How to :Puff Pastry Recipe



hello everyone today I am making puff pastry sheet ingredients just a flower into a big bowl and butter and salt mix it with your finger add lemon juice add water little by little mix it thoroughly until it became a farm dog when you press it it should come back cover it up and rest for 15 minutes after 15 minutes place the ball of pastry on slightly floured parking place and flatten slightly press the rolling pin into the top edge of the pastry and roll it out place the spire of butter on center of the pastry fold in the sides to seal the butter inside tap slightly to seal the butter and also to enlarge take rolling pin again and roll it out like a rectangle fold it inwards on one side of the sheet then also on the other side press it then fold it in the middle again press it wrap the pastry and refrigerate for 20 minutes after 20 minutes take it out roll out the pastry into a thin long sheet and fold it again again wrap it in a st. wait and keep it in a refrigerator for 20 minutes repeat the same procedure for four times after four times repeating the same procedure cut the sheet into three equal parts take one piece and roll it into a triangle you can use it right away or or you can store it like this we'll place these triangles in between the wax papers and put into a ziploc keep it in refrigerator for two days or in freezer for 15 days please give it a thumbs up and subscribe to my channel thank you

20 thoughts on “How to :Puff Pastry Recipe

  1. Great video! This video was easy to understand. I liked seeing all the steps and commentary. Music added a nice feeling and pace to the video. I really want to see how the pastry rises and is cooked; maybe you could add this to another video. Thank you video maker. I hope you liked this video too.

  2. FLUFFY PASTRY RECIPE: IN LARGE MIXING BOWL ADD: sift in flour, 1(TSP)salt, 1(TSP)butter, knead in lime juice and water to form a lump of sponge dough,cover for 15 minutes, roll the dough to a 1/4 inch thick rectangle, add butter to center of dough, fold dough 4 times covering the butter, lightly flour then roll the dough to a 1/4 inch thick rectangle, fold the dough 3 times then cover with plastic and refrigerate for 15 minutes, roll the dough and fold 3 times cover with plastic, repeat this process 4 times, roll the dough into a 1/4 inch thick rectangle then cut into 3 equal pieces, roll the pieces thin then cover them with wax paper then place them in a baggie then refrigerate for 2 days.

  3. A great tip is to freeze your butter sticks, then shred them w your grater. The frozen butter incorporates better and makes a puffier end product.

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