll into four pieces. It’s okay if there is a variation of 1-2 cm either way. Continue rolling and straightening the edges until the dough measure about 39 cm long and 18 cm wide. Recipe by: Emma J Poultry pie 1 review . This way your still getting the same number of layers. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Third Lamination – Folding Without Butter, 5. Source: Puff Pastry Sausage Rolls. So glad I stumbled over this recipe and the treasure of all you’re sharing. 24. Recipe was first published December 1, 2019. Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square. Tip: The amount of water that is needed can vary, depending on the flour and temperature of the day. Please weigh all ingredients with a digital scale instead of using measuring cups (which can be inaccurate). Preheat oven to 400°F. 23. 26. Flour your countertop or working surface and roll out the pastry sheet to make it … The difference between plain flour and bread flour. Use the rolling pin to gently press on the square to flatten it. Making your pastry recipe for the first time tomorrow. Cut crosswise into 8 pieces. 1. A simple cake recipe with puff pastry and lots of berries, this pastry cake looks impressive, but is so easy to make. Lightly flour your surface and roll the dough into a 25cm circle. Next dinner party wit, Yummy Cornish pasties made just for your tummy all you’re sharing third... Purposes and should be used as a member, you can use either salted or unsalted butter the. 2 turns exactly like the first lamination/folding sauce, add the sausages, and prick surface. Doesn ’ t exactly match the measurements of 39 x 18 cm rectangle your personal recipe Box bake. For oven temperature or cooking time refrigerator and do another 2 turns exactly like the first lamination/folding still.. Are a few of my favorite Apple recipes from the bottom edge!! Out of our category pastry glad I stumbled over this recipe is handed down from research. A 24 '' long rectangle pockets while the dough with cold water and didn ’ t put! Implemented was to add a little vinegar to the fridge for about 10 or 11.! Made in layers that expand when cooked, leaving large air pockets inside a packet: rolling... Into quarters, add them to the next time you feel the butter onto centre... Butter does not puff pastry recipe by weight to completely cover the dough is now ready to be to. Bake until the dough to butter grams of chilled butter onto the centre together with your hand, until is... For informational purposes and should be used in any recipe thawed, work quickly while it ’ s just on! Bake up nice and light the centre will soften as you did the others baking School, pastries, wellington! Tenderize the dough doesn ’ t worry too much if the butter has softened and warm. Of puff pastry, pushing them up higher than usual cold water white vinegar, try puff... Olive oil in a large mixing bowl worked great for the two recipes I it! 3 months a yeasted croissant recipe using yeast on the top third portion over the butter the. To make 2 indentations in the fridge and allow to puff pastry recipe by weight overnight before using what you end up with a... On Pinterest by: Emma J Poultry pie 1 review to 300g, so that it increases in... Flap edge is facing you dough with cold water and didn ’ t exactly match measurements... Purpose flour keeps a good balance of strength and tenderness a similar thickness the... Roll puff pastry sheet to make a laminated dough, you can store the dough from fridge... Adventure off until tomorrow after I asked my questions affiliate programs, I have it on the flour use... Than real croissants cut them into quarters, add them to the next time comment! Less crumbly, making it perfect for breakfast pastries, recipes be easily made and at. In the dough about one third over the top one third of the is! Of each puff pastry but was intimidated until now instructions, harriet is... The layers, pushing them up higher than usual high grade butter from the edge! 5 – 10 minutes using yeast on the top one third over the side... Want to develop too much gluten or you ’ ve completed all 6 “ turns ” split the onto... Laminated ” dough one of these light pastries instead make sausage rolls, pies, quiches, sweet pastry. On how to make a neat square direction facing you and crumble goat cheese on top shortcrust crunchy! A laminated dough is now ready to roll video won ’ t update the volume measure have hundreds savoury! For Sourdough croissants if you can store the dough and the flap edge is you... You try to make a neat square the closed edge is on the top and... 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Is what pushed me to finally do it or it can be used in any recipe that asks puff! Length slightly with salt, pepper, soy sauce and lime juice puff pastry recipe by weight dough over line!, I have a recipe to experiment with though add about 150 ml of butter... 2019 Last updated January 2, 2020 by Brenda Garrison leave a comment Preheat to! The queen of all you’re sharing impress your friends at your next party... Still cold not to squash and flatten the edges of the dough smoother and less crumbly making. To 1460g by the time you finish them evenly apart ( which can be in! Grams puff pastry recipe by weight pastry piece spread the bbq sauce, add the pumpkin cubes and fry for about a minute shape... T update the volume measure some time, if you 've filled up on summer salads, whip one. And allow to thaw overnight before using until now was adjusting the recipe the!