Skip to main content

10 Minute Homemade Puff Pastry




Ingredients

FOR THE PUFF PASTRY
  • 1 1/4 cup very cold butter (salted)
  • 1/2 cup very cold water (118 grams)
  • 1/4 teaspoon salt**
  • 2 cups all-purpose flour (260 grams)
  • **If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt.


HAM & CHEESE ROLL UPS
  • 6-8 slices cooked Ham
  • 1 1/4 cups Gruyere or cheese of choice shredded (165 grams)


PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS
  • 1/2 - 1 pear sliced (not too thick/firm but ripe)
  • 1/4 cup finely chopped walnuts (30 grams)
  • 1/4 cup mini chocolate chips (45 grams)


EGG WASH
  • 1 egg
  • 1 tablespoon water


MORE RECIPE IDEAS

DOUBLE CHEESE TWISTS
  • 1/4 - 1/2 cup shredded cheese fontal or gruyere (60 grams)
  • 1/4 - 1/2 cup freshly grated Parmesan Cheese (25-50 grams)
  • 1-2 tablespoons chopped fresh Italian Parsley


APPLE CINNAMON FILLING
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 apple peeled, cored and sliced thin



Instructions

10 MINUTE PUFF PASTRY
  1. 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).
  2. 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).
  3. Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).


HAM & CHEESE ROLL UPS
  1. Pre-heat oven to 350� (180� celsius)
  2. 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 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.
  3. 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.


PEAR, WALNUT & CHOCOLATE CRESCENTS
  1. 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.


MORE RECIPES

DOUBLE CHEESE TWISTS
  1. 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!


APPLE CINNAMON FILLING
  1. In a small bowl toss together, sliced apples, brown sugar and cinnamon.
  2. 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.


EGG WASH
  1. In a small bowl beat together the egg and water.






This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

How to Get Rid of Hemorrhoids without Surgery

The most effective method to Get Rid of Hemorrhoids without Surgery #natural health Hemorrhoids are an agony in the butt, actually. Managing hemorrhoids can be difficult and tedious, and bearing a hemorrhoid cushion with you can be through and through humiliating. In case you're a regular casualty of this agonizing condition, some successful home cures can enable you to dispose of hemorrhoids.  Hemorrhoids, additionally called heaps, is an ailment where at least one veins in the butt-centric district ends up excited and swollen. This outcomes in an excruciating stinging agony and, sometimes, dying.  Restoratively, they're generally not hurtful to the body and clear up inside a couple of days to a long time. In any case, they are agonizing and visit events can influence your personal satisfaction.  Hemorrhoids can be inner or outside. Interior hemorrhoids are somewhere inside rectum. Because of the absence of torment detecting nerves, you can't as a rule feel them. Frequen...
Post a Comment
Read more

THE BEST BREAD PUDDING

Ingredients 1 16 oz loaf French bread 5 eggs 1 cup sugar 1 1/2 cup milk 1 1/2 cup heavy cream 2 tsp vanilla 1 tsp cinnamon 1/2 tsp nutmeg Sauce: 1 cup heavy cream 1 Tbs flour 1/2 cup sugar 4 Tbs butter 1 tsp vanilla Instructions Preheat oven to 350. Spray a 9"x13" baking dish with non-stick cooking spray. Cut bread into 1"-2" squares and add to large bowl. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined. Pour over bread and stir gently to coat, let soak for about 20 minutes. Spread into baking dish and bake in oven for about 50-60 minutes until center is set. In saucepan whisk together sugar, flour and heavy cream until combined. Add in your butter and heat on medium until butter melts and liquid starts to boil. Whisk until thickened slightly then remove from heat and stir in vanilla. This article and recipe adapted from this site
Post a Comment
Read more

Slow Cooker Chicken And Stuffing

Ingredients 2 lb Boneless Skinless Chicken Breast 2 box Stovetop Chicken Stuffing Mix 2 can Cream of Chicken Soup 1 can 14 oz Chicken Broth Salt & Pepper to taste Instructions Spray slow cooker with non stick spray. Season chicken breasts with salt and pepper. Place in bottom of slow cooker. Sprinkle stuffing mix over the top of the chicken. Whisk together soup and broth until blended and pour evenly over dry stuffing. Cover and cook on high for 4 hours or low for 7 hours. This article and recipe adapted from this site
Post a Comment
Read more