How To Make Puff Pastry In A Food Processor
- Lai Lai Baking
- Dec 23, 2020
- 3 min read
I recently made cream horns for my mom and I wanted to make homemade puff pastry for them. Something about making every component yourself is so satisfying! So I proceeded to find an easy recipe I could follow, but to my dismay, it did not use a food processor. I have just recently got one and want to make use of it. So I proceeded to try it and cross reference what I would do with pie dough. As you can see above, it turned out absolutely lovely.
Now it is my turn to pass on what I have learned, the ingredients will be coming from https://www.dessertfortwo.com/15-minute-puff-pastry/,I did NOT make the recipe. I am just adding on to it with instructions for a food processor instead of by hand.
Ingredients:
1 cup all-purpose flour
¼ tsp fine salt
10 tablespoons high-quality butter, cold
⅓ cup ice cold water
Instructions:
Cut the butter into small pieces (shoot for cubes but it’s alright if they’re a bit bigger)
Put butter back in the fridge while you work with the flour
Add the flour and salt in the food processor with the metal blade, pulse once or twice to combine
Pull butter out of fridge and put half in the food processor. Put the remaining butter back in the fridge
Pulse around ten times, butter will look fully coated
Add the remaining butter from the fridge, only pulse once or twice
Add the COLD water in the food processor, again only pulse twice or three times. It will look very crumbly, that’s okay! We have to do the rest by hand now to not overwork it.
Flour a surface, I like to dumb a small pile and move the flour around with my hand to spread it. Pour the crumbs on the surface and form it into a ball with your hands. It will be crumbly but still form a dough. Seeing chunks of butter is okay too, it’s how the puff pastry gets flakey!
Pat your ball into a rough rectangle, then flour a rolling pin to roll out your dough.
Roll it enough where it is long but not too thin. Do not worry about perfection here, we just need a somewhat long piece and it thick enough where we can hold it.
Now grab the top of your dough and fold it to the halfway point of your dough. Grab the bottom now and fold it to the halfway point as well.
Pick up the dough and turn it about 30 degrees (just tilting it in a different direction). Then repeat steps 10 and 11. Do this around 8 times.
Wrap that baby up and put it in the fridge for at least an hour.
TIPS:
- Baking time depends on what you are using the puff pastry for. I had to wrap mine around a mold and bake it like that. If you do something different, it will also have a different baking time.
- You CANNOT skip the folding steps! It is what will create the layers of your puff pastry. After you're done, you'll even be able to see the layers in the dough. It's a wonderful sight to behold!
- Please DO NOT add more water when you see it's crumbly, it does form after the folding process. More water will ruin the dough.
- You can save extra puff pastry for fun creations like pizza crust!
ONCE AGAIN I DID GET THE INGREDIENTS FROM https://www.dessertfortwo.com/15-minute-puff-pastry/
I do not claim the ingredient aspect, only the method of combining them.
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