If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Quickest Puff Pastry Recipe || Puff Pastry Recipe , puff pastry, Wrap in plastic wrap and chill for … Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. See more ideas about dessert recipes, recipes, cooking recipes. This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious. This will help them rise evenly. 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. The dough will be very moist and pliable and will hold together when squeezed between your fingers. *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”). Try to prepare your Puff pastry dough recipe with EAT SMARTER! 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. Sandwich around jam for homemade pop tarts. *Dough can also be frozen. Just give the mixture a quick whisk to combine everything evenly. Wrap the dough in a damp towel and refrigerate for about 5 minutes. These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. Directions for the crust: Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. As long as you are able to fold it into thirds it’s just fine. Cool to room temperature for cold fillings or to warm for hot fillings. This is the best tasting, easiest homemade puff pastry recipe ever! Thaw in the refrigerator. Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. Instructions. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. See the “Tips” section below for more storage info.). 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. 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. Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. Puff pastry recipes using my famous homemade 15-minute puff pastry–so delicious and handy to keep around in the freezer. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. These puff pastry cheese rolls are great as … Pour in the water and stir everything together until the dough forms a ball. 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. 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. Some more classic pastry recipes you might enjoy: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. amzn_assoc_region = "US"; Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. You can see what I mean if you watch the video below. Fold dough in half; pinch edges and seal. 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). 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. amzn_assoc_asins = "B00KH9PR48,B00005RKOE,B0758MHW9L,B000ARPJRM"; As an amazon associate I earn from qualifying purchases. Sift together flour and salt into a chilled large metal bowl. Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. Now take the dough in a back side of a tray or a clean work surface. You want lots of slices, all of them no thicker than 1/4-inch. 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.) How to make a perfect puff pastry dough in easy steps. Thermomix 10 seconds, speed 6. You have completed one turn. (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. 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. 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. Once it’s cold and stiff, dust your work surface with flour and start laminating. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Frozen puff pastry helps make it easy and impressive. I’ll leave that to the fancy-pants French pastry chefs. After that, you can roll the dough into a desired form or thickness. (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. I like using a pizza cutter to do this. 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. I love what you did with your puff pastry! Savory uses for puff pastry. I usually fold anywhere from 4 to 6 times. 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