Then, I count 2 tricky parts when making a puff pastry: the folding and turning part of course, and the ability to keep butter inside without poking through it at anytime.

Place mixture into a large, chilled bowl. 1 cup white wine. The folding and turning part was indeed the one I was most afraid of, but by following my step-by-step guide, you should be able to do it without getting lost. Drizzle with the orange glaze and serve. Chive Butter Sauce: 4 shallots, minced. Solution - Use more dusting flour; Work in a cooler room, or at a cooler time of day; Chill dough. Remove and spoon the melted cinnamon sugar mixture from the pan over the top of the cinnamon swirls.Let cool for 5 minutes and place on a wire rack to finish cooling. Chive Butter Sauce, recipe follows. Repeat with the remaining butter cubes, 1/4 cup at a time. Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. 1/2 bunch tarragon, cleaned and leaves chopped. Place the butter in the centre, fold the edges of the pastry into the centre over the butter and seal the edges well so no butter is exposed Roll the pastry out into a neat rectangle so it is 3 times longer than it is wide, keeping the edges straight and square This recipe requires time and dedication, but the resulting buttery, flaky pastry is more than worth the effort. Knead and form dough as instructed in Step 2. 2 pounds puff pastry.

Pastry sticks: Problem - Insufficient dusting of flour on the work surface; Room temperature too warm. The bottom will be perfectly caramelized with the cinnamon, sugar and butter mixture. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. **They can be warmed slightly in a toaster oven if you prefer a warm pastry. You can also make the pastry by placing cottage cheese, butter, and flour in the bowl of a food processor; pulse several times until a soft dough forms. Place the butter over the top half of the pastry, leaving a border of about 2.5 cm. Yet, the pastry still comes out unbelievably well. This dough will be soft and spongy; the whole process of bringing the dough together, gently kneading, and folding will only take a minute or two. Fold the pastry edges up and over the butter, then fold the uncovered pastry over the butter to fully enclose. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter. Place dough on a floured work surface. Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy rough puff pastry recipe cuts it down to about 30-45 minutes (not counting the non-active prep time to freeze the ingredients).



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