Noticed in the other posts that the quick puff pastry recipes were mentioned, so will post them here. I have used this recipe for about 15 years and since finding it, I have NEVER purchased the frozen ones! It actually takes more time to get to the store and back than it takes to make this!!! Tho not requested, for all the chocoholics out there (who isn't!?!?!) included the recipe for CHOCOLATE puff pastry! OMG!!! The uses for this dough are endless, needless to say! (The recipes appear lengthy but there is more rhetoric than actual processing time).
As you will note in my notes, I have also added some fresh herbs and spices, depending on what I make, to the dough and this adds a very nice twist. Since we are all allergic to ALL types of seafood, can't give you suggestions on what herbs/spices to add to the dough to augment the taste, if desired, but all of you are such excellelnt cooks you can figure this out!!!
And for a very, very quick appy, I will make this dough and add some cayenne and shredded cheddar, cut into thin strips, twist, and bake about 10 min at 350, for spicy cheese straws. Super, super quick and guests think you've spent hours on them!
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10 MINUTE PUFF PASTRY
NOTES:
1. This recipe uses a food processor to mix the dough and really is a “quick” puff pastry dough!
2. Dough will keep in the frige for 3 days, frozen for 1 month. Defrost in the frige overnight.
3. Add herbs, spices, etc., to augment recipes for a savory or spiced dough.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes (1 hour refrig time, tho not necessary if used right away)
YIELD: 1-1/2 pounds of dough
INGREDIENTS:
10 ounces (2-1/2 sticks) butter, unsalted, COLD
1/2 cup cold tap water
1 teaspoon salt
2 cups AP flour
DIRECTIONS:
1. Cut 2 sticks of the butter into 1/2 inch cubes and place on a plate and refrigerate with gathering the rest of the ingredients.
2. Measure the water and stir in the salt to dissolve. Set aside.
3. Coarsely dice the rest of the butter, 4 tablespoons (1/2 stick).
4. Place the flour in the FP bowl with the metal blade and add the 4 tablespoons of butter. Pulse until the butter is absorbed, about 10 to 12 pulses.
5. Add the chilled butter and pulse 1-2 times to distribute.
6. Add water and salt mixture and pulse 3-4 times, just until the dough forms a rough ball. DO NOT OVERPROCESS!!!
7. Flour the work surface and turn the dough out. Shape the dough into a rectangle and place between 2 pieces of plastic. Press with a rolling pin to flatten then roll back and forth a few times with the rolling pin to make a 12 x 18 inch rectangle.
8. Peel the top layer of plastic wrap off and turn the dough over onto the floured countertop. Remove the plastic from this side.
9. Fold the dough into thirds on the short side, to make a 4 x 18 rectangle. Roll the dough up from the 4 inch end (roll up like a jelly-roll).
10. Using the rolling pin, press the dough into a square, wrap in plastic, and refrigerate or use as needed in recipe. Keep in refrig, if needed, as you prepare filling, or until ready to use. Do not keep out of frige.
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QUICK PUFF PASTRY
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes (includes chill time)
NOTES:
1. This is a “fast” version of puff pastry. This is best for pastries where the light delicacy of puff pastry is desired, but not the dramatic height.
2. For “savory” puff pastry, add herbs, spices, etc., which coordinate with the filling, i.e., sage with chicken filling.
3. Dough can be held in frig for 3-4 days. Can freeze for 1 month, tightly wrapped in plastic. Defrost in frig overnight.
YIELD: approx 1-1/2 pounds
INGREDIENTS:
1-1/4 cups ap flour
1/3 cup cake flour
2 sticks butter, cold
1/2 teaspoon salt
1/2 cup very, very cold water
DIRECTIONS:
1. Place the ap flour in a large bowl and sift the cake flour over it. Thoroughly mix the two flours together.
2. Slice 2 tablespoons of butter into thin pieces and add to the bowl.
3. Rub together the butter and flour by hand, tossing and squeezing until there are no visible pieces of butter.
4. Cut the remaining butter into 1/2 inch thick cubes and add to the flour mixture. Toss with a rubber spatula just to separate and evenly distribute the butter. DO NOT RUB THE BUTTER INTO THE FLOUR!!!
5. Add the salt to the water to dissolve it.
6. Make a well in the flour mixture and add the water.
7. Toss gently with the spatula until the dough is evenly moistened. Add “DROPS” of water if needed to completely moisten.
8. Press and squeeze the dough to form a rough cylinder.
9. Lightly flour countertop and turn dough out. Using palms, press down on the dough three or four times to shape into a rough rectangle. Pound the dough with the rolling pin if needed, to help flatten it.
10. Roll the dough along the length one or two times until it is even, about ¼ inch thick. If the dough sticks (from the butter protruding through) loosen it with the spatula or scraper.
11. Fold both ends of the dough toward the center then fold again to make 4 layers. Lightly dust counter with flour if needed.
12. Roll dough out again to rectangle, about 6 x 18 inches. Fold over again and roll out again.
13. Wrap dough in plastic and refrigerate for about 1 hour before using it.
14. Roll out dough to whatever you need it to be.
QUICK CHOCOLATE PUFF PASTRY
2 ounces semisweet chocolate, finely cut
2/3 cup water
2 cups ap flour
3/4 teaspoons salt
2 tablespoons sugar
4 tablespoons butter, cold
2 sticks butter, cold
3 tablespoons cocoa powder
DIRECTIONS:
1. Place chocolate in a small bowl over a pan of hot water (hot, NOT simmering or boiling!)
2. Melt the chocolate, stirring often. When melted, add 4 tablespoons hot water and whisk to combine.
3. Stir in 6 tablespoons cole water.
4. pour chocolate/water mixture into a glass measuring cup. You should have 3/4 cup of liquid. If not, add cold water to make 3/4 cup.
5. Continue making dough as above, adding the chocolate mixture where you would add the water in the above recipe. Sift the cocoa powder on the countertop and use this instead of flour, to keep dough from sticking.
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As you will note in my notes, I have also added some fresh herbs and spices, depending on what I make, to the dough and this adds a very nice twist. Since we are all allergic to ALL types of seafood, can't give you suggestions on what herbs/spices to add to the dough to augment the taste, if desired, but all of you are such excellelnt cooks you can figure this out!!!
And for a very, very quick appy, I will make this dough and add some cayenne and shredded cheddar, cut into thin strips, twist, and bake about 10 min at 350, for spicy cheese straws. Super, super quick and guests think you've spent hours on them!
________________________________________________________
10 MINUTE PUFF PASTRY
NOTES:
1. This recipe uses a food processor to mix the dough and really is a “quick” puff pastry dough!
2. Dough will keep in the frige for 3 days, frozen for 1 month. Defrost in the frige overnight.
3. Add herbs, spices, etc., to augment recipes for a savory or spiced dough.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes (1 hour refrig time, tho not necessary if used right away)
YIELD: 1-1/2 pounds of dough
INGREDIENTS:
10 ounces (2-1/2 sticks) butter, unsalted, COLD
1/2 cup cold tap water
1 teaspoon salt
2 cups AP flour
DIRECTIONS:
1. Cut 2 sticks of the butter into 1/2 inch cubes and place on a plate and refrigerate with gathering the rest of the ingredients.
2. Measure the water and stir in the salt to dissolve. Set aside.
3. Coarsely dice the rest of the butter, 4 tablespoons (1/2 stick).
4. Place the flour in the FP bowl with the metal blade and add the 4 tablespoons of butter. Pulse until the butter is absorbed, about 10 to 12 pulses.
5. Add the chilled butter and pulse 1-2 times to distribute.
6. Add water and salt mixture and pulse 3-4 times, just until the dough forms a rough ball. DO NOT OVERPROCESS!!!
7. Flour the work surface and turn the dough out. Shape the dough into a rectangle and place between 2 pieces of plastic. Press with a rolling pin to flatten then roll back and forth a few times with the rolling pin to make a 12 x 18 inch rectangle.
8. Peel the top layer of plastic wrap off and turn the dough over onto the floured countertop. Remove the plastic from this side.
9. Fold the dough into thirds on the short side, to make a 4 x 18 rectangle. Roll the dough up from the 4 inch end (roll up like a jelly-roll).
10. Using the rolling pin, press the dough into a square, wrap in plastic, and refrigerate or use as needed in recipe. Keep in refrig, if needed, as you prepare filling, or until ready to use. Do not keep out of frige.
*************************************************
QUICK PUFF PASTRY
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes (includes chill time)
NOTES:
1. This is a “fast” version of puff pastry. This is best for pastries where the light delicacy of puff pastry is desired, but not the dramatic height.
2. For “savory” puff pastry, add herbs, spices, etc., which coordinate with the filling, i.e., sage with chicken filling.
3. Dough can be held in frig for 3-4 days. Can freeze for 1 month, tightly wrapped in plastic. Defrost in frig overnight.
YIELD: approx 1-1/2 pounds
INGREDIENTS:
1-1/4 cups ap flour
1/3 cup cake flour
2 sticks butter, cold
1/2 teaspoon salt
1/2 cup very, very cold water
DIRECTIONS:
1. Place the ap flour in a large bowl and sift the cake flour over it. Thoroughly mix the two flours together.
2. Slice 2 tablespoons of butter into thin pieces and add to the bowl.
3. Rub together the butter and flour by hand, tossing and squeezing until there are no visible pieces of butter.
4. Cut the remaining butter into 1/2 inch thick cubes and add to the flour mixture. Toss with a rubber spatula just to separate and evenly distribute the butter. DO NOT RUB THE BUTTER INTO THE FLOUR!!!
5. Add the salt to the water to dissolve it.
6. Make a well in the flour mixture and add the water.
7. Toss gently with the spatula until the dough is evenly moistened. Add “DROPS” of water if needed to completely moisten.
8. Press and squeeze the dough to form a rough cylinder.
9. Lightly flour countertop and turn dough out. Using palms, press down on the dough three or four times to shape into a rough rectangle. Pound the dough with the rolling pin if needed, to help flatten it.
10. Roll the dough along the length one or two times until it is even, about ¼ inch thick. If the dough sticks (from the butter protruding through) loosen it with the spatula or scraper.
11. Fold both ends of the dough toward the center then fold again to make 4 layers. Lightly dust counter with flour if needed.
12. Roll dough out again to rectangle, about 6 x 18 inches. Fold over again and roll out again.
13. Wrap dough in plastic and refrigerate for about 1 hour before using it.
14. Roll out dough to whatever you need it to be.
QUICK CHOCOLATE PUFF PASTRY
2 ounces semisweet chocolate, finely cut
2/3 cup water
2 cups ap flour
3/4 teaspoons salt
2 tablespoons sugar
4 tablespoons butter, cold
2 sticks butter, cold
3 tablespoons cocoa powder
DIRECTIONS:
1. Place chocolate in a small bowl over a pan of hot water (hot, NOT simmering or boiling!)
2. Melt the chocolate, stirring often. When melted, add 4 tablespoons hot water and whisk to combine.
3. Stir in 6 tablespoons cole water.
4. pour chocolate/water mixture into a glass measuring cup. You should have 3/4 cup of liquid. If not, add cold water to make 3/4 cup.
5. Continue making dough as above, adding the chocolate mixture where you would add the water in the above recipe. Sift the cocoa powder on the countertop and use this instead of flour, to keep dough from sticking.
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Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda