I’m quite happy with my first attempt at making puff pastry, it’s actually super easy to make, it just takes time and a lot of patience. I was worried that it wouldn’t puff up enough, but if anything, I think it almost puffs up too much!
I got a little distracted with editing photos as I was pre-cooking the sausage though, so I ended up filling the house with smoke — good thing Michelle was working from home today! Unfortunately, it also meant I stripped the seasoning off my cast iron pan, which took me so long to season, so now I have to do it all over again. Ugh!
Before I started yesterday, I watched a couple videos on YouTube on how to make puff pastry and then made my own recipe based on the recipes in these two videos:
Here’s my recipe for puff pastry based on those two videos:
My only criticism of my puff pastry is that it came out a little too buttery for my liking. Any more butter and it would probably have started to feel a little greasy, so I think next time I’ll use 3 cups of flour instead of just 2½ cups (to increase the ratio of dough to butter) and see how that goes.
I still have a lot of puff pastry left in the fridge and I’m not sure what I’m going to do with it yet. Michelle suggested I make Beef Wellington, but I’m thinking maybe something with banana and/or caramel… Hm.