Homemade puff pastry

The traditional recipe for puff pastry with 4 rounds of folds from Cucina Geek’s grandmother. The process requires a few steps, being 4 rounds of folds and between each round there is 30 minutes of rest for the dough, but otherwise it is not that complicated.

Preparation 30 minutes min

Cooking 0 minutes min

REST 2 hours h

Scope doughs

Kitchen French kitchen

Portions 4

Calories 560 kcal

• 325 gr Flour 00
• 100 ml waterfall at room temperature
• 250 gr butter
• 1 pinch of salt

• Make the pastel with water and flour. Add a pinch of salt

• Make the dough with flour and butter

• Place the dough in the refrigerator covered with cling film for 5 minutes

• Roll out the dough into a square shape

• Roll out the crayon into a larger square

• Close the dough inside the crayon

• Roll out the dough and create a rectangle

• Proceed with the first round of 3-folds and let the dough rest covered in cling film in the refrigerator for 30 minutes.

• Proceed with the second round of 4-folds and let the dough rest covered in cling film in the refrigerator for 30 minutes.

• Proceed with the third round, making 3 folds and leave to rest in the refrigerator again for 30 minutes

• Proceed with the last round of 4 folds and then leave to rest in the refrigerator for an hour

Keywords homemade puff pastry

Making puff pastry at home it may be scary, but you know that – as Cucina Geek’s grandmother explains and shows them to you – everything becomes within everyone’s reach. Of course it is easier to buy ready-made puff pastry at the refrigerated counter, but like all homemade preparations, it is not the same. The flavor and fragrance of homemade puff pastry is very different from that of industrial puff pastry. Then you want to have the satisfaction of learning how to make pastry dough?

Ingredients for making puff pastry:

• 325 g of 00 flour
• 100 ml of water at room temperature
• 250 g of butter
• a pinch of salt

Phases of homemade puff pastry

You can knead with a planetary mixer (easier and more convenient option so as not to heat the dough) or by hand:

Here is a list of the steps for making puff pastry at home:

1. Making Pastel
2. Making the dough
3. Roll out a smaller square-shaped loaf
4. Pastel application in the shape of a larger square
5. Place the smaller square or the block on top of the larger square of the crayon and embed it in the crayon
6. Roll out the dough into a rectangle and make 3 folds
7. Place in the refrigerator for 30 minutes
8. Roll out the dough without pressing too much, always leaving the part open at the front and then make 4 folds
9. Place in the refrigerator for 30 minutes
10. Repeat the step to have 3 folds and put back in the refrigerator
11. Repeat the step to have 4 folds and put back in the refrigerator
12. Before the holidays we double or triple the doses so as to do it once we divide the dough into 2 or 4 loaves and freeze it

Preserving homemade puff pastry

You can freeze the puff pastry. Before Christmas we triple this dose and divide the puff pastry obtained into small loaves, we put them in freezing bags and when we have to make dirty muss, millefeuille, quick appetizers or a rustic pizza, we take it out.

It is left to defrost in the refrigerator and is then ready to be used for savory or sweet recipes as this is a neutral dough.

How long can it take to make puff pastry at home?

2 hours in the fridge to rest and about 30 minutes to knead and make the folds.

When you become practical it is very easy to make the puff pastry dough at home. It’s all about overcoming the fear of trying it for the first time! 🙂

The origin of puff pastry

Just think that puff pastry was already made in medieval times in the territories under Arab influence, but we are pretty sure that it was born before the times of the Greeks and Romans. In a book by a Spanish pastry chef from 1607 we already find a puff pastry recipe similar to the one made today. However, the invention of the giro method is attributed to the French pastry chef Careme in the second half of the eighteenth century.

How many turns of puff pastry do you make?

It depends on the final preparation but as far as the number of turns is concerned, there are those who do 3 and those who even do 6, but in pastry making it is common to do 4 to obtain better results because 4 folds give rise to around 256 layers.

Quick or classic puff pastry?

The following have been very popular around the web lately Quick puff pastry recipes, but the result cannot be said to be the same as classic puff pastry. You can’t really make mille-feuille with it, for example. Maybe it’s fine for a rustic pizza, for which a shortcrust pastry would also be fine.

There are those who even want to make puff pastry without butter, puff pastry with oil… in short, what we want to tell you is that in reality all this will certainly not give you the same result. If you really want to make puff pastry, take the necessary time, about two and a half hours, but considering that in the two hours of rest you can always do something else, and make real puff pastry at home!

Pastry chefs never use this “quick” method which does not involve pastel and dough, but frozen butter and ice water. They don’t make crayon and stick they put everything together with very frozen butter and very frozen water. More than a puff pastry, it is a shortcrust pastry, quick puff pastry.

If your grandmother’s recipe from CUCINA GEEK for making puff pastry was easy to follow, try other recipes that include homemade dough such as pizza in a Roman pan, instant pan-fried focaccia, baked panzerotti, Barese onion calzone , olive oil piadina and Genoese focaccia.