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

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