| How to Make Puff Pastry Jul 29th 2012, 20:00 Making pastry from scratch really scares some people, which is funny when you realize that many of them probably use the expression "easy as pie" and never make the connection. These instructions are for what's called a rough puff pastry. It's just as impressive-looking and wonderful-tasting as "real" puff pastry, just a whole lot easier. It only takes about 15 minutes of actual work time, but you'll need another hour for it to chill. Edit Ingredients (The recipe can also be halved.) - 2 cups unbleached high protein all-purpose flour or better yet because you know the protein is high, unbleached bread flour
- 1/4 cup unbleached white pastry flour (not whole wheat) or plain bleached cake flour, not the self rising kind (with the baking powder and salt)––you want just plain cake flour
- 1/4 tsp salt
- 2 sticks plus 5 tbsp coarsely grated, frozen, unsalted butter
- 6 tbsp ice water
- 3 tbsp carbonated water
- Sift the flour and salt together in a large bowl.
- Add the butter to the bowl.
- Toss to mix.
- Add the ice water to the bowl and stir gently with a fork.
- Turn the dough out onto a floured work surface.
- Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butter and makes the dough flakier.
- Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
- Roll it out into a rectangular shape with the long sides running horizontally.
- Fold the top third of the rectangle down over the dough.
- Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
- Fold the left edge of the dough over to meet the right edge, and pinch the seam.
- Repeat steps 8 through 11.
- Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
- Repeat steps 8 through 13.
- The dough is now ready to roll out and use. When rolling it, don't push too hard or you will break the layers.
- Typically, after rolling out the puff pastry for use, lightly brush one side with a wash of egg beaten with some cold water. Invert that side over the filling and let the wash serve as a light glue around the sides of the baking dish.
- This recipe makes approximately 1 pound of puff pastry.
- It is critical to keep the dough cold while you are working; the little bits of butter must remain cold and firm. If the butter begins to soften, return the dough to the freezer for 10-20 minutes, then resume your work.
- Cold marble surfaces are ideal for working with puff pastry.
- The dough stores well in the freezer, wrapped tightly in plastic, for up to one month. Make a double recipe and keep it handy in the freezer.
- Brush the top of the pastry with some more of the egg wash for a high-gloss finish. Add chicken broth for flavour.
- If you still can't get it right after a couple of tries, then you're better off buying ready-made puff pastry sheets in the freezer section of your neighborhood grocery.
- Dust off any loose flour left on the pastry or it won't rise properly when baked.
Edit Warnings - Try not to over-handle the dough. Work as quickly as you reasonably can.
- This is the kind of crust you'd use to top a savory pie, like a potpie, to wrap a beef Wellington or sautéed mushrooms, or over a tarte tatin. Don't use this kind of pastry under a heap of cinnamon apples or pumpkin puree.
Edit Things You'll Need - Flour sifter
- Mixing bowl
- Fork
- Clean work surface
- Plastic wrap
- Freezer
- Rolling pin
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