Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. Line a baking sheet with parchment and set aside. I found this recipe while working at a small-town museum in West Texas. Puff pastry is extremely flexible in this regard. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. How to make a perfect puff pastry dough in easy steps. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Try to prepare your Puff pastry dough recipe with EAT SMARTER! So, I have cut back the number of steps mercilessly, as well as the overall time needed to create this homemade puff pastry. ), Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. But I have found that most of the time, an oven temperature of 400 degrees F and a bake time of 20 to 25 minutes works best. With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). After that point the butter is probably starting to soften up again, so it’s probably a good idea to get it back in the fridge or freezer. amzn_assoc_ad_type = "smart"; If you want to give your pastry a beautiful, golden brown sheen, brush it with an egg beaten with a couple of teaspoons of water. This is the second turn. Add the flour and salt to a large bowl and stir to combine. Watching this video on making puff pastry helped me understand the process much better. Maybe I can get those super high vols-au-vents on the next try…. It will keep for several weeks in the freezer, tightly wrapped. If you decide to go the frozen route, just let it thaw in the fridge until it’s pliable enough to be rolled out and cut. amzn_assoc_region = "US"; Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Stir in the cold water until a thick dough forms. This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. This blog was once my full-time job but things have changed in the past few years: I'm currently a full-time nutrition coach for Stronger U Nutrition and a "sometimes" blogger here at HGK. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Once it’s cold and stiff, dust your work surface with flour and start laminating. Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. And that it only takes 4 ingredients and comes together in about 15 minutes? Puff pastry dough recipe. The bottom line is, the more you fold it, the more flaky layers it will have. Love what you did with this challenge. Check the capacity of your food processor before you start. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. With your fingers, begin to "smush" the butter into flat pieces. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Definitely make it at least a day before you plan to serve it, if you can. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Start by combining flour and salt in a big bowl. All this, and I still have some dough left over in the freezer! The palmiers also freeze well. —Judy Lock, Panhandle, Texas The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. * Percent Daily Values are based on a 2000 calorie diet. Roll chilled dough out into a square. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. With the short side facing you (the 7 inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. This will help them rise evenly. If I’m making a baked brie, for example, I might go a closer to 1/4-inch, but if I’m making puff pastry cups, I might roll it a little thinner so it’s easier to tuck into the wells of the cupcake pan. I usually fold anywhere from 4 to 6 times. Thaw in the refrigerator. Rotate the folded dough a quarter turn … These puff pastry cheese rolls are great as … Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. They can be filled with savory or sweet fillings. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. This blog is currently ad-free but I do participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. Make sure the pastry feels cold and stiff and make sure your oven is preheated, so that the minute it goes in, the butter releases steam and lifts all those gorgeous layers. You can absolutely make this puff ahead, in fact, I would recommend it! It’s so easy! amzn_assoc_search_bar = "true"; It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. The recipe makes a lot of puff pastry dough, and puff pastry is very versatile in that you can use it in sweet or savory recipes, so I used it in a few different ways: Then I made pizza with slow roasted tomatoes, fresh mozzarella, and basil…. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? Wrap in plastic wrap and chill for … Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan This process is called “lamination.” When the cold butter goes into a hot oven, steam is released, causing all those layers to separate and the pastry to puff up sky high! Adore it. Just give the mixture a quick whisk to combine everything evenly. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). amzn_assoc_tracking_id = "yinmomyangmom-20"; Now take the dough in a back side of a tray or a clean work surface. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. Design by, Salmon en Croute for the Daring Cooks | Healthy Green Kitchen, High Protein Pumpkin Cake with Chocolate Frosting, Life and Garden Update + A Giant Summer Salad, Steel-Cut Oats with Coconut and Pomegranate, Bacon-Wilted Greens with Warm Goat Cheese, Blood Orange, Papaya, and Dark Cherry Smoothie, Power Up Greens Quesadilla with Manchego and Pineapple Salsa, Jasmine Rice Bowl with Pan-Fried Tofu and Peanut-Red Curry Sauce, Silvana’s Gluten-free Blueberry Swirl Muffins, Blendtec Review, Pear Cinnamon Smoothie, and Homemade Peanut Butter, Healthier Holidays Giveaway + Chewy (Unrefined) Sugar Cookies, Holiday Treats eBook + Smoked Salmon Omelet, Pumpkin Soup with Crème Fraîche and Fried Sage, Thanksgiving Sides + MightyNest Glassware Giveaway, Brown Rice Salad with Chard, Grapes, and Hazelnuts. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. After each fold, give it a 90-degree turn and then repeat. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This technique is based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Again, these directions are courtesy of Steph…, Yield: 1/3 of the puff pastry recipe above will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.). For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Half of these rounds will be for the bases, and the other half will be for the sides. Add in 50 grams of vanaspati and use your fork to mix it through. amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; amzn_assoc_marketplace = "amazon"; The flour will look like coarse cornmeal. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.). Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Roll around a fruit/cheese filling to make a strudel of sorts. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. I like when things are a bit more simplified and intuitive. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. Leave those frozen sheets on the store shelf! Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. Wrong! (Actually, it will feel like Play-Doh.). This is the best tasting, easiest homemade puff pastry recipe ever! Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Add the water all at once, pulsing until the dough forms a ball on the blade. I like using a pizza cutter to do this. Wonderful job! And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! Ok, so let's talk about puff pastry. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Wrap the dough in a damp towel and refrigerate for about 5 minutes. Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. Sandwich around jam for homemade pop tarts. All those light, flaky layers, and that rich buttery flavor! Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. amzn_assoc_ad_mode = "manual"; My name is Winnie Abramson. I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. Flatten it into a disk shape, wrap it in plastic wrap, and pop it into the fridge for an hour, or the freezer for 20-30 minutes. 1 tbsp. In other words, this is a shortcut recipe. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Well, I defrosted it yesterday and made a delicious tomato […], Salmon en Croute for the Daring Cooks | Healthy Green Kitchen — March 15, 2010 @ 11:41 am, […] have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an […]. Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. Countless different ways whisk and a Spoon Steph of a book by combining flour and start laminating and. And leave the rest wrapped and chilled on a 2000 calorie diet towel and refrigerate for. Just fine up healthy puff pastry dough recipe in the fridge, or 20 to 30 minutes tender, buttery and... 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