easy puff pastry

Puff pastry recipe from scratch that only takes 15 minutes!

Puff Pastry Recipe

(125 grams) all-purpose flour

salt

butter

water

In a medium bowl, add the flour and...

In a medium bowl, add the flour and salt. Stir to mix.

Next, cube the butter and then add it...

Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.

Next, make a hole in the center of...

Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.

Flour a cutting board, and add the dough....

Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.

Flour the rolling pin, and roll the dough...

Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here.

Fold the bottom third of the dough over...

Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.

Roll out, fold, and turn the dough at...

Roll out, fold, and turn the dough at least 6 or 7 times.

When done, wrap the dough in plastic wrap...

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.

Roll out with flour for desired puff pastry...

Roll out with flour for desired puff pastry use. Please note that this recipe does not have baking temperature and time, because you're supposed to use this pastry in any recipe that calls for one sheet of puff pastry. Understand?

This easy rough puff pastry made from scratch is buttery, flaky and so delicious that after your first batch, you’ll be thinking of countless ways to use it.

Easy Rough Puff Pastry

unsalted butter

all-purpose flour ((175 grams))

If using frozen butter, take it out of the freezer to let it warm up just a bit while preparing other ingredients.

Prepare a cup of cold water and add a few ice cubes to it so it gets ice cold.

Place your mixing bowl into the refrigerator for a few minutes to cool it down.

It’s really important to keep the ingredients (especially the butter) cold so the butter and flour do not mix and meld together. The butter should be distributed throughout the dough Keeping the butter and flour separate creates the lamination, or layers, in the puff pastry.

Prepare your rough puff pastry ingredients:

Mix together the flour and salt in your chilled bowl.

Use a hand grater to grate your cold butter on top of the flour and salt. Work quickly so the butter stays cold.

Mix flour, salt, and grated butter together until the mixture turns coarse and crumbly.

Add 6 tablespoons ice water one tablespoon at a time and mix with a rubber spatula before adding the next one until the dough comes together. Add another tablespoon of ice water if you see there is an excess of flour in the bowl and the dough is dry.

Now you can use your hands to press the dough together into a ball and quickly form a rough disk. At this stage, the puff pastry dough will be a little shaggy and streaky which is ok. Make sure you do not overwork the dough.

Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

Make the rough puff pastry dough:

Flour a surface, preferably a stone countertop to keep the dough cool and flour your rolling pin thoroughly as well.

After the dough has chilled, transfer it to a floured surface (reserve the plastic wrap for use again) and use a rolling pin to roll it out into a 6x15 inch rectangle (15x38 cm). Use the rolling pin or your hands to push the edges of the dough inward if they begin to crack; keep your rectangle’s edges straight and not rounded. No need to be obsessive, but neatness does matter to creating uniform layers.

When rolling out the dough, it is important to work quickly to keep the dough cool.

Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that.

Brush off any excess flour from the dough, re-wrap the pastry in the piece of plastic wrap you saved, and chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

I suggest keeping the same rolling surface untouched and ready for the next “turn.”

First turn: roll and fold your rough puff pastry:

Roll the dough out again into a 6x15 inch rectangle (15x38 cm).

Rotate the dough 90 degrees and repeat the same process, rolling out the dough again into another 6x15 inch rectangle and folding the pastry into thirds.

Brush off any loose flour, wrap the pastry again in plastic, and chill in the refrigerator for another 30 minutes or in the freezer for 15 minutes.

Second turn: roll and fold your rough puff pastry twice:

For your third and final turn, repeat the same steps you performed in the second turn. Wrap and return to the refrigerator.

The pastry can be used 90 minutes after the last time you rolled it. You can also leave the pastry in the freezer for up to a month as long as it is sealed tightly in plastic wrap.

Third turn: roll and fold your rough puff pastry twice:

This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time.  This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period.  No multiple turns, folds, chill and rolls required.  The pastry is incredibly tender and airy with lots of pillowy layers.

Easy Puff Pastry Recipe [Rough Puff Pastry]

tbsp salted butter (I use Hiland Dairy)

(2 loose cups) all purpose flour ((fluff,

(1/2 tsp) salt

(1 1/4 cup) salted butter (I use Hiland Dairy)

(1/2 cup) ice water

flour

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Place the butter cubes in the freezer until ready to use.

Prepare and chill the butter:

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter.  You don&#039;t want there to be any melting occurring.

Set aside.

Prepare the butter layer

Add 2 cups of water and 1 cup ice to a medium bowl.  Set aside.

Add the flour and the salt to a large food processor.

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Measure out 100 grams of water from the bowl of ice water.

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Fold the dough in half length wise.  Spread 2 tbsp butter into a thin layer on top.

Then fold the dough into thirds (letter style).

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Chill for 1 hour.

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Roll out to a thickness of 1/4 inch.

Use and bake the rough pastry according to your recipes directions.  For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes.  Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.

Make the pastry dough:

These Baklava Puff Pastry Cinnamon Rolls are soft, flaky, and full of sweet, nutty flavor no one can resist. Made in minutes, they’re quick, easy, and perfect for breakfast, brunch, and more!

Baklava Puff Pastry Cinnamon Rolls

puff pastry (slightly thawed)

Tablespoons butter or ghee (softened)

cinnamon

sugar

pistachios (finely chopped)

walnuts (finely chopped)

egg (beaten)

Honey

Preheat the oven to 400 ° Fahrenheit. Grease a mini muffin tin, and set it aside.

In a small bowl, mix the butter, cinnamon, and sugar until well combined.

Roll out the puff pastry, and spread the cinnamon mixture in an even layer on top. Sprinkle the pistachios and walnuts on top.

Roll the puff pastry onto itself to create a roll. Slice the dough into 12 pieces, and brush the egg wash on top.

Place each piece in the prepared muffin tin, and bake for 18-20 minutes or until the cinnamon rolls are golden brown.

Drizzle honey or simple syrup on top, and serve immediately.

Store in an airtight container in the fridge for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675780453/cp9ssvvqfy0peglfqfbe.mp4

Get ready to roll with these scrumptious Chicken Pesto Pinwheels! This easy-to-make appetizer combines tender chicken, zesty pesto, and gooey mozzarella for a delightful party pleaser.

Chicken Pesto Pinwheels Recipe by Tasty

puff pastry,

pesto sauce

oz chicken, cooked, shredded

parmesan cheese

kosher salt,

eggs, beaten

parsley, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.

Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.

Starting from a short end, carefully roll up the puff pastry to form logs.

Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.

Bake for 20-25 minutes, or until golden brown.

Sprinkle with chopped parsley, then serve.

https://vid.tasty.co/output/106496/landscape_480/1535067282

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Puff Pastry Recipe

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Top 5 easy puff pastry recipes from across the web

The most viewed easy puff pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puff Pastry Recipe

Easy Rough Puff Pastry

Easy Puff Pastry Recipe [Rough Puff...

Baklava Puff Pastry Cinnamon Rolls

Chicken Pesto Pinwheels Recipe by T...

The most viewed easy puff pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine