Puffy Italian Pastries Food

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.

SOPPRESSATA AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
• When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

GINETTI (ITALIAN PUFF COOKIES)

Steps:

• Melt butter in a saucepan; set aside to cool to room temperature.
• Beat the sugar and eggs together until they are very thick.
• Stir in the lemon zest and melted butter.
• Sift the flour and baking powder; add to the egg mixture.
• Mix thoroughly.
• Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
• Bake in a 400 degree oven for 10 minutes.
• Meanwhile prepare glaze.
• Glaze while cookies are warm.
• Store in airtight container!

QUICKEST PUFF PASTRY

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.

PUFFY ITALIAN PASTRIES

Steps:

• Place rack in center of oven and heat to 400 degrees.
• Put oil and onion in a medium-size, nonstick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes.
• Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated. Add the basil and tomato paste; cook another minute.
• Place tomato mixture in a bowl. Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
• Working with one package at a time, open sheets of puff pastry, if folded. On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
• Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20). Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
• Place on 2 ungreased baking sheets. In each depression, place a heaping 1/2 teaspoon of the tomato mixture. Sprinkle edges of pastry with Parmesan cheese.
• Place one sheet in oven and bake for 12 minutes. Remove and repeat with remaining sheet.
• Remove pastries from sheets and allow sheets to cool.
• While first two sheets are baking, form and fill second package of dough. Do not place dough on hot cookie sheets, as the butter in the dough will melt.
• If baking ahead of time, reheat 3 minutes in 325-degree oven. If the pastries are frozen, bake for 14 minutes.