Simple Way to Make Super Quick Homemade Homemade Puff Pastry – Speedy & Butterless

Homemade Puff Pastry – Speedy & Butterless
Homemade Puff Pastry – Speedy & Butterless

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, homemade puff pastry – speedy & butterless. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. This is the easiest & quickest way to make puff pastry at home. This is the easiest & quickest way to make puff pastry at home.

To begin with this particular recipe, we have to prepare a few components. You can cook homemade puff pastry – speedy & butterless using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Homemade Puff Pastry – Speedy & Butterless:
  1. Take 400 g plain flour
  2. Make ready 320 g hard margarine, frozen
  3. Take 1 large egg
  4. Make ready 1 tbsp vinegar (or white wine)
  5. Make ready 1 tbsp fresh lemon juice
  6. Get 1 tsp salt
  7. Make ready 110 ml (app.)ice cold water
Steps to make Homemade Puff Pastry – Speedy & Butterless:
  1. Beat the egg lightly and pour it into a measuring cup.
  2. Add the vinegar, the lemon juice and mix well.
  3. Add the water and stir. Strain the liquid to separate any egg solids.
  4. You must have 200ml liquid in total. If needed, add a little more ice cold water. Put it in the fridge.
  5. In a large and deep baking pan, mix the flour with the salt.
  6. Grate the frozen margarine into the flour with quick moves, coating the margarine with flour every few seconds.
  7. Once you’ve finished grating, mix lightly with your fingers to make sure that all the tiny pieces of margarine are completely coated with flour.
  8. Take the liquid out of the fridge and pour it over the flour mixture.
  9. Mix gently with a spoon just until the flour mixture starts to moisten.
  10. Start to fold and press the dough until it comes together. This way, you’re creating layers.
  11. Shape the dough into a rectangle and wrap it with food membrane.
  12. Refrigerate it overnight and it’s ready for use. Just roll it out and fill it with whatever you like.
  13. Keep it in the fridge up to 3 days or in the freezer up to 4 months. Put it in the refrigerator overnight to defrost it.

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