Easy to make organic puff pastry. Wonderfully flaky and buttery layered pastry that is quick to make. You’ll never again be buying puff pastry from the supermarket. It will be a family favorite 100%.
I have been wanting to make organic puff pastry so bad since the first time I saw my mom making it. She does the perfect Hungarian pastries with this recipe…So I tried it, and oh my…, thank God. I’ll never buy it from the supermarket.
Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways.
It’s easier just to take it out from the freezer and like that you don’t have to deal with the process of making it, because you think that is so difficult, right? I thought, that it was difficult too, that’s why it took some time until I really did it for the first time.
Table of Contents
- A short history of the Organic Puff Pastry
- The Ingredients
- How to make the Organic Puff Pastry
- Sweet and Savory Recipes:
- Organic Puff Pastry
A short history of the Organic Puff Pastry
The origin of modern puff pastry appears to be Spanish, perhaps through Arab or Moorish influences. the first known recipe for modern puff pastry appears in the Spanish recipe book published in 1607.
Since the process of making puff pastry is generally time-consuming, faster recipes are fairly common.
Different variations are known as:
- Rough puff
- Flaky pastry, etc.
Many of these recipes combine the butter into the dough rather than adding it in the folding process and are thus similar to a folded shortcrust.
Puff pastry can also be leavened with yeast to create such as:
- Danish pastry
- Spanish/Portuguese Milhoja
- Empanadilla, etc.
Though such preparations are not universally considered puff pastries.
- All-purpose flour
- Cold butter
- Cold water
- Egg *optional
How to make the Organic Puff Pastry
This is a shortcut recipe, which end result is almost identical to authentic puff pastry made the fancy French way.
You can start combining flour and salt in a bowl. Give a quick whisk to combine them evenly. After slicing the butter toss the slices into the flour mixture and combine them until the butter is absorbed. Add the optional egg, and continue to combine the ingredients into a dough.
Also, you can do the whole process with a food processor which will be much easier.
On a floured surface place the dough and knead until the dough comes together to form a ball.
Roll into a rectangle, then fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 hour, or up to 24 hours.
Is puff pastry can be fried?
Yes. Heat up oil at 350°F and fry the pastries for 1-2 minutes on each side until it’s golden brown. It even works best if the pastry is frozen.
Can you boil puff pastry?
No. It won’t work in a wet environment and it’s not designed to cook in water. I would end up being in the garbage.
Can you put puff pastry in the microwave?
When is heated, puff pastry loses its signature flaky texture. However, if you’re looking to reheat the puff pastry, the microwave can be a good idea.
How long does organic puff pastry keep in the fridge uncooked?
1-2 days can stay in the fridge. But if you don’t plan to use it just put it in the freezer.
You can make the Organic Puff Pastry in many different ways. Sweet fillings, and also Savory fillings can be used.
Sweet and Savory Recipes:
- Blueberry Cream Cheese Pastry Braid
- KFC Apple Pie
- Turkey and Ham Pot Pie (Easy substitute for the Pie Crust)
Organic Puff Pastry
- 2½ cups all-purpose flour
- 14 tbsp unsalted butter
- 1 tsp salt
- ¼ cup very cold water
- 1 egg optional
- Add flour and salt to the food processor, then add 3/4 cup (170 grams) of cold butter cut into cubes, and pulse until butter is absorbed. (You can do it with your hands too).
- Add the cold water and pulse until the butter is crumbled into pea-size bits.
- Add the optional egg, and continue to combine the ingredients into a dough.
- On a floured surface place the dough and knead until the dough comes together to form a ball.
- Roll into a rectangle, then fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 hour, or up to 24 hours.
- If you don’t have a food processor, you can use a pastry cutter to work in the butter or manual with your hand.