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ra_mom
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Thu, Oct 08 2009, 10:11 pm
Does anyone have an awesome recipe for do-it-yourself puff pastry dough?
Sometimes I get tired on paying $7.50 for a package of dough for deli roll.
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nylon
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Fri, Oct 09 2009, 12:26 am
It takes hours to do the real one, which is why bought puff pastry is so popular. Even some fancy restaurants buy it in, though they get a more expensive kind made with butter that tastes like homemade.
The best thing to try would be the blitz puff pastry from Julia Child's Mastering the Art of French Cooking, volume II (her method has been reprinted in many other cookbooks; I know the Pie and Pastry Bible by Rose Levy Beranbaum has it and might be a better choice since it's a newer book and is tested with current varieties of flour. It's commonly available in libraries.) It calls for butter, but you can use solid margarine. (No shortening--puff pastry works because the water in butter/margarine turns to steam.)
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nylon
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Fri, Oct 09 2009, 12:49 am
That looks a lot like the blitz recipe I described. It should work well. The blitz recipe doesn't work for certain things (patty shells and vol-au-vents, which need a very even rise) but it's fine for deli roll, tart shells, turnovers and the like.
The classic recipe involves making a dough with most of the flour, a little butter, and water, and then a butter square (mixed with a little flour). You wrap the butter in the dough, roll it out, fold, roll again, repeat several times. It's quite tricky to do (the butter breaks through if the temperature isn't just right) and the blitz recipe is much easier. I use it more than the classic recipe.
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ra_mom
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Fri, Oct 09 2009, 12:52 am
Thanks! I will try this one day.
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