Puff Pastry Dough
Puff Pastry Dough

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Hameedah
KITCHEN HAND

10 recipes | 47,943 views | 4 appreciations

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Puff Pastry Dough

By Hameedah - KITCHEN HAND
(1)

INGREDIENTS

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(INVERTED METHOD) This technique is based on the classic French method of making puff pastry, but is ssembled inverted, or “inside out”. Where a traditional puff pastry is made by rapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.

Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Hameedah
KITCHEN HAND

10 recipes | 47,943 views | 4 appreciations

Joined 6 years ago
Hameedah's profile

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Recipe is part of the Biscuits & Pastries recipes category