Francisco Martínez Motiño, head chef to Philip II of Spain (1527-1598), also gave several recipes of puff pastry in his Arte de cocina, pastelería, bizcochería y conservería published in 1611. Maceras, the head cook in one of the colleges of the University of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. The origin of modern puff pastry appears to be Spanish, perhaps through Arab or Moorish influences: the first known recipe of modern puff pastry (using butter or lard) appears in the Spanish recipe book Libro del arte de cozina ( Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607. Puff pastry appears to have evolved from thin sheets of dough spread with olive oil to laminated dough with layers of butter. Look at those layers.Puff pastry seems to be related to the Greek phyllo, and is used in a similar manner to create layered pastries. Repeat this 3 to 4 times.ġ8)This is how the dough looks. Let the dough rest for 15 mins.ġ4)Roll it and fold again. Use as needed.ġ)Take butter in a bowl and cream it gently.ħ)Knead to a soft dough. Roll it into a rectangle and trim off the sides to get clean edges.Now take the dough and roll it into a sheet.Add in cold water and knead to a soft dough.Add in flour and mix well into the butter.
Puff pastry sheets how to#
How to Make Bakery Puff Pastry (Shortening) It is a fool proof method for making puff pastry and is very easy too. This is a recipe for puff pastry that uses shortening and you will get close to bakery puffs using this sheets. Now cut it into squares as you like and use. This recipe uses butter and flour and follows the lamination method. This pastry appears to have evolved from thin sheets of dough spread with olive oil to laminated dough with layers of butter. Puff pastry seems to be related to the Greek phyllo, and is used in a similar manner to create layered pastries. Now you can use it to make any puffs you like. Place the dough squares in fridge for about 1 hour or 30 mins in freezer.Each time you have to put in the fridge for 30 mins. Now repeat the step 3 for 3 more times.Cover this with plastic wrap and put them into fridge for 30 mins. Now fold them from both ends and invert them and roll it again into thin rectangle. Cover with another plastic wrap and roll it into thin sheets. Spread a plastic wrap and place the dough over it.Put another plastic wrap over the top of the butter and use a rolling pin to bash the butter into a little thin rectangle. Now take the 300 gram of cold butter and place it over a plastic wrap.Place it in a steel plate and put in the fridge for 30 mins. Shape the dough into a rectangle and cover it with plastic wrap. How to Make Traditional Puff Pastry with Butter And you know there are many recipes using this coming up. So give it a try and let me know how it turned out. Now for you all who cannot get this lovely sheets, why not try your hands on them.
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