Puff Pastry Recipe

If you've ever wanted to make homemade

puff

pastry

but were too intimidated to try, then you should check out my homemade

puff

pastry

recipe

and if you like this video, don't forget to hit the like button and subscribe. Watching preppy cooking where I, John Canel, teach you how to make delicious homemade dishes to share with your family and friends. This puff pastry is ready and two lamb tail shakes plus a little bit, so let's start. First, let's measure. Take out the dry ingredients, starting with two cups. or 240 grams of perfect all-purpose flour to which we add half a teaspoon of salt and a tablespoon of granulated sugar you don't need that much our scale is ready let's beat this up and then take the butter and wow, do I have anything to say about that butter?

We are going to freeze our butter for at least 10 minutes. We want it to be ice cold, like ice, ice, ice. Secondly, if you use American butter. It's delicious but it actually has a pretty high water content so it's not pure fat it's just a little bit of solid milk and a little bit of watery stuff and this is a mess when you're making a puff pastry so you're going to use a European style butter like kerrygold for example, this is not an ad for kerrygold or any of those other butters, but when I tried the

recipe

with different butters the results were drastic to the point where I had to stop the video and just start talking about it, we're going to grate this into our flour mixture like this with a cheese grater I used to make my dough this way, it's not the best technique for making a regular pie crust, but for this puff pastry and it's actually a We're making a rough puff pastry so it's a little bit easier form of puff pastry and it starts with grating the butter which we're going to mix in as we go because the butter is frozen but it will melt nicely and warm up. and we just want to grate and mix and grate and mix this recipe is my popular request.

I get so many people asking for a homemade puff pastry recipe every time I use store bought for something like cupcakes or an appetizer. I'm so happy I suggested it because it's such a fun recipe to make. I know a lot of times recipes only call for puff pastry and I use store-bought puff pastry too. It's not something you should be ashamed of, it's very convenient and easy, but you can prepare it. you have it at home and it will be delicious, there are only a few ingredients, there are no chemicals or stabilizers, it is fresh, if you don't want to take the risk you can chop off the last bit of butter, but I know my cheese. grater so I'm going to grate all the way there we go until the last grated piece remove all that butter that's stuck to your cheese grater.

I forgot to mention that if it's hot where you are, you can put this in the freezer before you grate it and it will help just not melt the butter, okay, now we're going to mix this together, just coat all the butter well and you can do that, if you feel this, It feels like cheese, it's crazy, but it's not, it's butter, I have some ice water. here drizzle it don't just pour it all together drizzle drizzle drizzle drizzle as you go you can mix it up a little bit with a fork I have ice called hands of death so this is perfect for me to make all day if you're hot if you're not a corpse then you can use a fork or knife to mix most of this or put it in the freezer to take a few breaks using my fork just to mix all of this together.

I'm going to switch to using my hands now and just fold in the mixture. I'm kind of pressing and sliding a little bit. It is not the same as kneading or doing a complete mixture at this point. It's starting to form a loose dough, but not as loose. I'm going to drizzle in an additional tablespoon at a time and mix until it really comes together a little bit more. I have like a ball where the water fell even though I was spraying and the rest is too crumbly, you can leave it. I know in the comments what you like to use puff pastry for, for me puff pastry is perfect for very easy appetizers or guava elitos pasta I hope I don't massacre that but they are like puff pastry filled with a mixture of cream cheese and guava ah It's incredible, it's one of my Favorite treats held together in a cohesive mass.

It's time to wrap it after rolling it a little. We're going to roll it until it's about half an inch thick and try to make it into a nice square, that's the only thing. because it will help in the next step and when I say rolling I mean patting. Your best tools as a baker are your hands because they can really tell you what the consistency is, the resistance you're getting, how close something is to being done and Even with a rolling pin right now I was lifting some of the dough and it's doing a little bit. of mess and I didn't want to add any more flour to this, if you want you can roll it up a little more between a little more parchment paper. a little plastic or you could give the rolling pin flowers if necessary, that looks good, we'll wrap it carefully so it doesn't dry out and put it in the refrigerator, but I'll be back with the magic of editing my dough.

It's cold, so let's start rolling and folding. I'm working on a pastry mat that allows me to pick things up and make sure nothing gets stuck to the counter, but if you're not using one, just make sure you're a little more liberal than you imagine you need to be with your flower. . I'm going to place it on our floured surface and I'm always going to move it, don't let it sit for too long because it will stick just a little bit of flour for the top we're going to roll this into a rectangle I'm going to roll this into a rectangle you're not helping me on this time you will see a little cracking it's okay don't worry you could pinch it this is already such a beautiful color and I love the texture.

I've been moving it. No, I forgot, so it's already starting to stick. Let's just sprinkle a little flour underneath. Now we can move it and it's really important. do that because if it sticks you're going to be sad, okay, keep spreading it now to fold it. I'm going to fold this into thirds, like if you were mailing a letter to someone, when was the last time you did that? that's folded, I'm going to turn it over and spread it out again basically we're going to roll and twist and fold and roll and twist and fold that's what builds all those incredibly beautiful layers, so we're folding in opposite directions and as you can see, it gets more and more flexible as we work on it, it's really cool, very relaxing and right now this is the last one, we have a lot of beautiful layers here, we kind of woke up the gluten, so it needs a lot of rest. time it needs to rest for a young time, as my kids would say, it needs to chill for at least two hours, but actually I would do it a day in advance and then you can use this puff pastry like you would store-bought. type, except the taste will be so much more amazing, don't even think about arguing with me about it, I'm wrapping it, it'll cool down one more time and when we get back I'll show you how to bake this.

Pick it up and make it amazing once the puff pastry is cool, you'll sprinkle a little flour on your work surface, roll it out again and bake it. Chances are if you're making this recipe you're making something else, maybe I'm making cupcakes from scratch anyway, I wanted to show you how this will puff up so beautifully, so let's bake some right now, roll them up to almost a quarter inch. I'm cutting mine into rectangles, you might want circles, triangles. Whatever your recipe is, if you look very closely, you can see all the layers here and it hasn't even been baked.

I'm so excited about this transfer to a lined baking sheet, place it in your oven, preheat to 425 and bake until fluffy, golden and amazing, if you like this video check out my pastry playlist that tastes so much better than puff pastry store bought and it was also very easy. I'll see you in the next video.