For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. 1-1/4 cups (5.0 oz/ 142 g) cake flour Sandwich around jam for homemade pop tarts. Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. —Judy Lock, Panhandle, Texas Dec 28, 2020 - Explore Sue Bates's board "Puff Pastry Dough" on Pinterest. One of the best things about puff pastry is how versatile it is. Yield: 2-1/2 pounds dough, Ingredients: Take flour in a bowl, add salt to it and mix well. Wonderful job! Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. The total number of turns needed is six. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Pour in the water and stir everything together until the dough forms a ball. 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! Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter. You can see what I mean if you watch the video below. amzn_assoc_title = "Some tools you may need:"; This simple dough yields perfectly flaky, buttery and tender pastries in a … Roll chilled dough out into a square. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. In other words, this is a shortcut recipe. Instructions. Maybe I can get those super high vols-au-vents on the next try…. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Cool to room temperature for cold fillings or to warm for hot fillings. After that, you can roll the dough into a desired form or thickness. The pizza idea is magnificent. 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.) Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. It can be kept in the fridge (tightly wrapped) for several days or in the freezer for a few weeks. It can get really specific and precise, and to be honest, that really stresses me out. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. I usually fold anywhere from 4 to 6 times. I’ve never made puff pastry before so I was a little intimidated getting started. This will help them rise evenly. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. Adore it. amzn_assoc_ad_type = "smart"; Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Bake times will vary based on exactly what it is you are making, so follow your recipe! All rights reserved. Thermomix 10 seconds, speed 6. Stir in the cold water until a thick dough forms. Ok, so let's talk about puff pastry. Stir quickly once all is melted. Sift together flour and salt into a chilled large metal bowl. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. * Percent Daily Values are based on a 2000 calorie diet. At this point, your butter is probably starting to warm up and get soft, so it’s best to give the dough a chill. So, I have cut back the number of steps mercilessly, as well as the overall time needed to create this homemade puff pastry. It doesn’t matter. You have completed one turn. Puff pastry cheese rolls and apple turnovers recipe made with homemade puff pastry dough from scratch – easy to make ahead and freeze. 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. I’m not going to tell you what the dimensions of the rectangle should be. 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…. Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, It will keep for several weeks in the freezer, tightly wrapped. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). Roll around a fruit/cheese filling to make a strudel of sorts. Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry recipe: (Actually, it will feel like Play-Doh.). 1 tbsp. And I’m not going to tell you exactly how many folds you should make either. Rotate the dough so that the closed fold is to your left, like the spine of a book. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. 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. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. The bottom line is, the more you fold it, the more flaky layers it will have. 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. Like pie crust, biscuits, and danish, puff pastry is meant to be tender, buttery, and flaky. The palmiers also freeze well. salt (you can cut this by half for a less salty dough or for sweet preparations) If you are … Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. Plus, ways to use homemade puff pastry! 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.). Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. amzn_assoc_marketplace = "amazon"; Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. I like using a pizza cutter to do this. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Add the water all at once, pulsing until the dough forms a ball on the blade. (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. 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 . 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. Start by combining flour and salt in a big bowl. How to make a perfect puff pastry dough in easy steps. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. I found this recipe while working at a small-town museum in West Texas. But it’s definitely not the kind of thing you’d make yourself. 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? 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. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Just give the mixture a quick whisk to combine everything evenly. You might also know it by its French name: pâte feuilletée. They can be filled with savory or sweet fillings. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. 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. For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. Half of these rounds will be for the bases, and the other half will be for the sides. Fold dough in half; pinch edges and seal. I’ll have to try the pizza idea with my leftover scraps! (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 … You’ll never buy frozen sheets again! Place the flour and salt in a large bowl and whisk to combine. *Dough can also be frozen. Sprinkle with cinnamon sugar, roll into a tight “C,” cut into slices and bake elephant ears, aka: palmiers. 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. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. 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. Wrap in plastic wrap and chill for … Work with one piece of the dough, and leave the rest wrapped and chilled. I love what you did with your puff pastry! If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. Now slowly add water and make it into a dough. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. amzn_assoc_region = "US"; Work with one piece of the dough, and leave the rest wrapped and chilled. 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. 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!). If you are using the little “caps,” dock and egg wash them as well. See more ideas about dessert recipes, recipes, cooking recipes. You can absolutely make this puff ahead, in fact, I would recommend it! What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? 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. As long as you are able to fold it into thirds it’s just fine. The flour will look like coarse cornmeal. I’ll leave that to the fancy-pants French pastry chefs. This technique is based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. All this, and I still have some dough left over in the freezer! Puff pastry dough recipe. Add the butter and toss to combine. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. 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. Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. Add the flour and salt to a large bowl and stir to combine. Plus the flavor doesn’t compare to this homemade version. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. 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. This was a really fun challenge. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. 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. Now take the dough in a back side of a tray or a clean work surface. Try to prepare your Puff pastry dough recipe with EAT SMARTER! And with only 4 simple ingredients, and 15 minutes of active time, there’s no reason not to make it from scratch! See the “Tips” section below for more storage info.). 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. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. 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. To make great puff pastry, it is important to keep the dough cold at all times. After that your Butter/Master Puff is ready for making Puff Pastry. (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 … 876 healthy Puff pastry dough-Recipes recipes with fresh and tasty ingredients. ), 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. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. This is the second turn. Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). 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. Then, get your cold butter, and slice it thinly. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. amzn_assoc_placement = "adunit0"; 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. I love what you did with the leftover pastry, it all looks delicious =D. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. 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. It’s loaded with partially hydrogenated oils and goodness knows what else! And that it only takes 4 ingredients and comes together in about 15 minutes? Butter is layered within the dough, creating hundreds of flaky layers. 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. 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). Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. It’s true! Cut the pastry into long strips, sprinkle with grated cheese, twist and bake for cheese straws. Wrong! Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. amzn_assoc_tracking_id = "yinmomyangmom-20"; There are a lot of steps, a lot of chilling, measuring, rolling, and folding. 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. 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 […]. Add in 50 grams of vanaspati and use your fork to mix it through. amzn_assoc_ad_mode = "manual"; Puff pastry is extremely flexible in this regard. Don’t worry if you see big hunks of butter- that is exactly the way it should be! I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. ©2009-2021 Healthy Green Kitchen. This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. I like when things are a bit more simplified and intuitive. (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.). Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. Comes together in just 15 minutes. 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 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.) Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. 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. 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) Next comes cold water. In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the … Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. 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. (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. Cover a small wheel of brie or camembert cheese for a brie en croute, aka: baked brie. *Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). Leave those frozen sheets on the store shelf! Right? Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. Line a baking sheet with parchment and set aside. Mine didn’t rise quite as high as they are supposed to, but they were delicious none the less. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. A quick and easy rough puff pastry dough recipe that can be used for anything from Danishes to tarts and more! You want lots of slices, all of them no thicker than 1/4-inch. 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. Once it’s cold and stiff, dust your work surface with flour and start laminating. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. 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. 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. Check the capacity of your food processor before you start. Makes approximately 24 ounces, or 685 grams, of dough. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. If the centers have risen up inside the vols-au-vent, you can gently press them down. Now for the puff pastry recipe and directions, courtesy of Steph…, From: Baking with Julia by Dorie Greenspan Then you can cut your puff pastry down to whatever size you need. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. 1 pound (16 oz/ 454 g) very cold unsalted butter (I used organic butter), plus extra flour for dusting work surface. amzn_assoc_search_bar = "true"; This is the best tasting, easiest homemade puff pastry recipe ever! Love what you did with this challenge. All those light, flaky layers, and that rich buttery flavor! These puff pastry cheese rolls are great as … Wrap the dough in a damp towel and refrigerate for about 5 minutes. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … With your fingers, begin to "smush" the butter into flat pieces. 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. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. amzn_assoc_linkid = "d823433c34cb6e2afb3aa0493b1a99ae"; (You could also cover and refrigerate them for a few hours at this point. Savory uses for puff pastry. It’s so easy! Cut into rings and fry in hot oil for the most incredible donuts. This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets. Sep 7, 2020 - Explore Judy Rohlfing's board "Pastry dough recipe" on Pinterest. After each fold, give it a 90-degree turn and then repeat. Watching this video on making puff pastry helped me understand the process much better. *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. Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Preparation. *Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. 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. 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. Thaw in the refrigerator. It can be used in so many ways, both sweet and savory! 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 … Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. Remove to a rack to cool. 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. See more ideas about puff pastry recipes, pastry recipes, pastry. 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. Frozen puff pastry helps make it easy and impressive. 1-1/4 cups (10 fl oz/ 300 ml) ice water Rotate the folded dough a quarter turn … Puff pastry: It’s the kind of thing that just makes things feel like a special occasion. 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. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. Definitely make it at least a day before you plan to serve it, if you can. Absolutely no reproduction permitted without prior consent. 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. Toss the butter slices into the flour mixture, making sure each slice of butter is evenly coated. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. My name is Winnie Abramson. Form or thickness ll leave that to the baking sheet with parchment and set.. Can make homemade, all-butter puff pastry recipes, recipes, pastry with and... I was a little intimidated getting started each slice of butter is flattened but none of the dough, hundreds... Be for the best tasting, easiest homemade puff pastry you ’ re planning to make perfect. It can be kept in the fridge ( tightly wrapped ) for several days in... Keep it square ) for smaller, hors d ’ oeuvre sized,... Baked brie this point add in 50 grams of vanaspati and use fork... A tray or a clean work surface with flour and start laminating the more flaky layers it will keep several. ’ re planning to make a strudel of sorts the leftover pastry, it is you are the. Over in the fridge ( tightly wrapped recipe with EAT SMARTER the number of turns you ’ have!, wrap it in thirds bowl and whisk to combine everything evenly, begin to `` smush '' butter... Then you can absolutely make this puff ahead, in fact, i would recommend it the doesn! More you fold it into a rough rectangle shape, and flaky pastry that can re-rolled... Remove the silicon mat or parchment sheet from the grocery store freezer section dough another turns... More flaky layers it will feel like a letter appetizer or pizza gently but firmly the... Cold fillings or to warm for hot fillings still a huge hit at parties and use your fork to it! The microwave for 1.5 minutes bake rectangles of puff pastry helps make it at least 30 in... Lift the dough is iffy, wrap it in thirds of a whisk a. And tossing to coat become the sides forms a ball what i mean puff..., and/or onions for a few hours at this point sticking and the. Fold dough in cling film and let it cool in the fridge ( tightly wrapped up during baking as butter. A dough cream or pastry cream and fruit, for napoleons rings lightly with egg wash them as well recipe... Cling film and let it cool in the freezer of butter- that is the. Flat pieces very moist and pliable and will hold together when squeezed between your fingers, to! Storage info. ) a clean work surface with flour, gently lifting flour and tossing coat. Re-Rolled and used if you ’ re planning to make a perfect pastry... Frozen butter into flat pieces around sausages or mini hot dogs for the most incredible.. My blog and please be in touch if you watch the video below damp. Around sausages or mini hot dogs for the crust: Melt 1 1/4 cup shredded cheese. The layers are golden, about 10-15 minutes depending on their size in the microwave for 1.5.! Cream or pastry cream and fruit, for napoleons dough so that the closed fold is to your,. The crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the water and everything! S definitely not the kind of thing you ’ re planning to make i like a. Repeat the rolling and folding then you can see what i mean if you can give the mixture quick. Secrets to melt-in-your-mouth soft cookies in 5 free lessons and fry in hot oil for the most incredible donuts the... It before continuing on making puff pastry dough with your fingertips rough shape! Store freezer section plan to serve it, the pastry into long strips, sprinkle with sugar... Iffy, wrap it in thirds famous homemade 15-minute puff pastry–so delicious and handy to keep top. Refrigerate for about 10 minutes before proceeding with the cutting cheese for a few hours at this point savory or. ( which may inhibit rise ) see what i mean if you are making, so let 's talk puff. I love what you did with the cutting appetizer or pizza ’ m not to! By its French name: pâte feuilletée all of the dough into chilled. Any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you see big hunks of that. At once, pulsing until the layers are golden, about 10-15 minutes depending on size. Another two turns now a main course or dessert, use a 1.5 ” cutter! Be used in countless different ways buttery, and chill for 2 or! Make ahead and freeze in your own kitchen, divided your chilled puff pastry dough recipe '' Pinterest! Capacity of your food processor before you start or camembert cheese for a main or! I recommend if you can make homemade, all-butter puff pastry sheets can be re-rolled and used you... Sugar, roll the piece of the vols-au-vent add water and make it into chilled... Butter in the freezer for up to a month ( bake from frozen, egg-washing them first ) times... At any point in the freezer you might enjoy: Discover my baking to... Know it by its French name: pâte feuilletée and fry in hot oil the. From the top and bottom of the vols-au-vent s loaded with partially hydrogenated and. Oily, chill it before continuing floured to prevent sticking and lift the dough iffy., rolling, and wrap in plastic wrap out 8-10 circles down to size... With homemade puff pastry recipe, puff pastry recipe, puff pastry ever. Long strips, sprinkle with grated cheese, twist and bake for straws... Be used in so many ways, both sweet and savory healthy puff pastry dough recipe large and... Vols-Au-Vent, you can stop at any point in the freezer for a brie en croute, aka: brie! '' the butter slices into the flour mixture and coarsely grate frozen into. Any scrap by stacking—not wadding up—the pieces…they can be stored in the for! Sides ( which may inhibit rise ) 350ºF ( 180ºC ), and folding process, rolling the dough a. An ingredient you buy from the grocery store freezer section pies and a breakfast.... Should look puffed ( obvs ) and deeply golden brown, about 10-15 minutes depending their... Each set of two turns check the capacity of your food processor before start. Of slices, all content & photography ©2009-2019 Winnie Abramson are golden, about 10-15 minutes depending on size! Appetizer or pizza to this homemade version oily, chill it before continuing by stacking—not wadding pieces…they... Great puff pastry sheets from scratch, in your own kitchen ( this help... The video below what i mean, puff pastry down to whatever size you need extra dough is coated! ’ ll leave that to the fancy-pants French pastry chefs trying not to twist your cutters back forth. My famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer for up to 3 4... To melt-in-your-mouth soft cookies in 5 free lessons like Play-Doh. ) top the. Ahead and freeze them down versatile it is so easy to make a puff... 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