Laminated Pastry and Croissants

Tomorrow’s post is going to be about individual apple pie bites. While the recipe can be done super fast and easily using pre-made pastry (like Pillsbury’s), I thought it would be fund to try making my own laminated pastry for the first time!

dsc_9744

This post will give you instructions for making laminated pastry and includes how to shape is into croissants, tomorrow you will get a recipe on how to turn that pastry into apple pie bites. I used two websites to get my recipe. One for the dough and one for the shaping of croissants.

The process is takes a long time (lots of chilling), but I found it quite fun. You are going to need two days with this pastry, day one will be the making of it and then you need to rest it over night (8-12 hours), so you can bake with it the next day. I was worried it was going to be really hard to be precise, but it was easier than expected. Making the dough is really easy and then its just a lot of rolling and folding.

Having now samp

Hope you have fun with these!

Laminated Pastry and Croissants

If turning this recipe into croissants, it makes 24 at 182 calories each.

Ingredients:

  • 1 1/2 cup whole milk (heated to warm c. 105 F)
  • 1/4 cup packed light brown sugar
  • 1 Tbs and 1/4 tsp. active dry yeast
  • 3 3/4 cup plain flour plus an extra 3/4 cup for kneading and dusting
  • 1 Tbs salt
  • 1 1/2 cups COLD butter

Preparation:

  1. In a stand mixer whisk together the warm milk, brown sugar and yeast.
  2. Let this sit for 5 minutes until the mixture is frothy on top.
    • If it does not froth, throw it out and start again.
  3. Add the 3 3/4 cup flour and the salt and mix with the dough hook on low speed until the dough is smooth and soft (about 7 minutes).dsc_9725
  4. Kneed by hand for two minutes adding flour to make a soft and slightly sticky dough.
  5. Shape dough into a rough triangle about 1 1/2 inches thick and wrap in plastic wrap before chilling the fridge for about one hour.
  6. Once the dough is chilled you can arrange the butter sticks tightly next to each other so their sides tough and pound with a rolling pin until slightly softened, but still cold. Continue to pound and roll out the butter until it measures 8″ x 5″.
  7. Wrap butter in plastic wrap and place in fridge while prepping dough.
  8. On a lightly floured surface and dusting while with flour as needed, stretch the dough into a 16″ x 10″ even rectangle.
    • Be careful to pay special attention to the corners.
  9. Place the butter in the middle of the dough with the long side of the butter parallel to the short side of the dough.dsc_9732
  10. Fold the bottom third of the dough over the butter.dsc_9733
  11. Fold the top third over the dough to seal, brushing off any excess flour with a pastry brush.dsc_9734
  12. Wrap the dough in plastic wrap and place in fridge for one hour.
  13. Unwrap dough and roll out into a rectangle 15″ x 10″ dusting flour as needed.
    • To do this, start by pressing down on the dough with the rolling pin, pressing it out before rolling it.
  14. Fold the dough into thirds the same as before with the bottom third folded into the centre and the top third folded over that.
  15. Place in fridge for one hour.
  16. Repeat steps 13-15 three more times. This means you have folded it four times.
  17. After the final fold, place the dough into the fridge and let rest for 8-18 hours (don’t let it rest for longer than 18).

Now you have made laminated dough!

Making your dough into Croissants

dsc_9781

  1. After letting your dough rest in the fridge over night, remove the dough and place on a lightly floured surface.
  2. Divide the dough into four even pieces.
  3. With each section, roll out the dough into a rectangle roughly 6″ x 15″. You can trip the edges to make them more precise.
  4. Cut the dough into three section so they measure 6″ x 5″.dsc_9758
  5. Then divided the dough sections diagonally across.dsc_9759
  6. Take each section individually and gently stretch the dough so it is more of an isosceles triangle (oh ya geometry!). You are just trying to make the bottom more even.
  7. Make a small cut in the middle of the short side and gently stretch ends apart.dsc_9760
  8. Starting at the cut ends, roll up the dough.
  9. Place the roll so the point is on the bottom (stopping it from unrolling) and set onto a paper lined baking tray.
  10. Once you have repeated this process with each section of the dough then cover with plastic wrap and let sit for 2-3 hours to rise.dsc_9774
    • You can also choose to freeze the croissants at this stage. Do this on the baking tray first and then transfer into a plastic freezer bag. When you are ready to bake these you just need to let them defrost in the fridge overnight before baking. They will last in the freezer for about three months.
    • If you just want to save the dough to bake the next morning, just let the dough rise in the fridge over night.
  11. Preheat the oven toΒ 180 C.
  12. Brush an egg wash over the top.
  13. Bake for 15-20 minutes.
  14. Let cool and enjoy!dsc_9783

I know it is a lot of work for a pastry that is very easy to get at the store, but it was fun to make and if you make a big batch and freeze them, then you have fresh, hot croissants whenever you want them.

Come back tomorrow to see how to make this dough and turn it into apple pie bites! Plus if you don’t want to go through the hassle of making your own pastry, it is easy to substitute it for pre-made!

Here is the nice print friendly version! For more tips and tricks read above!

Ingredients:

  • 1 1/2 cup whole milk (heated to warm c. 105 F)
  • 1/4 cup packed light brown sugar
  • 1 Tbs and 1/4 tsp. active dry yeast
  • 3 3/4 cup plain flour plus an extra 3/4 cup for kneading and dusting
  • 1 Tbs salt
  • 1 1/2 cups COLD butter

Preparation:

  1. In a stand mixer whisk together the warm milk, brown sugar and yeast.
  2. Let this sit for 5 minutes until the mixture is frothy on top.
    • If it does not froth, throw it out and start again.
  3. Add the 3 3/4 cup flour and the salt and mix with the dough hook on low speed until the dough is smooth and soft (about 7 minutes).
  4. Kneed by hand for two minutes adding flour to make a soft and slightly sticky dough.
  5. Shape dough into a rough triangle about 1 1/2 inches thick and wrap in plastic wrap before chilling the fridge for about one hour.
  6. Once the dough is chilled you can arrange the butter sticks tightly next to each other so their sides tough and pound with a rolling pin until slightly softened, but still cold. Continue to pound and roll out the butter until it measures 8″ x 5″.
  7. Wrap butter in plastic wrap and place in fridge while prepping dough.
  8. On a lightly floured surface and dusting while with flour as needed, stretch the dough into a 16″ x 10″ even rectangle.
    • Be careful to pay special attention to the corners.
  9. Place the butter in the middle of the dough with the long side of the butter parallel to the short side of the dough.
  10. Fold the bottom third of the dough over the butter.
  11. Fold the top third over the dough to seal, brushing off any excess flour with a pastry brush.
  12. Wrap the dough in plastic wrap and place in fridge for one hour.
  13. Unwrap dough and roll out into a rectangle 15″ x 10″ dusting flour as needed.
    • To do this, start by pressing down on the dough with the rolling pin, pressing it out before rolling it.
  14. Fold the dough into thirds the same as before with the bottom third folded into the centre and the top third folded over that.
  15. Place in fridge for one hour.
  16. Repeat steps 13-15 three more times. This means you have folded it four times.
  17. After the final fold, place the dough into the fridge and let rest for 8-18 hours (don’t let it rest for longer than 18).

Making your dough into Croissants

  1. After letting your dough rest in the fridge over night, remove the dough and place on a lightly floured surface.
  2. Divide the dough into four even pieces.
  3. With each section, roll out the dough into a rectangle roughly 6″ x 15″. You can trip the edges to make them more precise.
  4. Cut the dough into three section so they measure 6″ x 5″.
  5. Then divided the dough sections diagonally across.
  6. Take each section individually and gently stretch the dough so it is more of an isosceles triangle (oh ya geometry!). You are just trying to make the bottom more even.
  7. Make a small cut in the middle of the short side and gently stretch ends apart.
  8. Starting at the cut ends, roll up the dough.
  9. Place the roll so the point is on the bottom (stopping it from unrolling) and set onto a paper lined baking tray.
  10. Once you have repeated this process with each section of the dough then cover with plastic wrap and let sit for 2-3 hours to rise.
  11. Preheat the oven toΒ 180 C.
  12. Brush an egg wash over the top.
  13. Bake for 15-20 minutes.
  14. Let cool and enjoy!
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