Quick puff pastry.flv

www.cooksillust...
* Puff pastry recipes
* Yield Makes about 1 1/2 pounds dough
Ingredients
* 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled
* 2 cups all-purpose flour, plus more for work surface
* 3/4 teaspoon salt
* 2/3 cup cold water
Directions
1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.
3. Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.
4. Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.
5. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
6. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.
7. Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.
8. Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.
9. Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.

[@Jazzlune]

I followed this recipe, but I did it by hand & after rolling and folding, I placed in the fridge for 30 min then rolled and folded again. Used the dough the next day and had absolutely flawless puff pastry! SO PROUD OF MYSELF!

[@cashbrendan7276]

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[@archeralden2051]

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[@cashbrendan7276]

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[@archeralden2051]

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[@berighteous]

Wow. I just made this and used it in my wolfgang puck pie maker filled with dinty moore beef stew. Spectacular win. Fabulous puffage. I chilled for an hour, rolled it out then rolled it up like a cinnamon roll again, flattened it out, chilled again, and then rolled pie crusts. Awesome.

[@markcoren2842]

+berighteous Thanks for sharing this! This is the perfect idea for a couple of my kids who love beef stew and puff pastry.

[@cherios1234]

NICK MALGIERI IS A GENIUS LOOK AT HOW HE CUT DOWN ON ALL THE FUSS OF MAKING PUFF PASTRY! ROLLED UP LIKE A JELLY ROLL AND FLATTENED TO MAKE ALL THE LAYERS! GENIUS!

[@oijfbg]

OMG, Martha is the biggest control freak. :D

[@Tonithenightowl]

This is easier than the one I have been doing where you make 12 balls of dough, make a discs, layer with butter in between then place in fridge. Then when butter has hardened, you roll it out. I didn't remember this method and I'm glad I came across it again. :o)

[@dodgingdurangos924]

Can you use this same quick puff pastry dough to make croissants and the like?

[@billeeburkhart6630]

I love Martha, hear me out, I watched her bio., She was raised to succeed, she is a perfectionist, she can not help it, and I love successful women. I know she can be a little harsh, that's just the way she is.

[@onekerri1]

Billee Burkhart - I love successful women too. Were you upset Hillary Clinton didn't get elected president?

[@erichenderson6515]

The reason why Martha Stewart is harsh is because some considers her as a food diva.

[@carolemurphy6205]

Glad to see I'm not the only one who finds Martha's CONSTANT interruption of her guest infuriating. I'll never forget the time she made a Croquemboche with Julia Child -- and never stopped interrupting her. I'll bet Martha was a constant hand waver in grade school too: "Teacher! Oh teacher!"

[@almagilbert1704]

I know That's call greedy. Dr. Call it the Me-Me syndrome

[@FatLifeUnfiltered]

I'm chilling my dough as we speak. I wanted to make palmiers with a little orange zest added but couldn't make it to the store to get pre-made puff pastry so came to KZbin and waaah-laaaah! Found this and seems easy enough so giving it a try! Fingers crossed.

[@missjellykaren]

How did it turn out, Athena Rodicio ? :D Hope you'd respond. Thanks!

[@44tknguyen]

Thanks for taking the time and give the written recipe. This is great! I love puff pastry!

[@Tonithenightowl]

Martha's old school. When he stuck the pastry in the sink, I think he meant to throw it away later. She wasn't having any of that. He covered by saying the sink was clean but he just got busted for wasting demo food which didn't need to be wasted. Well that's how I saw it anyway. Martha came from a big middle class family where waste was not an option. It's what I came from too. I'm glad she called him on it without saying what the hell are you doing? lol

[@944gemma]

I panicked when he did that too. Never waste all that good dough. NEVER!

[@Tonithenightowl]

@@944gemma I like my own method. Make the dough, divide into 12 balls. Roll out each circle, spread a thin layer of room temp butter on each circle and stack. Don't butter the top layer. Wrap in plastic and put in fridge for at least an hour or two. Then roll it out on a lightly floured surface and you're done. :o)

[@cottondai]

Thank you for this video. I have been looking for the quickest puff pastry dough for few months. Will try it and let you guys know how it went.

[@carlhan9500]

I love this recipe. I roll it a few more times than the instruction and it works perfectly for me.

[@nadurkee46]

I have been waiting forever for THIS recipe!!! Merci , I love you.

[@vinpat9]

Martha let the Guest speak, too much yup yup yup.

[@LaurelCanyonMojo]

+Vinod Patel she always does that... always has to have the last word

[@judyzwetow2225]

Vinod Patel 🔍

[@1genevieve2]

Ha! I noticed that as well! I wonder how she felt having someone else be the "boss" on her show! LOL!! He didn't take her suggestions,etc.,seriously...at ALL! Haha!

[@Lilyssssssful]

Marthas OCD of fixing everything .. Lol she can help it

[@George91606]

Lily S. Manon y

[@surabhisingh3565]

Thanks for the variations with puff pastry dough.

[@sofiaahmad1926]

Thanks for the receipe I will try it Ramadhan inshaallah

[@Aprilnori]

Wow turned out excellent. Made a cranberry cream cheese strudel. Used up the leftover cranberry sauce

[@valgreene2180]

can martha let the man finish his sentences.

[@aydenhale8032]

Yup

[@robmunro1065]

omg she cant stfu

[@beijosparavoce]

I never realized how tense martha stewart is

[@elftails]

No @DannyDiaz, you didn't miss where they told us how much butter to use in the "fast puff pastry" made on Martha Stewart, I watched the clip 6 times & I didn't see hear how much either, no was it written on the screen. Maybe he wants is to buy his cookbook to find out ha ha, but I can see from reading a few of the comments that some ppl figured it out. I finally found a recipe on the web that I will post separately, it looks very similar except it calls for 1 1/4 c water, whereas it looked like they only used about 1/2 to 2/3 on the program. (btw, it also suggests using "ice" water) Anyway the recipe calls I'm speaking of calls for 2 c. butter. Also someone wanted to know his name, I googled his recipe book mentioned on the program and it is Nick Malgieri.

[@mcnailart9928]

elftails m look in down box

[@Eyerusalem_]

I think he could not handle Martha, he was all owner the place and shakey lol

[@actuallowroller]

Now I just need a good food processor. Awesome recipe.

[@joycezzz100]

I guess I'll be baking some this on Saturday.

[@fredaweigand3276]

I want to try this method thanks for showing the video!

[@SW-rr2hp]

She is so annoying when she keep interrupting her own guests.....ugh!

[@stevesong1659]

you wish you could be as talented and wealthy as martha

[@TexasRose50]

Steve, and an ex con? No thanks. When I saw she was in the video, I immediately stopped the tape! She is such a fraud.

[@jbEATs5]

My go to recipe!

[@ecm1221]

I just made this and used it for my apple almond tart the best puff pastry fabulous thank you thank you thank you total time spent 20 min 1h chilled baking 45min Awesome my house smells like a bakery in Paris oh when I think of the time I spend on this puff pastry so easy wow and no it's not biscuit dough.

[@bootsie0306]

I need your recipe!

[@samiajre6852]

+1 what type of butter and flour did you use ?

[@bootsie0306]

Use unsalted butter

[@samiajre6852]

Amy Weiderer did you tried the recipe Emy ? what's was the result compar to the classical puff pastry thank's

[@bootsie0306]

Haven't yet ! Let me know if you do!

[@kiddobix]

People in the comment section are pissed off because Martha won’t let them eavesdrop on the man’s recipe without paying for his cookbook.. 😂

[@sararegato471]

esa tal martha es odiosa tu actitud es de una persona cresida y que tiene que ser el centro de todos los platos.

[@oj397]

I’m here because he’s about to answer questions for my school.

[@daveheel]

less time-consuming and less labor-intensive for sure but does it have all the layers and fluffiness of the traditional method of rolling/refridgeration.

[@grahammoreland7547]

Was that egg wash painted on the last one? I didn't hear any cooking times!

[@joeytai9465]

For the Papillons: Does anyone know if he sugared the surface of the rolled out dough before the first folds towards the middle? Looks like there is sugar but hard to tell. I know that Palmers are sugared before they are folded and cut.

[@soiltree1]

what temp/how long to bake? Also, can this be filled w anything you like,how would baking time be affected?

[@chloedicken5544]

iTs KoSheR SALt YeS? No fin- YeS FinE SaLt

[@janehutcheon2736]

thank you so much , yours number 1 !

[@lucas911611]

I love cooking, but never made any sweet stuff. To start with this puffy pastry, may I not use salt and use sugar to make sweet puff pastry?

[@laputa6464]

Usually puff pastry is only salted and doesn't contain sugar. You may add sugar but you may find that the salty version gives a better background to even desserts!

[@_mia_1049]

how much total butter is that exactly?

[@dannydiaz5257]

How much butter was it that was cubed? They didn't say or I just missed it.

[@mcnailart9928]

Danny Diaz 2 cups

[@mcnailart9928]

How long does it take to cook?

[@daveheel]

the video is for a rough puff pastry which is easier and less time-consuming than the classic puff. the written recipe is instead for cook's illustrated's classic puff pastry so that is odd.

[@candysweeps8]

so no double book folds?

[@cotufita1984]

hi there! this récipe. sure look easy. Two things: How much water and I forgot the cook's name, I know he's a well known pastry chef, but I can remember his name. Thanks for sharing this récipe.

[@mashhoodejaz3621]

Awesome .easiest way to make n use. Can anyone guide me how long i should bake it ..15 minutes or more than

[@808babybabygirl]

How much butter do you put in

[@tiboutibou9346]

Pls i need some body to write for me in french thé réceipt because i cant to understand How many butter which butter AND floor pls thank you

[@carlosjr.jaucian8657]

wow! rolling it!

[@elftails]

Sorry abt all the mistakes on my former comment, that's what I get for not proof-reading. Anyway here is the link to the recipe I found: www.cooking.com/recipes-and-more/recipes/quick-puff-pastry-recipe-60.aspx#axzz3FbIdFiXz

[@glendooer6211]

one of the sexiest women around..

[@willcwhite]

This was during Martha's drunk period

[@assya48]

Cup of how many gram??

[@happymuma1311]

how many grams of butter in 1 1/4 cup

[@anneza5]

Google will tell you

[@tiboutibou9346]

Pls thé ingrédients in french language pls i need it urgent to MAKE it for my kids plssssss

[@SerenityHealingsCounseling]

They are both super awkward. The chemistry is not there.

[@st.apollonius5758]

Btw the water has to be very cold.

[@easycookingwithnaz2041]

Woooooow

[@mcnailart9928]

can this make turnovers?

[@CrashN2Me1000]

+HappyCookieCrafts Yes! l also used it to make cheese danishes. Couldn't believe how great they turned out. l surprised my own self!

[@mcnailart9928]

I actually did end up making apple turnovers and they turned out great, especially with vanilla icecream! Thank you for responding

[@bayanalbadry6797]

ilove martha

[@st.apollonius5758]

"4 table spoons of butter"?? what?

[@estella4517]

estela

[@billy4072]

My God..

[@MarcosOliveira-je7qr]

And have a heart attack due to so much butter

[@annedevaux977]

Theres a written receipe under video ,but i find that just as confusing 🤔,and i just have to say ..martha is worried about cleanliness,yet never covers her head,that hair haining in her eyes which shes always fliping n touching..bugs me beyond🙁 and shes not the only so called professional who doesnt cover up..what ever happened to that??🤔

[@JaneDoe-zr4px]

Martha's clearly drunk.

[@cyndijames5334]

SriLanka recipes

[@buhkangliwayway]

So much sugar :O

[@lovetina2010]

MARTHA. YOUR SO COOL BUT LISTEN...YOUR NOT THE MASTER OF EVERYTHING. LET YOUR VISITORS DO THEIR THING. HELP WITHOUT THINKING YOU KNOW WHAT YOUR DOING OR LIKE YOU BEEN THERE DONE THAT. YOUR SHOW WOULD BE SO MUCH BETTER IF YOU DID. IM SAYING THIS BECAUSE I CAN UNDERSTAND THE FRUSTRATION FROM THEM WANTING TO SHOW YOU SOMETHING..HAPPILY ..AND YOU WONT ALLOW THEM TO SHOW YOU.

[@maryannthornton2331]

Wow...I have to retract my last statement. There is NO ONE more annoying than Martha.

[@michaeltulloch1617]

Too fast.

[@Tittlesnhizmouf]

Wtf y iz dey over talkN each other like dat....AnnoyN af

[@sugagal1987]

Did anyone else feel like this guy was belittling Martha how dare he... I felt like I needed to defend her shes my friend in my head like Wendy Williams would say

[@markcoren2842]

+sugagal1987 I think to a degree, that's a regional thing. I grew up in New England and around New Yorkers. The whole northeast corridor tends to have a much more direct, sarcastic style of communication. When I moved out of the region for college and work later on, it was really striking to me to travel between those areas and the rest of the country. For a variety of reasons, they tend to have a thicker skin about those things and not take it personally. Speaking to someone that same way in another part of the country is often seen as rude. In the northeast though, if you have a friendly relationship with someone already, that sort of banter and energy is seen often seen as friendly engagement.

[@APJ9000]

The guest is a chef by trade and not just any chef, Martha is a celebrity by trade.

[@susie90210]

Geez the guy is rude lol

[@maryannthornton2331]

Gee, there actually is someone on the planet MORE annoying than Martha Stewart.

[@maqsoodatawa8076]

Martha, let him speak please.

[@oanhvoliet8168]

T

[@buickgnx231]

i

[@aja1108]

They're drunk

[@lindalewis1973]

Slow down what is this tow people talking the same time shut up can’t hear what you say

[@Eyerusalem_]

I could not focus because this guy was so jittery and talkative.. Very annoying

[@CrashN2Me1000]

+shalom4714 Yeah, probably because Martha kept interrupting and wouldn't shut the hell up long enough to listen to his directions. lol

[@Eyerusalem_]

+CrashN2Me1000 I agree lol

[@cindywolfe2044]

He is annoying. Martha was trying to tell us how much ingreds. Once he put it in the sink, I stopped watching.

[@Tittlesnhizmouf]

Most AnnoyN guest evvvvvver

[@stevesong1659]

who the fuck are you to have an opinion . Nick malgieri is an American pastry icon you dolt.

[@TheDrakeKage]

He made biscuit dough not puff pastry...

[@easycookingwithnaz2041]

Woooooow