Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, puff pastry 1. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Plus, you can receive Inspiration, our monthly. Based on the classic French method of making puff pastry, but is assembled inverted, or "inside out".
Puff pastry 1 is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Puff pastry 1 is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook puff pastry 1 using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Puff pastry 1:
- Get For the beurrage
- Get 300 g butter
- Get 2 tablespoons flour
- Prepare For the detrempe
- Get 3 cups flour
- Take 1 tablespoon sugar
- Make ready 2 teaspoon salt
- Prepare 1 tablespoon lemon juice
- Make ready Ice water enough to make a soft dough
If you have a recipe that requires puff pastry and you do not have access to the pre-made frozen kind, you can make your own. Traditional puff pastry recipes are time consuming and a fairly complicated (not that I'm never up for a challenge, it's just sometimes I want a homemade apple turnover or flakey top crust for my turkey pot. Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.
Instructions to make Puff pastry 1:
- Start my making the beurrage. Cue the butter in to small pieces and add the flour and mix till it’s well combined
- Cover it with a cling film-and form a square shape with it. Refrigerate for 20 mins
- To make the dough out all the dough ingredients in a bowl and slowly add the ice water to form a soft dough cover and refrigerate for 10 minutes
- Now the lamination stage (the folding stage) roll the dough in to rectangle (do not over roll to avoid the butter from leaking while rolling) put the butter in the middle and fold as seen below
- Gently roll and cover it again and put in to th freezer for 20mins
- After 29 minutes roll and fold again as shown below
- Keep on freezing and rolling and folding for as many times as you want (depending on how many layers you want your pastry to be mine is 16 layers)
- Store your pastry in a cling firm tightly covered for up to months. Use it in both sweet and savory treats
- Look at he beautiful multi buttery layers
It appears that puff pastry was known as early as ancient Greece: they would integrate chunks of butter between layers of a dough to make it rise during baking. Easy Puff Pastry Dough which tastes so much better than the store bought stuff and is also easy to make! Everyone I know loves puff pastry and why not after all it's so versatile. Puff pastry is a laminated dough. This means that the whole is comprised of layers that are all sandwiched together.
So that is going to wrap it up with this exceptional food puff pastry 1 recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
