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Remove the pastry from the freezer and turn it out onto a lightly floured work surface. Gently, but quickly, roll the dough out in a rectangular shape until it has an even thickness of about 5mm (¼in). Ensure the corners remain square as you roll. Fold the upper one-third of the dough down to the centre of the dough.
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Instructions. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above.
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Puff pastry is a light and flaky pastry made from a laminated dough, or dough that is made by alternating layers of butter and dough. The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required. Making puff pastry from scratch is no small task. It involves wrapping a cold block of butter.
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Step 9: Encase the butter block. Lauren Habermehl for Taste of Home. Fold the top half of the dough over the butter block, and pinch the edges closed with your fingers to seal. Then pat the edges back into a neat rectangle. Wrap the pastry dough tightly in plastic wrap and chill for 30 minutes.
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Method. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Place pastry dough on surface and lightly dust it and the rolling pin with flour. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. Then turn the dough a quarter turn.
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Instructions. In a large mixing bowl whisk together the flour (240 grams / 2 cups) and salt (½ teaspoon). Add the cold cubed butter (225 grams / 1 cup) to the bowl and toss it throughout the flour. Press down on each piece of butter with your fingertips until each one is flattened out.
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Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. Roll out the puff pastry dough to between 1/4 and 1/8 inches thick. Use the dough as is to make a large tart, or cut the dough into whatever shapes you need. Transfer them to tart pans or baking sheets.
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Enclose the butter block (1st official lamination), roll it out, and clean up the edges of the pastry then triple fold (2nd lamination). Repeat one more time (3rd lamination). Rest/chill the dough in the freezer for 15 minutes and refrigerator for 20 minutes to an hour. Roll out and complete 4th and 5th lamination.
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Puff pastry can be made from scratch or from a pre-made dough such as a puff pastry block. To use a puff pastry block, first thaw the dough according to the package directions. Once thawed, roll out the dough on a floured surface to about 1/8-inch thickness. Cut the dough into desired shapes and place on a baking sheet lined with parchment paper.
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Puff Pastry: For ease, you can use frozen sheets of store-bought puff pastry! Butter & Flour: Melted butter and flour are combined in a saucepan to create a roux. This will thicken up the cheese sauce so that it is thick enough to go into the middle of the puff pastries!. Make sure it is freshly shredded from a block, so that it melts.
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Unfold the paper and rearrange the butter as you go. Wrap the butter in the paper and refrigerate for at least 30 minutes before proceeding. Roll the dough to a square with a "flap" coming out on each side. Set the butter in the center. Fold the flaps over to encase the butter and pinch the seams closed.
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Fold a piece of parchment paper into a 10 inch square, set aside. Temper butter for the beurrage by hitting it with a rolling pin then place in the bowl of the stand mixer fitted with the paddle attachment and add in flour. Mix on low until no visible butter remains. Roll out in parchment to a 10 inch square.
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Step 6: Roll Out, Fold, Chill. Roll out the dough again to 10- by 20-inches and give the dough another 4 fold. You should start to notice that the butter is becoming incorporated into the dough and it's looking less shaggy. This is normal. Poke the dough with 3 marks, then wrap and chill the dough for 15-20 minutes.
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In a large bowl place the sugar, flour, and salt - and combine well. Add the chilled cubed butter to the bowl. Using your hand, fork, or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust). Add water a little at a time - bringing it all together.
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Cut it into cubes/chunks and place on a floured surface or parchment paper. Pound and fold the butter and shape it until you have a 5×5 inch square slab. Wrap it with plastic wrap or parchment paper and chill it with the dough. Remove the dough and butter from the plastic wrap.
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How we make puff pastry at the King Arthur bakery. By Amber Eisler. Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes. To prepare the butter block: Mix together the flour and butter until they're well blended and smooth.
