How to Make Puff Pastry: Recipe Traditional and Alternative

Recipes with puff pastry, homemade are even more tasty than the dough you buy in the supermarket. Learn how to make the traditional version and another faster.

How to Make Puff Pastry Recipe Traditional and Alternative

There are different historical reports that talk about the creation of the puff pastry. There are those who say that it was the greeks, others say that were the French, and there are records that point to a chinese recipe. The fact is that this mass is very old and was popular in large parts of the world.

The main characteristic of puff pastry is the mixture of a large amount of butter to the dough, which takes a few ingredients and many folds. The mode of traditional preparation requires time and patience, but there is a faster version of prepare.

We selected two recipes for you to choose the one that you like.

2 WAYS TO MAKE PUFF PASTRY HOMEMADE

1. PUFF PASTRY TRADITIONAL

The first recipe is the more traditional way to make puff pastry, which leaves the dough to rest in refrigerator, at each step of the folds made.

– Ingredients –

  • 400 ml of water
  • 500 g of wheat flour
  • 300 g of margarine for leaves or butter
  • ½ Tablespoon of salt

– Mode of preparation –

  1. A surface that is smooth and clean, place the sifted flour. Make a hole in the center and put 60g of the butter, the salt and the water.
  2. Mix everything very well, gradually, until the dough is smooth and does not grab in the hands.
  3. Make a ball with the dough, a cutting pad, put in a container, cover and place in the refrigerator for 15 minutes.
  4. After this time, place a thin layer of flour on a surface and open the dough with the help of a rolling pin to form a square with the ends protruding, to be more easily folded after.
  5. In the center of the dough, place the butter cut in thin slices, and light the ends of the dough to the center to close.
  6. Stretch with a roller so that the butter spread, but with care not to open the mass. Stretch, without letting the butter to escape from inside, until with a thickness of 10 mm and form a large rectangle.
  7. Fold the dough into three parts, taking each and every one of the tips to the middle, one over the other. Re-stretching it with the roller, always with the flour so that it does not grab on the bench, but without leaving that it is excess flour on the dough.
  8. Repeat the process of stretching, fold in three parts and take the dough to the refrigerator for 1 hour, with plastic wrap around it.
  9. Then, repeat the process to bend and stretch two more times, and light again to the refrigerator for 1 hour.
  10. Do the same process for the third time and, in the end, roll the dough like a pie in plastic wrap and is ready to use.
  1. PUFF PASTRY WITH FAST TECHNIQUE

So you don’t have to wait many hours until the puff pastry is ready, there’s another way to prepare in that the total time is only an hour.

– Ingredients –

  • 25 g of butter at room temperature
  • 175 g of butter, frozen
  • 2 g of salt
  • 275 g wheat flour
  • 150 g of water
  • Juice of ½ a lemon

– Mode of preparation –

  1. Start by sieving the flour in a bowl. Add the salt, 25g butter, at room temperature and mix with your fingertips until it forms a farofa moist.
  2. Make a hole in the center of the mixture, mix the lemon juice with the water and place in the hole. Mix with hands until forms a smooth dough, that does not grasp.
  3. Transfer the dough to a lightly floured surface until it is uniform. Make a ball, wrap in cling film and place in the refrigerator for 30 minutes.
  4. Past the time, place a little more flour on a surface and open the dough with a rolling pin to form a rectangle. Remove excess flour from top of dough.
  5. At this time, take the butter frozen and grate half the time about 2/3 of the dough. Fold the dough over until the half and again in half, as an envelope.
  6. Stretch the dough again, in the sense of openings, into another long rectangle. Grate over the top of the dough open the other half of the butter frozen, on 2/3 of the dough. Fold in the same way, in three parts.
  7. Open the dough into a rectangle again and do the fold, but now without putting butter. Wrap the dough in cling film, leave a further 30 minutes in the refrigerator and is ready to use in recipes.
  8. Once ready, just use your creativity and make delicious recipes with the puff pastry, like croissant, palmier, pastel de nata, cornucopias, strudel, sweet and salty and so many more.

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