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Tuesday, February 5, 2013

Puffed Pastries

Yield: 1 dozen turnovers

This recipe for Puffed Pastry is so versatile that you can use it for anything from sweet pastries to meat pies. Its layered with buttery delight.


  • 1 1/2   c. butter
  • 1 c. water
  • ¼ t. salt
  • 5-6 c. flour
  • ¼ c. sugar



Using only 3 c. of the flour, sugar, salt and 1 stick cold butter, add water till dough forms. 
Refrigerate at least 2 hours.
Roll cold dough out, placing small pieces of 1 stick of cold butter over half the dough.
Sprinkle butter with more of the remaining flour.
Fold dough in half. Flatten a bit, working the 2 layers together but not too much. I just give it another roll.
Refrigerate 2 more hours.
---repeat till all butter 1 cube at a time used. 

Roll dough out thin.
Cut squares or circles out of the dough.
Spread half of the circle or square with Jam, preserves, pie filling, or anything really.
paint edges of pastry dough with water and fold filled dough to seal edges. Sometimes they will open while baking, but it does give your pastry that colorful appearance.
To cook, use ungreased sheet pans on 375 degrees F until golden. (approx. 10 min)


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