Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [puff-pastry]

Questions about shaping, preparing or baking with puff pastry as a star ingredient.

Puff pastry is a flaky, high-rising type of pastry which is made by laminating sheets of dough and butter or other solid fat. Although it can be made at home, due to the time consuming process, many home cooks purchase commercially made puff pastry in its frozen uncooked state.

48 questions
2
votes
2 answers

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the amount of butter? Another question is, I have some…
Gigili
  • 1,783
  • 19
  • 41
  • 69
2
votes
3 answers

Why didn't my puff pastry "puff"?

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at all. I kept the puff pastry in the refrigerator…
KatieK
  • 7,930
  • 31
  • 78
  • 122
2
votes
1 answer

How should I deal with "thawed frozen puff pastry"?

A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that…
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
2
votes
2 answers

Getting puff-pastry dough to stand up in straight sided pans

I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail was that I couldn't get the strips of pastry I was using to…
FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
1
vote
0 answers

Pastry sheets - storing, packing & shipping

I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I have to pack the pastry sheets for them to take…
Newtocookingandbaking
  • 191
  • 2
  • 11
1
vote
1 answer

Simple Puff Pastry Dough

So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open the dough up and spread margarine on every layer, fold - once done we cool for it to harden…
AnchovyLegend
  • 228
  • 1
  • 5
1
vote
1 answer

Chilled puff pastry vs frozen

Just found out there's actually two kind of puff pastry in my local supermarket, one called chilled and one called frozen. Do anyone know the difference? Some people said the chilled one is fresher as it's kept in normal fridge not frozen. But then…
Zan
  • 19
  • 2
1
vote
0 answers

Baking apple roses in oven in France, which mark should I choose?

I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ingredients, baked in the oven. In both of the…
Mathmath
  • 111
  • 2
1
vote
1 answer

How to keep frozen puff pastry dough keep its shape

Whenever I cut semi thawed frozen puff pastry dough with a round cookie cutter, the shapes turns oval when I bake them. How can I prevent this?
Elaine serure
  • 11
  • 1
1
vote
2 answers

Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?

I want to make a pumpkin filled pastry for a potluck thanksgiving. I found a great recipe for pumpkin & feta pastries, but it calls for filo/phyllo dough. Can I use puff pastry dough instead, to make it more 'turnover-like'? If so, how will it…
eterps
  • 281
  • 1
  • 5
  • 11
1
vote
1 answer

Do I need a wooden spoon to make proper Pate a Choux?

I have a lot of silicon spatulas at home, and I was told I needed to buy a wooden spoon or spatula to make pate a choux the correct way. I watched a couple of Bon appetite cooking videos, and the instructors mentioned that it's the traditional…
Chris Nace
  • 387
  • 3
  • 10
0
votes
1 answer

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, an additional question I have is what the…
Noir
  • 256
  • 2
  • 8
0
votes
2 answers

How do I ensure my puff pastry top stays puffed and crisp on my chicken mushroom pie?

I have read many questions and answers on puff pastry but I still need to know what happened to mine: My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers become soggy when cooled. I bake it at 425 deg…
Steven Heong
  • 13
  • 1
  • 1
  • 3
0
votes
1 answer

Torte Milanese without puff pastry dough

I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use here?
Gigili
  • 1,783
  • 19
  • 41
  • 69
0
votes
1 answer

Is it possible to keep puff pastry dough in the fridge for future use?

I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required dough yet. Where and how to keep it for future use?…
Gigili
  • 1,783
  • 19
  • 41
  • 69
1 2
3
4