As a divorced mother of two, transitioning from full-time parent to empty-nester was an adjustment while my sons were in college. I didn’t have to cook as much while college was in session, but it was business as usual during their breaks and after they finished grad school.
I’ve embraced life as an empty nester but as someone who likes to be in the kitchen, I had to learn how to scale down my meals and recipes. That’s when I happened up Dessert For Two. Blogger Christine is the author of four cookbooks and has scaled down many recipes for smaller servings, which was right up my alley. I love to bake and puff pastry is one of my favorite things to make and keep in the fridge or freezer. Christine’s recipe is perfectly sized, fast, and accessible. I adapted the recipe for dietary restrictions so everyone can make it.
Puff Pastry for Two by Dessert For Two adapted by Still A Chick Lit
Ingredients
1 cup (125 grams) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour with 1 tablespoon of xanthan gum)
1/4 teaspoon fine salt
10 tablespoons high-quality unsalted butter (5 ounces), cold (unsalted vegan butter)
1/3 cup ice-cold water
Instructions
In a medium bowl, add the flour and salt. Stir to mix.
Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you’re done when the butter is in uniform pieces all about the size of peas.
Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
Flour a cutting board and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
Flour the rolling pin and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.
Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
Roll out, fold, and turn the dough at least 6 or 7 times.
When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
Roll out with flour for desired puff pastry use.
Note: Although the recipe is easily doubled, Christine advises against tripling the recipe. If you do double the recipe, be sure to divide it in half before you begin your rolling sessions.
If at any time during the rolling process it seems the butter is getting too soft, pop the dough into the fridge for ten minutes or put it in the freezer for five minutes. It’s critical that the butter remains chilled in order to achieve the flakey texture puff pastry is known for.
Puff pastry can be used for both sweet and savory appetizers and desserts.
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