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puff pastery from scratch

(1 rating)
Recipe by
Barbara Evans
Jamestown, NY

i needed a puff pastery for a tart so i thought back to when i was a little girl watching mom make pastery for strawberry short cake after a bit of trial and tossing a few batches in the trash i finaly got it right

(1 rating)
yield serving(s)
prep time 1 Hr

Ingredients For puff pastery from scratch

  • 5 c
    flour + for rolling
  • 1 lb
    butter or margrine softened
  • 2 stick
    frozen butter cut into small bits befor you freez
  • 1/2 tsp
  • 1 1/2 to 2 c
    cold water

How To Make puff pastery from scratch

  • 1
    add the flour and salt to big bowl take frozen bits of butter or margrine cut them in add the 1 1/2 cups of water mix in if it seems dry add the other half cup of water till a soft dough forms if it seems to wet no worry
  • 2
    this step will take the most time flour surface turn dough out kneed after a few min take the dough pick it up off the surface and really slap it down hard kneed a few min more slam it down again keep doing this till the dough is very silky smooth and not tacky pot in a bowl put in fridge for about 10 min take the lb of soft butter or margrine make a brick out of it cover with flour on all sides
  • 3
    tale the chilled dough ball and cut a x about half way through the thickness but not to the bottom put the brick of floured butter in the well you made when you cut into the dough ball grab oppisite corners and bring then up into the center and pinched closed take your rolling pin and roll it out into a rectangle then bring the bottom of the rectangle to the middle and the top to the middle this is called a turn put in fridge 10 min repeat x2 the final roll out take to about a 1/4 in thick and carry on with your dish this freezes like a dream so you can make multi batches

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