Easiest Way to Cook Puff pastry Recipe

Puff pastry. Puff pastry: It's the kind of thing that just makes things feel like a special occasion. All those light, flaky layers, and that rich buttery flavor! But it's definitely not the kind of thing you'd make yourself.

My pastry is a hybrid of puff AND rough puff pastry. If you read the comments below, you will see people love my recipe because it is much faster to make and it doesn't require folding and resting to. Making puff pastry from scratch is a rather involve process, including lots of butter and lots of dough folding. You can make yummy Puff pastry using 4 ingredients and 6 steps. Here is how you cook that with this recipe.

Basic Ingredients of Puff pastry

1. Prepare 4 cups of sifted flour.
2. Prepare 1 cup of ice cold water.
3. You need 1/4 kg of grated pastry margarine.
4. Prepare 3 tablespoon of blueband margarine.

Buying frozen or store-bought is a cinch and works just as well! Based on the classic French method of making puff pastry, but is assembled inverted, or "inside out". But if you want a really buttery flavour, try Puff pastry can be bought ready-made either chilled or frozen. Look for all-butter varieties for the best.

Puff pastry step by step

1. Assemble the ingredients.
2. Divide the flour into two. In one half crumb the flour with margarine then add the water to make a dough. Set aside in the fridge.
3. Take the remaining half and mix with the pastry margarine. Mix until it forms a dough. Out the dough in fridge. The key is to work with cold dough.
4. Remove the first dough and roll it out. Try to make it a square shape. Once rolled out take the other dough and place it in the rolled dough. Cover it and ensure that you cover it well.
5. Roll out the dough and start folding. The first turn is a quarter one. After folding the dough you let it rest by placing in the freezer for faster cooling if the butter starts to melt. Do not forget to dust your surface well.
6. Keep rolling and folding. You can make 1/3 or 1/4 turns. You can fold the dough as many times as you want. NB due to the small surface I had I divided the dough into two. Also make sure your dough is cold at all times. Store the dough to be used later or proceed n use it. Baked the trimmings and the outcome was awesome. Stored for later use.

Tarte Tatin: Puff pastry makes a fantastically airy crust for this upside-down apple tart. Cheese Straws: Brush a sheet of puff pastry with egg wash and sprinkle with grated cheese of. Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. A bite of puff pastry topped with mushrooms at a fancy cocktail party?