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

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