Where to find puff pastry dough

Read Reviews Add Review. Save Pin Print Share. Gallery Puff Pastry. Puff Pastry Sara Butcher. Puff Pastry kare bear. Puff Pastry sixela Puff Pastry Megan Kelly. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

I Made It Print. Full Nutrition. Reviews 98 Read More Reviews. Most helpful positive review Monica. Rating: 4 stars. This is a great recipe for puff pastry. I agree that the butter can be cut by 6 tablespoons per 2 cups of flour. Also, putting the dough in the freezer for mins. Another tip is to put the rolling pin and cutting board in the freezer between turns.

Finally I worked the dough on parchment paper so I could just wrap it in the paper and place it in the freezer. This cut the entire process down to about an hour with amazing results. Read More. Most helpful critical review kellie. Rating: 1 stars. It was also hard to keep the butter inside Reviews: Most Helpful. Rating: 5 stars. Great recipe, but you must follow it exactly to get the desired result.

Because you have to refrigerate the dough between turns, the recipe takes time and you must allow for that. If you decide that the recipe is too time consuming, try a butter-based pie crust recipe. Avoid the vast majority of frozen and refrigerated puff pastry because they are usually made with cheap hydrogenated fats instead of butter, and this makes a HUGE difference in taste and texture, which is what puff pastry is all about.

Kitty Johnson. This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well.

Great recipe. I made this recipe 2 weeks ago for use in a recipe that called for puff pastry. I totally looked like a gourmet pastry chef and everyone asked for the recipe! I had found my new "signature" recipe. Since then, I have attempted to make it again, and not once has it come out as well. I'm giving the recipe 5 stars because I know it is great when it works, and that it is "operator error" on my other attempts.

I tried this yesterday the hardest part I found was the rolling out if you have bad arthritis in hands or wrist stay away from this recipe and go to your local store. The recipe does not indicate how many "sheets" it makes. So by doing some investigative work it should produce 6ish sheets. So I cut my big chunk of pastry into smaller peices and froze them.

I did use small amt for testing it is ok but think I really prefer the store packages it saves me alot of work and pain!

I did as exactly as recipe said and changed nothing. As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly.

Add the rest of the butter and pulse just a few more times. Adding the butter in batches ensures it is worked evenly through the flour. Add the cold water and pulse several more times or until the dough forms a ball. Transfer the dough to a lightly floured surface. One thing I noticed is you have to make sure to keep your surface lightly floured all the time, gently form into a compact ball.

Fold it one more time in half and then wrap it in plastic wrap and chill it for one to two hours. There are countless ways to use your puff pastry sheets, both savory and sweet.

With the first part, I rolled the dough into a rectangle, lined it with slices of Cooked Ham and Shredded Gruyere Cheese, although any cream cheese would work.

I rolled it up as tight as possible, wrapped it in plastic and refrigerated it for about 20 minutes. The remaining dough I rolled the pastry into a circle and made 8 triangles, on each triangle, on the bottom large part I placed one or two thin slices of pear, some chopped walnuts and a sprinkling of chocolate chips. I then rolled them up starting at the bottom large part and placed the on a parchment paper lined cookie sheet. I brushed them with an egg wash and baked them for about minutes.

Let them cool and a little dusting of Powdered Sugar is all they need. If you have any leftover dough you could always make some double cheese savory twists.

They would be perfect with a big bowl of Soup or Stew. I hope you decide to give this 10 Minute Homemade Puff Pastry a go. Let me know what you think and how you filled yours. Thanks to the foodnetwork. Your email address will not be published.

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Learn how your comment data is processed. I hope you like it. Let me know. Have a great weekend. Let me know how it goes. Click on Metric and it changes to grams. Hope that helps. Jump to Recipe. Use it to make your favourite sweet or savory treats. Cook Mode Prevent your screen from going dark. Follow me on Youtube! Course Appetizer, Dessert. Cuisine American. Prep Time 10 minutes. Cook Time 20 minutes. Chilling Time 1 hour. Total Time 30 minutes. Servings 1 dough recipe.

Calories kcal. Author Rosemary Molloy. US Customary — Metric. On a lightly floured surface place dough and knead lightly approximately 10 times.