4 1/2 cups all purpose unbleached flour 4 cups margarine or butter 1 1/2 cup -- very cold water 2 tablespoons white vinegar 1 teaspoon salt 1 tablespoon butter 2 tablespoons flour Place flour and salt in a bowl.Cut 1 T butter into flour, Make a well in the center and add water.Stir to combine. Turn dough onto a working surface, preferably marble, and knead 10 minutes, adding very little flour if needed. Chill 1/2 an hour. Meanwhile, prepare margarine. Process margarine and 2 T flour to combine. Make an even 4 inch square plaque .Chill 20 minutes. Roll out dough into a 1/2 inch thick square. Place butter plaque in center and fold the sides over the butter to cover it and overlap a little.Press edges with rolling pin. Roll out dough to 1 inch thick. Fold in 3 like a letter. Roll out again and fold as before. Chil wrapped in film and covered with a damp clothl 1/2 hour. Repeat the previous procedures 3 times. You will have rolled and folded 6 times altogether. You may freeze it up to 6 monthsor keep it in the refrigerator for up to 3 days.
Ingredients: pastry dough - 500 g (17.64 oz) poppy seeds - 40 g (1.4 oz) brown sugar - 40 g (1.4 oz) egg - 1 piece IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 400 g (14 oz) strawberries - 150 g (5.3 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 300 g (10.6 oz) strawberry jam - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 600 g (21.16 oz) raspberry - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) Ferrero Rocher chocolate - 200 g (7 oz) egg - 1 piece
for decoration: red currant - 50 g (1.76 oz) blueberries - 50 g (1.76 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) strawberries - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) cottage cheese - 250 g (8.8 oz) egg - 1 piece IN THE OVEN 180°C (356 °F)/25 MIN
pastry dough - 300 g (10.6 oz) dark chocolate - 80 g (2.82 oz) egg - 1 piece IN THE OVEN 180°C (356 °F) /25 MIN
9) pastry dough - 800 g water - 50 ml (⅕ cup) oil - 1,5 l (514 fl oz)
for decoration: milk chocolate - 150 g (5.3 oz) white chocolate - 150 g (5.3 oz) frozen fruit - 30 g (1 oz) colored sweet dragees -15 g (½ oz) IN THE OVEN 180°C (356 °F)/25 MIN
Follow us on: Youtube: Facebook: Instagram:
Recipe : Cream Cheese Blueberry Danish by nrlchyain
Classic Puff Pastry – Bruno Albouze
Secret for making perfect classic puff pastry! To get the full recipe go to Instagram@ Facebook@ Pinterest@ Twitter@
8 brilliant puff pastry ideas that everyone should know!
8 brilliant puff pastry ideas that everyone should know!
Ingredients: pastry dough - 300 g (10.6 oz) yolk/milk - 1 piece/20 ml (0.7 fl oz) cottage cheese - 150 g (5.3 oz) powdered sugar - 50 g (1.76 oz) eggs - 1 piece strawberries - 200 g (7 oz) Tray size 30 X 22 cm (12 x 8.66 in) IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) melted butter - 20 g (0.7 oz) cottage cheese - 150 g (5.3 oz) IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) orange jam - 100 g (3.5 oz) IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) melted butter - 20 g (0.7 oz) sugar/cinnamon - 20 g (0.7 oz) / 10 g (0.35 oz) apples - 1 piece IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) apples - 3 pieces IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) cherry compote - 150 g (5.3 oz) IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 300 g (10.6 oz) cherry compote- 250 g (8.8 oz) powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /15 MIN pastry dough - 200 g (7 oz) canned pineapple - 150 g (5.3 oz) IN THE OVEN 180°C (356 °F) /15 MIN
Hi Bold Bakers! Today, I'm going to show you how to make my Mum's easy puff pastry recipe. It's a low-effort, rough puff pastry recipe that works perfectly for tarts, hand pies, sausage rolls, and croissants. Say goodbye to store-bought, frozen puff pastry sheets, and hello to flaky, buttery, homemade goodness!
????PRINT THE RECIPE????
????Now Try This???? Sausage Rolls:
**WATCH my BEST EVER recipes!
????SUBSCRIBE to my Channel:
????ABOUT GEMMA & BIGGER BOLDER BAKING???? Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
????FOLLOW ME HERE, BOLD BAKERS!????
???? WEBSITE (All written recipes can be found here): ????FACEBOOK:: ????INSTAGRAM: & ????TIKTOK: ????PINTEREST: ????TWITTER: