I like using a pizza cutter to do this. Watching this video on making puff pastry helped me understand the process much better. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. Start by combining flour and salt in a big bowl. Roll chilled dough out into a square. 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. Then, get your cold butter, and slice it thinly. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. Stir in the cold water until a thick dough forms. Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. This simple dough yields perfectly flaky, buttery and tender pastries in a … It doesn’t matter. And that it only takes 4 ingredients and comes together in about 15 minutes? If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Add the butter and toss to combine. 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’ve never made puff pastry before so I was a little intimidated getting started. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. ), 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. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. 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). There are a lot of steps, a lot of chilling, measuring, rolling, and folding. amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; This is the second turn. 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. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. (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 … (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. 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.). Add the water all at once, pulsing until the dough forms a ball on the blade. amzn_assoc_ad_type = "smart"; With your fingers, begin to "smush" the butter into flat pieces. * Percent Daily Values are based on a 2000 calorie diet. 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. Love what you did with this challenge. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. 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. 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! (Actually, it will feel like Play-Doh.). Place the flour and salt in a large bowl and whisk to combine. 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? The bottom line is, the more you fold it, the more flaky layers it will have. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. 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. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. This was a really fun challenge. And I’m not going to tell you exactly how many folds you should make either. 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. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Definitely make it at least a day before you plan to serve it, if you can. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Could also cover and refrigerate them for a fundraiser a long, long time ago, and it... What i mean, puff pastry cheese rolls and apple turnovers recipe made with puff pastry flour. Be in touch if you see big hunks of butter- that is exactly the way it should be, dough. 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