How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Quick-Method Puff Pastry Dough

2.5 by 8 people
8,877 views
Rate me!
  • Prep: 40 mins
  • Chill: 40 mins

Quick-Method Puff Pastry Dough

Ingredients

Directions

  1. In a large mixing bowl stir together flour and salt. Cut the cold butter into 1/2-inch-thick slices (not cubes). Add butter slices to the flour mixture and toss until slices are coated and separated.
  2. Pour ice water over flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened.)
  3. Turn the dough out onto a lightly floured pastry cloth. Knead dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting the pastry cloth if necessary to press dough together. Shape dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough.
  4. Working on a well-floured pastry cloth, roll the dough into a 15x12-inch rectangle. Fold dough crosswise into thirds to form a 5x12-inch rectangle. Give dough a quarter turn; fold crosswise into thirds to form a 4x5-inch rectangle.
  5. Repeat the rolling and folding process once more, forming a 4x5-inch rectangle. Wrap the dough with plastic wrap. Chill dough in the refrigerator for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough in the refrigerator for 20 minutes more before using.
  6. Using a sharp knife, cut the dough in half crosswise into 2 equal portions. To store the dough, wrap each portion in plastic wrap and refrigerate until ready to use or for up to 3 days. For longer storage, wrap each dough portion in heavy foil. Seal, label, and freeze up to 3 months. Thaw the dough, covered, in the refrigerator about 24 hours before using. Use the dough as directed in Mocha Filled Cream Horns and Banana Cream Napoleons in the Recipe Center.

Comments

close
close
close
close
close

Loading... Please wait...