You can't go wrong with packaged puff pastry dough

[Kitchen Witch]

You can't go wrong with packaged puff pastry dough


Puff paste is the queen of all pastries. Without it there would be no strudels, napoleons, turnovers or lady locks. Tons of other desserts, appetizers and entrees would be compromised.

This crisp, light pastry consists of hundreds of paper-thin layers of dough, prevented from sticking together by thin layers of fat -- any fat, but usually butter. While the pastry is baking, steam caught between the layers forces them apart. As the baking continues, the steam evaporates and the fat is absorbed, leaving a high, crisp, flaky pastry.

Bakers will tell you that puff paste is made by a simple mechanical process of rolling, folding and turning dough. Mechanical, yes. Simple, no. If you think about making puff paste from scratch, go lie down on the couch until the notion passes.

Yoy! What a production. Consider the time commitment for dozens of repetitions of the rolling, folding and turning, all the while keeping the dough at just the right temperature. And no rushing is permitted.

When the suits at Pepperidge Farm decided to make puff pastry for use in the home kitchen, they ensured a place for themselves in heaven. Their light, tender pastry that "puffs" into dozens of flaky, golden layers is pre-rolled and ready to use. It is inexpensive and readily available in supermarket freezers.

Purists bemoan the fact that Pepperidge Farm puff pastry contains partially hydrogenated vegetable shortening instead of butter. True, but the taste and texture of the product are surprisingly satisfactory, and the savings of time and energy are priceless.

The butterless commercial pastry is much appreciated by kosher, vegan and lactose-intolerant folks who often must forego dessert because of dairy products.

In the kitchen

Here are some tips for working with ready-made puff pastry.

Thaw frozen pastry sheets at room temperature for 20 to 30 minutes before gently unfolding. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Always preheat the oven prior to baking as directed in the recipe.

Roll and shape the dough on a lightly floured (or sometimes sugared) surface. If cracks develop along the fold lines, rub with a little water on your finger and press pastry together to seal.

Choose the right baking pan. Know that dark baking sheets may bake pastry faster. Best advice: Keep an eye on the pastry. When it's golden and puffy, it's done.

Don't even think about baking puff pastry in the microwave or toaster oven. It just doesn't work.

Baking temperatures vary. Most pastry chefs agree with the instructions on the box -- bake puff pastry at a high temperature for a short time, usually at 400 degrees for about 20 minutes. When the pastry is high and golden brown, it is done. But other chefs bake the pastry at 350 degrees for almost an hour to ensure that every layer is dried and crisp. Height and color are also measures of doneness.

Uses for puff pastry

Try your hand at popular recipe-ettes:

Palmiers. Bakers call these "palm leaves." (But I think they look like a pair of clip-on sunglasses.) Think of them as a good sugar cookie to serve with fruit desserts and ice cream. Sprinkle a sheet of puff pastry generously with sugar. Starting with 1 short side, roll it up tightly, jellyroll fashion, but only to the middle of the sheet. Repeat with the other short side, so the 2 rolls are the same size and meet in the middle. Wrap tightly in plastic wrap, press down slightly and chill for at least 30 minutes. Then cut the dough into 1/4-inch slices and transfer the cookies to a sugar-sprinkled baking sheet. Bake at 350 degrees for 20 to 25 minutes.

Straw Twists . Make savory appetizer twists with Parmesan cheese or sweet dessert ones with cinnamon sugar. Preheat the oven to 400 degrees. Make an egg wash by blending 1 egg with 1 tablespoon of water in a small dish and set aside. Unfold pastry on lightly floured surface. Cut in half lengthwise. Brush both pastry halves with egg mixture. Top one pastry half with filling (see end of recipe). Place remaining pastry half, egg side down, over filling-topped half. Roll gently with rolling pin to seal and press together. Cut crosswise into 1/2-inch strips. Twist the strips and place 2 inches apart on baking sheet, pressing down ends. (For a very even twist, place the strip on the baking sheet, press down one end and twist it 3 or 4 times, keeping the twists even.) Brush with egg mixture. Bake 10 minutes or longer until golden. Makes about 20.

Twist fillings: For Parmesan Cheese Straws, combine 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried oregano leaves and kosher salt to taste. For Cinnamon-Sugar Straws, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon.

Pot Pie Lids . Using a sharp knife, cut pastry a tad larger than the baking dish of the pot pie. Brush with egg wash and bake separately at 400 degrees for 15 minutes or until the pastry is puffed and brown. Place the crust on top of the fully-baked pot pie just before serving.

Turnovers. Cut out 4-inch squares of puff pastry. Place a tablespoon or two of sweet or savory filling slightly off-center. Brush the perimeter of the pastry with egg wash. Fold to form a triangle, press the edges together with your fingers, and press down the edges again with the tines of a fork. Brush with egg wash and sprinkle sweet turnovers with coarse sugar and savory ones with coarse salt. Make 1 or 2 slashes on top of each turnover so steam escapes. Bake at 350 degrees for 20 to 25 minutes.

[steiper]

Would you have any idea how to make Pepperidge Farm Frozen Puff Pastry Shells from scratch?

Steiper

[Kitchen Witch]

I've been making it for years - and I have several recipes - here's two:

1 cup unbleached high protein all-purpose flour or better yet because you know the protein is high, unbleached bread flour
1/4 cup unbleached white pastry flour (not whole wheat) or plain bleached cake flour, not the self rising kind (with the baking powder and salt) You want just plain cake flour.
1/4 tsp. salt
2 sticks plus 5 tbsp. coarsely grated, frozen, unsalted butter


Sift the flour and salt together in a large bowl.
Add the butter to the bowl.
Toss to mix.
Add the ice water to the bowl and stir gently with a fork.
Turn the dough out onto a floured work surface.
Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butter and makes the dough flakier.
Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
Roll it out into a rectangular shape with the long sides running horizontally.
Fold the top third of the rectangle down over the dough.
Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
Fold the left edge of the dough over to meet the right edge, and pinch the seam.
Repeat steps 8 through 11.
Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
Repeat steps 8 through 13.
The dough is now ready to roll out and use.

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13 ounces all-purpose flour
1-1/2 tsp salt
3 ounces unsalted butter, cold
7 fluid ounces water, cold
.
10 ounces (300 g) unsalted butter, softened
Preparation:
To form the detrempe, sift the flour and salt together in a large bowl. Cut the cold butter (3 ounces) into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal.

Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking.

Note: The detrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Process with the remainder of the recipe.

Turn the detrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chll overnight.

To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 inches by 8 inches (12.5 centimeters by 20 centimeters). It is important that the detrempe and butter be of almost equal consistency. If necessary, allow the detrempe to sit at room temperature to soften or chill the butter briefly to harden.

On a lightly floured board, roll the detrempe into a rectangle approximately 12 inches by 15 inches (30 centimeters by 37.5 centimeters). Lift and rotate the dough as necessary to prevent sticking.

Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.

Peel one piece of plastic wrap from the butter. Position the butter in the center of the rectangle and remove the remaining plastic. Fold the four edges of the detrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.

With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches by 24 inches (20 centimeters by 50 centimeters). Be careful to keep the corners of the dough as right angles.

Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.

Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches by 24 inches (20 centimeters by 60 centimeters).

Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.

Yield: 2 pounds