Puff Pastry in a Hurry

How to make easy puff pastry!
Here's the recipe: chefgailsokol.com/steam-leaven...
For more videos and recipes, please visit www.chefgailsokol.com, and don't forget to subscribe!!!

[@zerinadalvie7696]

I love this quick puff pastry. Soo effortless.

[@Selyasa]

I'm glad to have your channel. I'm subscribed now. You're a good teacher!

[@GailSokol]

Aww, thank you so much!!! I am thrilled to have you as a subscriber!!! Thank you so much for reaching out!!!

[@MrFatbibi]

Nice!!!! The easiest method and best results I’ve seen and used . Thanks Gail

[@GailSokol]

I am glad you found this useful. Hope you can listen to my podcasts on KZbin that I just published. Thanks for listening!

[@sullivanspapa1505]

Thank you, Chef Gail!

[@veronicalee239]

Nice easy and easy thank you for your recipes

[@suevee9845]

Exactly what I was looking for! Easy to follow instructions. Thank you!

[@GailSokol]

I am so glad you liked the video. Please listen to my podcast on this channel for more baking information.

[@donaldsaunders3059]

Well explained thank you so much god bless

[@desertwren7367]

Thank you for this wonderful shortcut! The pastry comes out beautiful and delicious. I made a Spanish empanada with this recipe and my family could not eat it fast enough lol.

[@GailSokol]

I am so thrilled you enjoyed this recipe! Your empanada recipe sounds amazing!!! I really appreciate you reaching out!!!

[@susanlang2645]

I love your teaching style & am looking forward to making puff pastry for the first time. Also really enjoyed your Sky High Popover video. Thank you so much for breaking it all down to feel easy. ☀️

[@GailSokol]

Thank you so much, and I am so glad you are enjoying!

[@dhekrabettaieb8423]

Think you it seems very good

[@joseemorin1126]

Great help and thank you

[@amprabhleenkaur]

On To do list. Thank You Chef.

[@GailSokol]

Hope you enjoy!!!

[@chrissunga1574]

Thank you chef

[@nadiael-rayess8341]

I really like the puff in a hurry ,I will try it.Thank you .

[@GailSokol]

I hope you do. Thanks for becoming a subscriber!

[@solid-rock]

thanks Gail for a quick recipe i will try and tell you!

[@GailSokol]

I can't wait to hear how it comes out. Thanks for watching!

[@Fur_momma_furever]

That helped me alot. Thank you

[@autumnsky8647]

Thank you

[@GailSokol]

You are most welcome! Happy Holidays!!!

[@pattimccraw6168]

i like this when measurements are given.

[@welovecupcakes9586]

Thank you Gail

[@GailSokol]

I am so glad you liked the puff pastry. More videos will be coming. I like your channel.

[@banukutty143]

Tnx mam

[@bounmilly6519]

Thank you for sharing I really love to learn how to make puff pastry from you. What is the portion of butter? Thanks again.

[@GailSokol]

14 tablespoons or 1 3/4 sticks. So glad you are watching!!!

[@lawrenceschaap1032]

im new at this so be patient with me. after the dough goes back in the frig for 30min and now i want to use some to wrap a salmon dish im going to make. i take it out, cut a portion off, roll it to how thick , then freeze the rest for another project? any info or suggestions are welcome thanks

[@GailSokol]

Hi Lawrence, Yes. You can do what you suggest with the salmon. I recommend rolling the dough to no more than 1/8-1/4 inch thickness. Make sure the salmon is fully cooked and the puff pastry is nice and brown. Enjoy!!

[@mariamarfil1620]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️

[@muhammadharib8063]

wel done mame

[@bounmilly6519]

Thank you for sharing how do you measure the butter? I mean how many grams?

[@GailSokol]

Hi Boun, I used 200 grams of butter. Thank you for watching!

[@1genevieve2]

@ +Gail Sokol: I have my puff pastry made and it's in the fridge since last night. I want to use it tomorrow afternoon or evening. I have a question I'm hoping you can and will answer for me. Can the pastry be taken out of the fridge an hour or so before using so it's easier for me to roll out or do I have to try to roll it out to a decent length & width (for cutting) while it's still so cold?? I have very little upper body/arm strength and I couldn't get the last folds (7 times) rolled out thin enough to use after I took it from the fridge the last time. I doubt my husband would want the "job" of rolling it out and besides,I shudder to think what the rolled out result would look like! Haha By the way,your video was SO helpful...thank you! I found that using my food processor to get the ice cold butter pieces incorporated ( 4 pulses & ice water 4 pulses) was so much easier than using a pastry cutter! :-)

[@GailSokol]

Hi JoAnn, You can easily allow your puff pastry dough to warm up a bit at room temperature. Just do not allow it to get too warm or your butter will melt and ooze out from the dough compromising the ultimate flakiness after baking. Thanks for writing! Let me know how it turns out. Best Regards, Gail

[@1genevieve2]

It turned out beautifully,thank you! :)

[@GailSokol]

I am so glad it did! Thank you for watching!

[@sidoniewinterpasternak9938]

Which food processor do you use?

[@GailSokol]

Any brand food processor will work. Just be sure to use the basic blade to combine the flour and butter.

[@rebecaarrate5221]

Do you roll out the dough again once you take it out of the fridge?

[@GailSokol]

Yes. In order to shape it into what you will make with it you must roll it out according to the specific recipe.

[@reiamohammed3719]

Great thank u can I mix by hand

[@GailSokol]

You sure can!

[@reiamohammed3719]

@@GailSokol do u make Danish pastry by chance

[@GailSokol]

I do make Danish Pastry. Watch out for an upcoming video on how to make it easy!

[@leah3084]

How many cups of butter? here in Canada the butter wrap shows how many cups not grams. Thanks

[@GailSokol]

Take 1 cup of butter and remove 2 tablespoons. Thanks for listening!

[@oopssugar]

Thank you so so much for this question... I was so sad to see the first ingredient was in cups and then BAM. Tablespoons of butter IN SQUARES WHAT?? They don't come like that.. was one cube equal to one tablespoon my Husband and I were wondering about. 🤣 however seriously the Google is a jerk trying to get conversions and is very fickle. Thank you Gail for the answer we were about to use Google again uuggg.

[@oopssugar]

@@GailSokol Thank you for the conversion . I will be able to make this hopefully .

[@rashaanelam1897]

How do you cut it though?

[@GailSokol]

I am using the food processor to simulate the act of a pastry blender cutting in the butter. It works out very well!

[@countryannescreations1005]

Making this again today to have in the freezer. Do I just wrap it tight and put it in the freezer? any special instructions? How long does it take to thaw when I bring it out of freezer? thanks so much - Love your channel!

[@GailSokol]

Yes, just wrap the dough tightly in plastic wrap and freeze. Be sure to date and label too! I usually thaw the dough in the fridge for a few days. I never leave it out at room temperature to thaw because it will form too much moisture. If it's really hard before you want to use it, leave it out at room temperature for about 30 minutes or so. I wish you happy baking!!! And thanks so much for reaching out!!!

[@anniemathew8808]

Can you use your hands to combine the dough ?

[@GailSokol]

You'd have to use a pastry blender, but be careful how much you're handling the dough or you'll melt the butter and prevent flakiness!

[@lindyannfarrier8463]

I am going to try your version I have looked at so many recipes that call for like a day of refrigeration. Can you use this for sausage roll or would I be wasting my Puff pastry on that...

[@GailSokol]

You can try it for a sausage roll. If the sausage is ground, be sure it is cooked before it is placed into the dough.

[@lindyannfarrier8463]

@@GailSokol no I just use those from the tin so I'll leave it for something else

[@eyeshanaveed5312]

is it really gonna work without being refrigerated in between

[@GailSokol]

Absolutely! That is the beauty of this recipe. Thanks for viewing!

[@lucylopez5572]

How can you make this without a food processor

[@GailSokol]

You can easily make this without a food processor using a pastry blender or a fork and knife to cut in the butter. Just be sure to keep the butter in pea sized pieces to insure that you get a puff pastry that bakes up very flaky! Thanks for writing!

[@bridgettewood1713]

Chef, Gail is it all about the kind of butter you use? I buy great value at walmart, it's the cheapest butter going! Or, can I make my own butter for this puff pastry?

[@GailSokol]

You can use any butter you want for this recipe!! Homemade butter in your homemade puff pastry sounds AMAZING!!! Happy baking and butter making!!! Thanks for reaching out!!!

[@bridgettewood1713]

Thank you Chef.Gail for the promp answer! And I will let you you know how this puff pastry turnes out! I want too make cinnamon rolls with it. God bless.

[@GailSokol]

@@bridgettewood1713 My pleasure!

[@ceritadapursusi]

Wow....so simple recipe and the way to make puff pastry....i've made it three times and failed...butter leaks everywhere of dough...😢 I will try this time with your recipe... thanks Gail 😙

[@GailSokol]

Pieces of butter should be all throughout the dough. This is what creates the flakiness. You may need to use more flour to sprinkle over the dough as you roll it out and make the folds. This will cover the butter and prevent it from getting out. Also, be sure that your kitchen is cool enough to work in. Try putting the dough back in the fridge if it gets too soft and the butter is leaking out. I hope this helps!

[@ceritadapursusi]

@@GailSokol thank you Chef Gail.... I lives in Indonesia..a country with hot weather.....but i will try your recipe and hopes it will gives best result

[@GailSokol]

@@ceritadapursusi Let me know how it turns out.

[@maiasaigal657]

Is it possible to tell me the ingredients in grams please. Thank you.

[@GailSokol]

Hi Maya, Here is the recipe in metric: 250 gm flour 200 gm butter 3 gm salt 115 gm ice water Thanks for watching.

[@maiasaigal657]

@@GailSokol Thank you so much😚

[@eliasluis6035]

Do you add soda power

[@GailSokol]

No. Puff pastry is steam leavened only. The water in the dough is enough for it to rise nicely!

[@eliasluis6035]

@@GailSokol thank you Many of them putting lime

[@jackhillis736]

Can I double this recipe

[@GailSokol]

Absolutely!!! Enjoy!!

[@ethan-bt2mz]

I have a food technology test tmrw. Thats this helped!

[@GailSokol]

I am so glad that you found this helpful. Hope you did well on your test!

[@Taras75357]

I've made the classic mille feuilles...what a process (that and classic croissant dough). Two questions...can this dough be rested in the fridge between folds? Also, with flaky pastry, can one use about 30cc vodka to retard the gluten?

[@GailSokol]

This dough can absolutely be rested in the refrigerator between folds, although my procedure does not. I have never tried vodka to retard gluten. It would probably work since it is water based.

[@Taras75357]

@@GailSokol My grandma used to use a shot of vodka in her pie crust.

[@GailSokol]

@@Taras75357 many people add an acidic ingredient to make the dough more extensible and much easier to shape when rolling it out. I usually add apple cider vinegar or lemon juice to my flaky pie crust doughs. I have only done this with a flaky pie crust and not a puff pastry. It should work the same for both, although it is not a traditional ingredient for puff pastry.

[@GailSokol]

@@Taras75357 Your grandma was a smart cookie!

[@Taras75357]

@@GailSokol Great...Thank you so much for the advice. (PS: Your chocolate bundt cake recipe was a hit at our Church's Potluck. Not a crumb was left. One of my fellow parishioner's son works in a local restaurant and wants the recipe. May I give it out, please?)

[@Chikoladevilz]

Thank u for sharing this. Btw can i make cronuts with this dough? 😀

[@GailSokol]

This is a puff pastry dough not a croissant dough which has yeast in it. You can try it and see!

[@GailSokol]

You could call them pufnuts instead of cronuts!

[@doitwithme7845]

I thought layers are created when you enclose a block of butter in a pastry. Then you roll and fold to create pastry, butter, pastry layers. How will you achieve it with your type of pastry?

[@GailSokol]

I did exactly that, but I created 2 thinner butter layers to get the process started. Then I roll and make folds to create many layers. There are many ways to enclose the butter when making puff pastry. I find that many people have an easier time the way I do it. One large chunk of butter can be difficult to work with especially if it's not just the right temperature.

[@marokontozis3048]

Thank you so much

[@GailSokol]

Hope you were able to make it.

[@miskyloo887]

Easy looking.. But I wanted to see the baked product

[@GailSokol]

It's SO easy! Here's some other recipes I made with the puff pastry so you can see the final product! Palmiers: kzbin.info/www/bejne/f5bNg2SHZ7dnfq8 Crispy Pesto and Parmesan Pastry Twists: kzbin.info/www/bejne/kKS2nn2nZtmlbNU

[@tounechareunsouk1085]

I sent you an email for the recipe, but it said email address is not found! Can I have your puff pastry recipe please.

[@GailSokol]

If you watch the video you can write down the recipe. It only has a few ingredients.

[@lindyannfarrier8463]

@@GailSokol or go to your link in the description box

[@GailSokol]

Please go to my website which has been updated: chefgailsokol.com to find the recipe

[@sabrinaahamed9147]

Mam plz tell us 14 tb spns of butter how much grms it will be...Thank you soo much for wonderful recipe...

[@GailSokol]

330 gms

[@sabrinaahamed9147]

Thank you soo much...

[@GailSokol]

any time. Thank you so much for viewing.

[@GAJDM04]

1 cup is 225g minus 2 Tbs is about 200g? just going by what you said below. don't want anyone to mess up this easy recipe. :)

[@nadavnatan2320]

@@GailSokol i think it's 200 about grams

[@5zal766]

Has anyone try it?

[@welovecupcakes9586]

5 Zal makes good pastry

[@peteramprimo492]

Recepie

[@GailSokol]

Please check my website Gailsokol.com for the recipe

[@annirichardson5851]

And yet another method of making puff pastry, so pretty much everyone has their own way.

[@GailSokol]

You are right. My way takes less time for the same results! Thanks so much for watching.

[@Rai46149]

Would of been nice to see the finish product

[@GailSokol]

If you look there are 2 other recipes using my Puff Pastry in a Hurry recipe.

[@fatemarahman9288]

I also wanted to see how it turned out after baking

[@alikausar1242]

Dear chef, my puff pastry didn't come out percect, there were no layers at all.

[@GailSokol]

I hope you will try it again. You must be sure to keep the butter very cold. The layers form because the butter melts in the oven and creates flaky layers of pastry. Also, be sure you fold the dough the way I show in the video. It's important to form hundreds of layers. Don't give up. The recipe works!

[@TexasRose50]

Wow, this is nothing more than my flaky pie crust recipe, only folded. Who knew? May have to experiment with this.

[@GailSokol]

This is very similar to a flaky pie crust but all the folding creates hundreds of flaky layers in my puff pastry. Thanks for watching!

[@TexasRose50]

Gail, thanks for your response. Of course I understand about the folding. That's what amazed me. I will definitely try this over the weekend. My hubby likes something he can throw in the microwave to heat and eat for breakfast. I will put my scrabbled egg, bacon and cheese mixture in this. Make like a turnover. My last two experiments didn't do too well. But he was a sport and ate them anyway. Just had to top them with a little butter and fruit spread. I'm one who does NOT give up! But with all the layers, I think they will do much better. Thanks again!! And have a blessed and safe holiday weekend. Oh, you're welcome. It was my pleasure to watch. :)

[@GailSokol]

@@TexasRose50 unfortunately the puff pastry will get soggy in the microwave. Heat it in the oven for about 10 minutes at 375-400 degrees. This way it will ill remain crisp and warm flaky. Enjoy your holiday as well!

[@TexasRose50]

Oh wow, I dud not know that about puff pastry and the microwave! Thanks ever so much! I have a small oven that these can be reheated in. It's not a toaster oven. That won't be a problem. Can't tell you how I appreciate all your knowledge, and replying back to me. Thanks a million!!

[@deesaunders9407]

No egg?

[@GailSokol]

There are no eggs in puff pastry. There is another pastry that you may be thinking of, and that is pate a choux or eclair dough. That has eggs in it. Thank you for your interest!

[@deesaunders9407]

Thanks so much. I made apple turnovers with this method and they were as good as the bakery!!

[@GailSokol]

Dee Saunders So glad they came out!

[@glendooer6211]

14 table spoons of butter??

[@GailSokol]

Yes. That is equivalent to 7 ounces of butter.

[@glendooer6211]

@@GailSokol ok thnx found the list..can I use bread flout AP here seems a bit sus???

[@GailSokol]

@@glendooer6211 you can, but All-Purpose is preferable because you want to make a delicate pastry and bread flour has more protein in it.

[@lynnjepson8218]

I was so disappointed not to see you use this so I could see the layers......another video out there doing this perhaps? Like how easy this is

[@GailSokol]

I do have a video for Crispy Pesto and Parmesan Pastry Twists and another one for Pecan Praline Sticky Buns as well. Hope you enjoy them!

[@tamiajackson]

@@GailSokol Is this really going to work..?? Because I've seen dozens of videos saying that it takes hours and you're not supposed to keep it out so long because the gluten will form.. I know you're a chef so you must know what you're talking about.. but I didn't see you bake it😓so idn

[@GailSokol]

Hi Tamia, My method works quite well. First of all, leaving the pastry out is NOT what causes gluten to form. Gluten forms when the dough is over worked. In this method the dough is not out for too long, and can be baked quite successfully! If the dough gets too soft, if, for example, your kitchen is too hot, then you can chill it for a short time to firm it up. Look for my other 2 videos that do show me baking this puff pastry off. One is for Crispy Pesto and Parmesan Pastry Twists and the other is for Pecan Praline Sticky Buns. @@tamiajackson

[@tamiajackson]

@@GailSokol Thank you so very much Chef Gail😊😊😊This was a big help.. so much of misguided information on the internet..😅 Thank you so very much and most definitely I will go and see your other videos

[@danialholt4174]

It's 'Puff Pastry in a Hurry' because it's unfinished.

[@GailSokol]

It's "Puff Pastry in a Hurry" because it is faster to create the dough than the longer more traditional way.

[@GailSokol]

Once it's made you can use it in any number of ways