Quick and Easy Flaky Pastry

Quick puff pastry recipe and technique

Описание:

Puff Pastry is great to have on hand to make quick party appetizers or sweets. Making your own ensures rich buttery flavour but can be time consuming. Our quick puff pastry recipe yields tons of flaky layers in a fraction of the time it takes to make traditional puff pastry. Watch our special technique so you can make sausage rolls and palmiers in no time.

Комментарии:

TheBond3219 пишет: lol pie crust is puff pastry idiot

Travis sturzl пишет: that isn't puff pastry, thats pie crust..

crystal blue пишет: THANKYOU! I have cooking at school tomorrow, but do you think there would be enough time to make it tomorrow? because Im gonna go to bed now :/

laraineannebarker пишет: How nifty! Thank you. But I suspect you make it look a lot easier than it is. :-)

rlf4403tube пишет: It is titled QUICK puff pastry... not the traditional way!


SagaraSouske пишет: @ov3rcl0cked True it is a pie crust, but a pie crust is the perfect texture for a lot of tarts in French cooking.

Colleen Fisher Tully пишет: Here are the ingredients:
1 cup (250 mL) cold unsalted butter
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp(4 mL) salt
1/3 cup (75 mL) cold water



heroaddict1 пишет: Measure of ingredients?

safywafer пишет: Well this video was disappointing

ozgurl6827 пишет: It IS puff pastry- just not the traditional way. The folding, and the lack of processing indicates this.


matt clapperton пишет: @sillylewis1 Pea size pieces ^.^ not piece size pieces...

Travis sturzl пишет: @ozgurl6827 by the methods she used this is a short crust pastry as the layers are small and not connected. She just folded it. This still doesn't fit the description of puff pastry which is a laminated dough with a long crust.

Wanda Norris пишет: This is called 'quick' puff pastry. It isn't meant to be exactly like the real thing, so why all the complaining? Quitcherbellyaching and take the time to make it the original way if this isn't what you want. If you want the real thing, why are you even looking at this recipe? I think it is great if you want homemade without the extensive time required.

lwblack64 пишет: Yes and yes. Pie crust IS a pastry. Pastry IS pie crust. This recipe would not be good to make croissants, which is actually puffed(layered) bread dough. Yeast needs a higher hydration than the non-yeasted pastry

HamsterOnAPiano101 пишет: Yea, this video was great... (I'm being sarcastic). So when are you going to tell us the measurements?

sanysele пишет: @ tully thnks so much
can i freeze the doug for a month??
n 1 mo question- can we store the cheese straw in airtight container for 4 weeks?
thnks so much ur awesome cheers


lwblack64 пишет: 1-2/3 cups of AP flour is 208.325 grams. Grams and mL are interchangeable. 400 grams(mL) AP flour is 3.2 cups. 1 cup of unsalted butter is 227 grams. 1/3 cup water is 79 grams. Butter is 10% water so add 23 grams to the water amount(79) and you have a total of 102 grams of fluid. 102 grams of water divided by 208.325 grams of flour equals out to 48.961% hydration of the dough. For pastry that is about right. For bread dough, that would be too low...

sanysele пишет: can i use this recpe for cheesy straws
cheers

itsumonihon пишет: this almost works. instead of doing as she does (a few folds then finish) you need to fold the long ends into the center, then fold the folds you just made on top of eachother, then roll it out and do it a few more times. that will get you a quick puff pastry. the basic recipe is good but what you do after that is the most important.

angeliquesteph пишет: lol

sissaboolives2012 пишет: has anybody made this? how does it turn out? the results speak for themselves.....

mesatop5 пишет: Puff pastry is not the same thing as pie crust. Check out various YouTube videos on both to learn the difference.

SkyLeeAttack пишет: It is ideal to put the recipe in the description of the video. It makes it easier accessible for EVERYone to see instead of all the comments asking for the recipe over and over again.

sillylewis1 пишет: lol what do u mean by cut into piece size pieces lol

Dasneezequeen пишет: @1lovebabey1 choice is yours her recipe was pretty basic so you can make tarts, strudels, pie crusts, the list goes on. It is your canvas.

Colleen Fisher Tully пишет: @heroaddict1 Hi there, here are the measurements from the recipe on our site:
1 cup (250 mL) cold unsalted butter
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/3 cup (75 mL) cold water cold water

sanysele пишет: @ tully thnks so much
can i freeze the doug for a month??
n 1 mo question- can we store the cheese straw in airtight container for 4 weeks?
thnks so much ur awesome cheers
ps instead of butter can i use margarine low fat n for flour all purpose can i use whole wheat four...
thnks again x

thegombie пишет: pie crust is rough puff, which is what this is. but even rougher lol. all that flour in there, this recipe should be a last resort, should atleast make the dough seperate from the butter.

remotetesters пишет: Hi nice way of explaining. Can u plz let me know what is the name of the machine you used to mix the flour

Colleen Fisher Tully пишет: @Jakathera Hi there, are you thinking of phyllo pastry? That is the paper-thin pastry used in multiple layers for dishes like Spanikopita, Baklava, etc. Puff pastry, as in this video, actually "puffs" to make a nice topping for chicken stew, or wrapped around sausages for sausage rolls, or stretched out to make cracker straws. Colleen Tully, web food editor, Canadian Living

hareramable пишет: plz give the ratio of flour butter.

lwblack64 пишет: Also, pastry dough it by far a better choice for pastries. Since pastry dough it hard to find then make your own by using 1.5 parts cake flour to 1 part AP flour.

giedy5 пишет: Can i also use a blender

19Jones91 пишет: Doesn't change what I said.

Jakathera пишет: so.... last time I checked, puff pastry was micro-layers (100's of them) of dough, butter, dough, butter....

Puff pastry =/= pie crust (what this video should be titled)

very disappointing.

maxfrederickson пишет: Good as far as it goes. But the proof, as they say, is in the pudding. Let's see a video of the final product, produced exactly as the video shows, so that we can determine whether this technique really does produce a true puff pastry. I tried making one the traditional way one time, and it was so time consuming and exacting that I never duplicated the effort. The food processor is great for making breads, but a puff pastry? Let's see it, please.

bebsir3 пишет: Thank you ov3cl0cked for revealing the ingredients to an otherwise useless recipe video. This vid is so rife with errors that its hard to know where to start. Instead, I'll ask this rhetorical question; what happens after two weeks? Gimme a break.


Colleen Fisher Tully пишет: @giedy5 I'm afraid not, a blender will not mix your dough thoroughly enough. You need the wide space and blade of a food processor for this recipe to work.

Colleen Fisher Tully пишет: @sanysele Hi there, yes this recipe should work. However, this quick puff pastry recipe makes 500g, which could be twice the amount needed for a single recipe of cheesy puff pastry straws. You can refrigerate this recipe for up to 5 days or freeze in airtight container for up to 2 weeks.

1lovebabey1 пишет: how do you use it??

raybird215 пишет: where is the rest of the video ?\r


19Jones91 пишет: This is the lazy way to do it, doesn't work as well. You should make the dough before you add in the butter.

Colleen Fisher Tully пишет: @remotetesters Hi there, we used a Kitchen Aid brand food processor in this video.

angieyoda пишет: Nice but what are the measurements? That would be helpful lol

mom4aaa пишет: this would be awesome if i had a bog enough processer

TheBond3219 пишет: lol pie crust is puff pastry idiot

Travis sturzl пишет: that isn't puff pastry, thats pie crust..

crystal blue пишет: THANKYOU! I have cooking at school tomorrow, but do you think there would be enough time to make it tomorrow? because Im gonna go to bed now :/

laraineannebarker пишет: How nifty! Thank you. But I suspect you make it look a lot easier than it is. :-)

rlf4403tube пишет: It is titled QUICK puff pastry... not the traditional way!


SagaraSouske пишет: @ov3rcl0cked True it is a pie crust, but a pie crust is the perfect texture for a lot of tarts in French cooking.

Colleen Fisher Tully пишет: Here are the ingredients:
1 cup (250 mL) cold unsalted butter
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp(4 mL) salt
1/3 cup (75 mL) cold water



heroaddict1 пишет: Measure of ingredients?

safywafer пишет: Well this video was disappointing

ozgurl6827 пишет: It IS puff pastry- just not the traditional way. The folding, and the lack of processing indicates this.


matt clapperton пишет: @sillylewis1 Pea size pieces ^.^ not piece size pieces...

Travis sturzl пишет: @ozgurl6827 by the methods she used this is a short crust pastry as the layers are small and not connected. She just folded it. This still doesn't fit the description of puff pastry which is a laminated dough with a long crust.

Wanda Norris пишет: This is called 'quick' puff pastry. It isn't meant to be exactly like the real thing, so why all the complaining? Quitcherbellyaching and take the time to make it the original way if this isn't what you want. If you want the real thing, why are you even looking at this recipe? I think it is great if you want homemade without the extensive time required.

lwblack64 пишет: Yes and yes. Pie crust IS a pastry. Pastry IS pie crust. This recipe would not be good to make croissants, which is actually puffed(layered) bread dough. Yeast needs a higher hydration than the non-yeasted pastry

HamsterOnAPiano101 пишет: Yea, this video was great... (I'm being sarcastic). So when are you going to tell us the measurements?

sanysele пишет: @ tully thnks so much
can i freeze the doug for a month??
n 1 mo question- can we store the cheese straw in airtight container for 4 weeks?
thnks so much ur awesome cheers


lwblack64 пишет: 1-2/3 cups of AP flour is 208.325 grams. Grams and mL are interchangeable. 400 grams(mL) AP flour is 3.2 cups. 1 cup of unsalted butter is 227 grams. 1/3 cup water is 79 grams. Butter is 10% water so add 23 grams to the water amount(79) and you have a total of 102 grams of fluid. 102 grams of water divided by 208.325 grams of flour equals out to 48.961% hydration of the dough. For pastry that is about right. For bread dough, that would be too low...

sanysele пишет: can i use this recpe for cheesy straws
cheers

itsumonihon пишет: this almost works. instead of doing as she does (a few folds then finish) you need to fold the long ends into the center, then fold the folds you just made on top of eachother, then roll it out and do it a few more times. that will get you a quick puff pastry. the basic recipe is good but what you do after that is the most important.

angeliquesteph пишет: lol

sissaboolives2012 пишет: has anybody made this? how does it turn out? the results speak for themselves.....

mesatop5 пишет: Puff pastry is not the same thing as pie crust. Check out various YouTube videos on both to learn the difference.

SkyLeeAttack пишет: It is ideal to put the recipe in the description of the video. It makes it easier accessible for EVERYone to see instead of all the comments asking for the recipe over and over again.

sillylewis1 пишет: lol what do u mean by cut into piece size pieces lol

Dasneezequeen пишет: @1lovebabey1 choice is yours her recipe was pretty basic so you can make tarts, strudels, pie crusts, the list goes on. It is your canvas.

Colleen Fisher Tully пишет: @heroaddict1 Hi there, here are the measurements from the recipe on our site:
1 cup (250 mL) cold unsalted butter
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/3 cup (75 mL) cold water cold water

sanysele пишет: @ tully thnks so much
can i freeze the doug for a month??
n 1 mo question- can we store the cheese straw in airtight container for 4 weeks?
thnks so much ur awesome cheers
ps instead of butter can i use margarine low fat n for flour all purpose can i use whole wheat four...
thnks again x

thegombie пишет: pie crust is rough puff, which is what this is. but even rougher lol. all that flour in there, this recipe should be a last resort, should atleast make the dough seperate from the butter.

remotetesters пишет: Hi nice way of explaining. Can u plz let me know what is the name of the machine you used to mix the flour

Colleen Fisher Tully пишет: @Jakathera Hi there, are you thinking of phyllo pastry? That is the paper-thin pastry used in multiple layers for dishes like Spanikopita, Baklava, etc. Puff pastry, as in this video, actually "puffs" to make a nice topping for chicken stew, or wrapped around sausages for sausage rolls, or stretched out to make cracker straws. Colleen Tully, web food editor, Canadian Living

hareramable пишет: plz give the ratio of flour butter.

lwblack64 пишет: Also, pastry dough it by far a better choice for pastries. Since pastry dough it hard to find then make your own by using 1.5 parts cake flour to 1 part AP flour.

giedy5 пишет: Can i also use a blender

19Jones91 пишет: Doesn't change what I said.

Jakathera пишет: so.... last time I checked, puff pastry was micro-layers (100's of them) of dough, butter, dough, butter....

Puff pastry =/= pie crust (what this video should be titled)

very disappointing.

maxfrederickson пишет: Good as far as it goes. But the proof, as they say, is in the pudding. Let's see a video of the final product, produced exactly as the video shows, so that we can determine whether this technique really does produce a true puff pastry. I tried making one the traditional way one time, and it was so time consuming and exacting that I never duplicated the effort. The food processor is great for making breads, but a puff pastry? Let's see it, please.

bebsir3 пишет: Thank you ov3cl0cked for revealing the ingredients to an otherwise useless recipe video. This vid is so rife with errors that its hard to know where to start. Instead, I'll ask this rhetorical question; what happens after two weeks? Gimme a break.


Colleen Fisher Tully пишет: @giedy5 I'm afraid not, a blender will not mix your dough thoroughly enough. You need the wide space and blade of a food processor for this recipe to work.

Colleen Fisher Tully пишет: @sanysele Hi there, yes this recipe should work. However, this quick puff pastry recipe makes 500g, which could be twice the amount needed for a single recipe of cheesy puff pastry straws. You can refrigerate this recipe for up to 5 days or freeze in airtight container for up to 2 weeks.

1lovebabey1 пишет: how do you use it??

raybird215 пишет: where is the rest of the video ?\r


19Jones91 пишет: This is the lazy way to do it, doesn't work as well. You should make the dough before you add in the butter.

Colleen Fisher Tully пишет: @remotetesters Hi there, we used a Kitchen Aid brand food processor in this video.

angieyoda пишет: Nice but what are the measurements? That would be helpful lol

mom4aaa пишет: this would be awesome if i had a bog enough processer
You'll Need:

4 oz Butter
6 oz Plain flour
1 pch salt
Little cold water


Procedures : 1 Remove a pack of butter from the fridge, weigh out 4oz/110g, wrap in a piece of foil and return to the freezer or freezing compartment of the fridge for 30-45 minutes.
2 When ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, to keep it cool.
3 With the coarse side of a grater put in the bowl over the flour, grate the butter, dipping the edge into the flour several times to make it easier to grate.
4 You'll end up with a large pile of grated butter in the middle of the flour. Don't use your hands yet, keep trying to coat the fat pieces in flour.
5 Sprinkle 2 tbsp cold water all over, use the palette knife to bring it all together and finish off using your hands. Add more moisture if necessary - the dough should come together, leaving the bowl fairly clean, with no bits of loose butter or flour anywhere.
6 Put into a polythene bag and chill for 30 minutes before using. Remember, this, like other pastries freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface.