Puff pastry 1. 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. 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).

Where a traditional puff pastry is made by wrapping a. 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. 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. You can have Puff pastry 1 using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Puff pastry 1

1. It's of For the beurrage.
2. It's 300 g of butter.
3. You need 2 tablespoons of flour.
4. It's of For the detrempe.
5. It's 3 cups of flour.
6. Prepare 1 tablespoon of sugar.
7. Prepare 2 teaspoon of salt.
8. You need 1 tablespoon of lemon juice.
9. Prepare of Ice water enough to make a soft dough.

A bite of puff pastry topped with mushrooms at a fancy cocktail party? All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you're in the mood for a. My pastry is a hybrid of puff AND rough puff pastry.

Puff pastry 1 step by step

1. Start my making the beurrage. Cue the butter in to small pieces and add the flour and mix till it’s well combined.
2. Cover it with a cling film-and form a square shape with it. Refrigerate for 20 mins.
3. 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.
4. 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.
5. Gently roll and cover it again and put in to th freezer for 20mins.
6. After 29 minutes roll and fold again as shown below.
7. 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).
8. Store your pastry in a cling firm tightly covered for up to months. Use it in both sweet and savory treats.
9. Look at he beautiful multi buttery layers.

If you read the comments below, you will see people love my recipe because it is much faster to make and it doesn't require folding and resting to. Puff pastry can be time consuming to make, but the results are worth it. 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. Puff pastry is a laminated dough. This means that the whole is comprised of layers that are all sandwiched together.