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