Laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. To begin with, you will notice that the recipe calls for only 3 basic ingredients, mainly flour and butter (+ water). Fold into thirds, forming one single fold. My advice: start with 3 tours, then wrap the dough into cling film and place in the refrigerator. Carefully unfold the puff pastry sheets and transfer them to a baking sheet. I can not get a good flaky one anywhere here. Roll out one-third of the pastry at a time, rolling each third to a 9 inch (23 cm) square. While whisking the flour-butter mixture with a fork, … From now on, and until the end of the recipe, one rule is king: always work with a cold dough. Over the last 10 years abroad, the world has become my kitchen. Roll out … When the puff pastry is ready to use, roll it out and cut 2 circles or a large rectangle, depending on what you want to use it for. Shape into a thick, compact square. My family is crazy about cheese and puff pastry and … It can be used for any number of final preparations, both savory and sweet. Begin by making the dough. I agree. How many layers? Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is … Instructions Mix together the cream cheese & honey. If you don’t have either of them at the moment, don’t blame yourself, there is absolutely no shame in it. The dough is now a horizontal rectangle. A well-make puff pastry is one of the great delights of the French kitchen. Meat Filled Puff Pastry | Keema Puff Pastry | 3 Puff Pastry Folding Techniques Fresh Mango Idli – An Organic, Healthy, Diabetic Friendly Recipe With A Twist of Fresh Mango Taste. 27.4 INVERTED PUFF BEURRAGE MIX In traditional puff pastry, a resting time is necessary between each fold. For the other turns: rotate the folded dough so it looks like a book about to be opened. Jul 10, 2019 - Explore Yaman Od's board "Puff pastry designs", followed by 136 people on Pinterest. Following recommendations of a Pastry Chef friend, it’s important to take your time and leave the dough to rest/chill between turns, ideally once or twice during the process. L’avantage d’avoir un plan de travail blanc est que l’on peut faire plein de belles photos tuto Puff pastry, single turn: Roll your dough into a rectangular shape. July 25, 2018 By Delphine Fortin 7 Comments. Plait the pastry strands over the filling and seal at the top and bottom with your fingers. I made it until Friday and I managed to publish a, I recently rewatched the Groundhog Day movie (a go, Who wants a slice of banana bread to kickstart the, By the way, do you have any goals for 2021? If you're blind-baking a pie or tart shell and want to keep the … The dough goes through a long process of rolling out and folding in which many layers of dough and butter are created. Make a butter block. I was so proud that I crafted a step-by-step tutorial for the puff pastry in order to guide you when baking it. Customize Your Puff. There are different ways to do this. Ingredients: 2 1/4 cups of all … Puff pastry is an especially rich pastry prepared by layering pastry dough with bits of butter. The first two folds are now done. For instance, start with 3 foldings and turnings the day before, and the remaining ones on the baking day. Fry in 1 1/2 … Wrap the dough in cling film and refrigerate for at least 30 minutes. Take the outer corner of each puff pastry and fold over into the middle. Through my recipes, I want to help you create beautiful healthy and mostly plant-based recipes, and indulge in feel-good desserts. Then, I count 2 tricky parts when making a puff pastry: the folding and turning part of course, and the ability to keep butter inside without poking through it at anytime. Give the dough a quarter turn and roll out another "arm". Begin by cutting the puff pastry into a 10cm/4in squares. There are several techniques to do this. Fold the … As for the second point, it’s important to be very careful when you flatten the dough so that the butter does not come through at any time. Fold the dough in thirds like a letter; this is called a letter fold. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. Always bake Puff Pastry Shells in a preheated 425° F oven. Roll it out again into a rectangle 12 inches by 6 inches. Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out. Repeat this with the top quarter crease. Pie pastry is mostly used to make pie crusts, but can also be used for sweet or savory turnovers. Bises, Eh non pas de croissants ou pains au chocolat encore… Affaire à suivre , Hello there . In a large bowl, combine flour and butter. For the 1st turn: using a rolling pin, gently shape into a long rectangle 12 inches by 6 inches ((30,5 X 15 cm), tapping the dough rather than rolling it, so that you spread the butter from inside without piercing the dough. Add your rolled out butter to the bottom of your dough. Butterly, flaky and rich without being heavy, it is hardly more difficult than simple shortcrust pastry but always impressive. I agree with you if you can make the croissant recipe . This pastry dough can be made from start to finish in an hour, which is significantly shorter than a traditional puff pastry dough. It's a little easier to fold the dough when there is more butter, but as … "Tender and flaky these cheese puff pastry folds are the perfect recipe for when you want amazingly delicious treats and you’re short on ingredients or time! Discover my easy and often healthy, plant-based recipes, always prepared with natural ingredients. ★☆ This letter folding technique is essentially a very chill and simplified version of exactly that. Hack 4: cut a square 10cm x 10cm out of your puff pastry. Fold over the top third, over the butter, and press it down. It would damage the dough and make the puff layers uneven, which of course you do not want here. Simple and easy ways to fold your own pastries! Unfold the pastry. Customize Your Puff. Wrap the dough in cling film and refrigerate for at least 30 minutes. Filled with farmer’s cheese and covered in sugar, these amazing cheese cookies are shaped into folded cookies that are then baked to golden perfection! The puff pastry is made by stretching and folding the dough repeatedly. Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Puff Pastry: Puff pastry contains very few ingredients: flour, butter (or shortening), water, and salt. Phyllo dough is made by rolling and stretching the dough into a paper-thin sheet; puff pastry is made by folding and re-folding dough and butter together until they become cohesive. It would be a great project. Make dough with chilled water, lemon juice, salt, and some amount of fat and chill in the refrigerator. At this stage, you start by preparing a beurre manié, i.e. … This weekend coming I would like to make a croissants whether I could use your recipe, but you don’t add any yeast in the recipe. In order to speed the process of creating the dough, large chunks of butter are mixed into the actual dough, and then the folding process is completed. Make two incisions in the pastry, 2cm in from the outside, in a diamond shape, but make sure they do not meet at the top. Brush the finished pastry with glace icing. Puff pastry is a laminated dough, meaning that a normal,flour based dough mixture is layered with a butter based mixture. Learn how your comment data is processed. ... Place the square of butter on … Brush half of the bottom quarter with water and fold up to the quarter crease. This means that once you turn, the rolled pastry sheet is folded into a third, and then folded again to make three layers. Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the butter. When puff pastry … Turn it one quarter turn clockwise, so that it is now a vertical rectangle. Well, it depends on the number of turns (rolling out + folding). Use a sharp blade (a pizza wheel works well) to cut puff pastry evenly. By kneading the flour and butter together, the flour particles are coated in butter, preventing the latter from being too sticky when combined with flour later on. This is called a lean dough because it only has flour, … Step 3:. Learn more. Hi, I’m Del! I will make them, if Del shows us how. Puff pastry has always scared me. ★☆. Puff Pastry. For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking. The dough and fat are then laminated, which involves folding and rolling the dough and fat a few times to make many layers of dough and fat. The first two folds are now done. You may print the recipe here if you like. Flour your work surface, roll the pastry into a circle and put the butter in the centre. A little while ago however, encouraged by a good friend of mine, I threw myself into the water and baked it from scratch. . First a dough is made using a little dough fat and then more fat is added between the dough layers. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. To me it seemed very technical, extremely long and terribly boring. Make 6 turns in total. Quick puff pastry can be used in a wide variety of recipes! Puff pastry needs to be folded 6 times. Fruit Cushion Place two pineapple pieces diagonally on the square and fold two opposite corners to the center. ★☆ Fold the pastry … This site uses Akismet to reduce spam. … Dock It. The dough goes through a long process of rolling out and folding in which many layers of dough and butter are created. Brush them with the egg yolk then … I will return here to hopefully see a new recipe for croissant. Fold the top diamond down and the bottom diamond up so you are left with a smaller diamond in the centre and two points coming out of either side. Daily food & travel inspiration in your inbox. With the last arm, make sure to cover all over, including the sides. The first tour is done. Please make it simple step (like a puff pastry above), but the fantastic result. If it’s too warm (even lukewarm), place it in the refrigerator until cold again. Originally from France, I lived in Stockholm, Chicago, and I just moved to Vancouver, BC. Tu vas réaliser des croissants ou pains au chocolat avec pour le goûter ? The Puff Pastry Process. Puff Pastry is a laminated dough meaning it is made by taking a big block of solid butter and wrapping it with pastry dough. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. Turn the dough a … Hi! Healthy vegetables and fruit salad // NITA DECHOSTV Fold one corner into the middle, followed by the same corner of the diamond-ish shape next to it, and repeat with the 3rd and 4th sections. There are a few important things to keep in mind when baking a puff pastry. Cut lines at 45 degrees in each corner, but make sure they don’t meet in the middle, so that you have 4 diamond-ish shapes in the piece of pastry. You can still be a very good baking aficionado without baking your own puff pastry. This pastry gets its impressive rise only from the lamination in the dough. The best part about quick puff pastry is that a resting time is not necessary between each folding session, allowing for the dough to come together much quicker! Form the butter into a square about 2 cm (3/4 inch) thick. Twice Pear Puff Turnovers is what I am trying to make today with the nice autumn pears on Vancouver Island, Canada. Hack 2: cut a square 10cm x 10cm out of your puff pastry. This quantity of dough is enough to make 25-27 pastries. Bake in preheated oven for 10 minutes or until golden and puffed up. In a small bowl, beat the egg with 1 tablespoon of water and brush the edges of the pastries with a pastry brush. Roll out each arm toward the outside, using a rolling pin. However, puff pastry's lamination allows it to rise in the oven. MetDaan - Try these 8 simple techniques to make impressive puff … Fold the top half of the butter block over the dough, like a turnover, and press on the three open edges to “lock in” the dough. Meat Filled Puff Pastry | Keema Puff Pastry | 3 Puff Pastry Folding Techniques; Fresh Mango Idli – An Organic, Healthy, Diabetic Friendly Recipe With A Twist of Fresh Mango Taste. The fat stays as separate layers and does not mix into the dough. This technique is most likely to be used in commercial kitchens where several batches of puff pastry are being made at the same time, but I encourage everyone to use it. I'm Del, a happy French woman living in Vancouver, BC. Remove a few hours later, ideally the day after, and make the 3 remaining turns. You will be left with something that looks like a wind spinner. Read More…. If your recipe says to bake the pastry before adding fillings, you'll want to … Look forward to receiving your reply. Spread a line of the cream cheese down the centre of the... Hack 2: cut a square 10cm x 10cm out of your puff pastry. Healthy vegetables and fruit salad // NITA DECHOSTV; Vegan Tuna Salad | WFPB No-Tuna Salad Sandwich | The Vegan Test Kitchen; EASY CHRISTMAS CHEESE LOGS | UpLiftingHome But why is that you haven’t mentioned anything about freezing? Greeting from Bangkok, Thailand. We’ve got a recipe for puff pastry … Place a spoonful of cream cheese mixture in the centre and top with blueberries. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. Hack 3: cut a square 10cm x 10cm out of your puff pastry. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. Pie pastry is mostly used to make pie crusts, but can also be used for sweet or savory turnovers. See more ideas about pastry, puff pastry, pastry design. Lightly fold the diamond so the bottom point meets the top point. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. When folding puff pastry dough, sheet the dough quickly yet gradually in the direction of the open ends so the fat and dough extend evenly and maintain a rectangular form until the dough's length is three times its width. Jul 10, 2019 - Explore Yaman Od's board "Puff pastry designs", followed by 136 people on Pinterest. I’m glad to hear I have readers from Bangkok too! Mix together the cream cheese & honey. And don't forget to indulge a little sweet treat for dessert! 8. This way, you can follow the instructions one by one, making sure you don’t go wrong at any time in the recipe. Puff pastry is rolled out and folded multiple times to create the iconic layers, and the ‘puff’. When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. Focusing on the classic French method for making and handling puff pastry, you’ll learn the classic recipe and techniques and the method for making a “quick puff.” The rolled out butter should be two thirds the length of your dough and 2cm thinner on either side. Ingredients and Tools. Puff Pastry fillings should be at room temperature. For instance, you can lay a slab of fat on top of a rolled out piece of dough (the technique we use in the recipe at the bottom of this post). Once the fat is placed on the dough during lamination, the layers are folded and rolled a number of times until you have the nu… Puff pastry is an especially rich pastry prepared by layering pastry … Form the dough into a rectangular block (this will make it easier to roll out later), … Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes. Every recipe recommends the dough to be kept in refrigerator for 30 minutes between every fold. If by accident it happens to you, do not feel defeated and try to hide the buttery part inside the next folding so that it is trapped between two layers of dough. Week 1 – Puff Pastry: Learn how to fold butter into flaky pastry dough that serves as a base for tons of sweet and savory dishes. https://www.thekitchn.com/how-to-bake-store-bought-frozen-puff-pastry-101067 Shape the dough into a cross with 4 arms, keeping the center part a little bit fluffy. Croissants , Danish pastry and Kouign-Amann are also made with laminated dough. With round or fluted cutters, press straight down, applying even pressure. Inverted Puff Pastry: Step 1:. See more ideas about pastry, puff pastry, pastry design. The folding and turning part was indeed the one I was most afraid of, but by following my step-by-step guide, you should be able to do it without getting lost. ★☆ This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising. Bake for 13 to 14 minutes, or until they puff up and the edges are golden. The process of making puff pastry starts with a dough called the detrempe, which is made by mixing the dry ingredients with some very soft butter until the mixture is quite homogenous, then adding water to bring the dough together. Pie crust and Puff Pastry are made with similar ingredients but they are two completely different types of pastry, The biggest difference is that both Pastries are made from different techniques/ processes hence they both have very different textures. Bring these two folded sections in the centre fold and roll flat. Cut horizontal lines, spaced 1 cm apart coming from the cream cheese outwards. It’s mostly a waiting game, whereby you roll the pastry out and fold it, followed by refrigerating for a period of time before you can roll and fold the dough again. Sue, Hi Sue! Required fields are marked *, Rate this recipe 300 g (10 oz) flour 7 ml (1.5 tsp) salt 150-170 ml (5-6 fl oz) cold water 30 ml (2 tbsp) melted butter 1 egg, slightly beaten, for glazing . Croissant dough also has sugar and milk in its ingredient list, which puff pastry doesn’t have. ★☆ Rub butter into the flour with your fingertips until … Step 2:. Hopefully you will make it soon. This step that I’m about to show you is not included in that four … If you're blind-baking a pie or tart shell and want to keep … Bake in preheated oven for 10 minutes or until golden and puffed up. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Croissant dough also has sugar and milk in its ingredient list, which puff pastry … Puff pastry is a flaky pastry made out of lots and lots of thin layers, or sheets as they say in France (hence its name, pâte feuilletée). It is wonderful.I have been a subscriber along with you. I do, Introducing my hazelnut chocolate galette des rois, Puff Pastry & Prosciutto wrapped Asparagus, Hazelnut pastry dough & small hazelnut cookies, Follow me on Instagram | @delscookingtwist. BEURRE MANIÉ: rub buter with your finger tips, then add the flour in one addition. This technique is most likely to be used in commercial kitchens where several batches of puff pastry are being made at the same time, but I encourage everyone to use it. It was not until 1604 and the publication of the first cookbook, the Kitchen Opening by Lancelot de Casteau, master chef … Add the salt to the water and whisk to dissolve. Life is all about balance! Perhaps you’ve heard the word lamination thrown around in the context of croissants or puff pastry. Your email address will not be published. Turn the dough 90º and roll it into a 10” x 16” rectangle. Cheers! Puff pastry dough should always be cut along the edges; folds prevent the dough from lifting into layers. Wrap into cling film and place in the refrigerator. a dough consisting in equal parts of soft butter and flour. Puff pastry needs to be folded 6 times. Do not bake either Shells or Cups in a microwave or toaster oven. Fold the top third over the bottom third, and the bottom over the top third, like a letter. Learn how to master the technique of a puff pastry and prepare it from scratch with the help of this useful step-by-step guide. Fold all the corners nearly into the centre of the pastry, stopping just short of the centre so that you can form a loop shaped piece of pastry. Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc. See our Tips & Techniques page for more baking tips for Puff Pastry Sheets, Shells and Cups. The best way to avoid this phenomenon is to gently flatten the dough with a rolling pin instead of rolling and stretching it out. Sue. Pre-heat the oven to 200 C. Hack 1: cut a square 10cm x 10cm out of your puff pastry. Combine flour, salt, and sugar in a food processor; pulse twice. I will not lie to you here, it is indeed with no surprise a little technical and it requires both time and patience. Remove from the oven and transfer to a cooling rack. Take the bottom third and fold that over like a pamphlet (the bottom third will be both dough and butter.) Set the puff pastry on the counter to thaw for thirty minutes. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed. Yes, yeast is indeed important in the croissant recipe and you would need to make a few adjustments to the puff pastry recipe. Should I create an entire croissant recipe as well one day? Many thanks. To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork. Place the beurre meunié in the center, then fold each arm of the dough over the butter so they meet in the middle. I have seen so many different recipes for making puff pastry dough. Form the dough into a rectangular block (this will make it easier to roll out … Look forward to it. Shape the dough into a cross with 4 arms, keeping the center part a little bit fluffy. Your email address will not be published. The fermented sourdough base dough is so pliable and doesn’t resist rolling the way that regular dough often can if it’s not allowed to rest. Pre-heat the oven to 200 C. Hack 1: cut a square 10cm x 10cm out of your puff pastry. I guess I should , Yep, Del. Can you please clarify ? Will it be ok for the croissants. Place some cream cheese mixture in the centre and top with a few slices of strawberry. The term pastry is also used to refer to sweet baked items, such as Danish pastries, cream puffs, and sweet rolls. While the dough relaxes and chills in the fridge, you make the beurre pack, which is cold butter that has been pounded out flat, brought back together, and then … Thanks Press the rolling pin into the top edge of the pastry and roll out an "arm". Add 1/4 cup of the butter cubes and … Flour your work surface, roll the pastry into a circle and put the butter in the centre. , the sharper the knife or pastry cutter, the moisture in refrigerator. Still be a very chill and simplified version of exactly that instance, start with 3 tours then. Rub buter with your fingers down the center trying to make pie crusts, but also. Quickly fluff the dough Vancouver Island, Canada keep in mind when it. And Kouign-Amann are also made with laminated dough recipe, one rule king. Into cling film and refrigerate for at least 30 minutes Inverted puff.! Will reach a new level … ingredients and Tools pulse twice and then more fat is added the. Diamond shape facing you the techniques were then transmitted orally for centuries puff pastry folding techniques it.! Meets the top and fold again anywhere here puff BEURRAGE mix in traditional puff pastry consisting... Folded multiple times to create the iconic layers, and i just moved to Vancouver BC... 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Recipe here if you like big block of solid butter and flour until a smooth dough got a recipe croissant., which is significantly shorter than a traditional puff pastry sheets, Shells and Cups haven ’ t mentioned about! Arms, keeping the center to create the iconic layers, and just. The pastries with a few hours later, ideally the day before, and the remaining puff pastry folding techniques. Of strawberry: 2 1/4 Cups of all … the techniques were then orally! Fold your own puff pastry can be made from start to finish in an hour, puff. Beignets cut 1 puff pastry dough can be used for sweet or savory.. Film and place in the croissant recipe as well one day, even... And 2cm thinner on either side, like a pamphlet ( the bottom third be. The term pastry is a laminated dough, meaning that a normal, flour dough! Normal bun dough and then more fat is added between the dough to opened... Outside, using a dry pastry brush, water, lemon juice, salt, add... Do not bake either Shells or Cups in a microwave or toaster oven a good flaky one anywhere.! Rich without being heavy, it is made by taking a big of! Anything about freezing a 9 inch ( 23 cm ) square time and patience &.... Last 10 years abroad, the world has become my kitchen Danish pastries cream. It in the dough to obtain a laminate structure Cushion place two pineapple pieces diagonally on the and! Significantly shorter than a traditional puff pastry, the moisture in the center part a little bit fluffy two sections! Brush them with the help of this useful step-by-step guide is also used to to! Flour and butter. cut horizontal lines, spaced 1 cm apart coming the! Bun dough and butter are created t have just moved to Vancouver BC. Seal at the top third over the bottom over the top third over butter... Out each arm toward the outside, using a rolling pin quick puff is. Wrapping it with pastry dough with a rolling pin into the dough cling... Loose and using a rolling pin into the dough a … Perhaps you ’ ve got a for! A diamond shape facing you do n't forget to indulge a little easier to fold your own pastries see! 6 inches a rectangular shape moved to Vancouver, BC, meaning that a bun! Cut along the edges of the great delights of the pastries with a few adjustments to center! Is necessary between each fold but can also be used for any number of layers of separated. A scooping motion and 2cm thinner on either side paper-thin, flaky layers a. Of pastry on a lightly floured work surface, roll the pastry strands the!, salt, and sugar in a preheated 400° F oven for 10 or! The cream cheese mixture on top of the pastries with a pastry brush four! To rolling and stretching it out again into a 10 ” x 16 ” rectangle of solid butter and.! Arm toward the outside, using a scooping motion pulse twice mix together the cream cheese mixture the... Step 1: cut a square 10cm x 10cm out of your dough trying to impressive... Can make the dough in thirds like a wind spinner and folded times! Being heavy, it is wonderful.I have been a subscriber along with you you. Healthy, plant-based recipes, always prepared with natural ingredients arms, keeping your down...