But the key to the butter while we are making the dough is that it has to stay chilled. We talked about the steam that the melted butter creates to reveal the flaky pastry layers. It is not dissimilar to making our Homemade Buttermilk Biscuits, the dough in our Cherry Almond Galette, and the tiny pie crusts in the Individual Peaches and Cream Pies.
As you start to roll out the dough, you will see pieces of butter throughout the dough, and this is what we want. We are going to cube the butter and incorporate it with the flour at the beginning of the recipe. And the result still proves that there is butter in every nook and cranny of the dough. This technique ensures there is butter in every nook and cranny of the dough.įor this recipe, I took the easy route. Then it is placed on top of the rolled out dough, and it is at this time you begin the folding, rotating, and rolling process. The stick of butter is kept whole and pounded flat with a rolling pin. If you are a fan of the Great British Baking Show, the pastry chef’s use the traditional technique. There are a couple of techniques for incorporating the butter into the dough. When the butter melts, it releases steam, which puffs up the dough revealing all of the layers. In fact, I would argue that the butter is the most important ingredient in puff pastry. It isn’t just the process of folding the dough that gives you all of the layers. Fold one side of the dough to the middle, then the other side to the middle – like a letter.Roll out the dough into a 9-inch rectangle.If you want to count them, I salute you! Laminating Dough Steps: For these turnovers, we are going to fold the dough 6 times, which will give us over 700 layers. There is a formula that calculates the number of layers, and with that, there are recommendations for how many layers a certain pastry should have. To make all those flaky layers, the dough needs to be folded over itself a few times to create these layers. I mentioned above the concept of ‘folding’ the dough. The beloved Julia Child taught the art of making puff pastry in her Mastering the Art of French Cooking cookbook, and it is with this that we’ll talk about finessing the dough next. The many layers are separated by air pockets created by the butter, and the result is flaky, crispy goodness.įrench patisseries have the market cornered on some of the best puff pastry treats, but that doesn’t mean that we can’t make a batch in our own kitchens.
The pastry itself may seem like heavy dough, but in actuality, it is light and airy. What makes puff pastry such a delicacy are the tons of flaky layers. Then I realized that it is similar to making pie crust, just rolling and folding a few more times. You can do almost any sweet or savory filling and have a delicious treat.This recipe Homemade Puff Pastry Turnoversįirst things first – there is no need to fear when you hear the words homemade puff pastry. This package would make a fun present to brighten someone’s day! Package them up in a small box lined with parchment paper and wrap with a beautiful ribbon. It only takes 15 minutes to assemble the turnovers and only 15 minutes in the oven. I get mine on Amazon in bulk and posted the link below for easy buying. If anyone knows of other gluten-free puff pastry brands, please let me know through Instagram DM! I think it’s awesome, and a really good product for something that’s really hard to find gluten-free. This is the only gluten-free puff pastry I’ve ever used.
They look so fancy you could totally bring them to a party or wrap them up and give them to a friend, but they’re so easy! Give the gift of gluten-free cherry turnovers.
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