Comments on: puff pastry dough

By: bridget

bridget — Wed, 17 Nov 2010 17:01:24 +0000

Lani - The same recipe is on Martha Stewart's website, and as you can see, it does call for 1 tablespoon of salt. Perhaps your butter is salted and that caused your dough to taste too salty? Also keep in mind that the salty dough is going to be mixed with 1 pound of (unsalted) butter. If I were you, I would finish the turns and bake up a bit of the dough (maybe just sprinkled with sugar, so as not to waste any unneccesary ingredients) to see how it tastes in its final form. But the recipe is correct.

By: Lani

Lani — Wed, 17 Nov 2010 16:11:14 +0000

I just tried your recipe and my dough is SALTY!!! I should have known better when I read 1 TABLESPOON. Nothing takes that much salt, except playdough. I just wasted a stick of imported Danish butter and I’ll have to start from scratch. PLEASE correct your recipe. The Martha Stewart recipe that I Googled (after tasting my horrible dough) calls for 1 1/2 tsp salt. I think I’ll stick with 1 tsp. So sad….boo hoo….

By: pamela

pamela — Wed, 02 Sep 2009 05:06:55 +0000

I am always up for a challenge, then making it, and not sharing it!! This looks like to much fun. I love the strawberries. Oh, yummy

By: maria farrugia

maria farrugia — Mon, 24 Aug 2009 19:05:53 +0000

I am trying this recipe out as i type. hopefully it comes out as good as yours!!! You really made it seem easy and its actually not as bad as i thought. will let ya know how it comes out after i use it for cooking…. =)

By: bridget

bridget — Tue, 21 Jul 2009 00:43:59 +0000

Michelle – I didn’t freeze any of it, but I don’t see why you couldn’t, just like the store-bought versions that are sold frozen. What I would do is wrap it in plastic wrap and put it in a ziploc bag after it’s final turn, then freeze the whole thing.

By: Michelle {Brown Eyed Baker}

Michelle {Brown Eyed Baker} — Mon, 20 Jul 2009 21:02:46 +0000

Awesome job, Bridget! I have eyed that recipe since I got Martha’s book over a year ago. Can you easily freeze any unused portions of the dough? If so, what would be the best way to do it?

By: Manggy

Manggy — Sat, 18 Jul 2009 04:27:43 +0000

Oh, I *wish* I could. But my temps here mean grease, grease, grease. Not pretty, not clean, not going to be a good puff pastry It’s straight to store-bought always for me!

By: maria

maria — Fri, 17 Jul 2009 23:03:48 +0000

Thankyou for posting this tutorial with photos! I deff saved the recipe along with the pics to make sure i make my own from now on. You made it sound easy! Thanks a bunch! =)

By: Hillary

Hillary — Fri, 17 Jul 2009 21:43:12 +0000

Thank you for the step by step! Now I can make these easy puff pastry desserts completely from scratch!

By: Sara @ Our Best Bites

Sara @ Our Best Bites — Fri, 17 Jul 2009 16:03:07 +0000

I just made my own puff pastry recently too and it is SO yummy! I’ve been buying it for years and didn’t know it was that easy to make at home. Beautiful pictures!