Just Discovered Puff Pastry
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Anonymous
| I knew puff pastry existed but I didn't really know what it was or why I would want to use it. I think I had it confused with phylo dough which I had used once and thought it was messy and difficult to work with. I've been seeing puff pastry recipes on instagram lately so decided to give it a try. Last night I made a tomato-rainbow carrot-cream cheese tart and some blueberry danishes for morning. They were so good and used up some ingredients that needed to be used. I can't believe I'm just now discovering puff pastry! |
Anonymous
| Wow! Those sound great, OP. You are inspiring me! Would you share your recipes? |
Anonymous
|
Yes. Another one is pie crust dough that I buy on sale after the holidays - hate fruit pies - but always have some on hand to make veggie tarts/quiches or make strange toddler concoctions on rainy days.
With puff pastry, I mostly make burekas: https://toriavey.com/how-to-make-bourekas-with-puff-pastry/ |
Anonymous
|
Op here—thanks PP for the bureka idea! I hadn’t heard of those before but might make it into rotation for lunches.
Other PP—for the tomato carrot tart I looked at a few recipes but ultimately combined a carrot tart and tomato tart recipe to use up ingredients I had on hand. I quartered the carrots lengthwise and roasted them with olive oil and salt and pepper. While that was happening, I placed the thawed puff pastry on a parchment line baking sheet and lightly scored it around the edges so it would puff up around the filling when it baked. I spread veggie cream cheese on it (needed to use that up) and put sliced tomatoe on top of the cream cheese. Sprinkled a little kosher salt. When the carrots were done I put them on top of the tomatoes, brushed a whisked egg around the edges and baked at 400 for around 15-20 min. The carrots roasted for about 15 min before that. For the blueberry Danish I brushed eggnog the whole thing (don’t do that, it made the cream cheese slippery and hard to spread.) I mixed 8 oz cream cheese with 1/4 c sugar and some homemade vanilla—around 1 t. Mixed it up, spread onto the puff pastry and then topped with blueberries I had hanging around needing to be used up. Popped it in the oven with the other tart and moved it to the top shelf when the other came out. It also baked for around 20 min at 400. You could cut the puff pastry and make individual sized tarts but I just made big ones and cut them to size after baking. |
Anonymous
| Op here—I also added some dill to the carrots. |
Anonymous
| You should make apple turnovers! |
Anonymous
OP here--that was my original plan until I realized I needed to use up the blueberries. OMG, so many options! |
Anonymous
| Now I'm inspired, too! Thanks, OP! |
Anonymous
| Starting a month ish before thanksgiving, Trader Joe’s sells their all-butter puff pastry for holiday entertaining. That’s my favorite! I always buy a few packages extra to stock up. You get all-butter brands like Dufour all year around but they’re so much more expensive. |
Anonymous
| I use it to make empanadas |
Anonymous
|
Last fall we went apple picking, brought home way too many apples, and I got into a kick of making apple turnovers with puff pastry a couple times a week. Kids LOVED them, heck we all did. And so fast and easy!
Now I would do a strawberry tart, like this one: https://www.mybakingaddiction.com/easy-puff-pastry-strawberry-tart/ Maybe with a balsamic drizzle?? |
Anonymous
Wait! What? This is a great idea. |
Anonymous
| My mom would make curry puffs from scratch for us when we were kids. It’s much easier with puff pastry. If I’m feeling fancy I’ll even make cucumber relish like they serve in Thai restaurants. |
Anonymous
|
Chicken pot pie.
Mirepoix; add a little flour and some chicken stock. Season. I batch roast onions, celery and carrots and keep bagged mirepoix in the freezer. Cook until you have a nice gravy. Toss in most of the meat from a rotisserie chicken, plus some frozen peas. A good handful of whatever herbs you like. Warm through. Put all of this in a roasting pan, top with a sheet of puff pastry, and bake for about 40 minutes. |