Puff pastry dough
Puff pastry dough

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, puff pastry dough. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Puff pastry dough is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Puff pastry dough is something which I have loved my entire life.

Puff pastry puffs up when water in the layers of butter and dough evaporate in a hot oven, causing the layers to separate. Classic puff pastry has close to a thousand separate layers of butter and dough: the "thousand leaves" of millefeuille. The dough is now ready to roll out and use in any recipe calling for puff pastry. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third.

To begin with this recipe, we have to first prepare a few components. You can cook puff pastry dough using 4 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Puff pastry dough:
  1. Take 1 kg wheat flour
  2. Prepare 500 gms pastry margarine
  3. Get to taste Salt
  4. Get 1/2 ltr Cold water

Easy puff pastry appetizers By Posie Brien Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky.

Instructions to make Puff pastry dough:
  1. In a clean mixing bowl, sieve your flour.
  2. Put salt and mix to a hard dough using cold water.
  3. Knead well then transfer it to a floured working surface. Continue kneading till the dough is fine and hard unlike that of chapati or Mandazi.
  4. Once ready, cover it and let it rest for 15 mins.
  5. After that spread the dough using your hands then spread pastry margarine on top then cover that margarine with that dough and roll straight.
  6. Make a single turn.
  7. Roll it again straight and make a double turn. By straight i mean you like turn this dough then make this curve/ line at the centre to be on top. Hope am clear.
  8. Note, while rolling, the dough should be straight.
  9. After a double turn, keep it in the fridge for 30 mins.
  10. After 30 mins, roll it again straight and make a final single turn then cover it and keep it in the fridge for 8 or more hours before using it. NOTE; You can as well use it immediately but am sorry it wunt be puffy.
  11. Note: you can make as many turns as possible for better layered results.
  12. Using this dough i said earlier you can make meat pies.
  13. Using this dough you can make sausage wraps.
  14. Sausage rolls…
  15. Apple cages.
  16. Spinach feta (check spelling). Note..These are not yet baked. You bake on low degrees. As low as 140 degrees till they brown.
  17. Enjoy making your own puff pastry dough at the comfort of your house. KEY FACTORS; PASTRY MARGARINE, COLD WATER. Thanks.

You might also know it by its French name: pâte feuilletée. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It's a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota Homemade puff pastry will usually puff a little more impressively and have a more delicate texture — but the difference is surprisingly small. The one real advantage of homemade puff is that you can choose the butter; using a high-quality butter will make a world of difference in the flavor of the finished pastry.

So that is going to wrap this up with this exceptional food puff pastry dough recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!