Ughhh you GUYS! I cannot believe I haven't shared this with you yet! "bad food blogger, bad!"
Um...you may have noticed I've developed a borderline unhealthy addiction to spinach & brie puff pastries. Liiiike...poor Michael jokes that I "supposedly" make them but he wouldn't know because they're uhhh...gone...by the time he gets home. And we're talkin' about me making double batches...8 puffs....oops.
Anywho, since I've been using so much puff pastry, I really wanted to tackle making the stuff from scratch. But I was intimidated. But I told myself "KAYLE! You've gotta buck up and take on this challenge!" So I did. And surprisingly, not that difficult. Yes, there are some steps. But they're pretty simple (especially since I've provided you with a step by step photo guide ;P) and I've already made the homemade puff pastry twice.
I will share with you one downside to these: you end up with blocks of dough instead of the sheets you buy, so when you go to roll out the dough um...it's hard. Like...really hard. I get a goooood work out trying to roll that chunk of dough into a thin sheet. But it's do-able and I always get through it. And if me and my tiny, weak, arms can do it-SO CAN YOU!
Homemade Puff Pastry
Makes 2, one pound, blocks.
- 3 cups (15 oz.) all purpose flour
- 1 and 1/2 tbsp. sugar
- 1 and 1/2 tsp. salt
- 1 and 1/2 cups (24 tbsp.) cold, unsalted butter, cut into cubes
- 1/2 cup + 1 tbsp. very cold water
- 2 tsp. lemon juice
- Pulse together flour, sugar, and salt in a food processor.
- Add a quarter of the butter cubes and pulse until they are pea sized.
- Add the rest of the butter and pulse until the mixture resembles coarse crumbs. Transfer to a medium mixing bowl.
- In a small bowl combine water and lemon juice. Add half of this to the dry ingredients and toss.
- Add rest of the liquid about a tablespoon at a time, until the dough clumps together in your hand.
- Pour the dough onto a work surface (will be dry).
- Fraisage the dough-brace the heel of one hand against the work surface and drag small portions of dough forward in short, brisk strokes, bringing it together. Gather dough into a mound and repeat the process.
- Press into an 8" x 4" rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
- Place chilled dough (if at any point during this process the dough starts to get too warm, cover it in plastic wrap and refrigerate it again until workable) onto a lightly floured work surface and roll into a 15"x10" rectangle.
- Fold the dough, lengthwise, into thirds (like a business letter).
- Starting at the narrow end, loosely roll into a coil.
- Press into a 6"x5" rectangle.
- Repeat the previous process (roll into 15"x10" rectangle, fold into thirds, loosely roll, and press into 6"x5" rectangle.)
- After you have pressed it into the 6"x5" rectangle (for the second time) cut it in half to yield 2, one pound, blocks of dough.
- Wrap in plastic wrap and freeze until ready to use. Thaw in the refrigerator for 1 day before using (or, if in a pinch, at room temperature for an hour or so.)
I just love looking at those layers of dough and butter...ahhh.