Puff pastry. Treat guests to this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky Puff Pastry. The ultimate dinner for a chilly evening with a warm medley of chicken and vegetables surrounded by golden Puff Pastry. This is a great recipe for puff pastry.

Puff pastry

All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you're in the mood for a real baking project, you can make it yourself at home. From such simple ingredients — flour, water, butter — greatness comes. You can cook Puff pastry using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Puff pastry

  1. You need 4 cups of sifted flour.
  2. You need 1 cup of ice cold water.
  3. You need 1/4 kg of grated pastry margarine.
  4. It’s 3 tablespoon of blueband margarine.

Measure water and add salt; stir to dissolve and set aside. Puff Pastry; Layer Cakes; Turnovers; Explore All Desserts & Puff Pastry; Crackers. Learn More Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée.

Puff pastry instructions

  1. Assemble the ingredients.
  2. Divide the flour into two. In one half crumb the flour with margarine then add the water to make a dough. Set aside in the fridge.
  3. Take the remaining half and mix with the pastry margarine. Mix until it forms a dough. Out the dough in fridge. The key is to work with cold dough.
  4. Remove the first dough and roll it out. Try to make it a square shape. Once rolled out take the other dough and place it in the rolled dough. Cover it and ensure that you cover it well.
  5. Roll out the dough and start folding. The first turn is a quarter one. After folding the dough you let it rest by placing in the freezer for faster cooling if the butter starts to melt. Do not forget to dust your surface well.
  6. Keep rolling and folding. You can make 1/3 or 1/4 turns. You can fold the dough as many times as you want. NB due to the small surface I had I divided the dough into two. Also make sure your dough is cold at all times. Store the dough to be used later or proceed n use it. Baked the trimmings and the outcome was awesome. Stored for later use.

Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. And the most important thing to keep in mind when making these kinds of pastries is to keep. A vintage recipe for savory twists of puff pastry sprinkled with green pistachio nuts makes a great appetizer for St. Patrick's Day — or for a million other occasions where you want a quick and easy treat. Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love!