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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 pounds 11 ounces

puff pastry

Ingredients

Ingredient Checklist

1 pound unbleached all-purpose flour (about 3 1/4 cups), plus more for dusting

1 pound (4 sticks) cold unsalted butter, cut into small pieces

2 1/2 teaspoons kosher salt

1 1/4 to 1 1/2 cups heavy cream

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 pounds 11 ounces

puff pastry

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 2 pounds 11 ounces

Recipe Summary

Yield: Makes 2 pounds 11 ounces

Yield: Makes 2 pounds 11 ounces

Makes 2 pounds 11 ounces

puff pastry

puff pastry

Ingredients

Ingredients

  • 1 pound unbleached all-purpose flour (about 3 1/4 cups), plus more for dusting
  • 1 pound (4 sticks) cold unsalted butter, cut into small pieces
  • 2 1/2 teaspoons kosher salt
  • 1 1/4 to 1 1/2 cups heavy cream

Directions

Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape butter mixture into a flat square about 1 inch thick (it should measure about 5 inches by 5 inches). Wrap well in plastic, and chill at least 30 minutes.

In a large bowl, combine remaining flour with salt. Gradually add cream, and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 by 7 inches, wrap in plastic, and chill, at least 30 minutes.

Remove dough from refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill at least 30 minutes.

Remove dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.

Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your trifold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.

Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.

Reviews

Add Rating & Review

6 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  1

Reviews

Add Rating & Review

6 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

6 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  1

6 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  1

6 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 3
  • 4 star values:
  • 1
  • 3 star values:
  • 0
  • 2 star values:
  • 1
  • 1 star values:
  • 1

All Reviews for Puff Pastry

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Puff Pastry

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest