THE overlooked Store-bought gem
From the freezer section
Countless easy & quick applications (sweet or savory) for tasty celebrations
Any guess?
My mantra has always been, the anticipation for any celebration should be almost as much fun, as the party itself. Unfortunately, for many of us, the preparation of what to make, recipe ideas & lack thereof, can be daunting at times.
Having a starting point or “go to” is the cure to turn anxiety into excitement. One of my favorite “go tos”, is a store-bought gem, you’ll find in the freezer section – light & flaky, puff pastry.
What exactly is puff pastry?
Puff pastry is said to be invented by a Frenchman, Claudius Gele, in the 1600s. It’s told that, as with many inventions, it came as the result of a mistake. I’m grateful for his mistake!
Simply put, Puff pastry is paper thin layers of dough & butter expertly rolled & stacked over & over again. When baked, the moisture from the butter, releases steam & boom, the pastry puffs.
Nothing compares to the flaky, silky, buttery texture & flavor of this delightful pastry. How all that luxurious butter amazingly disappears, on your palate, is nothing short of magic!
Majority of the time, I’m all about making from scratch, but in my opinion, puff pastry is one of those techniques that should be left to the expert pastry chefs. Plus, the quality of store bought puff pastry is quite good & more importantly, very easy to work with.
Using store bought pastry allows you to focus on flavor profiles & applications of your choice, which are endless.
Most packages of puff pastry come with 2 sheets. Think of each as your blank canvas. Do you want savory or sweet? I suggest both for get togethers. A savory starter & a sweet ending makes for a happy crowd.
Notes to keep on hand before working with puff pastry:
- Have your mise en place (ingredients) ready prior to dealing with the pastry. Working efficiently is key.
- It’s best to defrost puff pastry in refrigerator overnight or for 45-55 minutes at room temperature, just until pliable. Always work with cold dough. The dough can’t get warm or it will not rise properly in the oven. Should the dough begin to warm, place it back in the freezer before baking.
- Lightly brush off any excess flour on the surface of the pastry.
- Using rolling pin or dowel, lightly roll out pastry to somewhat iron out creases/folds.
- When making pouches/filling pastry, use egg wash (whisk together an egg with tablespoon of water) to crimp edges together. A fork is best for crimping to encase filling.
- If sprinkling on toppings (salt, pepper, cheese, nuts, seeds, etc.), brush with egg wash to help them adhere.
- Bake at 400 degrees to achieve maximum puff & gorgeous golden exterior.
- Most puff pastry recipes are best eaten straight out of the oven.
FOR REHEATING:
The best way to reheat any puff pastry dish is in a 350 degree oven, lightly covered with foil, just until it’s warmed through.
Which one or 2 or 3 fits your fancy?
It’s difficult to pick favorites when it comes to puff pastry bites. After many years of developing various recipes with this amazing pastry, I’ve narrowed down a few top hits to share with you. Each recipe includes accessible ingredients & are quick & easy to make. You can’t go wrong!
