{"id":562,"date":"2020-12-28T13:28:44","date_gmt":"2020-12-28T18:28:44","guid":{"rendered":"https:\/\/chowathome.mynetgear.com\/?p=562"},"modified":"2020-12-28T13:28:44","modified_gmt":"2020-12-28T18:28:44","slug":"quick-puff-pastry","status":"publish","type":"post","link":"https:\/\/chowathome.mynetgear.com\/index.php\/2020\/12\/28\/quick-puff-pastry\/","title":{"rendered":"Quick Puff Pastry"},"content":{"rendered":"

Do you have a food processor?\u00a0 If so, you never have to buy puff pastry again!\u00a0 This recipe takes 3 minutes to put together.\u00a0 Yeah, 3 minutes.\u00a0 The hardest part is rolling out the dough.\u00a0 I’ve used this recipe to make Portuguese Custard Tarts (Pasteis de Nata), Sausage Rolls, Salmon en Croute, BBQ Pork Tarts, and Quiches, it’s so versatile.\u00a0 It’s literally the scrumptious blank canvas to put whatever it is you want to make.<\/p>\n

Whenever I make this, I make multiple batches one at a time (you don’t want to crowd your food processor).\u00a0 But you don’t need to wash the food processor between batches.\u00a0 So make a batch, roll it out, fold it, wrap it, and make the next batch.<\/p>\n

I got this from a YouTube video that was probably a recording of a Martha Stewart show.\u00a0 Just search for Quick Puff Pastry and find the grainy video of Martha.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Quick Puff Pastry<\/h2>\n
<\/div>\n
Seriously, never buy puff pastry again. Takes 3 minutes to make, 1 hour to refrigerate before you. The flavor it MUCH better than any you can buy. Make several batches and stick them in your fridge or freezer to use when you need. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>3 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Refrigerate<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>33 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Main Course, Side Dish<\/span><\/div>
Cuisine: <\/span>American, French<\/span><\/div><\/div>\n
Servings: <\/span>1<\/span> dough<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • Food Processor<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • \u00bc<\/span> cup<\/span> unsalted butter<\/span> cut to cube, chilled<\/span><\/li>
    • 2<\/span> cups<\/span> all-purpose flour<\/span><\/li>
    • \u00be<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 1<\/span> cup<\/span> unsalted butter<\/span> cut to cube, chilled<\/span><\/li>
    • \u2154<\/span> cup<\/span> cold water<\/span> (160ml)<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Cut butter into 1cm cubes, chill until hard<\/div><\/li>
      • In food processor, pulse \u00bc cup butter, 2 cups flour, \u00be tsp salt, until resembles coarse sand<\/span><\/div><\/li>
      • Add 1 cup cold butter, pulse 3 times<\/span><\/div><\/li>
      • Add \u2153 cup (80ml) cold water, pulse twice<\/span><\/div><\/li>
      • Add \u2153 cup *80ml) cold water, pulse twice<\/span><\/div><\/li>
      • Pour onto floured surface, press dough into a long sausage<\/span><\/div><\/li>
      • Flatten with rolling pin into a large rectangle, add flour to avoid sticking<\/span><\/div><\/li>
      • Fold into thirds lengthwise, roll from one end, flatten<\/span><\/div><\/li>
      • Wrap and refrigerate for an hour<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        Brush a mixture of 1 egg yolk\u00a0 and 1 tsp of water onto puff pastry before baking for that professional bakery shine.\u00a0 For added flavor and oomph, brush melted butter after it's been baked.\u00a0<\/span>
        <\/div>\nIn general, bake at 400F for about 20-30 minutes.\u00a0 The pastry should be cold before going it, and it will achieve the biggest puff.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        Do you have a food processor?\u00a0 If so, you never have to buy puff pastry again!\u00a0 This recipe takes 3 minutes to put together.\u00a0 Yeah, 3 minutes.\u00a0 The hardest part is rolling out the dough.\u00a0 I’ve used this recipe to make Portuguese Custard Tarts (Pasteis de Nata), Sausage Rolls, Salmon […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/562"}],"collection":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/comments?post=562"}],"version-history":[{"count":0,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/562\/revisions"}],"wp:attachment":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/media?parent=562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/categories?post=562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/tags?post=562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}