How to Prepare Tasty Homemade Puff Pastry – Speedy & Butterless

How to Prepare Tasty Homemade Puff Pastry – Speedy & Butterless Delicious, fresh and tasty.

Homemade Puff Pastry – Speedy & Butterless. Who doesn't like freshly baked puff pastry, especially when it is homemade? This is the easiest & quickest way to make puff pastry at home. Who doesn't like freshly baked puff pastry, especially when it is homemade?

This homemade puff pastry recipe is for purists who insist on the best possible ingredients for their baked goods.

Making your own puff pastry from scratch is not difficult, but it is a time-consuming and painstaking process.

Plan on three days to make this puff pastry, as the first and last steps require.

You can cook Homemade Puff Pastry – Speedy & Butterless using 7 ingredients and 13 steps. Here is how you cook it.

Ingredients of Homemade Puff Pastry – Speedy & Butterless

1. You need 400 g of plain flour.

2. It’s 320 g of hard margarine, frozen.

3. Prepare 1 of large egg.

4. Prepare 1 tbsp of vinegar (or white wine).

5. Prepare 1 tbsp of fresh lemon juice.

6. Prepare 1 tsp of salt.

7. Prepare 110 ml of (app.)ice cold water.

Homemade Puff Pastry: In this Instructable, I will show you how to make puff pastry from scratch.

I will point out this is a classic French style puff pastry and not the easier rough puf… Traditional puff pastry takes a long time to make and master but this speedier version works just as well!

Keep the edges as square as possible.

It might not look too good, but don't worry, it will shape up as you.

Homemade Puff Pastry – Speedy & Butterless step by step

1. Beat the egg lightly and pour it into a measuring cup..

2. Add the vinegar, the lemon juice and mix well..

3. Add the water and stir. Strain the liquid to separate any egg solids..

4. You must have 200ml liquid in total. If needed, add a little more ice cold water. Put it in the fridge..

5. In a large and deep baking pan, mix the flour with the salt..

6. Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds..

7. Once you’ve finished grating, mix lightly with your fingers to make sure that all the tiny pieces of margarine are completely coated with flour..

8. Take the liquid out of the fridge and pour it over the flour mixture..

9. Mix gently with a spoon just until the flour mixture starts to moisten..

10. Start to fold and press the dough until it comes together. This way, you’re creating layers..

11. Shape the dough into a rectangle and wrap it with food membrane..

12. Refrigerate it overnight and it’s ready for use. Just roll it out and fill it with whatever you like..

13. Keep it in the fridge up to 3 days or in the freezer up to 4 months. Put it in the refrigerator overnight to defrost it..

This PERFECT homemade Quick and Easy Rough Puff Pastry is beautifully flaky, and buttery.

Delicious puff pastry made from scratch that tastes infinitely better than.

Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough.

The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it.

Making puff pastry is a labour of love, but the flaky, buttery result is such a treat.