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Puffed pastry recipes

June 13, 2010
  • Puffed pastry recipes
Puffed pastry recipes

Puffed Pastry Recipes

Recipes By: Jeff Bland/U.S. Food Service

Puffed pastry is one of the most difficult pastry dough's to make by hand, yet one of the most versatile and fun food products you can work with. It can be used for just about any cooking application.

Thankfully, we can now purchase puffed pastry dough frozen in the market. Companies have taken the pain staking labor away (fun for many) and developed an easy to work with, high quality product we can all use easily, every day.

When using frozen puffed pastry, there are a few key points to follow which will lead you to a successful ending.

Follow manufactures recommendations for thawing.

Puffed pastry is very delicate so gently handle the pastry when it before and after it has been thawed. Make sure you do not drop while frozen; it will shatter.

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Keep the pastry cool as possible while working. If the pastry begins to warm, it will become difficult to handle.

"Dock" the puffed pastry dough with a fork before working or rolling out so the dough will rise evenly. Roll out dough for wrapping food products or the result will be a thick covering.

Always cut pastry with a knife or scissors; never pull or tear the pastry. Tearing destroys the layer structure, cutting preserves the layers.

To seal edges when wrapping foods, brush very lightly with cold water or egg wash. Crimp firmly to seal if needed.

When baking puffed pastry items, use a sheet of parchment paper on the bottom of the pan for easy baking, removal, and clean up.

Before baking puffed pastry items, brush with egg wash for a golden and shiny finish.

Mushroom Napolean

1 Puffed Pastry Sheet, thawed and docked.

1 Tablespoon Butter

1 Shallot Minced

2 Cups Sliced Mushrooms

1 Ounce Brandy

2 Ounces Cream Cheese

¼ Cup Brown Sauce or Gravy

Salt and pepper to taste.

Instructions:

Cut the puffed pastry sheet into 2 inch by 2 inch squares and bake until golden brown.

In a sauce pan, add the butter, minced shallots, and sliced mushrooms and sauté until tender. Deglaze the pan with brandy and add the cream cheese and brown sauce. Season as desired. The finished product should be slightly thick. Hold warm to make the Napoleon or refrigerate for later use.

Assemble buy placing a baked puffed pastry square on a plate, add a layer of mushroom filling, add a second square of puffed pastry, add a second layer of filling, add a third square of puffed pastry and finally a small dollop of filling on top. Garnish with crème fraiche and chopped parsley.

Steak en Croute

Ingredients:

1 Sheet Puffed Pastry, docked and rolled out, cut in half

2 Tenderloin Steaks, seasoned with salt and pepper

Mushroom filling from above.

Egg wash as needed

Instructions:

Preheat oven to 375 degrees. Sear the seasoned steaks and cook until desired temperature has been reached. There will be additional cooking time so cook slightly under done.

Place a dollop of the mushroom filling in the center of each half of the pastry sheets. Place a steak on top of the mushroom filling. Brush the edges of the pastry with egg wash or water and fold over the steak, remove any extra pastry of you feel there is too much and. Invert and place on a baking sheet lined with parchment; brush with egg wash. Back in hot oven until pastry is golden brown.

Notes: You can also do this with chicken. Make sure chicken is cooked thoroughly before wrapping with pastry.

Chocolate Hazelnut Mousse

1 Jar Nutella

1 Quart Heavy Whipping Cream

Instructions:

Whip the cream to stiff peaks. Gently add the Nutella and continue whipping until stiff.

Spoon or pipe into cups or between layers made from puffed pastry. Garnish with fresh seasonal berries and a drizzle of chocolate sauce.

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