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Make your own scaly, butter -like, handmade Puff pastry Dough at home for every occasion!
Have you ever pass a café window, look at all the beautiful and deliciously smelling pastries and wish you could try everyone? I will certainly do it, but Backies can be expensive these days, and it is particularly rare to find one that is both instagram-worthy and delicious.
I had this experience the next morning. I was lured by the sweet smell of baked dough and the totally homemade glaze on every pastry before I wiped my drool and let my jaw at the price. It made me think: I’m not a confectioner chef, but I could certainly learn to make one or two of these treats at home, right?
Right! This simple recipe makes it so easy to prepare your own handmade puff pastry at home and add all the desired ingredients if you want, for a fraction of the costs! As soon as you have learned to master the puff pastry, you can add all the fillings or coverings of your heart, and every morning can be like a visit to your French favorite café.
If you have never had puff pastry, it’s pretty much that sounds. When the dough bakes, it leaves a scaly, light, butter -like pastry that perfectly fits fruit cannon, pudding and even cheese. My preferred way of enjoying it is a sugar -containing glaze and a creamy pudding filling. Mmm.
Is puff pastry healthy?
Although Puff Backies is delicious, it is not exactly the image of perfect health. They are made of a lot of butter, which gives the recipe saturated fat – and not the good kind of fat. However, you can enjoy a puff pastry in moderation and combine it with more nutritious ingredients such as fresh fruit for a sweeter option or meat and vegetables for a hearty option.
How do you turn puff pastry into real pastries?
A puff pastry becomes a puff pastry through a process that “laminated” the dough. This process includes layers of dough and butter, wrinkles, cooling and repetitions several times. The result when baking is a butter -like, scaly puff pastry. So that a puff pastry can bake properly, the preheat of the oven is essential. Bake at 425 ° F for about 20-25 minutes long or until the pastry is inflated and has thrown a tempting golden brown color.
FAQs & tips
To store puff pastry, wrap it firmly in plastic film and cool it up for up to 3 days or freeze it up to a month. Let your dough thaw in the fridge before trying to shape and bake it.
There are many ways to make puff pastry! Select your desired shape (such as triangles or squares), display your dough and rate the area where the filling should go. Add ingredients such as cheese before cooking so that you can melt perfectly while cooking and add ingredients such as whipped cream and cold pudding after baking for the best results.
Pout dough is tender. If the water you add is not cold enough, the oven is not hot enough or the dough is too thick or thin, it does not get on properly when baking. Baking is a science. So have patience with yourself and know that it may require a little “attempt and error” before you reach your ideal puff pastry!
Operate suggestions
If you haven’t found it out in the meantime, puff pastry is quite versatile! You can produce puff baths with strawberry bitch, chocolate pudding, strawberry -chia -jam, peach cake filling and much more. You can even use your puff pastry as a cake crust such as this pekanuss cake pet dough or in a puff pastry quiche.
Preparation: 40 Minute
In total: 3 hours 40 Minute
Ingredients
- 2 Cup All -purpose flour
- 1/2 teaspoon Kosher salt
- 1 cup unsalted butter cold
- 8-10 tablespoon cold water
Instructions
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Combine the flour and salt in a large bowl.
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Grate the cold butter into the flour mixture and coat evenly.
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Gradually add cold water, starting with 6 tablespoons and mix until the dough is pressed together.
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Form the dough into a square, wrap in plastic and cool for 1 hour.
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Roll out the dough on a rectangle on a flour surface and fold it like a letter in third. Relax briefly in the fridge. Repeat this process 5 times more times and turn 90 degrees every time.
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Wrap the dough and cool down for at least 2 hours or freeze it for later use.
Nutritional information:
Calories: 254Kcal (13%) Carbohydrates: 19G (6%) Protein: 3G (6%) Fat: 19G (29%) Saturated fat: 12G (75%) Polyunes unsaturated fat: 1G Monoons unsaturated fat: 5G Transfett: 1G Cholesterol: 49mg (16%) Sodium: 120mg (5%) Potassium: 32mg (1%) Fiber: 1G (4%) Sugar: 0.1G Vitamin A: 567IU (11%) Calcium: 10mg (1%) Iron: 1mg (6%)
Liability exclusion of nutrition
Recipes written and manufactured by the Food Faith fitness only serve for information purposes.
