can you believe that?? Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"
Shortening (I used dalda): 125 gm (50-75, divided)
In Norway, we have this delicious pastry called a kanelsnegle (pronounced KAH-nell-sneg-luh). We don’t have quite the same type of dough in this country for kanelsnegler, so we’ll be substituting puffpastry for the weinerbrød deig
Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. 4 cups all-purpose flour. 1 cup all-purpose flour. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. The puffpastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. 4 cups all-purpose flour. 1 cup all-purpose flour
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet. 1 box puffpastry (2 sheets). Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. 1 box puffpastry (2 sheets)