EASIEST PUFF PASTRY
The glorious puff pastry.. you can use it to make danish, pies, croissants, and so much more. With a little creativity the limits are endless. You don’t need to go crazy. A little butter and cinnamon sugar can take you a long way.Puff pastry is not just limited to sweets. Puff pastry is absolutely wonderful for savory dishes as well! Chicken pot pie or savory cheesy broccoli puffs are some of my favorites! Start with your 2 and 1/2 sticks of butter. Make sure to keep 4 Tablespoons (1/2 stick) butter separate! Cut your butter into cubes. Place in fridge to chill.
You’re going to want COLD water so go ahead and measure out your water
(1/2 cup) and place in the fridge.
2. Measure out your all-purpose flour (2 cups) and put in food processor.
3. Take out your cubed butter and add the 1/2 stick or 4 Tablespoons to the flour. Pulse a few time until the butter is completely combined into the flour.
4. Add the rest of the cubed butter and 1 teaspoon salt.
5. Slowly pulse until butter is in pea sized pieces.
6. Add COLD water.
7. Pulse until the dough comes together into a ball. It will be slightly crumbly and that is okay!
This should not take long! You want chunks of butter so don't over-process the dough.8. Flatten dough slightly with hands and try and shape into a rectangle. Put dough in between two pieces of plastic wrap. Roll with rolling pin until you get your desired shape.About 1/2 inch thickness.
9. Peel away the top layer of plastic wrap and fold the dough in thirds unto itself from each side. (see below for photo reference)
10. Roll up dough from one end making one big cylinder shape
Flatten down the cylinder a bit with your hand. (like above)
11. Wrap dough and place in fridge for at least an hour. or until firm and your dough is ready to be used!
STORAGE:
Keep refrigerated and use within 2 to 3 days. Or freeze for up to a month and defrost in fridge overnight before using.
