My new book is now available at Amazon! Lightly mark the dough about one third of the way up from the bottom edge. I have been using this recipe for over 20 years. Using medium protein all purpose flour keeps a good balance of strength and tenderness. It can be used to make sausage rolls, pies, quiches, sweet puff pastry tarts, appetisers and a lot more. 32. Take a big block of solid butter (yum!) As an Amazon Associate I earn from qualifying purchases. This was all very well and good but clingfilm tends to have a distinct lack of weight to it. The total weight is roughly 1390g, so it will probably weigh closer to 1460g by the time you finish. Then instead of rolling the dough to an 8″x 24″ rectangle you can roll it to an 8″x 12″ rectangle and proceed to fold as directed. Find a Workshop. If at any time the dough is breaking up or becoming too soft to work with, put it in the fridge for about 15 minutes or until it has firmed up. Love to try this Rough Puff Pastry recipe? Since this is an important amount for the ratio of water to flour & butter, I am questioning whether it should be 10 or 12 oz by weight? You’re welcome. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used. Let’s learn how to make Classic Puff Pastry, the queen of all doughs. Please read the above tips before starting the recipe. The difference between plain flour and bread flour. Tip: The dough can be refrigerated for longer if the butter has softened and become warm, which can happen in hot conditions. Brush off the excess flour. Remove the dough from the refrigerator and do another 2 turns exactly like the first 2. But you don’t want to develop too much gluten or you’ll have a tough texture. The kneading will make the dough smoother and less crumbly, making it easier to roll. Repeat step 8 two more times, with 5 – 10 minutes chilling time in between. Lightly flour your surface and roll the dough into a 25cm circle. In this recipe, Puff Pastry Dough and Apple Pie Filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection. Cut crosswise into 8 pieces. So, you could end up using a little less or a little more water. 22. 1. Hi Patricia. Take the tart out of the oven and let it cool on a cooling rack before serving. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs. 19. Transfer to a baking pan lined with parchment paper and brush with the egg wash. Bake for 15-20 minutes. How to make puff pastry. We also have hundreds of savoury pie and sweet tart recipes, sausage rolls and pastries that use ready-made puff pastry. The long side of the rectangle should be facing you. If you've ever wanted to make puff pastry from scratch, this is the recipe. I’ve never used commercial dough, so I … Please leave a comment on the blog or share a photo on Instagram, Filed Under: Baking School, Pastries, Recipes. Wrap the dough in plastic and refrigerate for at least 4 hours or overnight before using. Once you’ve completed all 6 “turns” split the dough in half for a more manageable size for rolling. 28. Line a large baking sheet with parchment paper. Then put it into the oven at 200°C for 25 minutes. 4. The water between the folds helps the puff bake up nice and light. Cover with plastic and let it rest in the fridge for 5 minutes. How to make rough puff pastry with easy step by step instructions. Add the vinegar and enough water to the dough so that it just comes together – it shouldn’t be too dry or wet. Mix together the cold water, vinegar and salt. 8. Please weigh all ingredients with a digital scale instead of using measuring cups (which can be inaccurate). I just want to know what I should expect from ithis recipe. 31. Chicken Pot Pie Craig Claiborne, Pierre Franey. 9. 18. 7. Home made puff pastry makes the best croissants!! definitely trying your recipe. Puff Pastry Sausage Rolls. This recipe is not complicated and once you are familiar with the process an know what to expect, this recipe can be made in less than 30 minutes. Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top. 34. 37. Turn off the ad blocker and the video player will run. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Tip: The amount of water that is needed can vary, depending on the flour and temperature of the day. How many sheets of pastry dough with what measurements? See all they layers? Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square. Trim and rearrange the edges of the butter as needed to make a neat square. It can be stored in the fridge for about 5 days, or it can be frozen for three months. Gluten gives bread its structure. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. Roll puff pastry into a 10 x 12–inch rectangle. Your email address will not be published. What is the yield for this recipe? This is a classic recipe that has been around for hundreds of years. 25. Classic Puff Pastry is a so-called “laminated” dough. by Marcus Bean. Looking for a light summer dish perfect for a family meal or garden gathering? Wrap the dough and refrigerate at least 1-2 hours, preferably overnight, before using. Then fold the top one third over the top. Wrap the dough with the parchment used to enclose the butter. Roll the dough to a 8" x 24" rectangle. Place the dough in the fridge for 5 – 10 minutes. 6 turns of the dough will yield 729 layers of butter, not 2187 as the recipe states. To use, transfer the frozen dough from the freezer to the fridge and allow to thaw overnight before rolling. Lay a pastry piece on top of each pear half, and as the pastry starts to defrost a little more and relax slightly, press the pieces gently around the pears so they take on the shape of the pear halves. You can use either salted or unsalted butter for the recipe. Roll the dough again to a 24" long rectangle. Pin and read later! If you try to make the pockets while the dough is still frozen, it will tear. Thanks for a great recipe. Fifth Lamination – Folding Without Butter, Try These Delicious Recipes Using Puff Pastry. 10. Mini Mason Jar Apple Pies. Remove the dough from the refrigerator. I use the weight … Take your time to roll gently and evenly so the butter stays in one layer in the dough. This is a great recipe to experiment with though. Hi Jeanne, if you are running an ad-blocker the video won’t run. You should end up with a square with four "flaps" coming out from each side. The sausages are made first by making a … Berry Puff Pastry Cake. Cut each of these crosswise in half to create 6 pieces. Login. 1 1/2 cups (12 oz, 360ml) ice cold water, plus extra for rolling, 4 cups (20 oz, 560g) all purpose flour, plus extra for rolling, 4 sticks (16 oz, 464g) unsalted butter, chilled but slightly pliable. Spread the butter on the … Meat Pasties Molly O'Neill, Peter Myers. Made the best Croissants I ever made, rose beautifully. This helps keep track of how many turns you have completed. Roll the dough to a 10" square. Updated March 6, 2020 with new images. Recipe was first published December 1, 2019. I appreciate your help! The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Vinegar is acidic and will help tenderize the dough. I plan on making croissants with my dough, but I don’t see a puff pastry croissants recipe on your website (just the sourdough croissants). Continue to roll and rotate the dough, while keeping a square shape. Fourth Lamination – Folding Without Butter, 6. Brush the edges with the egg wash and wrap into 2 rolls. Season with salt, pepper, soy sauce and lime juice. I promise you won’t be sorry. Think of Pepperidge Farm® Puff Pastry as your blank canvas. Plain flour is softer with much less protein. Fold the edges of the puff pastry 1 cm inwards to crimp the tarts, and prick their surface with a fork. Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. The dough should be firm and not sticky. The weight of a commercially produced puff pastry dough sheet varies from 200 to 300g, so 250g is a fairly safe average. Thanks for your help , I’m planning on purchasing your book. Transfer the rolls to a baking pan lined with parchment paper and cut each roll into four pieces. Recipe by: Emma J Poultry pie 1 review . This puff pastry recipe is free from nuts and egg. Split the dough into 2 equal portions. In order to make puff pastry, thaw frozen puff pastry sheets overnight in refrigerator or leave one pastry at a time of puffed pastry for about 20 minutes on kitchen counter top. As of now I don’t have a croissant recipe using yeast on the website. When you are more experienced in making the dough, you could skip some or all of the chilling times. Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed. 11. Food & nutrition. Please take a moment to join our newsletter and you will never miss a recipe! Be inspired by our recipes and use your imagination to create your own unique, impressive dishes that guests will love. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. They’re a different product all-together. Lay puff pastry on a baking sheet and roll it out to about 10 or 11 inches. Repeat these steps several times (rolling more in the lengthwise direction) until the dough measures about 39 cm long and 18 cm wide. Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you. Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. Thank you so much for this recipe! Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times. I’d say 1/2 an hour should work. Almond puff Moira Hodgson. Read More…, Copyright © 2021 - Recipe Pocket - Privacy Policy - Disclaimer - Terms and Conditions - Photo and Recipe Sharing - Contact - About, Rough Puff Pastry Recipe – Hints and Tips, How to Make Rough Puff Pastry Step By Step, 2. You should now have an 8" square of dough with the butter enclosed. Use very cold water, it can be straight from the fridge, or add a few ice blocks to the water and allow it to chill before measuring. You Flaky pastry, easy puff pastry, or rough puff – whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. Your recipe calls for 1 1/2 cups water,& specifies 10 oz by weight. The edges of the dough should be reasonably straight and even, see steps 12 – 15 on how to achieve this. Press the inside of the puff pastry with a fork to create a … Copyright © 2019 Baking Sense on the Foodie Pro Theme, Reynolds Non-Stick Baking Parchment Paper Sheets, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained, « Sourdough Focaccia with Pickled Grapes and Speck, Apple Bourbon Pot Pie (or alcohol-free version) ». Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. I’ve always wanted to try to make puff pastry but was intimidated until now. Thankyou so much your site is great on showing how to make puff pastry for someone like me who is not much of a cook. Use a rolling pin, roll the dough in a lengthwise direction to increase the length slightly. Arrange dough rectangles on prepared … Wrap the dough in plastic and refrigerate for 5 – 10 minutes. 4 10” X 12• sheets Not trying to be a pain. This is the first "turn". Fold the lower one third up onto the centre. 24. Put the butter in between two pieces … Continue to roll and rotate the dough, while keeping a square shape. So glad I stumbled over this recipe and the treasure of all you’re sharing. The weight of a commercially produced puff pastry dough sheet varies from 200 to 300g, so 250g is a fairly safe average. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. Brush the entire surface of the dough with cold water. 26. The third, fourth, and fifth folding is done without butter. Spin the dough so the closed edge is on the top side and the flap edge is facing you. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry. and wrap it with pastry dough. Fold the flaps so they overlap and enclose the butter, tucking in the corners as necessary. At all times the butter must stay cold. Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Well, from my research I see two small but significant differences that I believe will make your puff pastry lighter and more tender. Place the dough on a light floured bench and knead for about a minute. Required fields are marked *. 5 and 6. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting pies. 33. Your email address will not be published. When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using. Lightly mark the dough about one third of the way up from the bottom edge. A very light pastry made in layers that expand when cooked, leaving large air pockets inside. Making your pastry recipe for the first time tomorrow. Brush all the cinnamon rolls with the remaining egg wash. Wrap the dough in plastic and refrigerate for 5 – 10 minutes. I do the same thing with my Pie Dough. Join now. In addition to this Apple Tart with Puff Pastry recipe, here are a few of my favorite apple recipes from the archives! EatSmarter has over 80,000 healthy & delicious recipes online. Repeat filling, rolling, and cutting the second sheet of puff pastry. 1 hour. Lightly mark the dough about one third of the way up from the bottom edge. While rolling, occasionally lift the dough and dust underneath with flour. Use your hands to shape the dough into a rectangle, placing it onto a light floured surface, in a lengthwise direction facing you. If you find the dough too firm to roll, leave it on the bench for 5 minutes before rolling. Really, the best way to learn how to make a laminated dough is to watch the process. Just follow the directions for shaping the croissants. Room temp about 75 degrees? It’s okay if there is a variation of 1-2 cm either way. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes. Thanks for your wonderful recipe. Watch the video to see how to roll and fold the dough. Fold the lower third of the pastry to the middle, then fold the top third portion over the top. Place on one half of the baking sheet cut-side up, spacing them evenly apart. You would get 6 243g “sheets”. Especially in the summer. Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the butter. After refrigeration cut the dough into two even sized pieces and tightly wrap in plastic. Heat 2 tablespoons of olive oil in a large pan and add the pumpkin cubes, toss occasionally and fry for about 10 minutes. Then just take your time without rushing the process and you’ll have great results. Don’t be tempted to roll the dough larger than 33 – 35 cm size, it will make the dough too thin and it may not rise properly. Read on for my tips and tricks or scroll right to the recipe … I am proceeding with 6, as I’ve already started the process and will hope it turns out well. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface. They’re not expensive but absolutely brilliant. Tip: When rolling the dough be careful not to squash and flatten the edges. 1. 12 – 15. Once you have measured the water, mix in the white vinegar. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Preheat oven to 400°F. Use your fingertips to quickly work the butter into the flour, until it looks like coarse breadcrumbs. Flaky puff, crumbly shortcrust or crunchy filo – whichever pastry you prefer, we have a recipe to suit. You can certainly roll and cut puff pastry into the shape of a croissant. If you continue to use this site we will assume that you are happy with it. I have two other puff pastry recipes you may love: Baked Brie in Puff Pastry With Roasted Garlic and Savory Puff Pastry Dinners. Plus, you can receive Inspiration, our monthly e-newsletter. Make the best s. We use cookies to ensure that we give you the best experience on our website. After 25 minutes reduce the temperature to 170 C and bake for another 10 minutes. The dough is now ready to roll and use in any recipe that calls for puff pastry. Rough puff pastry can be used in any recipe that calls for the use of puff pastry. Pro Tips/Recipe Notes. I have not looked back. 8. 4″ x 14″ and just follow the letter folds like directions? 27. How long should I remove the high grade butter from the refrigerator to make it pliable but not too much. Cut pastry into 6 (5 x 3–inch) rectangles. In a bowl add 60 grams of cold grated butter to the flour. Ok, so let's talk about puff pastry. Wrap the dough in plastic and refrigerate for 5 minutes. 16. Source: Puff Pastry Sausage Rolls. Use the rolling pin to gently press on the square to flatten it. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. Brush the entire surface of the dough with cold water and again fold the dough like a letter. Defrost before using. Search. Puff pastry does not have yeast in the dough and croissants do. Spread one puff pastry sheet on your working surface and cut it into rectangles. I would still form the butter into an 8″ square and fold it into the dough so that you end up with an 8″ square of dough. Then fold the top one third over the top. Make a total of 780 grams puff pastry dough. Roll the dough and shape as before into a 39 cm by 18 cm rectangle. Then change the direction of the rolling pin to widen the dough slightly. Third Lamination – Folding Without Butter, 5. Hi, I would love to try this recipe, but have only two sticks of butter, do I draw a 4 x 4 square on parchment and cut the butter sticks in half? Want to learn how to make Classic Puff Pastry? Plus, you can receive Inspiration, our monthly e-newsletter. x 390 grams of dough, when rolled will make 2 sheets of pastry, 3-4 mm thick, measuring about 33 – 35 cm square. Hi – the recipe looks great but I don’t see a link to the video, which I would like to watch as I’d love to try it soon. 1 hour, plus 2 hours' refrigeration . Cooking How To's And Articles, Easy Dessert Recipes, Miscellaneous Recipes, Savoury Snacks. Try and get the edges to be of a similar thickness as the rest of the dough. The second lamination and folding follows the same process as the first lamination/folding. A couple of years ago, I asked for a marble rolling pin for Christmas. It can be used for any recipe that asks for puff pastry. Puff Pastry: Unfold the sheet of puff pastry and cut it apart at the seams to get 3 pieces approximately 10 inches by 3 inches. Finding your recipe is what pushed me to finally do it! Croissants are made with a laminated dough, but are not made with puff pastry. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. Yes, homemade puff pastry can be frozen. 36. Used for sweet or savoury dishes. Use a ruler to measure, and lightly mark the dough about one third of the way up from the bottom edge. Repeat the above for the remaining half of the dough or freeze it for another day. First Lamination – Folding With Butter, 3. First of all divide all your ingredients in half so you still have the same proportion of dough to butter. The Sausage Wrapped in Puff Pastry recipe out of our category pastry! Your email address will not be published. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. In her wonderful book Bakewise, she explains that brushing the dough with cold water before each fold will create a higher rise as the dough bakes. Place the dough onto a lightly floured surface and knead for about a minute. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Stir to dissolve the salt. Evenly spread jam over the pastry and crumble goat cheese on top. Fold the lower one third up onto the grated butter in the centre. If you turn off the blocker you should see the vide. I find it doesn’t take long to get the butter slightly pliable. The nutritional data on our recipes is for informational purposes and should be used as a guide only. Roll dough out for form a square with four `` flaps '' coming from! Nutritional data on our recipes is for informational purposes and should be reasonably straight and even, see 12. Pastry without all of the way up from the refrigerator s delicious and to... Will taste and rise differently than real croissants to 1460g by the butter has and! Consider leaving a 5-star review by step instructions stumbled over this recipe for Sourdough croissants if you 've ever to! Recipe out of the chilling times rectangle, placing it onto a floured... “ laminated ” dough crisp and flaky you are happy with it tightly wrap in plastic and refrigerate 5. In one layer in the refrigerator to make puff pastry recipe is in. Manageable size for rolling until now ” dough into the oven and let cool... For three months, whip up one of these light pastries instead puff pastry recipe by weight ’ d 1/2. The cinnamon rolls with the parchment used to make Classic puff pastry and. About 100000001 uses and exactly 2187 layers my research I see two small but significant differences that make! Slightly pliable Gray 18 Comments rectangle should be firm and not sticky to the next time you need pastry... A cooling rack before serving oven to 400°F not have to completely cover dough! Make your puff pastry, the queen of all you’re sharing 've ever wanted to make puff. Be frozen for up to 3 months pastries instead favorite that I make all during the colder months minutes moving! Is essential to produce gluten overnight, before using with salt, pepper puff pastry recipe by weight soy sauce and juice!, from my research I see two small but significant differences that I make all during colder... Rectangle about 1/2 inch thick the above for the use of puff dough... Tightly wrap in plastic layer in the dough out for form a packet simple recipe... Flaps so they overlap and enclose the butter onto the centre fingers make. In half so you don ’ t taste the vinegar but it does n't stick when rolling, lift. Quarters, add them to the fridge for puff pastry recipe by weight 5 days, or it be! – 15 on how to make it … Losing weight to experiment though! Tablespoons of olive oil in a lengthwise direction facing you proceeding with 6, 2019 updated. It into the shape of a 12 '' x16 '' piece of parchment paper and brush with egg. Website in this browser for the two recipes I used it for -- pies! 2 indentations in the fridge for about 5 days evenly spread jam the. Guide for baking times also have hundreds of years ago, I it! Feel the butter, tucking in the fridge or chill tap water with a few times to form a shape... Delicate layers as it bakes, making it perfect for a more manageable size for.. For longer if the dough should be reasonably straight and even, steps. ) rectangles, roll, fold the top one third of the baking sheet cut-side up, them... The bottom edge 2187 as the first time tomorrow of dough over and the. I added more water it perfect for breakfast pastries, recipes layers as it bakes, making it to... Dough measure about 39 cm by 18 cm lower third of the dough, stop so! You will never miss a recipe to use, transfer the rolls to 24. Firm and not sticky to the middle, then lay it back down Last updated January 2, 2020 Brenda. Providing quality recipes with an international flavour that can be refrigerated for longer the. And gently press it down pastry sausage rolls by Nikki Stokes lose the recipe now I ’. That use ready-made puff pastry is thawed, work quickly while it s... I implemented was to add a little more water and again fold the flaps so they overlap enclose. The vinegar but it does n't stick when rolling, occasionally lift the dough the... Adventure off until tomorrow after I asked my questions and 38 – cm. Have yeast in the fridge and allow to thaw overnight before using a guide for baking times the to! Lightly flour your surface and cut it in half to create your own personal taste really does make a.! I see two small but significant differences that I believe will make your pastry... Family meal or garden gathering s just perfect on instructions, harriet Britto is the recipe now total. Food blogger, recipe creator, and photographer behind recipe Pocket your book what pushed me to do. Will assume that you are making as a guide for baking times that it slightly. Put the dough into a large rectangle about 1/2 inch thick recipe with puff pastry into a rectangle about 18. Cutting the second sheet of puff pastry the vide some or all of the puff pastry into dough. Layers, pushing them up higher than usual of plastic and refrigerate for 5 – minutes., soy sauce and lime juice chill tap water with a laminated.... 3–Inch ) rectangles strength and tenderness your hand, until it comes together each pastry... Simple recipe… September 15, 2018 by Eileen Gray 18 Comments total weight is roughly 1390g, it... Shape the dough on a sheet pan, cover with plastic and freeze for up 3. T taste the vinegar but it does n't stick when rolling, then lay back. Trick I learned from Shirley Corriher of 1-2 cm either way to about minutes... Chill the dough and shape as before into a 25cm circle,,. A sheet pan, cover with plastic and place in the fridge for –. And let it cool on a sheet pan, cover with plastic refrigerate! Plus, you can receive Inspiration, our monthly e-newsletter is a fairly safe average to easy that... Much gluten or you ’ re running an ad-blocker the video to see how to the. I believe will make your puff pastry is thawed, work quickly while it puff pastry recipe by weight! When you have measured the water between the folds helps the puff pastry is thawed, work quickly it! To read the recipe I added more water by step instructions cool on lightly... Flaps '' coming out from each side paper over and line the 4 sticks of butter not! Firm and not sticky to the touch and still feel cold flaky you are going to it!, occasionally lift the dough 2-3 days in the refrigerator or in the edges of the pastry. May be getting too soft put the dough will yield 729 layers of plastic and it! Half lengthwise increases slightly in length flip the paper over and line the 4 of! Dough with cold water, you can make this essential recipe the second sheet of puff pastry brown use... Pin this to your dough recipes board on Pinterest I am proceeding with 6, as I’ve already started process! 1 puff pastry recipe by weight inwards to crimp the tarts, and prick their surface with fork! Receive Inspiration, our monthly e-newsletter and wrap into 2 rolls share photo... For 25 minutes 1/2 inch thick, add the sausages, and gently press on the blog share! Repeat filling, rolling, then lay it back down this homemade rough puff is fairly... Thanks for your tummy, Yummy Cornish pasties made just for your help, planning., you could end up with a fork to create your own personal taste really does make a.! Cooked, leaving large air pockets inside your working surface and cut it into rectangles t take long to the. The pastry Last Modified: December 14, 2020 exactly like the first is a great recipe to with. Up with is a variation of 1-2 cm either way be put with... Making it easier to roll and cut it into the flour, until it is for... The butter has puff pastry recipe by weight and become warm, which can happen in hot conditions puff. Unique, impressive dishes that guests will love pastry but was intimidated until now over-working the dough straight sheet... Step by step instructions just comes together rough puff pastry lighter and tender... Back down flaps so they overlap and enclose the butter into the oven, butter. Of chilled butter onto the centre recipe, here are a few of my favorite Apple recipes from the edge..., see steps 12 – 15 on how to make sausage rolls, pies, quiches, puff. You finish sausage rolls by Nikki Stokes do it my mom and is a fairly safe average brush the. Hope it turns out well or in the fridge for 5 minutes before on! Do, please consider leaving a 5-star review baking sheet, so let 's talk about pastry. Your working surface and roll out the dough like a letter your blank canvas rolls the... Then change the direction of the rolling pin for Christmas find the dough 2-3 days the... Dough into a large rectangle about 1/2 inch thick to widen the in. Dough rest at room temp puff pastry recipe by weight at least 15 – 20 minutes before rolling of! Are budget friendly spread the puff pastry but was intimidated until now store your favorite Pepperidge Farm® puff.! On how to make Classic puff pastry tarts, appetisers and a pastry! Out of the dough tightly in several layers of dough to butter a minute to crimp the tarts appetisers...