PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
PALMIERS (FRENCH PUFF PASTRY COOKIES)
Light, buttery, cripsy, sweet french cookie. Takes a little effort the first time through but it's rather fast when you get the hang of it and it looks like you spent forever on them. I saw Palmiers (palm-yay) in a local Costco and I was curious because they looked so good. So I went hunting up a recipe and I was shocked it was not on the Zaar. I ate half of them before they cooled, my mom ate one then left because she said she'd finish the rest if she stayed. The yield is according to the package size I bought, it can vary. So can the cooking time. I dare you to try this cookie out!
Provided by Narshmellow
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 4
Steps:
- Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
- If your pastry cracks you can seal it together with a little water and your finger.
- Preheat your oven to 400 degrees.
- Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
- Spread SUGAR on the counter like you would flour to roll out dough.
- Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
- Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
- Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
- Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
- Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
- Work on the second sheet at this time.
- Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
- Transfer to wire racks to cool, then store in an airtight container.
- Optional items: Use cinnamon sugar in place of sugar.
- The glaze can be drizzled over the top to finish it off.
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
EASY HOMEMADE PUFF PASTRY
Steps:
- Place the flour and salt in a large bowl and whisk to combine.
- Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
- Stir in the cold water until a thick dough forms.
- Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
- Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
- Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
- Fold the dough in thirds, like a letter.
- Turn 90 degrees, roll and fold again.
- Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*
Nutrition Facts : ServingSize 1 pastry, Calories 418 kcal, Carbohydrate 23 g, Protein 3 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 91 mg, Sodium 296 mg
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. 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.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
QUICK PUFF PASTRY DOUGH
This homemade puff pastry dough recipe will teach you all you need to know to master this buttery dough. Made with just 4 ingredients & a bit of technique!
Provided by Natalya Drozhzhin
Categories Pastries
Time 10m
Number Of Ingredients 4
Steps:
- Prepare all ingredients for the puff pastry dough.
- Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
- Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
- Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
- Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
- Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!
Nutrition Facts : Calories 2702 kcal, Carbohydrate 190 g, Protein 27 g, Fat 205 g, SaturatedFat 128 g, Cholesterol 537 mg, Sodium 4123 mg, Fiber 6 g, ServingSize 1 serving
PUFF PASTRY
This is posted by request, if anyone ever makes it please let me know how you make it work and how long it took you and were your hands amputated because of frostbite??!!
Provided by Derf2440
Categories Dessert
Time 1h
Yield 1 batch
Number Of Ingredients 6
Steps:
- Ok, you get the whole story!
- "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
- (Ha Ha!) The butter used must be washed.
- The purpose of washing it is to make it elastic.
- It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
- In winter turn on the cold water faucet.
- Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
- At other seasons, do this in a quart of ice water placed in a bowl of ice.
- The butter may be kneaded with a spoon if preferred.
- The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
- This is the recipe of a professional cook.
- As it calls for egg yolks it differs from the orthodox rule for puff paste.
- However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
- (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
- (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
- "Work with hands,as in the first paragraph, under water, 1 cup of butter.
- Place 1/4 cup butter in a cold bowl.
- Form the remainder into a square and place it where it will keep cold.
- Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
- Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
- Work these ingredients well with the hands.
- If necessary add, to loosen the dough from the bowl, a pinch of flour.
- Place the dough were it will be cold but will not freeze, preferably in the open air.
- If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
- After 15 minutes, roll the dough into a square on a floured board.
- Roll it one way only, not back and forth.
- A good way is out from the centre.
- Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
- Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
- Turn it once to keep it from becoming dry.
- Roll out the dough again into a square and fold the corners to the centre.
- Permit it to stand again for 1/2 hour.
- Repeat this process.
- The dough must be chilled and rolled at least 4 times in all.
- Chill the dough until you are ready to use it.
- Wrapped in waxed paper it may be kept in the refrigerator for several days.
- Roll it, cut it into shapes.
- Chill it again and bake it.
- One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
- The matter of baking puff paste is a moot point.
- In all rules the very cold paste is put into a very hot oven- 500°F.
- In some it is baked at this temperature throughout.
- In this case the pastry is covered with waxed paper after 10 minutes baking.
- In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
- GOOD LUCK!
PUFF PASTRY CHERRY TURNOVERS
Flaky puff pastry filled with cherry pie filling and topped with a sweet glaze.
Provided by Lauren
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Unwrap puff pastry dough and cut each sheet into 4 squares.
- Place 2 Tablespoons of cherry pie filling in the middle of each square.
- Brush the edges of each square with egg and fold in half to create a triangle.
- Use a fork to press and seal the edges of each turnover together.
- Brush extra egg wash on top of turnovers.
- Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
- In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
- Drizzle glaze over turnovers and serve.
QUICK & EASY HOMEMADE PUFF PASTRY
Steps:
- Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
- On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
- Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).
- Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the still folded dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
- Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes. Unwrap and slice with a sharp knife into 1/4 inch slices. Place on prepared cookie sheet, brush with the egg wash and sprinkle with more cheese, bake for approximately 15-20 minutes or until golden. Serve immediately.
- Roll the remaining dough into a large circle, make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.
- In a small bowl mix together Parmesan cheese and chopped parsley, set aside. Roll (1/2 or 1/3) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top, brush with the egg wash and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!
- In a small bowl toss together, sliced apples, brown sugar and cinnamon.
- Roll out the dough into a large rectangle or square 1/8 " thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.
- In a small bowl beat together the egg and water.
Nutrition Facts : Calories 2944 kcal, ServingSize 1 serving
25 SIMPLE SAVORY PUFF PASTRIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry recipe in 30 minutes or less!
Nutrition Facts :
10 EASY PUFF PASTRY BREAKFASTS
Upgrade your morning with these tasty puff pastry breakfast recipes. From pizza to French toast to baked eggs, breakfast has never been so decadent!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a puff pastry breakfast in 30 minutes or less!
Nutrition Facts :
PUFF PASTRY PINWHEEL COOKIES WITH JAM
Categories Cookies Fruit Dessert Bake Christmas Kid-Friendly Condiment Winter Bon Appétit Small Plates
Yield Makes 40
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
- Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
- Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)
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- Sprinkle powdered sugar on your countertop/board. Unroll and flatten puff pastry sheet on top of the powdered sugar.
- Sprinkle powdered sugar on top of the puff pastry. When using a rolling pin to flatten the puff pastry, dust the rolling pin with more powdered sugar.
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- Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.) Toss the butter into the flour mixture with your hands until well coated.
- Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)
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4.7/5 (3)Total Time 1 hr 40 minsCategory Cookies, DessertCalories 204 per serving
- Unfold 1 puff pastry sheet on lightly floured surface. Roll out to make 14 x 10-inch rectangle. Combine cream cheese and sugar in small bowl until smooth.
- Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half morsels.
- Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat steps with remaining ingredients. Refrigerate for 1 hour.
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Reviews 1Servings 36Cuisine AmericanCategory Desserts
- Unfold one sheet of puff pastry and on a lightly floured surface, open it up gently. Use a rolling pin to lightly roll the pastry sheet to get rid of any fold lines.
- Cut the sheet of puff pastry in half using a pizza cutter. Then cut each half into half so you have four even squares. Then cut each square into nine pieces.
- Once you have all the strips cut, place them on a baking sheet that’s been lined with parchment paper.
- Bake in a 400 degree preheated oven for about 12 to 15 minutes or until the strips are puffed up and golden brown.
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4.2/5 (58)Calories 2730 per servingTotal Time 1 hr
- Whisk together the flour, salt, and baking powder., Add the butter, working it in to make a coarse/crumbly mixture.
- Leave most of the butter in large, pea-sized pieces., Stir in the sour cream; the dough won't be cohesive.
- Turn it out onto a floured work surface, and bring it together with a few quick kneads., Pat the dough into a rough log, and roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter., Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle.
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4/5 (12)Total Time 45 minsCategory Desserts
- In a large bowl, combine the flour and salt. Make a well in the centre and pour in the butter and water. Using your fingers, work the mixture until the dough forms clumps.
- Meanwhile, mix together the butter and flour in a bowl. Place the mixture on a piece of plastic wrap and shape into a 15-cm (6-inch) square block. Cover with plastic wrap and chill for 1 hour.
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