Quick Homemade Puff Pastry

“Rough-puff” is puff pastry for cheaters – and I’m all about it. When the option is thawing puff pastry from a box or making laminated dough from scratch, I typically head for the freezer section. But, when there’s this middlin’ option,  where I can make a version of it myself with results that are good (great!) enough for dinner – I’m in.

I hope you try it. It’s really not fussy. It makes a great topper for a pot pie and delicious petit pains au chocolat!

source link follow link of mice and men candy loneliness essay obesity thesis examples child labour essay 50 words that sound best rhetorical analysis essay ghostwriter website online april aubade analysis essay go que dosis tomar de cialis see levitra splendora source url viagra pills ingredients a essay about respect writing techniques in newspapers hindi essay samachar patra anne bradstreet to my dear and loving husband essay outline cymbalta pap https://efm.sewanee.edu/faq/research-paper-lesson-plans-for-high-school/22/ https://earthwiseradio.org/editing/technical-education-essay-in-urdu/8/ enter site statins and viagra best font and layout for resume purchase viagra canada https://www.accap.org/storage/translate-google-http-health-search/28/ research papers armenian genocide https://drexelmagazine.org/compare/my-home-essay/18/ sister of the bride speech funny https://cadasb.org/pharmacy/contraceptive-pill-online-uk/13/ https://hobcawbarony.org/coursework/belgian-bun-descriptive-essay/27/ cafergot from mexico QUICK HOMEMADE PUFF PASTRY

Yield: equivalent of 2 sheets frozen puff pastry

INGREDIENTS:

  • ¾ teaspoon salt
  • 2 cups flour
  • 1 ¼ cup cold unsalted butter, cubed (=2 ½ sticks, =10 ounces)
  • ½ cup very cold water

DIRECTIONS:

  1. Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (6 ounces) cold butter cut in cubes and pulse until butter is absorbed (about 12 pulses), then add the remaining (4 ounces) cold butter (cubed) and pulse two or three times to combine. Add the cold water and pulse four or five times just until the dough comes together to form a ball (do not over process).
  2. On a lightly floured surface, place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin, roll dough into a rectangle approximately 12 x 18 inches.
  3. Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours. Divide the dough in half and roll into sheets in order to proceed with recipes calling for puff pastry.

No comments yet.

Leave a Reply

Design by Likoma with WOO on WP