I'll be honest. The prospect of making my own puff pastry terrified me. I could've made classic puff pastry, but I chose to take baby steps with this easier version.
I can't believe I let this scare me! It was so simple, especially with the help of a food processor. Plus, it can be used in a multitude of dishes.
**Note: If at any time the dough begins to warm and the butter begins to soften, place the dough int he refrigerator to chill 20-30 minutes.
Quick Puff Pastry
from Williams-Sonoma, Essentials of Baking
Ingredients:
1 1/2 c. unbleached, all-purpose flour
1/2 c. cake flour
1/2 tsp. salt
1/2 lb. (two sticks) cold unsalted butter, cut into 1/2 in. pieces
1/2 c. ice water
Directions:
1. By food processor--combine the flours and salt and process briefly to mix. Scatter the butter pieces over the flour and pulse about ten times until the mixture forms large, coarse crumbs the size of large peas. Pour in the water and pulse two or three times until the dough starts to gather, but before it forms a ball.
Alternately, by stand mixer--In the bowl of a stand mixer fitted with a paddle attachment, stire together the flours and salt. Scatter the butter over the flour and mix on low speed until the butter is coated with flour. Pour in the water and mix just until the water is absorbed and the butter is still in large pieces.
2. Transfer the dough to a lightly floured work surface, dust the top with flour, and pat into a rectangle 3/4 in. thick.
3. Roll the dough into a rectangle about 12 in. by 7 in. wide and 1/2 in. thick. With he short side facing you, fold the bottom third up. Then fold the top third down, as if folding a letter.
4. Rotate the dough a quarter turn clockwise (so a seam is on your left) and repeat the process, rolling the dough into 12 in. by 7 in. rectangle and folding into thirds.
5. Repeat the process a third time.
6. After the third and final turn, wrap the dough in plastic wrap, place in a plastic bag, and refrigerate for at least four hours or up to overnight before shaping. For longer storage, cut the puff pastry into quarters, wrap tightly with plastic wrap, place in an airtight plastic bag,a dn freeze for up to one month.
I can't believe I let this scare me! It was so simple, especially with the help of a food processor. Plus, it can be used in a multitude of dishes.
**Note: If at any time the dough begins to warm and the butter begins to soften, place the dough int he refrigerator to chill 20-30 minutes.
Quick Puff Pastry
from Williams-Sonoma, Essentials of Baking
Ingredients:
1 1/2 c. unbleached, all-purpose flour
1/2 c. cake flour
1/2 tsp. salt
1/2 lb. (two sticks) cold unsalted butter, cut into 1/2 in. pieces
1/2 c. ice water
Directions:
1. By food processor--combine the flours and salt and process briefly to mix. Scatter the butter pieces over the flour and pulse about ten times until the mixture forms large, coarse crumbs the size of large peas. Pour in the water and pulse two or three times until the dough starts to gather, but before it forms a ball.
Alternately, by stand mixer--In the bowl of a stand mixer fitted with a paddle attachment, stire together the flours and salt. Scatter the butter over the flour and mix on low speed until the butter is coated with flour. Pour in the water and mix just until the water is absorbed and the butter is still in large pieces.
2. Transfer the dough to a lightly floured work surface, dust the top with flour, and pat into a rectangle 3/4 in. thick.
3. Roll the dough into a rectangle about 12 in. by 7 in. wide and 1/2 in. thick. With he short side facing you, fold the bottom third up. Then fold the top third down, as if folding a letter.
4. Rotate the dough a quarter turn clockwise (so a seam is on your left) and repeat the process, rolling the dough into 12 in. by 7 in. rectangle and folding into thirds.
5. Repeat the process a third time.
6. After the third and final turn, wrap the dough in plastic wrap, place in a plastic bag, and refrigerate for at least four hours or up to overnight before shaping. For longer storage, cut the puff pastry into quarters, wrap tightly with plastic wrap, place in an airtight plastic bag,a dn freeze for up to one month.