Ramadan Recipe 2 | 4 Ingredient Easy Rolled Baklava with Puff Pastry | Simple Baklava
Get the complete printable recipe here:
Ingredients:
1 cup Crushed Pistachios plus more for garmishing
1/2 Cup Sweetened Condensed Milk
1 Puff pastry roll
Sugar syrup
For the simple syrup:
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tbs rose water
Add all ingredients except rose water in a pan and stir on medium high heat until the sugar gets completely melted. Then reduce heat to low and simmer it for 2 minutes. Turn off heat and pour rose water.
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. 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. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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How To Make Rough Puff Pastry | Good Housekeeping UK
Watch our step-by-step video to find out how to make this quick substitute for puff pastry.
Ingredients:
225g (8oz) strong plain flour
1tsp salt
175g (6oz) butter, room temperature but not soft, diced
1. Measure 100ml (3½fl oz) cold water and add about three quarters of the liquid - enough to bring mixture together using knife. Add remainder of water if necessary. Bring dough together to a ball using hands. Wrap with cling film and rest for 20min in fridge.
2. Lightly flour work surface and dough. Roll dough into a rectangle, about 30.5cm x 10.5cm (12in x 4in). Use a palette knife and rolling pin to straighten and neaten edges. Lightly dust with more flour if dough is sticking.
3. Fold bottom third up to centre, then the top third down over that. Wrap in cling film and chill for 15min.
4. Lightly flour work surface and pastry. Have pastry with closed folded edge to left. Roll and fold again, and chill for another 15min. Repeat this roll, fold and chill process again two more times. After these four rolls and folds, pastry should no longer look streaky. Chill finished pastry for 30min before using.
Find out how to make rough puff pastry on the Good Housekeeping website:
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EASY Homemade Puff Pastry (READY IN 10min)
How To Make a Super Quick Puff Pastry Dough Recipe - Ready to use in 10min - Foolproof Recipe
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ABOUT MIRIAM'S CUISINE:
Hi,
My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
I strongly believe that good food doesn’t have to be complicated; that’s why I decided to create my channel, to share with you some yummy and easy to follow sweet and savory recipes.
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Quick puff pastry recipe and technique
Puff Pastry is great to have on hand to make quick party appetizers or sweets. Making your own ensures rich buttery flavour but can be time consuming. Our quick puff pastry recipe yields tons of flaky layers in a fraction of the time it takes to make traditional puff pastry. Watch our special technique so you can make sausage rolls and palmiers in no time.