I tried this as it's far easier than the 'official' way to make PP. Quick as a flash (in the food processor) and results were excellent! I used it for Eccles cakes, and it was very good indeed.
A fantastic pastry. It is so easy to make and use. It will save you a bunch of money, produce a high quality product, and (with a little planning ahead) be right at hand whenever you need it. I, for one, will never use store bought again! Thank you, Karen.
Used this with 'Zaar recipe 251992. Followed the recipe exactly, but did not refrigerate prior to rolling. The cold dough is essential for the pastry to puff, but I knew that. The fridge was just too crowded! Thank you for this recipe! UPDATE: Though the dough was (cool) room temp, putting it on a pre-heated baking stone did make it puff a little and made the dough more flaky. DH loved this with 251992!
I was looking for a short-cut puff pastry, and this turned out great! Not quite as puffy as traditional layered puff pastry, but much more tender, puffy, and flakey than traditional pie crust. This has become by favorite pie crust recipe. Perfect! Thank you so much Karen, my family says it is the best pie crust they have ever had! Great for turnovers, single crust and double crust pies!
this is sooooo easy! I made it yesterday-chilled over night & today I used half the dough to make 2 medium sized apple turnovers. The result was a very tender, flaky pastry, kinda melted in your mouth. Oh the possibilities with this dough. I will make this ahead & freeze for those spur of the moment recipes! Thanks Karen!
Wow! I am surprised at how good the end result for this recipe is. I have to say though, I was one of those people who had trouble with sticky dough. I kept thinking to myself, "The end result better be worth all this trouble!" and I'm going to tell you, it sure is! I didn't get time to make this yesterday so I made it this morning and left it in the fridge for a few hours and then stuck it in the freezer for about an hour before I used it. I also chilled a piece of wax paper to roll out the dough between, needless to say - it still got sticky real fast and I used this dough straight out of the freezer. I didn't add any extra flour while rolling it out - so I just may try a sprinkle of flour between wax paper next time. I used this to make Apple Strudel, it was buttery, flaky, delicious. I am definitely making this again - thanks for sharing!
This pastry was perfect for my chicken pot pies. I wanted to post a picture but they were gobbled up before I could grab the camera! Excellent recipe. The pastry is very delicious.
I loved it! I made some almond paste and filled this with it to make a sort of almond croissant. Delicious. Just as good as storebought.
The simplicity of this pastry is so worthy of more than 5 stars! I used my food processor and cubed my 1 cup solid butter (real butter unsalted) and presto with the chopper selection added my flour and bread crumb consistency! I changed from the chop (food processor) to the knead and "voila" (a good 3 fast spin around) a lovely soft ball of dough was formed. I wrapped this dough in tin foil and chilled for a good 4 hours before rolling on a lightly floured surface. I didn't handlge this dough overly. I made home made sausage rolls and the left over dough I will be making steak and kidney pie. Thank you for sharing such an amazing flop free "simple dough" recipe! Finally I can say that I don't long for the "ready frozen roll of "todays" puff pastry.
I tried this recipe to make little spanish pasties. I thought at first it wasn't going to work, The mixture seemed a bit wet, but it worked out beautifully. Really nice light pastry, absolutely perfect. My husband is soooooooo excited, as since we have lived in the US, we haven't had pasties at all. Thank you so much for sharing!