Best 2 All Butter Puff Pastry Uk Recipes
Indulge in the art of French pastry-making with our comprehensive guide to creating All-Butter Puff Pastry from scratch. This classic pastry, renowned for its delicate layers and flaky texture, forms the foundation of countless delectable treats. Our detailed recipe provides step-by-step instructions, ensuring success even for novice bakers.
Embark on a culinary journey as we unveil the secrets of creating perfect puff pastry. Discover the intricate technique of laminating dough, where layers of butter are carefully folded into the pastry, resulting in the characteristic rise and airy texture. This guide includes variations for making rough puff pastry, a simplified version that omits some of the folding steps, and blitz puff pastry, a time-saving method that utilizes a food processor.
Additionally, we present a collection of mouthwatering recipes that showcase the versatility of puff pastry. From classic pastries like croissants and pain au chocolat to savory delights such as cheese straws and vol-au-vents, these recipes cater to every taste and occasion. Whether you're a seasoned baker or just starting your pastry adventure, this guide will equip you with the skills and knowledge to create stunning puff pastry dishes that will impress your friends and family.
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
Tips:
- Use unsalted butter: Salted butter can make your puff pastry too salty. If you only have salted butter on hand, be sure to omit the additional salt called for in the recipe.
- Keep the butter cold: Cold butter is essential for making puff pastry. If the butter is too warm, it will start to melt and the pastry will not be as flaky.
- Work quickly: Puff pastry is a delicate dough, so it's important to work quickly to prevent the butter from melting. If the dough starts to feel too warm, place it in the refrigerator for a few minutes before continuing.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when rolling and folding the dough.
- Chill the dough between turns: Chilling the dough between turns helps to develop the layers and prevent the butter from melting.
- Bake the puff pastry at a high temperature: A high temperature will help the puff pastry to rise quickly and create flaky layers.
Conclusion:
All-butter puff pastry is a delicious and versatile pastry that can be used for a variety of sweet and savory dishes. It's a bit of a labor of love, but it's definitely worth the effort. With a little practice, you'll be able to make perfect puff pastry at home.
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