4 MOUTH-WATERING Recipes using Puff Pastry YOU NEED TO TRY! | Its shocking how good these are!!
4 MOUTH-WATERING Recipes using Puff Pastry you NEED TO TRY! | I can’t get over how good these were!!
Breakfast Pizza
Puffy Tacos
Mini Puffy Pot Pies
Lemon Blueberry Danishes
1 Sheet Puff Pastry
1/2 cup Blueberry Pie Filling
4 oz. softened Cream Cheese
1 tsp Vanilla exract
1 tsp Lemon Extract
1/2 cup Powdered Sugar
1/4 cup sugar
1 tbsp Milk
1/2 cup sliced toasted Almonds
Directions: Preheat oven to 400 degrees. Cut thawed puff pastry into 6 rectangles. In medium bowl, mix together cream cheese, granulated sugar, 1/4 tsp vanilla, and 1/4 tsp lemon extract. Spoon 1 tbsp of mixture onto each rectangle. Top rectangles with 1 tbsp pie filling. Bake for 15 minutes or until golden brown. Meanwhile, mix together powdered sugar, milk, and additional extracts. Let danishes cool completely. Drizzle with icing and top with almonds.
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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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10 Favorite Ways to Use Puff Pastry Recipes
10 Favorite Ways to Use Puff Pastry Recipes
Puff Pastry Dough Recipes
In this video I will show you how to make 10 delicious and easy recipe ideas with puff pastry.
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#recipes#Pastry#compilation
Custard Berry Puff Pastry
:)
Simpler than you imagine. Brilliant appetizer recipe from puff pastry
Simpler than you imagine. Brilliant appetizer recipe from puff pastry
Ingredients:
puff pastry: 600 g (21 oz)
cheese cream: 200 g (7.1 oz)
garlic: 15 g (0.5 oz)
feta cheese: 80 g (2.8 oz)
cheese: 100 g (3.5 oz)
parsley: 15 g (0.5 oz)
eggs: 1 pc
cheese: 100 g (3.5 oz)
eggs: 1 pc
vinegar: 10 ml (0.3 fl oz)
chili sauce: 10 g (0.4 oz)
ketchup: 10 g (0.4 oz)
salt: 8 g (0.3 oz)
black pepper: 4 g (0.1 oz)
oil: 150 ml (5.1 fl oz)
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BERRY CREAM CHEESE DANISH RECIPE|Easy Puff Pastry Recipes|Breakfast Pastries|The Cupcake Confession
????Do you want to start your Home Baking Business and earn a passive income with your passion for Desserts and Baking? Read below????????
????Learn how to bake 45+ Irresistibly Unique Eggless Cheesecakes made without Water Bath in flavours you have never even imagined and using everyday simple ingredients! All lessons are recorded and you can watch them at your convenience:
CREAM CHEESE DANISH RECIPE WITH CUSTARD MASCARPONE FILLING
This is easily one of the best breakfast pastries recipes and is perfect with a cup of tea or coffee!
Inspired by my many trips to the neighbourhood cafes and bakeries in London, this cream cheese danish is topped with mixed berries and a sprinkling of granulated sugar, baked to perfection
This is one of the best and easy puff pastry recipes using store-bought puff pastry. All you have to do is unroll it, slice and use as per the recipe below!
This is the puff pastry I used, which I ordered from Big Basket (Not Sponsored):
????????For the Custard Mascarpone Filling:
????4 grams or 1 teaspoon custard powder
????155 grams milk
????50 grams fresh cream
????70 grams caster sugar
????120 grams mascarpone
????????To Assemble:
????Blueberries, as needed
????Strawberries (sliced), as needed
Bake at 200 Celsius for 20 minutes, turning the tray halfway through the baking process to ensure they are baked evenly
#thecupcakeconfession #puffpastryrecipe #strawberry
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????????♀️WHO AM I?
Hi, I'm Samina Patel - On The Cupcake Confession, you will find decadent, indulgent and truly divine desserts and baked goods recipes! From enticing Cakes and Cupcakes in unimaginable flavour combinations to Cookies, Brownies, Macarons, Eclairs, Tarts, Pies, Ice Cream, Marshmallows and SO MUCH MORE! For the most part, all recipes will be eggless, don't forget to check out my Eggless Macaron Recipes! However, you will also find recipes made using eggs, especially choux pastry.
I love baking with chocolate and fresh seasonal produce. So, you will find a lot of fruit based desserts too! I also have a Baking Basics series where I show you the absolute basics of baking like making different kinds of buttercream frosting, classic recipes like a simple Vanilla Cake, simple Chocolate cake and much more! Check out my playlist to enjoy similar videos.
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