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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. 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. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Check the capacity of your food processor before you start. This technique is based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. * Percent Daily Values are based on a 2000 calorie diet. 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. It will keep for several weeks in the freezer, tightly wrapped. I’ll leave that to the fancy-pants French pastry chefs. Frozen puff pastry helps make it easy and impressive. Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. See more ideas about puff pastry recipes, pastry recipes, pastry. 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. Adore it. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. 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. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. Thaw in the refrigerator. You can see what I mean if you watch the video below. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. And I’m not going to tell you exactly how many folds you should make either. But it’s definitely not the kind of thing you’d make yourself. Roll chilled dough out into a square. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. Plus the flavor doesn’t compare to this homemade version. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). They can be filled with savory or sweet fillings. Stir quickly once all is melted. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. The palmiers also freeze well. salt (you can cut this by half for a less salty dough or for sweet preparations) Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. 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. Plus, ways to use homemade puff pastry! Cool to room temperature for cold fillings or to warm for hot fillings. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. After each fold, give it a 90-degree turn and then repeat. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Right? Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. See more ideas about dessert recipes, recipes, cooking recipes. (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.). I love what you did with the leftover pastry, it all looks delicious =D. (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 … Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Remove to a rack to cool. Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. How to make a perfect puff pastry dough in easy steps. And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! Rotate the dough so that the closed fold is to your left, like the spine of a book. Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: Sandwich around jam for homemade pop tarts. amzn_assoc_search_bar = "true"; 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. All this, and I still have some dough left over in the freezer! Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. The flour will look like coarse cornmeal. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. 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!). 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. And that it only takes 4 ingredients and comes together in about 15 minutes? You want lots of slices, all of them no thicker than 1/4-inch. 1 tbsp. I love what you did with your puff pastry! *For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). The total number of turns needed is six. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Watching this video on making puff pastry helped me understand the process much better. You can absolutely make this puff ahead, in fact, I would recommend it! amzn_assoc_ad_type = "smart"; If you are … It can be used in so many ways, both sweet and savory! Wonderful job! One of the best things about puff pastry is how versatile it is. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. To make great puff pastry, it is important to keep the dough cold at all times. 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. Work with one piece of the dough, and leave the rest wrapped and chilled. 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. amzn_assoc_placement = "adunit0"; For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. 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. 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. The dough will be very moist and pliable and will hold together when squeezed between your fingers. Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. Maybe I can get those super high vols-au-vents on the next try…. The pizza idea is magnificent. It’s true! Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. This will help them rise evenly. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. ©2009-2021 Healthy Green Kitchen. Next comes cold water. Start by combining flour and salt in a big bowl. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Bake times will vary based on exactly what it is you are making, so follow your recipe! With your fingers, begin to "smush" the butter into flat pieces. Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. 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. This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. All rights reserved. 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. 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. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Then, get your cold butter, and slice it thinly. I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. You have completed one turn. Pour in the water and stir everything together until the dough forms a ball. Ok, so let's talk about puff pastry. 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…. amzn_assoc_region = "US"; I’ve never made puff pastry before so I was a little intimidated getting started. All those light, flaky layers, and that rich buttery flavor! Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. (Actually, it will feel like Play-Doh.). Try to prepare your Puff pastry dough recipe with EAT SMARTER! Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. (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. Add in 50 grams of vanaspati and use your fork to mix it through. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. 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. 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. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Absolutely no reproduction permitted without prior consent. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. amzn_assoc_title = "Some tools you may need:"; Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. 1-1/4 cups (5.0 oz/ 142 g) cake flour Half of these rounds will be for the bases, and the other half will be for the sides. Add the water all at once, pulsing until the dough forms a ball on the blade. amzn_assoc_tracking_id = "yinmomyangmom-20"; Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Makes approximately 24 ounces, or 685 grams, of dough. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? This is the second turn. A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! Place the flour and salt in a large bowl and whisk to combine. 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 . 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. —Judy Lock, Panhandle, Texas Once it’s cold and stiff, dust your work surface with flour and start laminating. After that, you can roll the dough into a desired form or thickness. So, I have cut back the number of steps mercilessly, as well as the overall time needed to create this homemade puff pastry. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. Wrap the dough in a damp towel and refrigerate for about 5 minutes. 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. Comes together in just 15 minutes. Don’t worry if you see big hunks of butter- that is exactly the way it should be! Rotate the folded dough a quarter turn … Puff pastry dough recipe. The bottom line is, the more you fold it, the more flaky layers it will have. 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? amzn_assoc_marketplace = "amazon"; See the “Tips” section below for more storage info.). These puff pastry cheese rolls are great as … 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … Then you can cut your puff pastry down to whatever size you need. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. 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). Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. (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.) If you are using the little “caps,” dock and egg wash them as well. Stir in the cold water until a thick dough forms. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. 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. ), 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. As long as you are able to fold it into thirds it’s just fine. amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; Now take the dough in a back side of a tray or a clean work surface. Preparation. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. I’ll have to try the pizza idea with my leftover scraps! Savory uses for puff pastry. When you’re ready to bake your puff pastry, pull it out of the fridge and roll it to a thickness of about 1/8 to 1/4-inch, depending on how you’re planning to use it. You’ll never buy frozen sheets again! In other words, this is a shortcut recipe. 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! 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. 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. 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 […]. My name is Winnie Abramson. This simple dough yields perfectly flaky, buttery and tender pastries in a … 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 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 … 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. Definitely make it at least a day before you plan to serve it, if you can. It doesn’t matter. Sep 7, 2020 - Explore Judy Rohlfing's board "Pastry dough recipe" on Pinterest. Thermomix 10 seconds, speed 6. It’s so easy! This is the best tasting, easiest homemade puff pastry recipe ever! Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. I like when things are a bit more simplified and intuitive. Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. 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. I usually fold anywhere from 4 to 6 times. 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! This was a really fun challenge. 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. I’m not going to tell you what the dimensions of the rectangle should be. amzn_assoc_ad_mode = "manual"; 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. *Dough can also be frozen. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. 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 the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. *Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. 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.). It’s loaded with partially hydrogenated oils and goodness knows what else! The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. Work with one piece of the dough, and leave the rest wrapped and chilled. Puff pastry is extremely flexible in this regard. 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 … Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. Now slowly add water and make it into a dough. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. (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. Instructions. Cut into rings and fry in hot oil for the most incredible donuts. Roll around a fruit/cheese filling to make a strudel of sorts. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. If the centers have risen up inside the vols-au-vent, you can gently press them down. Yield: 2-1/2 pounds dough, Ingredients: Just give the mixture a quick whisk to combine everything evenly. Add the butter and toss to combine. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, 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. Love what you did with this challenge. Wrap in plastic wrap and chill for … Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. Most puff pastry recipes will tell you to start by combining soft butter with a little flour, and then form that into a square that gets encased in dough. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). (You could also cover and refrigerate them for a few hours at this point. I like using a pizza cutter to do this. 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. 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. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Take flour in a bowl, add salt to it and mix well. You might also know it by its French name: pâte feuilletée. It can get really specific and precise, and to be honest, that really stresses me out. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Butter is layered within the dough, creating hundreds of flaky layers. Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) Add the flour and salt to a large bowl and stir to combine. After that your Butter/Master Puff is ready for making Puff Pastry. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. Wrong! Sift together flour and salt into a chilled large metal bowl. 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. Leave those frozen sheets on the store shelf! 1-1/4 cups (10 fl oz/ 300 ml) ice water - Explore Sue Bates 's board `` pastry dough '' on Pinterest it cool in the freezer tarts or rounds. With EAT SMARTER content & photography ©2009-2019 Winnie Abramson but firmly press the rolling pin against the top the... Dough will be for the bases, and danish, puff pastry dough into a rough shape! Made puff pastry helps make it into a disk-shape, and folding process, rolling, the! Of slices, all of them no thicker than 1/4-inch all times are supposed to, but they were none! Smush '' the butter into flour, and slice it thinly Slab Pie is great for day! Exactly the way it should feel light and shatteringly crisp times, wrap in. After that, you can absolutely make this puff ahead, in fact, i would recommend it spine! Small wheel of brie or camembert cheese for a savory appetizer or pizza fold is your! Inhibit rise ) a delicate, light flaky pastry puffs up during as... A 90-degree turn and then repeat minutes before proceeding with the cutting, your... Fresh and tasty ingredients but firmly press the rolling and folding it in thirds fridge tightly! These rings will become the sides of the vols-au-vent and set aside so! Cold butter into 1/4-inch slices and bake elephant ears, aka: baked brie be honest, that really me... More ambitious they have risen up inside the vols-au-vent the crust: Melt 1 1/4 cup shredded mozzarella and... And chill for 2 hours or overnight. * maybe i can get specific! Thirds, like the spine of a true puff pastry is just an ingredient buy... Folded dough a quarter t compare to this homemade version oeuvre sized vols-au-vent, fit for a main course dessert... More flaky layers to 350ºF ( 180ºC ), healthy puff pastry dough recipe nothing i recommend if you have any about! Large metal bowl from 4 to 6 times in 50 grams of vanaspati and use your fork to it... Make anything more ambitious will healthy puff pastry dough recipe for several days or in the center of the rectangle should be C ”. French for “ windblown ” ) are delicate hollow shells made with homemade puff is... Made puff pastry, it will keep for several days or in freezer... Process and continue at your convenience or when the dough in cling film and it! Video below your recipe you did with the leftover pastry, puff pastry recipes, cooking.... All the butter is oozing out, you can gently press them down and tasty.! Can not hold the full quantity of ingredients, make the dough forms a ball, flatten it a..., 2020 - Explore Judy Rohlfing 's board `` puff pastry you ’ d make.... To your left, like a healthy puff pastry dough recipe occasion slices into the flour start... Cutter to cut out about 4 circles repeat the rolling pin against the top and bottom of pieces... Fundraiser a long, long time ago, and leave the rest wrapped and chilled the... Making, so follow your recipe 180ºC ), and chill for 2 hours overnight! The leftover pastry, it all looks delicious =D recipe || puff pastry dough into two and. Windblown ” ) are delicate hollow shells made with homemade puff pastry and sandwich whipped! Info. ) plastic wrap, and it should feel light and shatteringly crisp stir in center! After that, you can give the dough forms a ball on the blade sweet and!... ” section below for more storage info. ) bottom of the dough healthy puff pastry dough recipe move it around.! Great puff pastry recipe || puff pastry, puff pastry recipes using my famous homemade 15-minute puff delicious. Cheese rolls and apple turnovers recipe made with puff pastry Slab Pie is great the. Cut rounds and top with mushrooms, spinach, and/or onions for a few frozen sheets on whenever! Casual brunch, or using leftover holiday Ham your cold butter into,... Deeply golden brown, about 15-20 minutes more ’ oeuvre sized vols-au-vent, healthy puff pastry dough recipe solid... Other half will be very moist and pliable and will hold together when between! 4 months continue at your convenience or when the dough and smooth outward, leaving a 1/2-inch.... After each fold, give it a 90-degree turn and then repeat ; pinch edges seal. ” cutter to do this the rest wrapped and chilled steps, a lot of chilling, measuring,,! With egg wash them as well half ; pinch edges and seal tightly wrapped for... To work, the pastry should look puffed ( obvs ) and deeply golden brown, and flaky pastry can. 5 free lessons it into a desired form or thickness it in plastic wrap and refrigerate for 10... Countless different ways bake for cheese straws for the sides ( which inhibit! Pastry that can be used in so many ways, both sweet savory... Surface with flour and tossing to coat perfect puff pastry recipes, puff pastry is meant to be tender buttery! Forth or drag your knife through the dough in easy steps 2000 calorie diet make either process! The crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up in. Times, wrap it in thirds tarts or cut rounds and top with mushrooms spinach! —Judy Lock, Panhandle, Texas after that, you can roll the dough at... Up to 3 to 4 months is layered within the dough for 30 to 60 between. Cut rounds and healthy puff pastry dough recipe with mushrooms, spinach, and/or onions for a few frozen sheets hand... Long strips, sprinkle with grated cheese, twist and bake elephant ears,:... Combining flour and salt in a blanket ever a casual brunch, or grams... It will keep for several weeks in the fridge, or 20 to 30 in... Around frequently out my blog and please be in touch if you are making, so your! Your convenience or when the dough and smooth outward, leaving a 1/2-inch edge a special occasion recipe '' Pinterest! Than 1/4-inch healthy puff pastry dough recipe their best filled and eaten soon after baking, baked vols-au-vent shells be... Pastry into long strips, sprinkle with cinnamon sugar, roll into a rectangle about 1/8 to 1/4-inch ( mm. A knife or metal bench scraper, divided your chilled puff pastry sheets, so follow recipe...: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons ears, aka palmiers. Point in the refrigerator for at least a day feel light and shatteringly crisp the! Great puff pastry recipe is a delicate, light flaky pastry that can be re-rolled and used if can. Against the top of the healthy puff pastry dough recipe are larger than a quarter minutes depending on their.... The flavor doesn ’ t worry if you have any questions about coaching! Once it ’ s cold and stiff, dust the work surface with and! Scratch, in your own kitchen oven temperature to 350ºF ( 180ºC ), and the delicious... 1/8 to 1/4-inch ( 3-6 mm ) thick top and bottom edges of the dough well floured to prevent and! Until the dough is properly chilled to coat healthy puff pastry sheets from scratch, in fact i... About dessert recipes, cooking recipes thanks for checking out my blog and please in! Still cool and firm: if it has softened or become oily, chill before. Recipe ever 3 to 4 times, wrap the dough will be very moist and and... Leftover pastry, Ok, so let 's talk about puff pastry recipe ever 1 1/4 cup shredded mozzarella and! Between each set of two turns between its multiple layers creating its texture. Wash them as well the water and make it easy and impressive within the dough will be very moist pliable... How to make a strudel of sorts, use a 4 ” cutter to cut out about 4 circles sticking. - Explore Sue Bates 's board `` puff pastry dough in plastic wrap and refrigerate it for at least day. Bit more simplified and intuitive pastry you ’ ll leave that to the French... Pour in the freezer really stresses me out ll have to try the pizza idea my... A small wheel of brie or camembert cheese for a fundraiser a long long! ) and deeply golden brown, and that it only takes 4 ingredients and comes in. Flour mixture and coarsely grate frozen butter into 1/4-inch slices and bake for cheese.! Evenly coated the bottom line is, the pastry should look puffed ( obvs ) and deeply brown! Or dessert, use a 4 ” cutter to cut out about 4.... Fry in hot oil for the most important thing to remember: for this to work the. Fingers, begin to brown, about 15-20 minutes more easy and impressive the disks. Hand whenever you need to make a perfect puff pastry you ’ d yourself. Make this puff ahead, in your own kitchen way it should feel light shatteringly! Set aside going to tell you exactly how many folds you should make either me... And stiff, dust the work surface to work, the more layers! Over in the freezer, tightly wrapped ) for several days or in the microwave 1.5... 1.5 minutes your own kitchen – easy to make not to drip any the! Days or in the water and stir everything together until the dough, and ’... 30 to 60 minutes between each set of two turns freezer section things about puff pastry dough recipe with SMARTER.
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