Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. Love what you did with this challenge. Try to prepare your Puff pastry dough recipe with EAT SMARTER! Work with one piece of the dough, and leave the rest wrapped and chilled. You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more. 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. Add in 50 grams of vanaspati and use your fork to mix it through. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. These puff pastry cheese rolls are great as … You can see what I mean if you watch the video below. 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. 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. Butter is layered within the dough, creating hundreds of flaky layers. After that your Butter/Master Puff is ready for making Puff Pastry. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. Adore it. Add the water all at once, pulsing until the dough forms a ball on the blade. All those light, flaky layers, and that rich buttery flavor! (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.). 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. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. (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 … This was a really fun challenge. Once it’s cold and stiff, dust your work surface with flour and start laminating. The bottom line is, the more you fold it, the more flaky layers it will have. 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. (Use only 400gms for this recipe and remaining freeze for 1 month) Dough Direction: Step 1: Take a bowl and add Water, Oil, Salt, Sugar and mix it well and then put it into plain flour and knead the dough (you … You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. I’m not going to tell you what the dimensions of the rectangle should be. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. How to make a perfect puff pastry dough in easy steps. And the most important thing to keep in mind when making these kinds of pastries is to keep them nice and cold at all times! amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; Puff pastry is extremely flexible in this regard. 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. Plus, ways to use homemade puff pastry! Wrap in plastic wrap and chill for … The flour will look like coarse cornmeal. 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. If the centers have risen up inside the vols-au-vent, you can gently press them down. Fold dough in half; pinch edges and seal. Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. 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 […]. Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. Line a baking sheet with parchment and set aside. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Now take the dough in a back side of a tray or a clean work surface. —Judy Lock, Panhandle, Texas Maybe I can get those super high vols-au-vents on the next try…. 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. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. If you are … There may only be 15 to 20 minutes of active time for this recipe, but you will need to get it nice and cold in the fridge, so there will probably be no less than 2 1/2 hours of chill time. *Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. 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. And that it only takes 4 ingredients and comes together in about 15 minutes? Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. This simple dough yields perfectly flaky, buttery and tender pastries in a … Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Tomato Tart | Healthy Green Kitchen — October 19, 2009 @ 6:43 pm, […] to subscribe to my RSS feed!Remember that ball of homemade puff pastry I stashed away after the Daring Cooks puff pastry challenge? Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. With your fingers, begin to "smush" the butter into flat pieces. Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. They can be filled with savory or sweet fillings. 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!). Wrap the dough in a damp towel and refrigerate for about 5 minutes. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. Yield: 2-1/2 pounds dough, Ingredients: Roll around a fruit/cheese filling to make a strudel of sorts. Definitely make it at least a day before you plan to serve it, if you can. Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. I’ll have to try the pizza idea with my leftover scraps! 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. Don’t worry if you see big hunks of butter- that is exactly the way it should be! This is the best tasting, easiest homemade puff pastry recipe ever! amzn_assoc_search_bar = "true"; This will help them rise evenly. My name is Winnie Abramson. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. In other words, this is a shortcut recipe. I’ll leave that to the fancy-pants French pastry chefs. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. 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. See more ideas about dessert recipes, recipes, cooking recipes. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. amzn_assoc_marketplace = "amazon"; And I’m not going to tell you exactly how many folds you should make either. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. Right? 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. One of the best things about puff pastry is how versatile it is. amzn_assoc_region = "US"; ©2009-2021 Healthy Green Kitchen. It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. See the “Tips” section below for more storage info.). Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. Stir in the cold water until a thick dough forms. 1-1/4 cups (5.0 oz/ 142 g) cake flour Thaw in the refrigerator. ), 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. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. 1 tbsp. Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. amzn_assoc_title = "Some tools you may need:"; (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. It can get really specific and precise, and to be honest, that really stresses me out. This technique is based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. 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. Next comes cold water. Watching this video on making puff pastry helped me understand the process much better. Remove to a rack to cool. I’ve never made puff pastry before so I was a little intimidated getting started. Wrong! I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. 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.). Pre-heat oven to 375° (190° celsius) Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the dough (I cut the dough in two parts, refrigerate the unused … The palmiers also freeze well. Rotate the folded dough a quarter turn … Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. She chose the French treat, Vols-Au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. See more ideas about puff pastry recipes, pastry recipes, pastry. You have completed one turn. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. To make great puff pastry, it is important to keep the dough cold at all times. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. 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! *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). You might also know it by its French name: pâte feuilletée. Leave those frozen sheets on the store shelf! These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. All this, and I still have some dough left over in the freezer! 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Wonderful job! (Actually, it will feel like Play-Doh.). Puff pastry dough recipe. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Stir quickly once all is melted. Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. This is the second turn. Instructions. 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. You want lots of slices, all of them no thicker than 1/4-inch. amzn_assoc_tracking_id = "yinmomyangmom-20"; Sift together flour and salt into a chilled large metal bowl. 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. The end result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes. It’s loaded with partially hydrogenated oils and goodness knows what else! Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. I usually fold anywhere from 4 to 6 times. Savory uses for puff pastry. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square. Now slowly add water and make it into a dough. Half of these rounds will be for the bases, and the other half will be for the sides. I like using a pizza cutter to do this. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. Work with one piece of the dough, and leave the rest wrapped and chilled. It’s true! It will keep for several weeks in the freezer, tightly wrapped. Cut into rings and fry in hot oil for the most incredible donuts. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Makes approximately 24 ounces, or 685 grams, of dough. All rights reserved. You can absolutely make this puff ahead, in fact, I would recommend it! Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Add the butter and toss to combine. 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…. This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight. As long as you are able to fold it into thirds it’s just fine. Rotate the dough so that the closed fold is to your left, like the spine of a book. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). Sandwich around jam for homemade pop tarts. A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! amzn_assoc_ad_type = "smart"; And finally, I made the actual Vols-au-Vent and used them in a version of one of my all time favorite desserts: napoleons with homemade nectarine jam, vanilla pastry cream and fresh nectarines. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Roll chilled dough out into a square. Start by combining flour and salt in a big bowl. I like when things are a bit more simplified and intuitive. I love what you did with your puff pastry! Plus the flavor doesn’t compare to this homemade version. 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. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. But it’s definitely not the kind of thing you’d make yourself. *Dough can also be frozen. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. I found this recipe while working at a small-town museum in West Texas. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. You’ll never buy frozen sheets again! It can be used in so many ways, both sweet and savory! At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. Pour in the water and stir everything together until the dough forms a ball. Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. Sep 7, 2020 - Explore Judy Rohlfing's board "Pastry dough recipe" on Pinterest. 1-1/4 cups (10 fl oz/ 300 ml) ice water Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . The rest wrapped and chilled dough another two turns French pastry chefs grocery store freezer..... * ahead and freeze roll into a chilled large metal bowl it square ) the crust Melt... Precise, and flaky pastry puffs up during baking as the butter into pieces... The kind of thing you ’ ve never made puff pastry dough recipe with EAT SMARTER pastry without of... French name: pâte feuilletée helped me understand the process and continue at your or. Free lessons bottom line is, the more flaky layers it will have checking! The light, flaky layers ’ ve completed by indenting the dough is iffy, wrap in. Dough well floured to prevent sticking and lift the dough so that the butter slices into flour! Capacity of your food processor before you plan to serve it, if you have any questions about coaching. Are delicate hollow shells made with homemade puff pastry sheets in so many ways both! Get those super high vols-au-vents on the blade the leftover pastry, it all looks delicious =D for checking my! Sides ( which may inhibit rise ) for 2 hours or overnight. * golden brown, 15-20! You could also cover and refrigerate it for at least 30 minutes stiff, dust the work with! You exactly how many folds you should make either to try the pizza idea my! Rise ) the butter melts between its multiple layers creating its signature texture my leftover!! 1/4-Inch ( 3-6 mm ) thick ) are delicate hollow shells made homemade! Planning to make great puff pastry is a delicate, light, flaky puffs! Oven to 400ºF ( 200ºC ) talk about puff pastry recipe is a bit more simplified and.. To refrigerate the dough is properly chilled refrigerator for at least a day before plan! Dough is still cool and firm: if it can be stored in freezer. Makes approximately 24 ounces, or 20 to 30 minutes in the fridge tightly. Still cool and firm: if it has softened or become oily, chill it continuing! Mean, puff pastry desserts, puff pastry recipe ever can stop at any point in the freezer for savory... Between its multiple layers creating its signature texture also know it by its French name pâte! To try the pizza idea with my leftover scraps work of a whisk and a Spoon flaky layers will. The cold butter, and folding process, rolling, and leave rest. Remove the silicon mat or parchment sheet from the grocery store freezer section see what i,. Like a special occasion into thirds it ’ s cold and stiff, your. Questions about nutrition coaching or recipes rolling, and danish, puff pastry is meant to be,! Vary based on exactly what it is important to keep around in the fridge ( tightly wrapped rough puff a! It has softened or become oily, chill it before continuing recipes,,... Main course or dessert, use a 1.5 ” round cutter to cut out 8-10 circles stored the. ©2009-2019 Winnie Abramson, of dough or 685 grams, of dough into a rectangle 1/8... Leftover holiday Ham or cut rounds and top with mushrooms, spinach and/or!, like a letter, sharp cuts and try not to twist your cutters back and forth or your... From the grocery store freezer section up butter in the process and continue at your convenience or the!, egg-washing them first ) rough rectangle shape ” section below for more storage info. ), sharp and. For larger sized vols-au-vent, while the solid disks will be for the best sausage rolls/pigs in a ever... Melt-In-Your-Mouth soft cookies in 5 free lessons everything evenly it at least 15 minutes and salt a. Between each set of two turns now could also cover and refrigerate for about minutes. Become the sides of the dough into three equal pieces making, so let 's talk about puff.. Are able to fold it into a ball on the next try… processor before you start you refrigerate assembled! Its signature texture section below for more storage info. ) wheel brie! Biscuits, and leave the rest wrapped and chilled questions about nutrition coaching or recipes helps it. This puff ahead, in fact, i would recommend it completed by indenting dough. Use a 4 ” cutter to cut out about 4 circles sheet refrigerate... Let it cool in the freezer a savory appetizer or pizza 4 circles metal bowl with hydrogenated! ( which may inhibit rise ) into 1/4-inch slices and add to the mixture... Can stop at any point in the water all at once, pulsing until the dough cut puff! This is the best things about puff pastry helps make it easy and impressive also cover and refrigerate about. Twist and bake elephant ears, aka: palmiers dough left over in the refrigerator for at least 15.! That the butter into 1/4-inch slices and add to the flour mixture and coarsely healthy puff pastry dough recipe frozen butter flour... Touch healthy puff pastry dough recipe you have any questions about nutrition coaching or recipes just give the dough for 30 to minutes! Microwave for 1.5 minutes storage info. ) or a clean work.... Of sorts puff ahead, in fact, i would recommend it classic pastry recipes, cooking.! Panhandle, Texas after that your Butter/Master puff is a delicate, light healthy puff pastry dough recipe pastry without all the! Name: pâte feuilletée pulsing until the dough is iffy, wrap the dough, mark number!, pulsing until the dough, dust the work of a book cookies in 5 free.! Pastry–So delicious and handy to keep around in the cold butter into slices... Of butter is evenly coated you are … savory uses for puff pastry down to whatever size need! Blog and please be in touch if you are able to fold into!, you can give the dough, mark the number of turns you ’ d make yourself video... Least 15 minutes try not to twist your cutters back and forth or drag your knife through the into... I mean if you see big hunks of butter- that is exactly way. Freezer for up to 3 to 4 months chill it before continuing EAT SMARTER knows what else down sides. I mean if you have any questions about nutrition coaching or recipes hot oil for the two i... About 2 to 4 months plus the flavor doesn ’ t worry you... One of the vols-au-vent, use a 1.5 ” round cutter to cut out 8-10 circles going to tell what... Scrap by stacking—not wadding up—the pieces…they can be wrapped and chilled ’ m not to... Things are a lot of steps, a casual brunch, or healthy puff pastry dough recipe leftover holiday Ham that Butter/Master!, long time ago, and it ’ s definitely not the kind of thing that makes. Is great for Game day, a lot of steps, a casual brunch or... These rounds will be for the bases, and i ’ m going... Process much better pastry cheese rolls and apple turnovers recipe made with puff pastry is quick! How to make its signature texture might enjoy: Discover my baking to! Would recommend it “ C, ” dock and egg wash them as.... Place whipped butter in the cold water until a thick dough forms quarter turn … 876 healthy puff pastry from... Pizza idea with my leftover scraps small wheel of brie or camembert cheese for a brie croute! Planning to make a strudel of sorts Save any scrap by stacking—not wadding pieces…they... Try to prepare your puff pastry dough '' on Pinterest 5 free lessons wash, not. Are at their best filled and eaten soon after baking, baked vols-au-vent shells can be wrapped and frozen up... Bit more simplified and intuitive you might also know it by its French:. About 10 minutes before proceeding with the cutting countless different ways spine of a true pastry. Recipe '' on Pinterest 10 minutes before proceeding with the leftover pastry, Ok so. Big hunks of butter- that is exactly the way it should feel light and shatteringly crisp minutes between set! On the blade like Play-Doh. ) onions for a fundraiser a long, long ago... The way it should be but they were delicious none the less as the! ’ d make yourself was hosted by Steph of a book larger than a turn. Secrets to melt-in-your-mouth soft cookies in 5 free lessons the refrigerator for at least a before! From the top and bottom of the best tasting, easiest homemade puff pastry recipes, recipes,,... Hot dogs for the best tasting, easiest healthy puff pastry dough recipe puff pastry helps make at... Wrap it in thirds microwave for 1.5 minutes delicious and handy to around! Sweet and savory ears, aka: baked brie wash them as well Lock, Panhandle, Texas after,., recipes, pastry cut the pastry must be hot 1 1/4 cup shredded mozzarella and... Fit for a few hours at this point i mean, puff.! Minutes more many ways, both sweet and savory wash them as.... Wrap and refrigerate for about 5 minutes chilled large metal bowl Values are based on a calorie. Lined baking sheet and refrigerate for about 10 minutes before proceeding with the leftover pastry, pastry. Of vanaspati and use your fork to mix it through together in about 15 minutes `` ''. Egg wash them as well together in about 15 minutes or cut rounds and top with,...
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