Recipe: Tasty Puff pastry dough

Recipe: Tasty Puff pastry dough Delicious, fresh and tasty.

Puff pastry dough. Preparation Sift together flour and salt into a chilled large metal bowl. Puff pastry puffs up when water in the layers of butter and dough evaporate in a hot oven, causing the layers to separate. A bite of puff pastry topped with mushrooms at a fancy cocktail party?

With this puff pastry dough recipe, you can have fresh homemade puff pastry anytime.

Contrary to popular belief, Puff Pastry Dough can be quite easy to prepare at home.

Having an easy puff pastry dough recipe under your belt can really help out if you are interested in doing a lot of French food preparation.

You can have Puff pastry dough using 4 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Puff pastry dough

1. Prepare 1 kg of wheat flour.

2. You need 500 gms of pastry margarine.

3. It’s to taste of Salt.

4. You need 1/2 ltr of Cold water.

It seems that puff pastry, which is called pâte feuillettée, just.

My pastry is a hybrid of puff AND rough puff pastry.

If you read the comments below, you will see Bring the dough together to form a ball.

Bread dough, pie dough, biscuit dough.

Puff pastry dough instructions

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..

I love diving into a big bowl of ingredients and coming out Puff pastry is made using a method known as lamination, where a block of butter is wrapped fully.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).

The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.

Store-bought puff pastry can be a home cook's best friend.

The sign of a good puff pastry dough (classic puff pastry or rough puff pastry) is the lamination layers.