Puff Pastry Dough Recipe
This recipe is made from lot of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. In the oven, the liquid in both the butter and the dough rapidly evaporates, puffing the individual layers skyward. The butter melts into the dough, turning it golden and crispy with little effort.First we have to make a lean dough of just flour and water,considered lean because A lean dough is a dough which contains low in fat and sugar.Then wrap this dough around a cold butter. Roll it out, fold it up like a letter, roll it out, fold it up, and repeat. At the end of this whole process, you will have created all the paper-thin layers that make puff pastry puff.
You can use this puff pastry for chocolate dippers,Apple and bacon puff pastry,Blueberry plait,Broccoli cheese and onion puff slice,plum and almond tart,palmiers,apple pies,vegetable puffins,croutons,peach turnovers,caramel apple dumplings,herbs twists,Glazed apricot twists,banana and caramel pastries,almond bear claws,spinach and feta triangles,eclair delight,Sugar-and-Spice Waffles , French Toast Squares,Herb Quiche ,Smoked Salmon Beignets ,Croissant Doughnuts,Chocolate-Hazelnut Beignets,Jelly Doughnuts,Eggs Benedict,Glazed Doughnuts , Breakfast Pockets,Cheese Pizza , Asparagus and Shiitake Tart,Spring Tart,Potato Pizza, Herb Croutons,Egg Salad Canapes, Cheese Straws,Cheddar Biscuits,Crackers,Sesame Breadsticks,Prosciutto Breadstick,Parmesan Palmiers,Herb Rolls,Spanakopita Pie ,Grilled Cheese Puffs ,Garlic Knots, Pigs in a Blanket,Beef Empanadas,Mushroom Spirals ,Chorizo Pigs in a Blanket,Lamb Empanadas,Baked Brie,Berry-Cream Cake,Churros,Pecan Rugelach,Cannoli,Strawberry Tart,Tarte Tatin, Ice Cream Profiteroles, Tarte Tatin,Cherry Slab Pie,curry puff pastry dough recipe,egg puff,chicken puff,paneer puff,keema puff like much more whatever you like.
Puff Pastry Dough Recipe Ingredients:
Preparation Time: 1hr 40 mins
Cooking Time: 30 mins
Total Time: 2hr 15 mins
Serves: 1 dough recipe
Category: Vegetarian Recipe
Level of cooking: Easy
1 1/4 cups all-purpose flour(250gr)
1/4 tbsp salt
250 gr unsalted butter(at room temperature, but not soft)
1 cup of ice water or as you need
Tools for Puff Pastry:
In a large bowl or in the bowl of a stand mixer that is fitted with a dough hook ,Mix the flour and salt together.Add water to flour and stir gradually until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with your finger.Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ‘turns’. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe of puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
The uncooked pastry can be frozen for up to one month before using.
Calories and Nutrition Values of Puff Pastry Dough Recipe :
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