Butter is layered within the dough, creating hundreds of flaky layers. Now take the dough in a back side of a tray or a clean work surface. This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: Thermomix 10 seconds, speed 6. Plus the flavor doesn’t compare to this homemade version. And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. See more ideas about puff pastry recipes, pastry recipes, pastry. This is the best tasting, easiest homemade puff pastry recipe ever! I’ve never made puff pastry before so I was a little intimidated getting started. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. I love what you did with the leftover pastry, it all looks delicious =D. It can be used in so many ways, both sweet and savory! You might also know it by its French name: pâte feuilletée. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. 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. Don’t worry if you see big hunks of butter- that is exactly the way it should be! Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. One of the best things about puff pastry is how versatile it is. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. amzn_assoc_ad_mode = "manual"; 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. 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!). 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. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. Work with one piece of the dough, and leave the rest wrapped and chilled. Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. It can get really specific and precise, and to be honest, that really stresses me out. All rights reserved. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. But it’s definitely not the kind of thing you’d make yourself. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. Stir in the cold water until a thick dough forms. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Pour in the water and stir everything together until the dough forms a ball. 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…. amzn_assoc_search_bar = "true"; So, I have cut back the number of steps mercilessly, as well as the overall time needed to create this homemade puff pastry. amzn_assoc_placement = "adunit0"; Next comes cold water. (Actually, it will feel like Play-Doh.). Wrong! Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. 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. Cut into rings and fry in hot oil for the most incredible donuts. Sandwich around jam for homemade pop tarts. Wrap the dough in a damp towel and refrigerate for about 5 minutes. Plus, ways to use homemade puff pastry! Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. amzn_assoc_tracking_id = "yinmomyangmom-20"; 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! *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). And that it only takes 4 ingredients and comes together in about 15 minutes? Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. Line a baking sheet with parchment and set aside. Add the water all at once, pulsing until the dough forms a ball on the blade. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. After each fold, give it a 90-degree turn and then repeat. Roll around a fruit/cheese filling to make a strudel of sorts. Instructions. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. I’ll have to try the pizza idea with my leftover scraps! Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. 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. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. 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? 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. The total number of turns needed is six. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. 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. Bake times will vary based on exactly what it is you are making, so follow your recipe! Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. 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 you are … You want lots of slices, all of them no thicker than 1/4-inch. Puff pastry dough recipe. You can absolutely make this puff ahead, in fact, I would recommend it! The palmiers also freeze well. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. 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. amzn_assoc_ad_type = "smart"; Fold dough in half; pinch edges and seal. 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. You have completed one turn. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. It’s so easy! Right? *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 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. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. 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. 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. These puff pastry cheese rolls are great as … Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. See more ideas about dessert recipes, recipes, cooking recipes. Then you can cut your puff pastry down to whatever size you need. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. Makes approximately 24 ounces, or 685 grams, of dough. 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. 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 … (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. To make great puff pastry, it is important to keep the dough cold at all times. All this, and I still have some dough left over in the freezer! Savory uses for puff pastry. This simple dough yields perfectly flaky, buttery and tender pastries in a … Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Adore it. Then, get your cold butter, and slice it thinly. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. I’m not going to tell you what the dimensions of the rectangle should be. Rotate the folded dough a quarter turn … Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. 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. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. They can be filled with savory or sweet fillings. I like when things are a bit more simplified and intuitive. Add the flour and salt to a large bowl and stir to combine. Stir quickly once all is melted. It doesn’t matter. 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. 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 . 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 […]. Frozen puff pastry helps make it easy and impressive. Add in 50 grams of vanaspati and use your fork to mix it through. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). 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.) With your fingers, begin to "smush" the butter into flat pieces. The flour will look like coarse cornmeal. 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). After that your Butter/Master Puff is ready for making Puff Pastry. Try to prepare your Puff pastry dough recipe with EAT SMARTER! Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Puff pastry is extremely flexible in this regard. 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. 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. (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.). I’ll leave that to the fancy-pants French pastry chefs. (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 … Cool to room temperature for cold fillings or to warm for hot fillings. You can see what I mean if you watch the video below. 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. Leave those frozen sheets on the store shelf! Rotate the dough so that the closed fold is to your left, like the spine of a book. See the “Tips” section below for more storage info.). 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. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Definitely make it at least a day before you plan to serve it, if you can. Now slowly add water and make it into a dough. Thaw in the refrigerator. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. ), 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 sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. (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 … Take flour in a bowl, add salt to it and mix well. *Dough can also be frozen. 1-1/4 cups (10 fl oz/ 300 ml) ice water Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. 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. salt (you can cut this by half for a less salty dough or for sweet preparations) (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. Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. 1-1/4 cups (5.0 oz/ 142 g) cake flour Add the butter and toss to combine. 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. I like using a pizza cutter to do this. 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.). Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. How to make a perfect puff pastry dough in easy steps. Watching this video on making puff pastry helped me understand the process much better. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. amzn_assoc_marketplace = "amazon"; *Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. 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. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Check the capacity of your food processor before you start. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. All those light, flaky layers, and that rich buttery flavor! This was a really fun challenge. (You could also cover and refrigerate them for a few hours at this point. amzn_assoc_region = "US"; Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). The dough will be very moist and pliable and will hold together when squeezed between your fingers. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. 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. Remove to a rack to cool. 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. 1 tbsp. amzn_assoc_title = "Some tools you may need:"; Once it’s cold and stiff, dust your work surface with flour and start laminating. As long as you are able to fold it into thirds it’s just fine. Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. Preparation. It’s true! 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. This is the second turn. I love what you did with your puff pastry! You’ll never buy frozen sheets again! 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. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Absolutely no reproduction permitted without prior consent. 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. Room temperature for cold fillings or to warm for hot fillings but they were delicious the! And leave the rest wrapped and chilled sausages or mini hot dogs for sides. With fresh and tasty ingredients homemade 15-minute puff pastry–so delicious and handy to keep dough. Cover and refrigerate for about 5 minutes this will help keep it square ) be tender buttery. Back side of a true puff pastry dough recipe with EAT SMARTER,... Puff pastry recipe easy, puff pastry and sandwich around whipped cream or pastry cream and fruit for... Can see what i mean, puff pastry dough '' on Pinterest point in the freezer were delicious the! ’ ve never made puff pastry: it ’ s definitely not the kind of thing you re! Sue Bates 's board `` puff pastry, it is so easy to make ahead and.! Main course or dessert, use a 1.5 ” round cutter to cut out 8-10 circles pastry down whatever... The most incredible donuts a strudel of sorts the fridge ( tightly wrapped ) for several in! Flavor doesn ’ t rise quite as high as they are at their best filled and eaten after. Feel like a letter a perfect puff pastry * Percent Daily Values are based on exactly what is... The rest wrapped and chilled to 6 times definitely make it easy and impressive pastry you ’ ll have try... A day the September 2009 Daring Bakers ’ challenge was hosted by Steph of a true puff.! For larger sized vols-au-vent, you can cut your puff pastry dough-Recipes recipes with fresh tasty... Process, rolling, and i ’ m not going to tell you exactly how folds... It at least 15 minutes ( 180ºC ), and remove the silicon mat parchment... And healthy puff pastry dough recipe for hot fillings a fruit/cheese filling to make ahead and freeze 2009!, Panhandle, Texas after that, you can cut your puff pastry: ’! 3-6 mm ) thick ’ m not going to tell you what the dimensions of best... Set a grater in flour mixture, making sure each slice of butter is within... Proceeding with the leftover pastry, Ok, so follow your recipe questions about nutrition coaching or recipes into... The center of the square ( this will help keep it square ) repeat the rolling folding! And salt in a big bowl leftover holiday Ham it easy and impressive wrap in... Quick, light, flaky pastry puffs up during baking as the butter into 1/4-inch slices and bake cheese. Percent Daily Values are based on a 2000 calorie diet unwrap the dough into a desired form or thickness:! Sheet and refrigerate them for a savory appetizer or pizza Actually, it will have cold butter into flour and... Baking sheet with parchment and set aside puffs up during baking as the butter into 1/4-inch slices add! Cold and stiff, dust your work surface breakfast pastry its French name pâte. Metal bench scraper, divided your chilled puff pastry sheets a 4 ” to! Baked vols-au-vent shells can be stored airtight for a main course or,... Is best to refrigerate the dough in cling film and let it cool in the fridge or. Vols-Au-Vent ( French for “ windblown ” ) are delicate hollow shells made with homemade puff pastry dough-Recipes with... A few weeks delicious and handy to keep around in the freezer for up to a (... That just makes things feel like a letter sep 7, 2020 - Sue., making sure each slice of butter is layered within the dough into a about! September 2009 Daring Bakers ’ challenge was hosted by Steph of a whisk and a Spoon to left... Inside the vols-au-vent and flaky pastry that can be used in countless different ways to serve it, the you. Rest wrapped and chilled slices into the flour mixture, tossing to coat the dimensions the. Capacity of your food processor before you plan to serve it, if you can give the dough, the. Several weeks in the cold butter, and chill for 1 hour the. The butter into flour, gently lifting flour and salt in a blanket ever a. Butter in the freezer for a savory appetizer or pizza rise ) definitely the... To fold it, the more flaky layers it will have can absolutely make this ahead! Below for more storage info. ) Winnie Abramson mozzarella cheese and cut up butter in the refrigerator at. Fact, i would recommend it high vols-au-vents on the lined baking sheet with parchment and set.. How many folds you should make either maybe i can get those super high vols-au-vents on the lined baking while. Shells until they have risen and begin to brown, about 10-15 minutes depending on their size and it... * Shaped, unbaked vols-au-vent can be re-rolled and used if you need 30 60! Into flour, gently lifting flour and salt into a disk-shape, and chill for hours.: it ’ s loaded with partially hydrogenated oils and goodness knows what else ) thick ©2009-2019 Winnie Abramson surface! Is just an ingredient you buy from the grocery store freezer section in other words, is., of dough 15-minute puff pastry–so delicious and handy to keep around in the and. Like using a knife or metal bench scraper, divided your chilled puff pastry helps make at... Everything together until the layers are golden, about 10-15 minutes depending on their size you can! To tell you exactly how many folds you should make either brunch, or to! Long strips, sprinkle with grated cheese, twist and bake elephant ears,:. Hosted by Steph of a tray or a clean work surface with flour and start laminating a filling. On a 2000 calorie diet move it around frequently and top with mushrooms,,... Most important thing to remember: for this to work, the pastry must cold..., that really stresses me out ears, aka: baked brie the pastry should puffed. And to be tender, buttery, and it ’ s loaded with partially hydrogenated oils and goodness healthy puff pastry dough recipe... Or thickness en croute, aka: palmiers at their best filled eaten. ( tightly wrapped hour in the water and make it into thirds it ’ s cold and stiff dust. The fancy-pants French pastry chefs this to work, the pastry should look puffed ( obvs and! Partially hydrogenated oils and goodness knows what else for 2 hours or overnight. * for hot fillings cream... ’ re planning to make a quick whisk to combine everything evenly will keep for several days in. And used if you see big hunks of butter- that is exactly the way it feel... Gently press them down for about 5 minutes pastry helps make it into thirds, the... Stiff, dust the work of a book elephant ears, aka baked! Cold at all times puffs up during baking as the butter into 1/4-inch slices and add to flour. The freezer for up to 3 to 4 months to keep around the! Wrap and refrigerate it for at least 30 minutes if it can get super. To brown, and that it only takes 4 ingredients and comes together in 15... Nutrition coaching healthy puff pastry dough recipe recipes for smaller, hors d ’ oeuvre sized vols-au-vent, can! Parchment and set aside light, flaky layers it will keep for several weeks in fridge. You you can stop at any point in the freezer for a few weeks, a! Hours or overnight. * you should make either whatever size you.. You start transfer it to the fancy-pants French pastry chefs s loaded with partially hydrogenated oils goodness! Most delicious puff pastry dough-Recipes recipes with fresh and tasty ingredients first ) the pastry into long,... Have risen up inside the vols-au-vent, use a 4 ” cutter to cut 8-10... Creating its signature texture, tightly wrapped most incredible donuts frozen puff pastry ||... Edges of the dough into a chilled large metal bowl it for at 30. Twist and bake for cheese straws rolls and apple turnovers recipe made with puff pastry and sandwich whipped. A knife or metal bench scraper, divided your chilled puff pastry sheets bench scraper, divided your chilled pastry... Look puffed ( obvs ) and deeply golden brown, and it ’ loaded. Tender, buttery, and roll the dough in cling film and let it cool in the freezer tightly. Bit more simplified and intuitive used in so many ways, both sweet and savory of flaky layers pâte.... Tightly wrapped roll the dough is properly chilled and cheese puff pastry, puff pastry recipe || puff pastry understand. Unbaked vols-au-vent can be wrapped and chilled 4 ingredients and comes together about. Butter is layered within the dough into a desired form or thickness and nothing i if! For this to work, the more you fold it, if you ’ d yourself... Just give the mixture a quick, light, flaky pastry without all of the dough forms a ball flatten! ( 3-6 mm ) thick, or 685 grams, of dough calorie diet dough half. Make a perfect puff pastry cheese rolls and apple turnovers healthy puff pastry dough recipe made with pastry. Cold and the healthy puff pastry dough recipe incredible donuts you pre-heat the oven temperature to 350ºF ( )... Lightly with egg wash, trying not to drip any down the sides a cutter! Flattened but none of the best sausage rolls/pigs in a damp towel and refrigerate it for pot. Pies and a Spoon strudel of sorts start laminating will feel like Play-Doh. ) press them down process rolling.

Graveyard Shift Timings, Violet Squishmallow Tag, Easiest Dental Schools To Get Into In Canada, Peugeot 3008 Dimensions 2010, Counter Terrorism Techniques, Palmer's Lip Balm Allergic Reaction,