I lost count on how many times she’s turned this but you can stop at 4 or 5 depending on how many flakey layers you want, but you can fold up to 7 times this gives you 1000 layers, I’m not sure if this is the English or French where the majority of the butter is mixed with the lesser amount of flour and made into a square and placed in the centre of the first folding piece of dough and locked in..this locking in helps with not allowing the butter to squish through the layers while rolling..if butter comes through the pastry comes out soggy
This is 100% amazing I did this recipe and it came out perfectly, I made some Napoleons and they turned out marvellously. It's crusty and leafy, like it's supposed to be. 5 stars from me!
Y'all complaining about taking a lot of time while making this puff pastry 😄, I tried and it took only 2hours and I have the the yummiest puff pastry ever, 😊😊 and while making it I done other work to,like washing dishes,laundries, ironing, I don't just set there waiting for 20 min and another 20 min then 20 min 20 min 20 min. Nya Benal na mga mapok Kano sorry for my English 👻👻😃😃
i craved for an apple pie that's why i came to this site. but the more i was drooling so i went out and bought an apple pie. when i came back, she is still making this dough, lol!!
I got the details for you. Please enjoy. 3 1/2 Cups All-Purpose Flour and 1/2 Cup All-Purpose Flour 1/2 Tsp Salt and 1/2 Tsp Salt 3 1/2 Tbsp Unsalted Butter and 16 oz (453 g) Unsalted Butter 1 to 1 1/2 Cup Freezing Water 4 Tsp Fresh Lemon Juice PREPARATIONS: None. DIRECTIONS: 1- Combine 3 1/2 cups of all-purpose flour, 1/2 tsp salt and and 3 1/2 tbsp of unsalted butter in a large bowl. 2- Pour 1 to 1 1/2 cup of cold (freezing) water into the bowl and continue blending. Note: Cold/freezing water and keeping the dough cold during the preparations is very crucial. 3- Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes. 4- Make a ball shape out of the dough and make a one inch cross cut on top of it. 5- Transfer the dough into a well floured plastic bag, seal/zip the bag. 6- Put the dough in the refrigerator for 20 minutes. Note: Do not remove the dough out of the fridge unless it's time to go to the step 12. Keep the dough in the refrigerator when not used or worked on. 7- Grate 16 oz (453 g) of unsalted butter in a large bowl. 8- Add 4 tsp of fresh lemon juice and 1/2 tsp of salt. 9- Add 1/2 cup of all-purpose flour to the bowl and mix well. 10- Transfer the batter on a well floured surface and make a 2 inches height rectangle shape. Note: Be very generous in using flour. 11- Place the batter in a plastic bag and keep it in refrigerator until needed. 12- Remove the dough from the refrigerator, place in on a well floured surface. 13- Spread the dough using a rolling pin from the center to edges making a square, (1/4 inch height). Don't flatten the center (leave a bump). 14- Remove the batter from the refrigerator and place it in the center of the flattened dough. 15- Fold the edges of the dough over the batter. 16- Roll out the dough into a 1/4 inch height square. 17- Fold two edges of the square in thirds like a letter, and fold from the center to make a long rectangle shape. 18- Place the dough in a well floured bowl or dish, sparkle flour on top of dough. 19- Cover the dough with a plastic wrap. 20- Place the dough in the refrigerator for 20 minutes. 21- Remove the dough from the refrigerator. 22- Repeat step 16 to 21 four times. Each time fold the opposite edges. 23- Roll out the dough, trim half a inch from all edges.
I make this once a month; it yields more than what you get at the store. It freezes well and tastes far better. Also, you get to beat the bejeesus out of something. And most of the time is spent with it sitting. Active prep really isn't that much.
This pastry is made almost exactly like croissants but without the yeast. It has to be folded so many times to make the flaky layers and refrigerated to keep the butter from melting. I'm sure it's delicious but I'll be getting mine at the store.
it takes a lot of patients to do this, not just a 5-8 job , if u want something gud for your family, Time n Patient needed...thanks for sharing...god bless...
love the fact you took the time to film this arduous task. The song is so painfully repetitive though. I could use just a little variation. I feel like I'm going insane.
This process has to be done at least 6 times. The process is similar to the rest of recipes shown here in youtube. In order to achieve the flaky results the dough needs to be folded a least 6 times. Her method shows making a separate dough of butter as a filling, and implemented into the first step. People, every time you fold and refrigerate the dough, poke it, so you don't loose count.
Thank you for showing the proper way to do it. However, because of the time it takes, I think I'll have to reserve this technique for special occasions.
This is the video that i am looking for! Thank you so much!!!! I've been always searching for the real turtorial of making puff pastry. You have helped me a lot!
Thanks for your comment. It should be refrigerated and rolled out three times and yes it can be frozen for later use. Please visit our website aashpazi "linked in descriptions" for details and more fun recipes thank you
She rolled it 5 times at 20 min intervals. She probably did not think her audience were novices. This is how puff pastry is usually made with a few variations. If your questions are legitimate and not designed to be humorous, After the fifth or sixth roll and refrigerate you can use the pastry as required.
I made this...and it was perfect. :) I made a goat wellington and I also made sticky buns. I STILL have some puff pastry leftover! It stores wonderfully!!
She repeated the steps so much, I thought there was a glitch with the video or something since she was doing the same thing for like 80% of the video...
Hi I am from South Africa love your technique cannot wait to make it good food takes time I normally buy my puff pastry dough but now I am going to make my own god bless you
If you want a good puff pastry, you have to take the time. Thank you for taking the time to make and upload this video. I like your technique. I cant wait to try it.
Listen to the mean people who state artistry is not worth it? It becomes apparent just what is wrong with the world. They claim they do not have the time to do something with care and love, but always have the time to criticize.
I remember making my first puff pastry... TOOK ME THE WHOLE DAMN DAY. Well, mostly because it was a rather hot day and my refrigerator is a piece of ancient artifact so. But oh man, the final product was awesome.
Oh the naysayers here.I have to assume you think you can bake because you watched this video.. Well if this is too much work, then baking isn't for you. Old School baking is a working trade. That's why you rarely see fat bakers. Master this simple recipe and blow people's minds is the path you want grasshopper.
I need to bookmark this and watch it every time I think "But puff pastry is so expensive, can't I just make it?" I've never been more willing to spend money than I am right now, 6:58
I just started making this, this morning! Pastry dough takes a long process to make because you do not want the butter to melt. So many haters on such a lovely pastry!
Hello to the chef! Thank you for this simple, but very easy and delicious recipe. I made bourekas and danishes with this dough and it turned out amazing. Thank you!
I am unable to find puff pastry dough in my local stores, and have been wanting to do some dishes with it. Thanks for the video and step by step. I am not much of a baker, and i feel if i can do this right, I've truly accomplished something. Once again, GREAT JOB! And I will be doing this.
I was able to make salmon wellington beautifully because of this recipe. Puff pastry is inaccessible where I live so I decided to make my own. Thank you. 😊
Hi again. I just looked on your website and it is amazing. thank you so much for bringing these dishes to us!!! I have never had the occasion to try Persian/Iranian food, but will follow some of your wonderful recipes. Your website is done beautifully. Thank you again!!
I have always said I wanted to learn how to make puff pastry dough. Thank you for this tutorial. I truly believe that if we only ate what we had time to make, we probably we be a lot healthier. This takes a long time and that makes it something you can't do every day-- and it makes pastry special and something only for special occasions. I am going to try this, maybe for something this coming Easter :-)
Thank you for sharing and taking your time to make this. To everyone complaining about all the "hard work".... In 100 years, no one, aside from factory workers, will know how to make anything... "Home made? What does that mean? Hand made?! Who would dare?! COOKED AT HOME?! WHAT THE FUCK" It's coming..
if you don't have time, then of course you need to make the time. I love it. Being able to make my own is just for the fun and reward it brings you to successfully make your own. If you can't make the time, then just buy the stuff .
People complaining about how repetitive this is. But that's what gives you all those puffy layers. The more folds the more layers. And chilling it after every fold is a huge must or you'll have a very stiff dough with melted butter everywhere.
Nice job, thanks for making this video. It's great having the opportunity to see the work needed. Although it really isn't that much. I will try it for a special occasion. thanks
I love the way you took your time to show every detail step by step un-like other videos that leave you wondering what the hell just happened. I'm definitely gonna give this a try. By the way whats the little mat called and where can i get one.
Continously adding that much flour usually toughens the dough, is that what we want? Or can I just roll it out using plastic wrap to avoid sticking like I usually do. I want to make Cheese Danishes and bein gluten free I have to make the puff pastry from scratch.
I followed her recipe here, and it took a little time, but the results were worth it. I used it to make my chicken pot pies and its 1000% better than store bought crap.
Could you possibly do this consistent folding while in a walk-in refrigerator to cut out all the wait time? Since the butter stays at a cold temperature at all times.
+Adrian Hernandez Cutting time and making puff pastry are not compatible concepts. Allow yourself an entire day the first time you make it, so you don't feel any pressure to rush steps or cut corners. Puff Pastry is a fine culinary skill and a top-level pastry chef accomplishment; rushing will guarantee disappointing results. Also please know, just the warmth of your hands WILL warm/soften the butter as will the "turns" you do and the pressure you exert to flatten the dough regardless of whether you do your turns in a walk-in or on a counter-top. Hope this helps and best wishes~!
TIP: Freeze your rolling pin the night before you make your dough and make certain to keep both your pastry and butter extremely well-chilled; that will help. Do you turns quickly but with care and then get that dough back in the fridge. If you observe these meticulously you will almost certainly make a great Puff Pastry. :)
A really good way to make puff pastry dough it seems like its a lot of work put its not tht bad this dough have to b cold so when cook it would layers at the end all this work is worth it
its been 4 years since i started making this, when am i supposed to stop folding, rolling and refrigerating the dough?
damn this is so funny ....laughing hysterically
LOL
I lost count on how many times she’s turned this but you can stop at 4 or 5 depending on how many flakey layers you want, but you can fold up to 7 times this gives you 1000 layers, I’m not sure if this is the English or French where the majority of the butter is mixed with the lesser amount of flour and made into a square and placed in the centre of the first folding piece of dough and locked in..this locking in helps with not allowing the butter to squish through the layers while rolling..if butter comes through the pastry comes out soggy
I honestly think she's over doing it😝
It is now 2023, I think you could probably stop now.
This is 100% amazing I did this recipe and it came out perfectly, I made some Napoleons and they turned out marvellously. It's crusty and leafy, like it's supposed to be. 5 stars from me!
I was a child when I first started this...
I usually don't comment on videos but I think Jesus will have returned by the time I finish preparing this dough lol
😆👍
🤣🤣🤣🤣😅
🤣🤣🤣
Omg i thinking there must be an easier way wow
Lol.... Had a gud loud laugh after a long time, god bless u🤣🤣
I'm buying the puff pastry
lmao boii
Yupp me too
😂😂😂
I was 4 when this came out now I'm 78 and still haven't finished making it
😝😝😝
😂😂😂😂😂😂
I gave her a like just bc she spent her life making this...😒
Hahaha that's perfect!
baaahhhhaa so true
Awesome! Now if I ever find myself locked in a kitchen for the entire weekend, this is exactly what I will do!
😆👌🏻
🤣🤣🤣🤣
Y'all complaining about taking a lot of time while making this puff pastry 😄, I tried and it took only 2hours and I have the the yummiest puff pastry ever, 😊😊 and while making it I done other work to,like washing dishes,laundries, ironing, I don't just set there waiting for 20 min and another 20 min then 20 min 20 min 20 min. Nya Benal na mga mapok Kano sorry for my English 👻👻😃😃
Oh my, I felt the video was stuck in an infinite loop!
weeehehehehe..! me too.. and you're gonna feel it to when you try this recipe..
I was slowly going mad...
OH MY GOSH ME TO!!! To many repeated steps....
Gayatri N I literally started talking to my laptop like... you better not fold it again... OH MY GOD DO NOT REFRIGERATE AGAIN... WHY?!
this music is so intense it's like im about to rob a bank with this pastery
LOOOOOL that comment made my fay haha
+classystegosuarus ahahahhahahaha
Hahhahahaha!
+classystegosuarus Grand Puff Pastry
wow that's so funny 😂
wanted to make some .... not so sure anymore
Lol, I might make it once just to brag a little, I like baking from scratch. But I think trader joes sells this ready to go.
Said the same thing right here! 😂😂😂
I'm not watching the video but end up reading the comments here it's hilarious 😁😁😁
Lol, this comment section is hilarious.
i craved for an apple pie that's why i came to this site. but the more i was drooling so i went out and bought an apple pie. when i came back, she is still making this dough, lol!!
I got the details for you. Please enjoy.
3 1/2 Cups All-Purpose Flour
and 1/2 Cup All-Purpose Flour
1/2 Tsp Salt
and 1/2 Tsp Salt
3 1/2 Tbsp Unsalted Butter
and 16 oz (453 g) Unsalted Butter
1 to 1 1/2 Cup Freezing Water
4 Tsp Fresh Lemon Juice
PREPARATIONS:
None.
DIRECTIONS:
1- Combine 3 1/2 cups of all-purpose flour, 1/2 tsp salt and and 3 1/2 tbsp of unsalted butter in a large bowl.
2- Pour 1 to 1 1/2 cup of cold (freezing) water into the bowl and continue blending.
Note:
Cold/freezing water and keeping the dough cold during the preparations is very crucial.
3- Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes.
4- Make a ball shape out of the dough and make a one inch cross cut on top of it.
5- Transfer the dough into a well floured plastic bag, seal/zip the bag.
6- Put the dough in the refrigerator for 20 minutes.
Note:
Do not remove the dough out of the fridge unless it's time to go to the step 12.
Keep the dough in the refrigerator when not used or worked on.
7- Grate 16 oz (453 g) of unsalted butter in a large bowl.
8- Add 4 tsp of fresh lemon juice and 1/2 tsp of salt.
9- Add 1/2 cup of all-purpose flour to the bowl and mix well.
10- Transfer the batter on a well floured surface and make a 2 inches height rectangle shape.
Note:
Be very generous in using flour.
11- Place the batter in a plastic bag and keep it in refrigerator until needed.
12- Remove the dough from the refrigerator, place in on a well floured surface.
13- Spread the dough using a rolling pin from the center to edges making a square, (1/4 inch height). Don't flatten the center (leave a bump).
14- Remove the batter from the refrigerator and place it in the center of the flattened dough.
15- Fold the edges of the dough over the batter.
16- Roll out the dough into a 1/4 inch height square.
17- Fold two edges of the square in thirds like a letter, and fold from the center to make a long rectangle shape.
18- Place the dough in a well floured bowl or dish, sparkle flour on top of dough.
19- Cover the dough with a plastic wrap.
20- Place the dough in the refrigerator for 20 minutes.
21- Remove the dough from the refrigerator.
22- Repeat step 16 to 21 four times. Each time fold the opposite edges.
23- Roll out the dough, trim half a inch from all edges.
+Gori Syed Thank you for taking the time to write this!
Oh...you are so welcome, rafidah yacob. Please enjoy.
Complete step 1. Repeat 27 times.
Lmaooo....😂
i tried to follow the instruction showed in this video. i died of starvation
😝🙊
For me, all the fun in cooking, is making things from scratch, no matter the time it takes, real good things; takes time, effort and patience. ;-)
I make this once a month; it yields more than what you get at the store. It freezes well and tastes far better. Also, you get to beat the bejeesus out of something. And most of the time is spent with it sitting. Active prep really isn't that much.
Do you have a job???? LOL
the ending is so underwhelming. show us the baked results!!!!
yeah was waiting for it too 😥
day 264 still waiting for end result.... have almost abandoned all hope of ever getting to the end...
Oh my lord the whole time I kept thinking I'd rather buy ready made puff pastry
Thanks
I thought that too. But the right way is the best way. After learning how your supposed to do it then it get's easier from there.
Suonvideos Lol why are you saying thanks?
I m going thru the same phase...:p
Ps. no offense
the whole time I was thinking (in a fearful child-like voice yelling) NO NOT THE FRIGE AGAIN!!!! NOT THE FRIGE!!!!!!!
This pastry is made almost exactly like croissants but without the yeast. It has to be folded so many times to make the flaky layers and refrigerated to keep the butter from melting. I'm sure it's delicious but I'll be getting mine at the store.
it takes a lot of patients to do this, not just a 5-8 job , if u want something gud for your family, Time n Patient needed...thanks for sharing...god bless...
love the fact you took the time to film this arduous task. The song is so painfully repetitive though. I could use just a little variation. I feel like I'm going insane.
I can't believe I watched the entire video and won't be trying this recipe.
😆😂
is it that crucial that you need to refrigerate it 10000x over? i literally thought this was on repeat
This process has to be done at least 6 times. The process is similar to the rest of recipes shown here in youtube. In order to achieve the flaky results the dough needs to be folded a least 6 times. Her method shows making a separate dough of butter as a filling, and implemented into the first step. People, every time you fold and refrigerate the dough, poke it, so you don't loose count.
I can't tell if I'm getting trolled or not
Thank you for showing the proper way to do it. However, because of the time it takes, I think I'll have to reserve this technique for special occasions.
I suppose this is what Sunday's are for.
maybe even saturdays if you dont wanna make it on a momday
Alternative to placing the dough in the fridge so many times: lower the A/C, turn the house into a freezer. You're welcome.
This is the video that i am looking for! Thank you so much!!!! I've been always searching for the real turtorial of making puff pastry. You have helped me a lot!
Thanks for your comment. It should be refrigerated and rolled out three times and yes it can be frozen for later use. Please visit our website aashpazi "linked in descriptions" for details and more fun recipes
thank you
She rolled it 5 times at 20 min intervals. She probably did not think her audience were novices. This is how puff pastry is usually made with a few variations. If your questions are legitimate and not designed to be humorous, After the fifth or sixth roll and refrigerate you can use the pastry as required.
I made this...and it was perfect. :) I made a goat wellington and I also made sticky buns. I STILL have some puff pastry leftover! It stores wonderfully!!
She repeated the steps so much, I thought there was a glitch with the video or something since she was doing the same thing for like 80% of the video...
Hi I am from South Africa love your technique cannot wait to make it good food takes time I normally buy my puff pastry dough but now I am going to make my own god bless you
Welllll, I guess I won't be making puff pastry today after all...
what's wrong with you all? she is trying to show us how she made the pastry. if you have some love for your family and that's worth all this time😛
I am going now to buy the ready made puff pastry...
If you want a good puff pastry, you have to take the time. Thank you for taking the time to make and upload this video. I like your technique. I cant wait to try it.
Listen to the mean people who state artistry is not worth it? It becomes apparent just what is wrong with the world. They claim they do not have the time to do something with care and love, but always have the time to criticize.
Thank you for sharing the lovely recipe, the croissants and puffs turned out better than store bought ones.
I remember making my first puff pastry... TOOK ME THE WHOLE DAMN DAY. Well, mostly because it was a rather hot day and my refrigerator is a piece of ancient artifact so.
But oh man, the final product was awesome.
Shut up 🙄🙄
toni shW
WTF?
The best relief is when I finally finished the dough, the part where I fucked up is when I burned the shit out of the fucking dough
Oh the naysayers here.I have to assume you think you can bake because you watched this video.. Well if this is too much work, then baking isn't for you. Old School baking is a working trade. That's why you rarely see fat bakers. Master this simple recipe and blow people's minds is the path you want grasshopper.
Ok so I did it step by step yes it's time consuming but trust an believe in what ur looking at the end result is outer perfection
lot of Love put into making this pastry. WOW! I bet it is delicious.
I need to bookmark this and watch it every time I think "But puff pastry is so expensive, can't I just make it?" I've never been more willing to spend money than I am right now, 6:58
I just started making this, this morning! Pastry dough takes a long process to make because you do not want the butter to melt. So many haters on such a lovely pastry!
Who in the hell is going to pound and flour this thing with refrigerating 5x!! I lost track of how many refrigerations. On to something else.
Beautiful work, thank you for sharing how much prep work is involved in making this wonderful pastry dough.
Hello to the chef! Thank you for this simple, but very easy and delicious recipe. I made bourekas and danishes with this dough and it turned out amazing. Thank you!
It does take a lot of patience to make this. Thank you sharing your recipe.
this is the best for Persian cosine 5 stars all the way the chef shows you every thing step by step and no talking thank you the chef is the best
legit question here, can i forgo all the chilling wait times if i prepare it in a walk-in or outside in winter temps? or preparing on a cooling plate?
Wait Omg! Learned a due diligent lesson on priority, life, and time management today with this pastry!
I am unable to find puff pastry dough in my local stores, and have been wanting to do some dishes with it. Thanks for the video and step by step. I am not much of a baker, and i feel if i can do this right, I've truly accomplished something. Once again, GREAT JOB! And I will be doing this.
i have a newfound respect for store bought puff pastry dough
Nvm, i'll buy already made 😩😩😩😩😩
I was able to make salmon wellington beautifully because of this recipe. Puff pastry is inaccessible where I live so I decided to make my own.
Thank you. 😊
Hi again. I just looked on your website and it is amazing. thank you so much for bringing these dishes to us!!! I have never had the occasion to try Persian/Iranian food, but will follow some of your wonderful recipes. Your website is done beautifully. Thank you again!!
I have always said I wanted to learn how to make puff pastry dough. Thank you for this tutorial.
I truly believe that if we only ate what we had time to make, we probably we be a lot healthier. This takes a long time and that makes it something you can't do every day-- and it makes pastry special and something only for special occasions.
I am going to try this, maybe for something this coming Easter :-)
Works like a charm every time. I am very happy I found this recipe! It's just amazing!
Thank you for sharing and taking your time to make this.
To everyone complaining about all the "hard work"....
In 100 years, no one, aside from factory workers, will know how to make anything... "Home made? What does that mean? Hand made?! Who would dare?! COOKED AT HOME?! WHAT THE FUCK" It's coming..
this is a great video. any chance we can see it cooked? see how puffy it gets?
Fit for a king... WOW!! Seriousry. Thank you for teaching me my new secret weapon :) You have strong hands.
This is amazing. I am going to try this for the holidays.
holy crap thats alot of work!! how long did the whole process take? I dont think I would have the patience!!
After watching this wonderful video I went to the store and bought Puff Pastry sheet
I always assumed you had to handle the dough as little as possible but you have proved otherwise. Great vid, thanks.
thank you I have read many recipes yours was the first I could hope to try at home
why did you grate the butter?
?
i applaude your endurance i would have gone to the backery 20 min ago good work
if you don't have time, then of course you need to make the time. I love it. Being able to make my own is just for the fun and reward it brings you to successfully make your own.
If you can't make the time, then just buy the stuff .
thankyou for a great tutorial saved my day watching this
Very nicely made video. You show the steps quickly and waste no time. Thank you for sharing your talent.
God's sake how many times
ain't nobody got time for that
Well played.
This is what full-time chefs and housewives were invented for.
😂😂😂
People complaining about how repetitive this is. But that's what gives you all those puffy layers. The more folds the more layers. And chilling it after every fold is a huge must or you'll have a very stiff dough with melted butter everywhere.
Nice job, thanks for making this video. It's great having the opportunity to see the work needed. Although it really isn't that much. I will try it for a special occasion. thanks
I will definitely make this! Awesome tutorial!
Thank you for sharing, I tried this recipe and it turned out great I was very impressed. For sure I will make it again.
I love the way you took your time to show every detail step by step un-like other videos that leave you wondering what the hell just happened. I'm definitely gonna give this a try. By the way whats the little mat called and where can i get one.
After watching this video I knew what to expect in the comment section
Continously adding that much flour usually toughens the dough, is that what we want? Or can I just roll it out using plastic wrap to avoid sticking like I usually do. I want to make Cheese Danishes and bein gluten free I have to make the puff pastry from scratch.
for zero knowledge on pastry like me. this is very useful.
Thank you for the recipe. Very skilled.
WOW! Talk about labor intensive. I want to make a good impression this holiday season w/ my harvested fruits. Your vid will help so much.
Thanks.
Thank you for puff biscuits tips .please give some idea of making puff biscuits in micro wave.
Thanks for the Recipe! Looks great but now Im on my way to buy some Pepperidge Farms Puff Pastry Already Made Dough.... 😂
KARLA PERDOMO "UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OILS COLORED WITH BETA CAROTENE) CONTAINS 2 PERCENT OR LESS OF: SALT, HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, DISTILLED MONOGLYCERIDES (FROM HYDROGENATED SOYBEAN OIL) AND SOY LECITHIN".... what, no butter? enjoy :)
+Brian Kathy Corn syrup is butter enough I guess.
I followed her recipe here, and it took a little time, but the results were worth it. I used it to make my chicken pot pies and its 1000% better than store bought crap.
thank you for your speedy reply...can't wait to make some apple strudel during the winter!!!
Could you possibly do this consistent folding while in a walk-in refrigerator to cut out all the wait time? Since the butter stays at a cold temperature at all times.
+Adrian Hernandez Cutting time and making puff pastry are not compatible concepts. Allow yourself an entire day the first time you make it, so you don't feel any pressure to rush steps or cut corners. Puff Pastry is a fine culinary skill and a top-level pastry chef accomplishment; rushing will guarantee disappointing results. Also please know, just the warmth of your hands WILL warm/soften the butter as will the "turns" you do and the pressure you exert to flatten the dough regardless of whether you do your turns in a walk-in or on a counter-top. Hope this helps and best wishes~!
Thank you for your advice I thoroughly enjoyed your response. I really want to learn this technique and hope to achieve the coveted perfect puff.
TIP: Freeze your rolling pin the night before you make your dough and make certain to keep both your pastry and butter extremely well-chilled; that will help. Do you turns quickly but with care and then get that dough back in the fridge. If you observe these meticulously you will almost certainly make a great Puff Pastry. :)
Wow, talk about a labor of love!
A really good way to make puff pastry dough it seems like its a lot of work put its not tht bad this dough have to b cold so when cook it would layers at the end all this work is worth it
I doubt I will ever attempt to make puff pastry from scratch. But I definitely appreciate the effort involved.
but that pastry dough is a hell of a masterpiece!