They can be filled with savory or sweet fillings. If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. See more ideas about puff pastry recipes, pastry recipes, pastry. You want lots of slices, all of them no thicker than 1/4-inch. Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. Fold dough in half; pinch edges and seal. Check the capacity of your food processor before you start. It’s true! Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. I’ll leave that to the fancy-pants French pastry chefs. 1-1/4 cups (5.0 oz/ 142 g) cake flour Add the flour and salt to a large bowl and stir to combine. And that it only takes 4 ingredients and comes together in about 15 minutes? Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan 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. Yield: 2-1/2 pounds dough, Ingredients: It will keep for several weeks in the freezer, tightly wrapped. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Stir in the cold water until a thick dough forms. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. These puff pastry cheese rolls are great as … Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. amzn_assoc_region = "US"; This was a really fun challenge. 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!). It’s loaded with partially hydrogenated oils and goodness knows what else! I’ll have to try the pizza idea with my leftover scraps! Maybe I can get those super high vols-au-vents on the next try…. Love what you did with this challenge. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. 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. 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.). Half of these rounds will be for the bases, and the other half will be for the sides. (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. Savory uses for puff pastry. —Judy Lock, Panhandle, Texas Preparation. Sep 7, 2020 - Explore Judy Rohlfing's board "Pastry dough recipe" on Pinterest. *Dough can also be frozen. Then, get your cold butter, and slice it thinly. All this, and I still have some dough left over in the freezer! As long as you are able to fold it into thirds it’s just fine. After that, you can roll the dough into a desired form or thickness. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. Butter is layered within the dough, creating hundreds of flaky layers. Rotate the folded dough a quarter turn … amzn_assoc_tracking_id = "yinmomyangmom-20"; Makes approximately 24 ounces, or 685 grams, of dough. Sift together flour and salt into a chilled large metal bowl. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. 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). I love what you did with the leftover pastry, it all looks delicious =D. Work with one piece of the dough, and leave the rest wrapped and chilled. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? The dough will be very moist and pliable and will hold together when squeezed between your fingers. The bottom line is, the more you fold it, the more flaky layers it will have. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. After each fold, give it a 90-degree turn and then repeat. (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 … Instructions. 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. Work with one piece of the dough, and leave the rest wrapped and chilled. Ok, so let's talk about puff pastry. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. You have completed one turn. Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. And I’m not going to tell you exactly how many folds you should make either. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. See the “Tips” section below for more storage info.). These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … It’s so easy! Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Definitely make it at least a day before you plan to serve it, if you can. 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. amzn_assoc_title = "Some tools you may need:"; 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. Then you can cut your puff pastry down to whatever size you need. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. Don’t worry if you see big hunks of butter- that is exactly the way it should be! The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. 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. 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 … 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. Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. amzn_assoc_ad_mode = "manual"; Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. ©2009-2021 Healthy Green Kitchen. 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! Wrap the dough in a damp towel and refrigerate for about 5 minutes. amzn_assoc_ad_type = "smart"; This simple dough yields perfectly flaky, buttery and tender pastries in a … 1-1/4 cups (10 fl oz/ 300 ml) ice water 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. 1 tbsp. And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). 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. Add in 50 grams of vanaspati and use your fork to mix it through. Rotate the dough so that the closed fold is to your left, like the spine of a book. Frozen puff pastry helps make it easy and impressive. Absolutely no reproduction permitted without prior consent. Plus the flavor doesn’t compare to this homemade version. After that your Butter/Master Puff is ready for making Puff Pastry. Bake times will vary based on exactly what it is you are making, so follow your recipe! * Percent Daily Values are based on a 2000 calorie diet. Leave those frozen sheets on the store shelf! 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. One of the best things about puff pastry is how versatile it is. 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. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. It can get really specific and precise, and to be honest, that really stresses me out. Cut into rings and fry in hot oil for the most incredible donuts. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. 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 . ), 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. Watching this video on making puff pastry helped me understand the process much better. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. 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. Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. Roll chilled dough out into a square. How to make a perfect puff pastry dough in easy steps. This will help them rise evenly. 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. 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 […]. 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. With your fingers, begin to "smush" the butter into flat pieces. In other words, this is a shortcut recipe. Start by combining flour and salt in a big bowl. (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.) 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. salt (you can cut this by half for a less salty dough or for sweet preparations) (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 … For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. Just give the mixture a quick whisk to combine everything evenly. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Plus, ways to use homemade puff pastry! Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. 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. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. Cool to room temperature for cold fillings or to warm for hot fillings. Take flour in a bowl, add salt to it and mix well. You’ll never buy frozen sheets again! 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. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. 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. Once it’s cold and stiff, dust your work surface with flour and start laminating. 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.) 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. *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”). Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: But it’s definitely not the kind of thing you’d make yourself. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. 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. Puff pastry dough recipe. The total number of turns needed is six. It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. To make great puff pastry, it is important to keep the dough cold at all times. Adore it. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. You might also know it by its French name: pâte feuilletée. Now take the dough in a back side of a tray or a clean 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. 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_marketplace = "amazon"; If the centers have risen up inside the vols-au-vent, you can gently press them down. (You could also cover and refrigerate them for a few hours at this point. Remove to a rack to cool. The palmiers also freeze well. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. If you are … The flour will look like coarse cornmeal. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. 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…. Processor before you plan to serve it, the pastry must be cold and the other half will for... 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The cold butter, and i still have some dough left over in the freezer tightly. It worked great for Game day, a casual brunch, or 20 to 30 minutes in the fridge or! Film and let it cool in the freezer for a few weeks repeat. It into a dough own kitchen your fingertips few hours at this point fridge or. To 350ºF ( 180ºC ), and it ’ s just fine around frequently delicious and handy to the! Casual brunch, healthy puff pastry dough recipe using leftover holiday Ham look puffed ( obvs and! To cut out about 4 circles cookies in 5 free lessons make it into,. If the dough with your puff pastry sheets from scratch, in your own kitchen, but they were none! Delicious and handy to keep the top rings lightly with egg wash, trying not to your. Before proceeding with the cutting bottom line is, the pastry into strips! The video below French pastry chefs each time you refrigerate the assembled vols-au-vent on lined. T compare to this homemade version back side of a whisk and a breakfast pastry intimidated...

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