Recipes Dec 23 Written By Sarah Truesdell PrintPuff PastryYield: 1 sheetAuthor: Sarah TruesdellIngredients3 cups (400g) all purpose flour2 teaspoons kosher salt4 oz unsalted butter, cold1 cup ice water12 oz unsalted butter, cold (high fat)InstructionsIn a large bowl, whisk together salt and flour. Chop butter into small pieces and rub into the flour until butter is all broken down into small flakes. Add enough cold water to create a uniform dough that is not sticky. (start with 1/2 cup or so).Form into a perfect square, wrap with plastic and chill for at least an hour (preferably several hours).Working on a piece of parchment paper, form a 6"x8" butter block by banging and rolling with a rolling pin. When block is smooth, cover with parchment and chill for 30 minutes until it is cool but still pliable (doen't break when you bend it).After dough has chilled, roll out to 8 1/2"x10". Place butter block on top of the dough, positioned to the far left. (butter should be covering 2/3s of the dough. Fold the right, bare side over to the center of the butter. Then fold the left side over (you'll be folding the butter at this point). Give the dough a quarter turn and roll out ot a 10x15" rectangle. Fold the right side over 2 inches, then fold the left side to meet the right side. Square up the edges and corners.Fold dough in half and chill for 30 minutes. With seam close to your body, roll out to a 10x15" rectangle. Repeat folding technique and chill for 30 minutes.With seam close to your body, roll out to a 10x15" rectange. Repeat folding technique and chill for 1 hour. Roll out to a large rectangle that is 1/4 inch thick and use as directed in your recipe (or fold up between parchment paper, wrap in plastic and freeze for later use. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaPrintRough Puff PastryYield: 1 sheetAuthor: Sarah TruesdellIngredientsFor the Pastry1 ¾ cups (250g) all purpose flour1 tsp fine salt1 ¼ cups (250g) unsalted butter (high fat)3/4 cup very cold waterFor the Pastries1 cup granulated sugarPastry creamOptional: fresh fruit/berries2-3 tablespoons melted butterInstructionsGrate the butter and freeze.Meanwhile, sift the flour and salt into a large bowl. Toss in the grated butter, incorporating fully into the flour.Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 8 x 20 inches. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.Fold the top third down to the center, then the bottom third up and over that, like a letter. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with plastic wrap and chill for at least 20 mins before rolling to use.Preheat oven to 400F. Line two large baking sheets with parchment paper.Cut pastry in half. Keep unused half in refrigerator.Dust work surface with sugar. Roll out pastry into rectangle, about 1/4 inch thick. Sprinkle more sugar on top. Roll right side to center. Roll left side to center. Press together, wrap in plastic and chill for 20 minutes. Slice into 1/2 inch thick slices. Sprinkle work surface and top of cookie and roll out to 1/4 inch thick. Place on lined baking sheet, leaving plenty of room between cookies. Bake for 10-15 minutes until sugar caramelizes (melts and browns somewhat).Roll out second half of pastry on a lightly flour work surface to 1/4 thickness. Trim edges. Cut into squares. Shape as desired. Prick with a fork. Place on baking sheet. Bake for 15 or so minutes until well puffed and golden brown. Once cooled somewhat, fill with pastry cream, jam, or filling of your choice.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Recipes Dec 23 Written By Sarah Truesdell PrintPuff PastryYield: 1 sheetAuthor: Sarah TruesdellIngredients3 cups (400g) all purpose flour2 teaspoons kosher salt4 oz unsalted butter, cold1 cup ice water12 oz unsalted butter, cold (high fat)InstructionsIn a large bowl, whisk together salt and flour. Chop butter into small pieces and rub into the flour until butter is all broken down into small flakes. Add enough cold water to create a uniform dough that is not sticky. (start with 1/2 cup or so).Form into a perfect square, wrap with plastic and chill for at least an hour (preferably several hours).Working on a piece of parchment paper, form a 6"x8" butter block by banging and rolling with a rolling pin. When block is smooth, cover with parchment and chill for 30 minutes until it is cool but still pliable (doen't break when you bend it).After dough has chilled, roll out to 8 1/2"x10". Place butter block on top of the dough, positioned to the far left. (butter should be covering 2/3s of the dough. Fold the right, bare side over to the center of the butter. Then fold the left side over (you'll be folding the butter at this point). Give the dough a quarter turn and roll out ot a 10x15" rectangle. Fold the right side over 2 inches, then fold the left side to meet the right side. Square up the edges and corners.Fold dough in half and chill for 30 minutes. With seam close to your body, roll out to a 10x15" rectangle. Repeat folding technique and chill for 30 minutes.With seam close to your body, roll out to a 10x15" rectange. Repeat folding technique and chill for 1 hour. Roll out to a large rectangle that is 1/4 inch thick and use as directed in your recipe (or fold up between parchment paper, wrap in plastic and freeze for later use. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaPrintRough Puff PastryYield: 1 sheetAuthor: Sarah TruesdellIngredientsFor the Pastry1 ¾ cups (250g) all purpose flour1 tsp fine salt1 ¼ cups (250g) unsalted butter (high fat)3/4 cup very cold waterFor the Pastries1 cup granulated sugarPastry creamOptional: fresh fruit/berries2-3 tablespoons melted butterInstructionsGrate the butter and freeze.Meanwhile, sift the flour and salt into a large bowl. Toss in the grated butter, incorporating fully into the flour.Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 8 x 20 inches. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.Fold the top third down to the center, then the bottom third up and over that, like a letter. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with plastic wrap and chill for at least 20 mins before rolling to use.Preheat oven to 400F. Line two large baking sheets with parchment paper.Cut pastry in half. Keep unused half in refrigerator.Dust work surface with sugar. Roll out pastry into rectangle, about 1/4 inch thick. Sprinkle more sugar on top. Roll right side to center. Roll left side to center. Press together, wrap in plastic and chill for 20 minutes. Slice into 1/2 inch thick slices. Sprinkle work surface and top of cookie and roll out to 1/4 inch thick. Place on lined baking sheet, leaving plenty of room between cookies. Bake for 10-15 minutes until sugar caramelizes (melts and browns somewhat).Roll out second half of pastry on a lightly flour work surface to 1/4 thickness. Trim edges. Cut into squares. Shape as desired. Prick with a fork. Place on baking sheet. Bake for 15 or so minutes until well puffed and golden brown. Once cooled somewhat, fill with pastry cream, jam, or filling of your choice.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
