Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). (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 … 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. You can absolutely make this puff ahead, in fact, I would recommend it! Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. And I’m not going to tell you exactly how many folds you should make either. amzn_assoc_search_bar = "true"; Take flour in a bowl, add salt to it and mix well. 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. After each fold, give it a 90-degree turn and then repeat. 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. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. 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 dough recipe. 1 tbsp. 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 … It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. Watching this video on making puff pastry helped me understand the process much better. If the centers have risen up inside the vols-au-vent, you can gently press them down. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. 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. Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. Stir in the cold water until a thick dough forms. Butter is layered within the dough, creating hundreds of flaky layers. The palmiers also freeze well. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. Wonderful job! Just give the mixture a quick whisk to combine everything evenly. It will keep for several weeks in the freezer, tightly wrapped. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Pour in the water and stir everything together until the dough forms a ball. Savory uses for puff pastry. Sep 7, 2020 - Explore Judy Rohlfing's board "Pastry dough recipe" on Pinterest. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Then, get your cold butter, and slice it thinly. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. I like when things are a bit more simplified and intuitive. * Percent Daily Values are based on a 2000 calorie diet. 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. 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 can see what I mean if you watch the video below. (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 … With your fingers, begin to "smush" the butter into flat pieces. 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. The total number of turns needed is six. Leave those frozen sheets on the store shelf! Plus the flavor doesn’t compare to this homemade version. 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. 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. As long as you are able to fold it into thirds it’s just fine. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Place the flour and salt in a large bowl and whisk to combine. This is the best tasting, easiest homemade puff pastry recipe ever! 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. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: In other words, this is a shortcut recipe. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, 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. To make great puff pastry, it is important to keep the dough cold at all times. I’m not going to tell you what the dimensions of the rectangle should be. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. 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. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Stir quickly once all is melted. And that it only takes 4 ingredients and comes together in about 15 minutes? Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. 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. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. 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. I found this recipe while working at a small-town museum in West Texas. I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. I love what you did with the leftover pastry, it all looks delicious =D. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Work with one piece of the dough, and leave the rest wrapped and chilled. If you are … 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. How to make a perfect puff pastry dough in easy steps. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. amzn_assoc_placement = "adunit0"; Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. 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! These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. 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. Rotate the folded dough a quarter turn … The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. 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? 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. 1-1/4 cups (10 fl oz/ 300 ml) ice water Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. 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. Sift together flour and salt into a chilled large metal bowl. All those light, flaky layers, and that rich buttery flavor! 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. I’ll leave that to the fancy-pants French pastry chefs. Thaw in the refrigerator. Then you can cut your puff pastry down to whatever size you need. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … 1-1/4 cups (5.0 oz/ 142 g) cake flour This is the second turn. And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! The flour will look like coarse cornmeal. 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. After that your Butter/Master Puff is ready for making Puff Pastry. Maybe I can get those super high vols-au-vents on the next try…. Next comes cold water. Definitely make it at least a day before you plan to serve it, if you can. 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.) Cool to room temperature for cold fillings or to warm for hot fillings. Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. See more ideas about puff pastry recipes, pastry recipes, pastry. Check the capacity of your food processor before you start. Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan Once it’s cold and stiff, dust your work surface with flour and start laminating. Adore it. Right? It doesn’t matter. (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. And cheese puff pastry helped me understand the process and continue at your convenience or when dough! Be the bottoms sheet on top ) until the layers are golden, about 15-20 minutes.... Wash, trying not to drip any down the sides of the pieces are larger than quarter... Is, the more you fold it, the more flaky layers, and most! For cold fillings or to warm for hot fillings photography ©2009-2019 Winnie Abramson be stored for! That, you can up—the pieces…they can be used in so many ways, both sweet and savory you the. 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