I followed this recipe, but I did it by hand & after rolling and folding, I placed in the fridge for 30 min then rolled and folded again. Used the dough the next day and had absolutely flawless puff pastry! SO PROUD OF MYSELF!
I dont mean to be so off topic but does anybody know of a tool to log back into an Instagram account? I stupidly lost the account password. I appreciate any tips you can give me
@Archer Alden Thanks so much for your reply. I found the site thru google and im waiting for the hacking stuff now. Seems to take a while so I will reply here later when my account password hopefully is recovered.
NICK MALGIERI IS A GENIUS LOOK AT HOW HE CUT DOWN ON ALL THE FUSS OF MAKING PUFF PASTRY! ROLLED UP LIKE A JELLY ROLL AND FLATTENED TO MAKE ALL THE LAYERS! GENIUS!
Wow. I just made this and used it in my wolfgang puck pie maker filled with dinty moore beef stew. Spectacular win. Fabulous puffage. I chilled for an hour, rolled it out then rolled it up like a cinnamon roll again, flattened it out, chilled again, and then rolled pie crusts. Awesome.
This is easier than the one I have been doing where you make 12 balls of dough, make a discs, layer with butter in between then place in fridge. Then when butter has hardened, you roll it out. I didn't remember this method and I'm glad I came across it again. :o)
I'm chilling my dough as we speak. I wanted to make palmiers with a little orange zest added but couldn't make it to the store to get pre-made puff pastry so came to UA-cam and waaah-laaaah! Found this and seems easy enough so giving it a try! Fingers crossed.
I love Martha, hear me out, I watched her bio., She was raised to succeed, she is a perfectionist, she can not help it, and I love successful women. I know she can be a little harsh, that's just the way she is.
Glad to see I'm not the only one who finds Martha's CONSTANT interruption of her guest infuriating. I'll never forget the time she made a Croquemboche with Julia Child -- and never stopped interrupting her. I'll bet Martha was a constant hand waver in grade school too: "Teacher! Oh teacher!"
I just made this and used it for my apple almond tart the best puff pastry fabulous thank you thank you thank you total time spent 20 min 1h chilled baking 45min Awesome my house smells like a bakery in Paris oh when I think of the time I spend on this puff pastry so easy wow and no it's not biscuit dough.
Martha's old school. When he stuck the pastry in the sink, I think he meant to throw it away later. She wasn't having any of that. He covered by saying the sink was clean but he just got busted for wasting demo food which didn't need to be wasted. Well that's how I saw it anyway. Martha came from a big middle class family where waste was not an option. It's what I came from too. I'm glad she called him on it without saying what the hell are you doing? lol
@@944gemma I like my own method. Make the dough, divide into 12 balls. Roll out each circle, spread a thin layer of room temp butter on each circle and stack. Don't butter the top layer. Wrap in plastic and put in fridge for at least an hour or two. Then roll it out on a lightly floured surface and you're done. :o)
Ha! I noticed that as well! I wonder how she felt having someone else be the "boss" on her show! LOL!! He didn't take her suggestions,etc.,seriously...at ALL! Haha!
For the Papillons: Does anyone know if he sugared the surface of the rolled out dough before the first folds towards the middle? Looks like there is sugar but hard to tell. I know that Palmers are sugared before they are folded and cut.
No @DannyDiaz, you didn't miss where they told us how much butter to use in the "fast puff pastry" made on Martha Stewart, I watched the clip 6 times & I didn't see hear how much either, no was it written on the screen. Maybe he wants is to buy his cookbook to find out ha ha, but I can see from reading a few of the comments that some ppl figured it out. I finally found a recipe on the web that I will post separately, it looks very similar except it calls for 1 1/4 c water, whereas it looked like they only used about 1/2 to 2/3 on the program. (btw, it also suggests using "ice" water) Anyway the recipe calls I'm speaking of calls for 2 c. butter. Also someone wanted to know his name, I googled his recipe book mentioned on the program and it is Nick Malgieri.
less time-consuming and less labor-intensive for sure but does it have all the layers and fluffiness of the traditional method of rolling/refridgeration.
Usually puff pastry is only salted and doesn't contain sugar. You may add sugar but you may find that the salty version gives a better background to even desserts!
the video is for a rough puff pastry which is easier and less time-consuming than the classic puff. the written recipe is instead for cook's illustrated's classic puff pastry so that is odd.
hi there! this récipe. sure look easy. Two things: How much water and I forgot the cook's name, I know he's a well known pastry chef, but I can remember his name. Thanks for sharing this récipe.
Sorry abt all the mistakes on my former comment, that's what I get for not proof-reading. Anyway here is the link to the recipe I found: www.cooking.com/recipes-and-more/recipes/quick-puff-pastry-recipe-60.aspx#axzz3FbIdFiXz
Theres a written receipe under video ,but i find that just as confusing 🤔,and i just have to say ..martha is worried about cleanliness,yet never covers her head,that hair haining in her eyes which shes always fliping n touching..bugs me beyond🙁 and shes not the only so called professional who doesnt cover up..what ever happened to that??🤔
MARTHA. YOUR SO COOL BUT LISTEN...YOUR NOT THE MASTER OF EVERYTHING. LET YOUR VISITORS DO THEIR THING. HELP WITHOUT THINKING YOU KNOW WHAT YOUR DOING OR LIKE YOU BEEN THERE DONE THAT. YOUR SHOW WOULD BE SO MUCH BETTER IF YOU DID. IM SAYING THIS BECAUSE I CAN UNDERSTAND THE FRUSTRATION FROM THEM WANTING TO SHOW YOU SOMETHING..HAPPILY ..AND YOU WONT ALLOW THEM TO SHOW YOU.
Martha's "How to" yields a better pastry and is easier to follow. He seems very intimidated by Martha and wants to try and seem more skilled. Big fail!
Did anyone else feel like this guy was belittling Martha how dare he... I felt like I needed to defend her shes my friend in my head like Wendy Williams would say
+sugagal1987 I think to a degree, that's a regional thing. I grew up in New England and around New Yorkers. The whole northeast corridor tends to have a much more direct, sarcastic style of communication. When I moved out of the region for college and work later on, it was really striking to me to travel between those areas and the rest of the country. For a variety of reasons, they tend to have a thicker skin about those things and not take it personally. Speaking to someone that same way in another part of the country is often seen as rude. In the northeast though, if you have a friendly relationship with someone already, that sort of banter and energy is seen often seen as friendly engagement.
I followed this recipe, but I did it by hand & after rolling and folding, I placed in the fridge for 30 min then rolled and folded again. Used the dough the next day and had absolutely flawless puff pastry! SO PROUD OF MYSELF!
I dont mean to be so off topic but does anybody know of a tool to log back into an Instagram account?
I stupidly lost the account password. I appreciate any tips you can give me
@Cash Brendan Instablaster :)
@Archer Alden Thanks so much for your reply. I found the site thru google and im waiting for the hacking stuff now.
Seems to take a while so I will reply here later when my account password hopefully is recovered.
@Archer Alden It did the trick and I finally got access to my account again. I'm so happy:D
Thanks so much, you really help me out :D
@Cash Brendan You are welcome :)
NICK MALGIERI IS A GENIUS LOOK AT HOW HE CUT DOWN ON ALL THE FUSS OF MAKING PUFF PASTRY! ROLLED UP LIKE A JELLY ROLL AND FLATTENED TO MAKE ALL THE LAYERS! GENIUS!
Wow. I just made this and used it in my wolfgang puck pie maker filled with dinty moore beef stew. Spectacular win. Fabulous puffage. I chilled for an hour, rolled it out then rolled it up like a cinnamon roll again, flattened it out, chilled again, and then rolled pie crusts. Awesome.
+berighteous Thanks for sharing this! This is the perfect idea for a couple of my kids who love beef stew and puff pastry.
This is easier than the one I have been doing where you make 12 balls of dough, make a discs, layer with butter in between then place in fridge. Then when butter has hardened, you roll it out. I didn't remember this method and I'm glad I came across it again. :o)
Can you use this same quick puff pastry dough to make croissants and the like?
Thanks for taking the time and give the written recipe. This is great! I love puff pastry!
I'm chilling my dough as we speak. I wanted to make palmiers with a little orange zest added but couldn't make it to the store to get pre-made puff pastry so came to UA-cam and waaah-laaaah! Found this and seems easy enough so giving it a try! Fingers crossed.
How did it turn out, Athena Rodicio ? :D Hope you'd respond. Thanks!
I have been waiting forever for THIS recipe!!! Merci , I love you.
Thank you for this video. I have been looking for the quickest puff pastry dough for few months. Will try it and let you guys know how it went.
I love this recipe. I roll it a few more times than the instruction and it works perfectly for me.
I love Martha, hear me out, I watched her bio., She was raised to succeed, she is a perfectionist, she can not help it, and I love successful women. I know she can be a little harsh, that's just the way she is.
Billee Burkhart - I love successful women too. Were you upset Hillary Clinton didn't get elected president?
The reason why Martha Stewart is harsh is because some considers her as a food diva.
Thanks for the receipe I will try it Ramadhan inshaallah
Glad to see I'm not the only one who finds Martha's CONSTANT interruption of her guest infuriating. I'll never forget the time she made a Croquemboche with Julia Child -- and never stopped interrupting her.
I'll bet Martha was a constant hand waver in grade school too: "Teacher! Oh teacher!"
I know That's call greedy.
Dr. Call it the Me-Me syndrome
Wow turned out excellent. Made a cranberry cream cheese strudel. Used up the leftover cranberry sauce
I just made this and used it for my apple almond tart the best puff pastry fabulous thank you thank you thank you total time spent 20 min 1h chilled baking 45min Awesome my house smells like a bakery in Paris oh when I think of the time I spend on this puff pastry so easy wow and no it's not biscuit dough.
I need your recipe!
+1
what type of butter and flour did you use ?
Use unsalted butter
Amy Weiderer
did you tried the recipe Emy ?
what's was the result compar to the classical puff pastry
thank's
Haven't yet ! Let me know if you do!
Thanks for the variations with puff pastry dough.
can martha let the man finish his sentences.
Yup
omg she cant stfu
She is so annoying when she keep interrupting her own guests.....ugh!
you wish you could be as talented and wealthy as martha
Steve, and an ex con? No thanks. When I saw she was in the video, I immediately stopped the tape! She is such a fraud.
I want to try this method thanks for showing the video!
OMG, Martha is the biggest control freak. :D
Martha's old school. When he stuck the pastry in the sink, I think he meant to throw it away later. She wasn't having any of that. He covered by saying the sink was clean but he just got busted for wasting demo food which didn't need to be wasted. Well that's how I saw it anyway. Martha came from a big middle class family where waste was not an option. It's what I came from too. I'm glad she called him on it without saying what the hell are you doing? lol
I panicked when he did that too. Never waste all that good dough. NEVER!
@@944gemma I like my own method. Make the dough, divide into 12 balls. Roll out each circle, spread a thin layer of room temp butter on each circle and stack. Don't butter the top layer. Wrap in plastic and put in fridge for at least an hour or two. Then roll it out on a lightly floured surface and you're done. :o)
Martha let the Guest speak, too much yup yup yup.
+Vinod Patel she always does that... always has to have the last word
Vinod Patel 🔍
Ha! I noticed that as well! I wonder how she felt having someone else be the "boss" on her show! LOL!! He didn't take her suggestions,etc.,seriously...at ALL! Haha!
I guess I'll be baking some this on Saturday.
Now I just need a good food processor. Awesome recipe.
My go to recipe!
I never realized how tense martha stewart is
For the Papillons: Does anyone know if he sugared the surface of the rolled out dough before the first folds towards the middle? Looks like there is sugar but hard to tell. I know that Palmers are sugared before they are folded and cut.
No @DannyDiaz, you didn't miss where they told us how much butter to use in the "fast puff pastry" made on Martha Stewart, I watched the clip 6 times & I didn't see hear how much either, no was it written on the screen. Maybe he wants is to buy his cookbook to find out ha ha, but I can see from reading a few of the comments that some ppl figured it out. I finally found a recipe on the web that I will post separately, it looks very similar except it calls for 1 1/4 c water, whereas it looked like they only used about 1/2 to 2/3 on the program. (btw, it also suggests using "ice" water) Anyway the recipe calls I'm speaking of calls for 2 c. butter. Also someone wanted to know his name, I googled his recipe book mentioned on the program and it is Nick Malgieri.
elftails m look in down box
I think he could not handle Martha, he was all owner the place and shakey lol
less time-consuming and less labor-intensive for sure but does it have all the layers and fluffiness of the traditional method of rolling/refridgeration.
what temp/how long to bake? Also, can this be filled w anything you like,how would baking time be affected?
how much total butter is that exactly?
Marthas OCD of fixing everything .. Lol she can help it
Lily S. Manon y
esa tal martha es odiosa tu actitud es de una persona cresida y que tiene que ser el centro de todos los platos.
so no double book folds?
How much butter do you put in
Awesome .easiest way to make n use.
Can anyone guide me how long i should bake it ..15 minutes or more than
Pls i need some body to write for me in french thé réceipt because i cant to understand How many butter which butter AND floor pls thank you
People in the comment section are pissed off because Martha won’t let them eavesdrop on the man’s recipe without paying for his cookbook.. 😂
How much butter was it that was cubed? They didn't say or I just missed it.
Danny Diaz 2 cups
I love cooking, but never made any sweet stuff. To start with this puffy pastry, may I not use salt and use sugar to make sweet puff pastry?
Usually puff pastry is only salted and doesn't contain sugar. You may add sugar but you may find that the salty version gives a better background to even desserts!
Was that egg wash painted on the last one? I didn't hear any cooking times!
thank you so much , yours number 1 !
How long does it take to cook?
how many grams of butter in 1 1/4 cup
Google will tell you
Cup of how many gram??
I’m here because he’s about to answer questions for my school.
the video is for a rough puff pastry which is easier and less time-consuming than the classic puff. the written recipe is instead for cook's illustrated's classic puff pastry so that is odd.
hi there! this récipe. sure look easy. Two things: How much water and I forgot the cook's name, I know he's a well known pastry chef, but I can remember his name. Thanks for sharing this récipe.
Pls thé ingrédients in french language pls i need it urgent to MAKE it for my kids plssssss
can this make turnovers?
+HappyCookieCrafts Yes! l also used it to make cheese danishes. Couldn't believe how great they turned out. l surprised my own self!
I actually did end up making apple turnovers and they turned out great, especially with vanilla icecream! Thank you for responding
wow! rolling it!
Woooooow
iTs KoSheR SALt YeS?
No fin-
YeS FinE SaLt
one of the sexiest women around..
They are both super awkward. The chemistry is not there.
Sorry abt all the mistakes on my former comment, that's what I get for not proof-reading. Anyway here is the link to the recipe I found: www.cooking.com/recipes-and-more/recipes/quick-puff-pastry-recipe-60.aspx#axzz3FbIdFiXz
Btw the water has to be very cold.
This was during Martha's drunk period
"4 table spoons of butter"?? what?
estela
ilove martha
Theres a written receipe under video ,but i find that just as confusing 🤔,and i just have to say ..martha is worried about cleanliness,yet never covers her head,that hair haining in her eyes which shes always fliping n touching..bugs me beyond🙁 and shes not the only so called professional who doesnt cover up..what ever happened to that??🤔
MARTHA. YOUR SO COOL BUT LISTEN...YOUR NOT THE MASTER OF EVERYTHING. LET YOUR VISITORS DO THEIR THING. HELP WITHOUT THINKING YOU KNOW WHAT YOUR DOING OR LIKE YOU BEEN THERE DONE THAT. YOUR SHOW WOULD BE SO MUCH BETTER IF YOU DID. IM SAYING THIS BECAUSE I CAN UNDERSTAND THE FRUSTRATION FROM THEM WANTING TO SHOW YOU SOMETHING..HAPPILY ..AND YOU WONT ALLOW THEM TO SHOW YOU.
My God..
Martha's "How to" yields a better pastry and is easier to follow. He seems very intimidated by Martha and wants to try and seem more skilled. Big fail!
SriLanka recipes
Wow...I have to retract my last statement. There is NO ONE more annoying than Martha.
So much sugar :O
Too fast.
And have a heart attack due to so much butter
Martha's clearly drunk.
He is annoying. Martha was trying to tell us how much ingreds. Once he put it in the sink, I stopped watching.
T
i
I could not focus because this guy was so jittery and talkative.. Very annoying
+shalom4714 Yeah, probably because Martha kept interrupting and wouldn't shut the hell up long enough to listen to his directions. lol
+CrashN2Me1000 I agree lol
Did anyone else feel like this guy was belittling Martha how dare he... I felt like I needed to defend her shes my friend in my head like Wendy Williams would say
+sugagal1987 I think to a degree, that's a regional thing. I grew up in New England and around New Yorkers. The whole northeast corridor tends to have a much more direct, sarcastic style of communication. When I moved out of the region for college and work later on, it was really striking to me to travel between those areas and the rest of the country.
For a variety of reasons, they tend to have a thicker skin about those things and not take it personally. Speaking to someone that same way in another part of the country is often seen as rude. In the northeast though, if you have a friendly relationship with someone already, that sort of banter and energy is seen often seen as friendly engagement.
The guest is a chef by trade and not just any chef, Martha is a celebrity by trade.
They're drunk
Geez the guy is rude lol
Martha, let him speak please.
Slow down what is this tow people talking the same time shut up can’t hear what you say
Gee, there actually is someone on the planet MORE annoying than Martha Stewart.
He made biscuit dough not puff pastry...
Wtf y iz dey over talkN each other like dat....AnnoyN af
Most AnnoyN guest evvvvvver
who the fuck are you to have an opinion . Nick malgieri is an American pastry icon you dolt.
Woooooow