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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bunch of pastry 343g Recipe makes 1 bunch of pastry) |
||
| Calories 1638 | ||
| Calories from Fat 847 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 94.2g | 144% | |
| Saturated Fat 58.6g | 293% | |
| Monounsaturated Fat 24.0g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 243mg | 81% | |
| Sodium 1820mg | 75% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 173.2g | 57% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 0.7g | ||
| Protein 24.4g | 48% | |
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Puff Pastry
By: Mille® ™
Jan 6, 2002
Posted in response to a request for a recipe for homemade puff pastry sheets.
1 bunch of pastry
Ingredients
- 8 ounces flour
- 4 ounces butter
- 1/2 teaspoon salt
- 3 drops lemon juice
- cold water
Directions
1
Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.2
Add sufficient cold water to bind the ingredients together.3
Turn on to a floured board, and roll the pastry into a long strip.4
Fold it in three, and press the edges together.5
Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.6
Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.7
It is then ready for use.
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- Course > Breads
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 15 mins
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- Preparation > Inexpensive
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- Dietary > Diabetic
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Featured Reviews for This Recipe
From: hedi777
On Mar 7, 2008
Thanks for this recipe! Very quick to make. I did three or four rollings and half-turnes till it demanded too much streanth to roll on. and then just rolled out and cut pices for a pie. It was not very puffy, but who said it has to be? It was nice and crispy, and hold it together nicely, and more imoprtant, quite quick to make.
From: Pie Queen
On Dec 27, 2007
Thanks for this recipe, it tasted nice and flaky. I think the result was a little more like ruff puff though since I didn't get lots of layers. 
From: AKillian24
On May 30, 2005
I've not only never made puff pastry - I've never cooked with it either: THis is fool-proof. I used light butter and subbed 1/2 whole wheat flour. I used it for brie and rasberry baked pastries to go with champagne = what a treat! Thanks for a great recipe!
From: Flyers Fan
On Aug 29, 2004
VERY easy to make and delicious. I think it takes much mopre skill than I posses to really make puff pastry well but the result from this recipe was fantastic.
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