Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
How to: Braiding puff pastry | Really Simple Recipes
A quick guide on braiding puff pastry.
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French Breakfast Puffs ~ Sweet Breakfast Puffs ~ One Hot Bite
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Let's pretend we have traveled to France and are sitting at a cute little table outside enjoying these amazing French Breakfast Puffs with a great cup of coffee or tea.
French Breakfast Puffs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup white sugar
⅓ cup shortening
1 egg
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted
Bake 350 degrees for 20-25 minutes.
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Air Fryer Blueberry Puff Pastry | Easy Blueberry Turnover with Puff Pastry
Air Fryer Blueberry Puff Pastry | Easy Blueberry Turnovers with Puff Pastry
Today, I will show you how to make blueberry turnover recipe using puff pastry. It's very easy and delicious:)
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9 Great Puff Pastry Ideas Everyone Should Know!
9 Great Puff Pastry Ideas Everyone Should Know!
Ingredients:
pastry dough - 500 g (17.64 oz)
poppy seeds - 40 g (1.4 oz)
brown sugar - 40 g (1.4 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 400 g (14 oz)
strawberries - 150 g (5.3 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 300 g (10.6 oz)
strawberry jam - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 600 g (21.16 oz)
raspberry - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
Ferrero Rocher chocolate - 200 g (7 oz)
egg - 1 piece
for decoration:
red currant - 50 g (1.76 oz)
blueberries - 50 g (1.76 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
strawberries - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
cottage cheese - 250 g (8.8 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F)/25 MIN
pastry dough - 300 g (10.6 oz)
dark chocolate - 80 g (2.82 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F) /25 MIN
9)
pastry dough - 800 g
water - 50 ml (⅕ cup)
oil - 1,5 l (514 fl oz)
for decoration:
milk chocolate - 150 g (5.3 oz)
white chocolate - 150 g (5.3 oz)
frozen fruit - 30 g (1 oz)
colored sweet dragees -15 g (½ oz)
IN THE OVEN 180°C (356 °F)/25 MIN
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. 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. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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