3 ideas for quick puff pastry snacks! You will prepare them for all events
3 ideas for quick puff pastry snacks! You will prepare them for all events
Ingredients:
puff pastry - 1200 g (2¾ lb)
Option 1:
parmesan - 100 g (3.5 oz)
basil - 20 g (0.7 oz)
olives, pitted - 100 g (3.5 oz)
Option 2:
boiled potatoes - 200 g (7 oz)
ham - 70 g (2.47 oz)
parmesan - 50 g (1.76 oz)
Option 3:
cheese - 150 g (5.3 oz)
tomato sauce - 70 g (2.47 oz)
sweet paprika - 5 g (0.18 oz)
yolk - 1 piece
milk - 10 ml (0.34 fl oz)
sesame seed mix - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
for sauce:
butter - 70 g (2.47 oz)
onion - 300 g (10.6 oz)
On a slow fire 15 minutes
sour cream - 100 g (3.5 oz)
mayonnaise - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
granulated garlic - 10 g (0.35 oz)
granulated onion - 10 g (0.35 oz)
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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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We don’t order pizza anymore! These snails with filling are great!
We don’t order pizza anymore! These snails with filling are great!
Ingredients:
puff pastry - 800 g (28.2 oz)
tomato sauce -100 g (3.5 oz)
bacon - 200 g (7 oz)
parmesan - 100 g (3.5 oz)
green onion - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
black pepper 5 g (0.18 oz)
egg - 1 piece
Tray diameter 22 cm (8.66 in)
IN THE OVEN 180 °C (356 °F)/45 MIN
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CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.
Chicken Mushroom Strudel - Food Wishes
This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes:
Don't rush to throw away the egg trays! The perfect puff pastry dessert
Don't rush to throw away the egg trays! The perfect puff pastry dessert
Ingredients:
strawberries - 400 g (14 oz)
sugar - 100 g (3.5 oz)
starch - 15 g (½ oz)
water - 100 ml (3.4 fl oz)
puff pastry - 600 g (21.16 oz)
zahăr pudră - 20 g (0.7 oz)
Tray size 42 X 32 cm (16.54 x 12.60)
IN THE OVEN 180 °C (356 °F) /25 MIN
chocolate syrup - 90 g (3 oz)
whipped cream - 100 ml (3.4 fl oz)
coffee - 200 ml (6.76 fl oz)
cocoa - 20 g (0.7 oz)
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