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    You are in: Home / Recipes / Puff Pastry (Danish Pastry Dough) Recipe
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    Puff Pastry (Danish Pastry Dough)

    Puff Pastry (Danish Pastry Dough). Photo by SweetsLady

    1/1 Photo of Puff Pastry (Danish Pastry Dough)

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs

    12 hrs

    0 mins

    2Bleu's Note:

    Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Individual Danish Assortment filling ideas!

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
    2. 2
      Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
    3. 3
      Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
    4. 4
      Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
    5. 5
      Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
    6. 6
      Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
    7. 7
      There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
    8. 8
      Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.

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    Ratings & Reviews:

    • on February 23, 2009

      45

      Nice recipe. The only thing was that you did not provide the baking time so I had to play with the baking time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2011

      55

      This was my first time trying puff pastry. This was simple to make. The directions were very clear. It wasn't quite as flaky as I'd hoped but as I said this was my first go round. I'll definitely use this recipe again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2011

      55

      Now this is what I call very rewarding kitchen fun! Made This to use in your Individual Danish Assortment (recipe 268931), & it was wonderful ~ Especially so, because it was homemade! Tender & flaky! A keeper recipe, for sure! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Puff Pastry (Danish Pastry Dough)

    Serving Size: 1 (833 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1591.1
     
    Calories from Fat 896
    56%
    Total Fat 99.5 g
    153%
    Saturated Fat 61.4 g
    307%
    Cholesterol 349.8 mg
    116%
    Sodium 896.1 mg
    37%
    Total Carbohydrate 150.4 g
    50%
    Dietary Fiber 5.1 g
    20%
    Sugars 25.8 g
    103%
    Protein 24.6 g
    49%

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