Wednesday, October 16, 2013

Homemade Apple Puff Pastry

I love myself a puff pastry and I enjoy more of the baking process.  Yes it is a very long process but tell you what it is all worth it in the end.  Anyone can buy a puff pastry but it takes a special person to take the 5 hours making it by hand.  I always wanted to own my own pastry shop and call it, Kay J's Pastries.  Now I could leave out the cakes I am not a decorator I can decorate good enough for my 5 year old but not for a wedding.  I want to make pies, cupcakes, donuts, lobster tails, puff pastries and more.  This recipe is long and it does take time but the end result will have you on cloud 9 with all the beautiful layers and the taste of apples to top it off.  Take your time and enjoy the process and taste!  

Here is a link to watch step by step if you are having trouble understanding.

Puff Pastry

Preheat oven 400*

3 1/2 Cups All-Purpose Flour
 and 1/2 Cup All-Purpose Flour
1/2 Tsp Salt
 and 1/2 Tsp Salt
3 1/2 Tbsp Unsalted Butter
 and 16 oz (453 g) Unsalted Butter
1 to 1 1/2 Cup Freezing Water
4 Tsp Fresh Lemon Juice


1- Combine 3 1/2 cups of all-purpose flour, 1/2 tsp salt and and 3 1/2 tbsp of unsalted butter in a large bowl.
2- Pour 1 to 1 1/2 cup of cold (freezing) water into the bowl and continue blending.

Cold/freezing water and keeping the dough cold during the preparations is very crucial.
3- Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes.
4- Make a ball shape out of the dough and make a one inch cross cut on top of it.
5- Transfer the dough into a well floured plastic bag, seal/zip the bag.
6- Put the dough in the refrigerator for 20 minutes.

Do not remove the dough out of the fridge unless it's time to go to the step 12.
Keep the dough in the refrigerator when not used or worked on.
7- Grate 16 oz (453 g) of unsalted butter in a large bowl.
8- Add 4 tsp of fresh lemon juice and 1/2 tsp of salt.
9- Add 1/2 cup of all-purpose flour to the bowl and mix well.
10- Transfer the batter on a well floured surface and make a 2 inches height rectangle shape.

Be very generous in using flour.
11- Place the batter in a plastic bag and keep it in refrigerator until needed.
12- Remove the dough from the refrigerator, place in on a well floured surface.
13- Spread the dough using a rolling pin from the center to edges making a square, (1/4 inch height). Don't flatten the center (leave a bump).
14- Remove the batter from the refrigerator and place it in the center of the flattened dough.
15- Fold the edges of the dough over the batter.
16- Roll out the dough into a 1/4 inch height square.
17- Fold two edges of the square in thirds like a letter, and fold from the center to make a long rectangle shape.
18- Place the dough in a well floured bowl or dish, sparkle flour on top of dough.
19- Cover the dough with a plastic wrap.
20- Place the dough in the refrigerator for 20 minutes.
21- Remove the dough from the refrigerator.
22- Repeat step 16 to 21 four times. Each time fold the opposite edges.
23- Roll out the dough, trim half a inch from all edges.
24. Make any sizes you desire I cut mine into 6 rectangles.

Apple Topping

4 Apples
1 Teaspoon Lemon Juice
1 Cup Brown Sugar
2 Tablespoons Cinnamon

Cup apples into thin wedges
add lemon juice to apples to they do not brown
mix in gently brown sugar and cinnamon until covered and let sit to let the juices run
Layer apples onto your puff pastry and put into oven for 23 mins.

Adapted from

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