Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. It’s loaded with partially hydrogenated oils and goodness knows what else! I’ll leave that to the fancy-pants French pastry chefs. But I have found that most of the time, an oven temperature of 400 degrees F and a bake time of 20 to 25 minutes works best. salt (you can cut this by half for a less salty dough or for sweet preparations) Wrap strips around sausages or mini hot dogs for the best sausage rolls/pigs in a blanket ever. And the most important thing to remember: for this to work, the pastry must be COLD and the oven must be HOT. You might also know it by its French name: pâte feuilletée. Butter is layered within the dough, creating hundreds of flaky layers. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. Half of these rounds will be for the bases, and the other half will be for the sides. It will keep for several weeks in the freezer, tightly wrapped. Well, I defrosted it yesterday and made a delicious tomato […], Salmon en Croute for the Daring Cooks | Healthy Green Kitchen — March 15, 2010 @ 11:41 am, […] have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an […]. (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. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. 1-1/4 cups (10 fl oz/ 300 ml) ice water You want lots of slices, all of them no thicker than 1/4-inch. Ham and Cheese Puff Pastry Slab Pie Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. Thaw in the refrigerator. Now take the dough in a back side of a tray or a clean work surface. 2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour (I used organic flour) Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or … amzn_assoc_tracking_id = "yinmomyangmom-20"; What if I told you you can make homemade, all-butter puff pastry sheets from scratch, in your own kitchen? (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you are using the little “caps,” dock and egg wash them as well. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Make little tarts or cut rounds and top with mushrooms, spinach, and/or onions for a savory appetizer or pizza. After that, you can roll the dough into a desired form or thickness. You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more. When you’re ready to bake your puff pastry, pull it out of the fridge and roll it to a thickness of about 1/8 to 1/4-inch, depending on how you’re planning to use it. Roll chilled dough out into a square. Thanks for checking out my blog and please be in touch if you have any questions about nutrition coaching or recipes. Maybe I can get those super high vols-au-vents on the next try…. Love what you did with this challenge. (You could also cover and refrigerate them for a few hours at this point. Remove to a rack to cool. Puff pastry dough recipe. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham. Bake rectangles of puff pastry and sandwich around whipped cream or pastry cream and fruit, for napoleons. How to make a perfect puff pastry dough in easy steps. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. I like using a pizza cutter to do this. Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. There are a lot of steps, a lot of chilling, measuring, rolling, and folding. This is the best tasting, easiest homemade puff pastry recipe ever! The end result is almost identical to authentic puff pastry made the fancy French way, but the prep time has been cut down to about 15 or 20 minutes. ), Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Plus, ways to use homemade puff pastry! Watching this video on making puff pastry helped me understand the process much better. Sandwich around jam for homemade pop tarts. Start by combining flour and salt in a big bowl. Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. Tomato Tart | Healthy Green Kitchen — October 19, 2009 @ 6:43 pm, […] to subscribe to my RSS feed!Remember that ball of homemade puff pastry I stashed away after the Daring Cooks puff pastry challenge? It’s as easy as rolling the dough into a rough rectangle shape, and folding it into thirds, like a letter. I’m not going to tell you what the dimensions of the rectangle should be. 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. After that your Butter/Master Puff is ready for making Puff Pastry. Definitely make it at least a day before you plan to serve it, if you can. Roll around a fruit/cheese filling to make a strudel of sorts. I found it worked great for the two recipes I used it for -- pot pies and a breakfast pastry. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. After that point the butter is probably starting to soften up again, so it’s probably a good idea to get it back in the fridge or freezer. Just give the mixture a quick whisk to combine everything evenly. amzn_assoc_placement = "adunit0"; Wonderful job! You’ll never buy frozen sheets again! Leave those frozen sheets on the store shelf! Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Check the capacity of your food processor before you start. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.). Unless otherwise noted, all content & photography ©2009-2019 Winnie Abramson. Vols-au-vent (French for “windblown”) are delicate hollow shells made with puff pastry. The pastry should look puffed (obvs) and deeply golden brown, and it should feel light and shatteringly crisp. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. The flour will look like coarse cornmeal. And I’m not going to tell you exactly how many folds you should make either. 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. I have always just purchased pre-made puff pastry in the frozen food section and they work great, however, it is kind of expensive if you are making a large quantity. Next time you’re planning on making something with puff pastry, don’t bother with the pre-made, frozen, pre-packaged stuff. *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”). Then you can cut your puff pastry down to whatever size you need. 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. 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. Yield: 2-1/2 pounds dough, Ingredients: Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Makes approximately 24 ounces, or 685 grams, of dough. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. I usually fold anywhere from 4 to 6 times. 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.) This blog is currently ad-free but I do participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). 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