Can you add more butter to puff pastry dough late in the folding process?

Joined
Nov 14, 2021
Messages
1
Reaction score
0
This is my first time making a puff pastry. Not just any but a gluten free recipe I found here: https://www.sidechef.com/recipes/1980/gluten_free_puff_pastry/

When I was measuring out the flour mix I lost count of how many cups I added (I doubled the recipe). When I cut the butter in the mixture and added water, I needed more water than the recipe asked for. I also added two more tablespoons of butter because I was worried the extra water would break everything down. I got through the first 3 folds fine, but I'm worried the pastry will be too dry when I eventually cook it. I'm thinking of adding 2-3tbsp more butter but I don't want make things worse. Is this a bad idea?
 
Joined
Jul 11, 2021
Messages
169
Reaction score
28
While not impossible, it seems like a risk for lack of adherence between the new butter and its adjacent dough layers, or a thick butter layer in the final baked product. Both cases less than desirable.

I would use what you have created, then make another batch while following the recipe strictly! :)
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Members online

No members online now.

Forum statistics

Threads
6,542
Messages
47,235
Members
5,496
Latest member
Jack Sr

Latest Threads

Top