Then you can cut your puff pastry down to whatever size you need. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. And I’m not going to tell you exactly how many folds you should make either. Then, get your cold butter, and slice it thinly. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Puff pastry dough recipe. Just give the mixture a quick whisk to combine everything evenly. It’s true! Stir in the cold water until a thick dough forms. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. Once it’s cold and stiff, dust your work surface with flour and start laminating. All this, and I still have some dough left over in the freezer! You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; Butter is layered within the dough, creating hundreds of flaky layers. If you are … Where a traditional puff pastry is made by wrapping 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. amzn_assoc_placement = "adunit0"; Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). Maybe I can get those super high vols-au-vents on the next try…. When you’re ready to bake your puff pastry, pull it out of the fridge and roll it to a thickness of about 1/8 to 1/4-inch, depending on how you’re planning to use it. As long as you are able to fold it into thirds it’s just fine. ), Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Check the capacity of your food processor before you start. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. Instructions. 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. But it’s definitely not the kind of thing you’d make yourself. Next comes cold water. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. I’ve never made puff pastry before so I was a little intimidated getting started. Sandwich around jam for homemade pop tarts. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.). Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. If the centers have risen up inside the vols-au-vent, you can gently press them down. amzn_assoc_tracking_id = "yinmomyangmom-20"; 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. amzn_assoc_title = "Some tools you may need:"; Wrap in plastic wrap and chill for … Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. And finally, I made the actual Vols-au-Vent and used them in a version of one of my all time favorite desserts: napoleons with homemade nectarine jam, vanilla pastry cream and fresh nectarines. I’ll have to try the pizza idea with my leftover scraps! This is the best tasting, easiest homemade puff pastry recipe ever! *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). Place the flour and salt in a large bowl and whisk to combine. 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