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Making puff pastry from scratch?

What do you all think? Is it worth the time and effort? I've never done it and the only reason why I am interested is the pepperridge farm frozen brand that I buy is way too salty. I used them to make danishes and didn't feel as though it went with the cheese filling - almost like it needed to be sweeter. Also was concerned about the sodium...

Any thoughts?

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  1. It takes time but the effort is spread out over the whole time so it's not that much work. Have you tried Trader Joe's artisan puff pastry? The only ingredients are flour, butter, water and salt. I like it and it's quick. I don't like the Pepperidge Farm one either and if TJ's weren't available, I'd make it. I'm not sure about the sodium level in the TJ's version. My one complaint about TJ's is that i's on the sweet side if you're making something savory but for danish, it won't matter.

    1 Reply
    1. re: chowser

      I should add that Dufour probably makes the best frozen puff pastry but I have to go out of my way to get it and it costs a lot more than TJ's.

    2. If you like to bake, and you're good at baking, then go for it. If you like to visit the cake store for birthdays and cookies... buy the TJ's or deal with the Pepperridge Farm. ;-)

      1. Its a nice thing to be able to do, but takes a bit of practice.

        1. The Trader Joe's puff pastry, which I enthusiastically recommend, is 270mg sodium for a 55gm piece of pastry, which is roughly the amount of pastry in a Pepperidge Farm frozen turnover. I don't know how much sodium is in either the PF turnover or their frozen sheets of puff pastry. I dislike the butterless PF PP on several counts, including its lack of butter and the fact that no matter how carefully I follow the defrosting instructions, the sheets crack when unfolded. The TJ's box contains 2 individually-wrapped squares (each is what they consider 4 portions) which are much easier to work with.

          1. Like many challanging receipes, it is just series of do-able steps. The most important thing is to be carefull in rotating the dough before each rolliing. Mark the dough or the sheet pan you put it on each, so that you will get an even rise.