By Mille® on January 06, 2002
Photo by kiwidutch
Photo by kiwidutch
"Posted in response to a request for a recipe for homemade puff pastry sheets."
Serving Size: 1 (343 g)
Servings Per Recipe: 1
"This was my first time making puff pastry, and it was easy enough, but I'm not sure I did it right. The final product seemed okay, but it was a little hard to work with (pretty sticky) and didn't have very much flavor. I was kind of surprised since there was so much butter in it. There is a chance though, that I may have used too much flour since my scale is cheap and teans to work a little randomly."
"I was happy to find a puff pastry recipe that looked simple, but I was disappointed with the final product. It was hard to work with, and didn't puff in the least. I ended up with light shortbread cookies instead of puff pastry sticks. Thanks for sharing, but I think I'll look for another recipe for future use."
"That is great."
"I needed puff pastry and this recipe filled the bill beautifully. It was quick and easy to make and the end result was great. Thanks for sharing."
"After searching two diffferent cities, thats right 2 cities, I gave up trying to find puff pastry to make turn overs with. Thanks you were alot of help."
"I can't always find puff pastry a the supermarket so I was pleased to find this recipe. The recipe was easy and clear to follow. I followed it exactly and my pastry was as good as the frozen ones. I read other recipes which required cold ingredients , so i tweaked this one a little , I used flour from the freezer and frozen butter.The results were great. Thanks! I don't think i'll be looking for the frozen stuff anymore."
"Thanks for this recipe! Very quick to make. I did three or four rollings and half-turnes till it demanded too much streanth to roll on. and then just rolled out and cut pices for a pie. It was not very puffy, but who said it has to be? It was nice and crispy, and hold it together nicely, and more imoprtant, quite quick to make."
"Thanks for this recipe, it tasted nice and flaky. I think the result was a little more like ruff puff though since I didn't get lots of layers. :)"
"Mine didn't puff. I also had to add extra flour to get a grainy consistency. The end result was mighty good. Used it to make Luby's Spinach Rockefeller Roulades recipe #61945"
"Well I guess it was okay...definitely not very puffy. Had a lovely texture, I used it to make meat pies, but I wasn't sure whether I was supposed to mix it or cut in the butter with a pastry knife etc... "
"Finially, an idiot proof pastry recipe... it mixed and rolled like a dream. Easy to make in the extreme. I put baking paper on my bench and rolled the dough on that... went like a charm. The only drawback is that I found it quite a bit heavier in texture than commercially made pastry, due to my first attempt perhaps ??? The taste was fine, maybe I'm just fussy and like really puffy puff pastry ? Definiately a recipe to keep for my savoury pies. An excellent 4 stars. "
"I've not only never made puff pastry - I've never cooked with it either: THis is fool-proof. I used light butter and subbed 1/2 whole wheat flour. I used it for brie and rasberry baked pastries to go with champagne = what a treat! Thanks for a great recipe!"
"VERY easy to make and delicious. I think it takes much mopre skill than I posses to really make puff pastry well but the result from this recipe was fantastic."