Deliciously laminated dough with out the fuss? That’s what this fast & simple recipe for Tough Puff Pastry guarantees. Utilizing 4 elements and simply 1 hour of time, you’ll be able to have a buttery, flaky, and scrumptious dupe for the normal French dough that’s used to make every part from croissants and turnovers to candy tarts and pot pies!
About Tough Puff Pastry
After receiving a lot of requests for a puff pastry recipe, I made a decision to present it a go. I attempted making conventional puff pastry within the standard French method, however a.) the recipe all the time took a number of hours, and b.) one thing would nearly all the time go flawed.
Since I like to share simple, foolproof recipes with my readers, I settled on this simplified “tough puff” pastry technique. In case you comply with together with my step-by-step directions, you’ll get a gorgeously flaky dough each time!
Tailored from The Baker’s Guide guide, this recipe leads to excellent puffs with a crisp, flaky texture. Although tough puff pastry doesn’t rise fairly as a lot as common puff pastry, I can guarantee you the outcomes are positively shut sufficient for even probably the most devoted house baker.
The recipe is tremendous easy and also you simply must get the methods proper. In a single hour, your tough puff pastry will likely be prepared. Begin with simply 4 to five minutes mixing within the preliminary spherical, after which spend 10 to 12 minutes whenever you attain the rolling step.
Between these two main steps, all you do must refrigerate the rolled pastry sheet for about 45 minutes. Simple, proper?
Use this easy, foolproof technique to make a puff pastry dough that can make your Veg Puff, Pizza Puff, and Mushroom Puff out of this world!
Ingredient Notes
You don’t want a lot to make a gorgeously laminated tough puff pastry. Right here’s every part you must collect:
- All-Goal Flour (Maida) – Don’t attempt to swap in entire wheat flour right here in an try and be wholesome; the feel won’t come out appropriately. If attainable, attain for natural flour or unbleached flour for the highest quality outcomes.
- Unsalted Butter – In case you solely have salted butter available, merely skip including the salt to the recipe.
- Salt – I exploit sea salt or pink salt for my on a regular basis cooking, however in case you are working with kosher salt, desk salt, or every other kind of salt, you’ll be able to check with a salt conversion chart to make sure correct measurement.
- Ice Chilly Water – As with making Pie Dough, you want your elements to be very chilly. Be sure you use water that has been chilled down with loads of ice to maintain your butter from melting.
Step-by-Step Information
How To Make Tough Puff Pastry
Minimize Butter Into Flour
1. Take 3 cups all goal flour and 1 teaspoon salt in a big bowl/pan or in your work floor.
2. Combine very effectively and preserve apart. In order for you, you’ll be able to sift flour and salt collectively.
3. Take 250 grams chilly unsalted butter and chop it in 1 inch cubes. Total you will have 2 cups chopped butter. Do be aware the butter needs to be chilly and exhausting. It shouldn’t be mushy.
4. Now add the chilly butter cubes to the flour and salt combination.
5. With a knife or pastry cutter, roughly lower the butter within the flour.
6. Some massive items or cubes of butter ought to be there. Don’t make to a breadcrumb consistency.
The butter mustn’t soften. If the butter begins to soften, then cowl with lid and place within the fridge for half-hour.
Make Puff Pastry Dough
7. Then sprinkle ¼ cup + 1 tablespoon ice chilly water throughout. The water additionally needs to be very chilly. So do chill water within the freezer earlier than making ready the pastry.
8. Combine together with your fingers and gently convey the dough collectively. Add 1 or 2 tablespoons extra water if required to bind the dough or if the combination appears very dry. Don’t knead.
You simply want to gather and collect the dough. There will likely be some items of butter within the flour and its positive.
In case the dough turns into moist or sticky, then add just a few tablespoons of flour.
9. While you get a tough piece of dough collectively, then cowl with a lid and place in the identical bowl or one other bowl. Refrigerate for 45 minutes to an hour.
10. After 45 minutes, sprinkle some flour in your work floor.
Fold and Roll Pastry Dough
11. Later take away the tough dough from the fridge and place it on the sprinkled work floor.
12. Sprinkle some flour on the dough additionally. Now gently roll the dough with a rolling pin, in a single stroke downward.
If any piece of dough comes out, then stick it again to the dough.
13. Make a 20 inches by 8 cm rectangle form. With the rolling pin, even the sides to get a rectangle like form.
14. Now make two fold. First fold from high and convey the fold until heart of the rolled dough.
15. Overlap the second fold on high of the primary fold. In case you see, the pastry dough appears jagged and never even.
16. Now raise the folded dough and place the overlapped folded facet dealing with your left hand facet. The dough will likely be dealing with lengthwise to you.
17. Once more sprinkle some flour and gently roll in a single stroke to make a rectangle.
18. Once more fold prefer it was finished earlier. Right here the picture is with the fold downwards.
19. Once more preserve the overlapped folded facet dealing with your left hand facet and gently roll. Sprinkle some flour if required.
20. Fold once more in the identical approach.
21. Right here is a photograph of the folded dough. That is the third time I used to be folding. Simply to point out you the dough texture.
22. Elevate and alter the place. Sprinkle flour and roll once more.
23. Right here is the folded dough the fourth time. You will note the dough has develop into way more smoother.
24. Once more roll after which fold. I did this rolling and folding for six occasions. So the rolling and folding needs to be finished for six to 7 occasions.
If the butter begins to soften, then refrigerate the dough for 20 minutes after each fold. Cowl the dough and preserve within the fridge. In scorching and heat temperatures you might want to do that.
25. That is the fifth fold. Once more roll and fold.
26. As soon as the final folding is finished, then gently roll a bit to even the dough. You will note this final fold is way more clean than the earlier ones.
27. Cowl with a foil or cling movie and place within the fridge for an hour earlier than you begin shaping and making the pastries.
You may as well preserve in a single day or for a day. If not utilizing the dough in a day, then preserve within the freezer. The dough ought to be fully coated, in any other case it would dry out within the fridge.
Utilizing Home made Puff Pastry Dough
- If refrigerated – then take away the pastry and preserve at room temperature for five to 10 minutes.
- If frozen – then take away and preserve at room temperature for 20 to half-hour.
- If not stuffing or filling the pastry with something, then you’ll be able to immediately form and bake with out thawing/defrosting if frozen or if in case you have refrigerated the dough.
27. Sprinkle flour after which very frivolously and only a bit, roll the dough. Simply to make the floor even. Then slice the dough in two or three equal components.
This will depend on the amount of puff pastries you need to make. Then roll and make puff pastries together with your selection of fillings.
Do be aware that the filling needs to be prepared, earlier than you roll after which stuff it within the puff pastry sheets.
This recipe offers you about 900 grams (about 2 lb) of puff pastry dough. You need to use the puff pastry the best way you like to make numerous baked snacks.
It would suffice to make for 16 to 18 medium-sized turnovers or vegetable puffs.
Use puff pastry dough to make your favourite recipes like:
- Candy or savory tarts
- Turnovers
- Pot pies
- As a pie crust
- To wrap and bake brie
- To make hors d’oeuvres
- And a lot extra!
Professional Suggestions
Making tough puff pastry is straightforward sufficient, however there are some things to remember.
- Ensure to control your native climate. Keep away from attempting to organize this recipe in the course of the scorching and humid Indian summers. Puff pastries can find yourself in catastrophe in the event that they aren’t dealt with effectively! Ensure your kitchen and work surfaces are good and funky to maintain your butter from melting and turning your pastry right into a dense dough.
- If the butter begins to soften, refrigerate the dough for 20 minutes between every fold. Cowl with a clear dish towel or plastic wrap earlier than refrigeration.
- If attainable, use a marble or stone floor for rolling the dough. It would preserve a decrease base temperature than different supplies.
- Cowl the finished tough puff with foil or cling movie and place within the fridge to relaxation for no less than an hour and as much as 24 hours earlier than you begin shaping and making the pastries. In case you are not planning on utilizing the dough inside a day of constructing it, then preserve it within the freezer.
FAQs
Within the conventional technique for making puff pastry, butter is included into the dough in massive slabs which are then rolled and folded many occasions over.
The method is kind of prolonged and troublesome, which anybody who has ever seen The Nice British Baking Present can attest!
Tough puff pastry is a shortcut technique to reaching deliciously laminated layers of dough by cubing the butter and utilizing only a few folds. Reasonably than taking 2 to three hours, this recipe cuts the prep time to a mere hour.
I don’t counsel it. We would like massive sufficient items of butter that can permit for pockets of steam when baking, which is what creates these pretty, flaky layers! Utilizing a meals processor makes the butter bits too small, leading to a lack of lamination.
Whereas it could actually definitely be utilized in candy functions, no, this dough isn’t candy in any respect.
I’d counsel between ¼ to ½ inch thickness for many functions.
Extra DIY Recipes To Attempt!
DIY & Collections
DIY & Collections
Dessert Recipes
DIY & Collections
Please make sure to charge the recipe within the recipe card or depart a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Tough Puff Pastry (Simple Foolproof Recipe)
Deliciously laminated dough with out the fuss. That is what this fast & simple recipe for Tough Puff Pastry guarantees. Utilizing 4 elements and simply 1 hour of time, you’ll be able to have a buttery, flaky, and scrumptious dupe for the normal French dough that is used to make every part from croissants and turnovers to candy tarts and pot pies!
Prep Time 1 hr
Complete Time 1 hr
Stop your display screen from going darkish whereas making the recipe
Mixing and making ready pastry dough
Take the all-purpose flour and salt. In order for you you’ll be able to sift flour and salt collectively.
Then combine very effectively. Put aside.
- Take the chilly unsalted butter and chop it in 1 inch cubes. Total you will have 2 cups of chopped chilly butter. Do be aware the butter needs to be chilly and exhausting. It shouldn’t be mushy.
Now add the chilly butter cubes to the flour and salt combination.
With a knife or pastry cutter roughly lower the butter within the flour.
- Some massive items or cubes of butter ought to be there. Don’t make to a breadcrumb consistency. The butter mustn’t soften. If the butter begins to soften, then cowl and place within the fridge for 30 minutes.
Then sprinkle ¼ cup + 1 tablespoon ice chilly water throughout. The water additionally needs to be chilly. So do chill water within the fridge earlier than making ready the pastry.
- Combine together with your fingers and gently convey the dough collectively. Add 1 or 2 tablespoons extra water if required to bind the dough or if the combination appears very dry. Don’t knead. You simply want to gather and collect the dough. There will likely be some items of butter within the flour and its alright.
While you get a tough piece of dough collectively, then cowl and place in the identical bowl or one other bowl. Refrigerate for 45 minutes to an hour.
After 45 minutes, sprinkle some flour in your work floor.
Folding and rolling puff pastry dough
Take away the tough dough from the fridge and place it on the sprinkled work floor.
Sprinkle some flour on the dough additionally.
Now gently roll the dough in a single stroke downward. If any piece of dough comes out, then stick it again to the dough.
Make a 20 inches by 8 inches rectangle. Form the edges to get a rectangle with the rolling pin.
Now make two folds. First fold from the highest and convey the fold until heart.
Overlap the second fold on high of the primary fold.
Now raise the folded dough and place the overlapped folded facet dealing with your left hand facet. The dough will likely be dealing with lengthwise to you.
Once more sprinkle some flour and gently roll in a single stroke to make a rectangle.
Once more fold in the identical approach and preserve the folded facet dealing with your left hand facet and gently roll.
Repeat this folding and rolling 6 occasions.
After the final rolling is over, then fold once more in the identical approach. Then gently roll a bit to even the dough. You will note this final fold is way more clean than the earlier ones.
- Do be aware that if the butter begins to soften, then refrigerate the dough for 20 minutes after each fold. Cowl the dough and preserve within the fridge. In scorching and heat temperatures you might want to do that.
Storage and Makes use of
- Cowl with a foil or cling movie and place within the fridge for an hour earlier than you begin shaping and making the pastries. You may as well preserve in a single day or for a day. If not utilizing the dough in a day, then preserve within the freezer.
This recipe make for about 900 grams (about 2 lb) of puff pastry dough. It would suffice to make for 16 to 18 medium-sized turnovers or vegetable puffs.
Use puff pastry dough to make your favourite recipes with it like candy or savory tarts, pies, turnovers, pot pies and so on.
When you’ve got refrigerated the pastry dough, then take away the pastry and preserve at room temperature for five to 10 minutes earlier than utilizing it for any recipe.
If the dough is frozen, then take away and preserve at room temperature for 20 to half-hour earlier than utilizing it.
If not stuffing or filling the pastry with something, then you’ll be able to immediately form and bake with out thawing/defrosting if frozen or if in case you have refrigerated the dough.
- Whereas making recipe that has a stuffing or filling, sprinkle flour after which very frivolously and only a bit, roll the dough. Do be aware that the filling needs to be prepared, earlier than you roll after which stuff it within the puff pastry sheets.
That is simply to make the floor even. Then slice the dough in two or three equal components.
This additionally will depend on the amount you need to make. Then roll and make puff pastries together with your selection of stuffings or fillings.
- Make it possible for the butter and water are chilly. The butter ought to be not be mushy or melted.
- For the flour, ideally use natural all-purpose flour or unbleached all-purpose flour.
- Keep away from attempting to organize this recipe in scorching and humid seasons. Puff pastries can find yourself in catastrophe in the event that they aren’t dealt with effectively. Ensure your kitchen and work surfaces are good and funky to maintain your butter from melting and turning your pastry right into a dense dough.
- If the butter begins to soften, refrigerate the dough for 20 minutes between every fold. Cowl with a clear dish towel or plastic wrap earlier than refrigeration.
- If attainable, use a marble or stone floor for rolling the dough. It would preserve a decrease base temperature than different supplies.
- The approximate vitamin data is for your complete puff pastry dough constituted of this recipe.
Diet Info
Tough Puff Pastry (Simple Foolproof Recipe)
Quantity Per Serving
Energy 3158 Energy from Fats 1854
% Each day Worth*
Fats 206g317%
Saturated Fats 129g806%
Trans Fats 8g
Polyunsaturated Fats 9g
Monounsaturated Fats 53g
Ldl cholesterol 538mg179%
Sodium 3943mg171%
Potassium 462mg13%
Carbohydrates 286g95%
Fiber 10g42%
Sugar 1g1%
Protein 41g82%
Vitamin A 6248IU125%
Vitamin B1 (Thiamine) 3mg200%
Vitamin B2 (Riboflavin) 2mg118%
Vitamin B3 (Niacin) 22mg110%
Vitamin B6 0.2mg10%
Vitamin B12 0.4µg7%
Vitamin E 6mg40%
Vitamin Ok 19µg18%
Calcium 119mg12%
Vitamin B9 (Folate) 694µg174%
Iron 17mg94%
Magnesium 88mg22%
Phosphorus 465mg47%
Zinc 3mg20%
* P.c Each day Values are based mostly on a 2000 calorie eating regimen.
This Tough Puff Pastry recipe from the archives, initially revealed in August 2016 has been up to date and republished on February 2023.
Source link
