Originating from French cuisine, the puff pastry boasts the buttery richness many know and love, while remaining flaky and airy, a staple for both sweet and savory recipes. A golden delight that can be the perfect vehicle for savory fillings, or a crust for tarts and pies. We'll go over the essential tips and techniques for achieving perfect flakiness for your puff pastry creations.
- 1 1/4 cup very cold butter (salted)*, cut into cubes
- 1/2 cup very cold water
- 1/4 teaspoon salt*
- 2 cups Flourish flour
*If using unsalted butter, add ¾ teaspoon of salt. Be sure to use high-quality butter for the best results, as store-brand butter may not provide as rich a flavor.
1. In a food processor fitted with the metal blade, add the flour and salt. Add 3/4 cup (170 grams) of cold, cubed butter and pulse for about 10 to 12 one-second pulses until the butter is absorbed. Add the remaining cold butter cubes and pulse two or three times to combine.
2. Pour in the cold water and pulse four or five times until the dough comes together to form a ball. Be careful not to over-process the dough.
3. Transfer the dough to a lightly floured surface and knead it gently about 10 times. With a lightly floured rolling pin, roll the dough into a rectangle measuring approximately 12 x 18 inches (30 x 45 centimeters).
4. Fold the dough like an envelope, and then in half. Wrap the dough in plastic and refrigerate for 1 to 2 hours.
5. Preheat the oven to 375°F (190°C) for all recipes.
HAM & CHEESE ROLL-UPS
- 6-8 slices cooked ham
- 1 1/4 cups shredded Gruyere cheese or cheese of choice
1. Remove the dough from the refrigerator. On a lightly floured surface, roll out the folded dough into a rectangle measuring approximately 10 x 14 inches (25 x 35 cm). If not using all the dough, refrigerate the unused portion until needed.
2. Arrange thin slices of cooked ham on the dough and sprinkle shredded cheese over the ham.
3. Roll up the dough tightly from the longer side and seal the edges with the egg wash. Wrap the roll in plastic and refrigerate for 20-30 minutes.
4. Unwrap the roll and slice it into 1/4-inch slices using a sharp knife. Place the slices on a prepared cookie sheet, brush them with the egg wash, and sprinkle with more cheese.
5. Bake for approximately 15-20 minutes or until golden. Serve immediately.
PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS
- 1/2 – 1 pear, sliced (not too thick/firm but ripe)
- 1/4 cup finely chopped walnuts
- 1/4 cup mini chocolate chips
1. Roll out the remaining dough into a large circle. Cut it into 8-10 triangles.
2. Place 1-2 slices of pear on the wider end of each triangle. Sprinkle with chopped walnuts and mini chocolate chips.
3. Roll up the triangles from the wider end and place them on a prepared cookie sheet. Brush the crescents with the egg wash, sprinkle with a little sugar, and bake for approximately 15 minutes or until golden.
4. Allow the crescents to cool, then dust them with powdered sugar. Enjoy!
MORE RECIPE IDEAS:
DOUBLE CHEESE TWISTS
- 1/4 – 1/2 cup shredded fontal or Gruyere cheese
- 1/4 – 1/2 cup freshly grated Parmesan cheese
- 1-2 tablespoons chopped fresh Italian parsley
1. In a small bowl, mix together the Parmesan cheese and chopped parsley. Set aside.
2. Roll out 1/2 or 1/3 of the dough into an 1/8-inch thick oval shape. Sprinkle shredded cheese on the top half of the oval.
3. Fold the bottom half over the top to cover the cheese. Brush the dough with the egg wash and sprinkle it with the Parmesan cheese mixture.
4. Slice the dough into 1/2-inch strips, twist each strip, and place them on parchment paper-lined cookie sheets.
5. Bake for approximately 20 minutes or until golden. Enjoy them while warm!
APPLE CINNAMON FILLING
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 apple, peeled, cored, and thinly sliced
1. In a small bowl, toss together the sliced apples, brown sugar, and cinnamon.
2. Roll out the dough into a large rectangle or square, approximately 1/8 inch thick. Cut it into 6-8 squares.
3. Place 2-3 apple slices on each square. Brush the edges of the squares with the egg mixture, fold over, and seal.
4. Brush the tops of the pastries with the egg wash, sprinkle with sugar, and bake for approximately 20 minutes or until golden.
5. Optionally, drizzle with a little frosting before serving.
- 1 egg
- 1 tablespoon water
1. In a small bowl, beat together the egg and water.
- The finished puff pastry dough weighs approximately 1 1/2 pounds (690 grams).
- When making the dough by hand, avoid overworking it. Gently combine the ingredients.
- The dough can also be made in a stand mixer using the flat beaters. Beat on low just until the dough comes together, and then continue with the recipe.
- You can refrigerate the dough overnight.
- If the dough browns too much during baking, cover it with foil and continue baking.
- Store the homemade puff pastry in the refrigerator for several days, sealed in plastic wrap.
- It can also be frozen. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep in the freezer for up to a month.
- Before using frozen dough, thaw it in the refrigerator overnight while still folded and wrapped. Roll out the dough without unfolding it first.
Recipe found on https://anitalianinmykitchen.com/puff-pastry/