auriga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
auriga) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gingersnaps2013-02-10 02:43 pm
auriga) wrote in gingersnaps2013-02-10 02:43 pm
Homemade Puff Pastry
Better than frozen, and not so difficult or time-consuming! The only slightly irritating bit for me is that the recipe is too big to fit in my food processor, but that just means processing in batches or kneading the butter in quickly with my hands (chilled butter with a fork? Now that's a pain!).
Homemade Puff Pastry
Ingredients
-3 3/4 cups flour
-1/2 tsp salt
-1 lb cold butter, diced into small cubes
-2/3 cup cold water
Directions
In a large bowl, stir together the flour and salt. Toss butter into the flour and pour mixture into the bowl of your food processor and pulse 10 times. Pour back into bowl.
Add the water and swirl around the bowl. Using your hands, mix the water into the flour mixture and knead until dough just comes together. Turn out onto a large clean work surface that has been dusted with flour. At this point, the dough is not pretty. It is a clumpy mess that isn’t sticking together. Form into a rectangle and cover with plastic wrap. Let sit for 10 minutes.
Remove plastic wrap and sprinkle dough and rolling pin with flour. Roll out the dough into a large rectangle, about 12×20 inches. Don’t worry about making the edges pretty, there’s still a bit of rolling to do. Starting with one short side, fold like you would a paper going into an envelope, towards the center. Fold the other side over it. Turn 90 degrees and roll out again. Fold and repeat steps two more times.
Wrap the dough in plastic wrap and allow to rest in fridge for at least 20 minutes before using. Then go on to use the pastry for tarts, turnovers, pot pie--anything that suits your fancy.
Source.
Homemade Puff Pastry
Ingredients
-3 3/4 cups flour
-1/2 tsp salt
-1 lb cold butter, diced into small cubes
-2/3 cup cold water
Directions
In a large bowl, stir together the flour and salt. Toss butter into the flour and pour mixture into the bowl of your food processor and pulse 10 times. Pour back into bowl.
Add the water and swirl around the bowl. Using your hands, mix the water into the flour mixture and knead until dough just comes together. Turn out onto a large clean work surface that has been dusted with flour. At this point, the dough is not pretty. It is a clumpy mess that isn’t sticking together. Form into a rectangle and cover with plastic wrap. Let sit for 10 minutes.
Remove plastic wrap and sprinkle dough and rolling pin with flour. Roll out the dough into a large rectangle, about 12×20 inches. Don’t worry about making the edges pretty, there’s still a bit of rolling to do. Starting with one short side, fold like you would a paper going into an envelope, towards the center. Fold the other side over it. Turn 90 degrees and roll out again. Fold and repeat steps two more times.
Wrap the dough in plastic wrap and allow to rest in fridge for at least 20 minutes before using. Then go on to use the pastry for tarts, turnovers, pot pie--anything that suits your fancy.
Source.