I finally did it! I made puff pastries and they turned out amazing! I researched and researched for a good recipe and the proper way to make them. After reading several recipes and blogs, I put together bits and pieces of what I learned to make my own recipe. As you can see, I did two different designs. A pinwheel and a number eight. You can basically form your dough into any shape you prefer. I added blueberry filling to the pin wheel, but I could have also added blueberry filling to the circles on the number eight. There are a variety of ways to form them and I can not wait to try different ways. My favorite would be the number 8 because you can see all the layers of the pastry dough.
This recipe can be very simple but it is very time-consuming. I have taken several pictures and will write a story book for this recipe. 🙂 I want to make it easy to understand and I think pictures definitely help. This recipe requires the dough to sit overnight and then on baking day about 3 hours of working time. As you can see, definitely time-consuming.
Ingredients: (makes about 20 pastries)
2 1/3 Cup All-Purpose flour
3/4 teaspoon salt
2 Tablespoons sugar
1 1/2 teaspoon active dry yeast
1/4 Cup plus 3 Tablespoons milk
1/2 Cup water, room temperature
1 Tablespoon unsalted butter, melted and cooled to room temperature
In your stand mixer, combine flour, salt, sugar, and yeast with the whisk attachment.
Add milk, water, egg, and butter.
Using the paddle attachment, mix on low-speed for 1 1/2 minutes. (Add water if it is firm like bread dough and add flour if it is wet like batter) Increase speed to medium high for 30 seconds. Dough will be smooth and slightly sticky.
Transfer dough to a floured surface and form into a ball. You do not need to knead the dough. Rotate circular to form into a ball.
Place ball of dough into a lightly oiled (cooking spray) bowl and refrigerate overnight.
3/4 Cup unsalted butter, cold and cubed
1 Tablespoon all-purpose flour
Using the stand mixer and paddle attachment, blend together the butter and flour. Start on the lowest speed for about 1 minute. Scrape the sides of bowl occasionally. Increase speed to medium high and blend until butter is smooth and no lumps remain.
Lightly spray a piece of plastic wrap and transfer butter to center. Using the plastic wrap, form the butter into an even 6 inch square. completed wrap and store in refrigerator along with dough until baking day.
Step 1: Adding the butter block into the pastry dough
Generously flour work surface. Transfer dough ball to floured surface and roll dough into a 12 inch by 6 inch rectangle. Start rolling from the center to the corners and then from the center to the sides. This will help evenly spread dough. The dough will try to spring back while trying to roll out. Apply pressure but be very gentle as you do not want to rip the dough. Make sure dough does not stick to surface and re-apply flour when necessary. (I used a ton of flour!)
Place butter block, remained wrapped, on top of left side of rolled out dough. You want it to cover half of the dough and leave a 1/4 inch border on the left, bottom, and top. If your butter block needs to be a little bigger, using a rolling-pin, gently roll it into the right size.
Remove plastic wrap and place on left side of dough. Fold right side over butter block to form a sandwich. Pinch edges to form a seal.
Step 2: Roll-out number 1
Add more flour to the surface to prevent sticking. Roll out dough into a 16 x 9 inch rectangle. We want to spread the butter block in the dough. Gently work from center to corners and center to sides to form an even rectangle. Remember to apply some pressure but be gentle.
Once rolled out into a 16 x 9 inch rectangle we are going to do our ‘letter fold.’ Fold right 1/3 of the dough to the left and then the left 1/3 of the dough to the right.
Transfer to a lightly floured baking sheet. Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes. This will allow the gluten to relax.
Step 3: Roll-out number 2
You are going to do the same thing we did on step 2. Flour surface and with the open seam facing away from you, roll dough into a 16 x 9 inch rectangle. Fold into ‘letter fold’ again. Transfer to baking sheet and chill for 15 minutes.
Remember to be gentle!
Step 4: Roll-out number 3
Once again we will do the same thing as step 2 and 3. Place dough open seam facing away from you. Remember to be gentle. The dough will start to be a little tougher to roll out. You may have to apply a bit more pressure. Be careful not to rip the dough. Many layers of butter have already formed. 🙂 Refrigerate for 15 minutes to chill.
Step 5: Final roll-out and shaping
This time we are going to roll the dough out into a 24 x 9 inch rectangle. Be gentle while rolling out. This step took a bit more time to roll out for myself. It had a tendency to shrink back.
Now it is time to shape. Once again you can basically shape them into anything. I did the pinwheel and the number eight.
For the pinwheel, cut dough into 3 inch squares. For the number eight, cut dough into 1 inch strips. As you can see in the picture, since the corners of my rectangle was not perfectly even, I used the center for my pinwheel cutouts and the sides for my number eights. Use a ruler to measure with and as a straight edge to glide knife along. Be gentle while cutting the dough.
For the pinwheel, after cutting 3 inch squares, I roll them out into about a 4 inch square. Using kitchen shears, cut from corners to center leaving about a 1/2 – 1 inch space in the center for filling. Fold over corners to form pinwheel. Place on parchment lined baking sheet.
For the number eight, after cutting 1 inch strips about 9 inches long, twist each end in opposite directions. Form a number eight and connect ends underneath to close off circle. Place on parchment lined baking sheet.
Cover with plastic wrap and proof at room temperature for 1 1/2 hours, until dough is poofy.
Step 6: Baking Time
After proofing finishes, add fruit filling to pastries. I sprinkled Cinnamon Sugar on the number eight pastries.
Bake for 10 minutes. Rotate baking sheet half way through.
Allow to cool for 5 minutes and top with glaze (recipe follows).
White Fondant Glaze
2 Cups powdered sugar
1 Tablespoon light corn syrup
1 teaspoon vanilla
1/2 Cup milk
Combine all ingredients in a bowl. Continue stirring until powder sugar is completely dissolved. Glaze will be very runny. You can add more powdered sugar if you want a thicker glaze.