Puff pastry recipes
Our top 3 of 6 Puff pastry recipes
- Caramelised Puff Pastry Stack
- Homemade Puff Pastry Snack
- Puff Pastry
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Caramelised Puff Pastry Stack
by Love bakingViewed 335 times
- 1. Sift a few tablespoons of icing sugar over a large board so that it is covered.
- 2. Place the pastry sheet on the sugared board, leaving the sheet of lining paper on top. Roll out a little, to flatten it a bit more (to about 2-3 mm). Remove the lining paper, trim the edges straight with a sharp knife, then cut out 24 squares.
- 3. Line a large baking sheet with baking parchment and place the pastry squares on top. Sift over a few more tbsp of icing sugar.
- 4. Cover with cling film, trying not to touch the icing sugar, and chill in the fridge for at least half an hour.
- 5. Preheat the oven to 200 degrees C.
- 6. Remove the cling film and bake in the hot oven for five minutes, then remove from the oven and sift over more icing sugar. Return to the oven and bake for another 8 - 10 minutes, until the icing sugar has caramelised and the pastry is golden-brown. Remove from the oven and leave to cool.
- 7. Whisk the cream, 1 tbsp icing sugar and vanilla in a large bowl until thick, then add the lemon zest and juice, and fold in.
- 8. Spoon or pipe the cream onto each of the squares and place a few berries on top.
- Put a little blob of cream on the bottom of one of the squares and stack onto one of the others. Repeat until you have 12 stacks of 2. Dust with a little more icing sugar before serving.
I sometimes make just a few of these if I have left over puff pastry from making something else.
- 1 sheet (usually 230g - 250g) Ready rolled puff pastry - thawed if frozen
- 100 - 120g Icing sugar
- 175 - 200 ml Double cream
- 1 tbsp Icing sugar
- ½ tsp Vanilla paste or vanilla extract
- 1 tsp Finely grated lemon zest
- Squeeze Lemon juice
- Approx. 150 g Fresh berries, e.g. blueberries and raspberries
Homemade Puff Pastry Snack
by stella diasViewed 762 times
- Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a large square using a rolling pin. Cut the sheet in to 12 equal sized pieces – about 3 1/2 x 3 1/2 inches square. I used homemade puff pastry but store bought is fine too. You can save a lot of money by making your own.
- In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well .
- Now place one teaspoon of filling mixture in the center of each square of dough. Brush the edges with the beaten egg white or you can use water. Fold the bottom half of the dough over to meet the edges of the top half (you are making a triangle).
- Next place snack on greased baking tray and bake the snack for about 20 minutes at 220C degrees or until golden brown.
- 1 Puff Pastry Sheet
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Chopped
- 1 Tablespoon Red Onion, Chopped
- 1 Tablespoon Smoked Salmon, Crumbled
- 50 grams Boiled Potatoes Small Diced
- 100 grams Tomato Diced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Egg White For Egg Wash
by John H GlenViewed 2581 times
- Sift together the flour and the salt and rub in the lard, stir in enough of the water to make a soft dough, wrap in cling film, and chill for 20 minutes.
- Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle about 10 x 8cm/4 x 3in.
- Roll out the dough to another rectangle that measures 12.5 x 25cm/5 x 10in.
- Take the butter out of the paper and put on the dough rectangle, bring the corners of the dough together to make an envelope chill for 10 minutes.
- Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide, fold one third into the middle and then the other third on top seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
- Repeat and chill for 30 minutes.
- Repeat this rolling and folding twice more and then chill for another 30 minutes and then do two more the pastry will have been rolled and folded six times altogether.
- Now roll out and use as required, it is important that the pastry is well chilled otherwise the pastry will become greasy and tough when baked. Also the butter might come through the surface, if this happens, dab on a little flour.
Ideal for vol-au-vent cases and sweet or savoury piecrusts As it’s so time consuming, it’s advisable to make in a large batch and freeze the excess for another day.
- YOU WILL NEED
- 900 grams strong (bread) white flour
- 1 teaspoon salt
- 600 mls iced water
- 2 tablespoons lemon juice
Rough Puff Pastry - By Valentine Warner
by carodeoliveiraViewed 964 times
- 1. Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour.
- 2. Mix the water and lemon juice together in a jug and pour it into the flour and butter mixture.
- 3. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together.
- 4. When the dough has come together as a loose lump, tip it onto a lightly floured work surface and quickly shape it into a thick slab, roughly the dimensions of a house brick.
- 5. Flour the work surface well and roll the dough out to a rectangle approximately 38cm/15in x 20cm/8in.
- 6. Fold one-third of the dough to the centre, then fold the other third over that. Roll the pastry out again to the same 38cm/15in x 20cm/8in proportions. Fold in exactly the same way again.
- 7. Rotate the pastry a quarter turn and repeat step 6. Continue rolling, folding, pressing and turning a quarter-turn 3-4 more times. Don't worry too much if the butter oozes through the dough occasionally in the early stages, just keep the board and rolling pin well floured.
- 8. After the last folding stage, wrap the pastry in cling film and place into the fridge to chill for several hours, preferably overnight.
- 9. When ready to use, if the pastry is very firm, allow it to warm in the room for a few minutes before using. (NB: wrapped puff pastry will store well in the freezer for up to six weeks.)
Ideally make this pastry the day before use so it has time to chill.
- 450g plain flour, plus extra for dusting
- large pinch sea salt
- 375g cold butter, cut into 2cm pieces
- 250 ml cold water
- 1 tbsp. lemon juice