dufour puff pastry recipe

Cut in half vertically so that you have 2 pieces 5” x 15”. You are certain to get wonderful results. Recipe for Savory or Sweet Straws:Yield from one sheet puff pastry – approximately 46 – 7” to 8” straws. All fields required Egg wash top. On a lightly floured counter, roll the pastry to the size and shape of the top of your baking dish (at least 1 1/2-quart capacity). If you're blind-baking a pie or tart shell and want to keep the … Unfold sheet of dough on to lightly floured work surface or use balled up scraps to equal approximately one package. In a saucepan over medium heat, melt butter. Strip will lengthen. Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry to the size and shape of the top of your baking dish (at least 1 1/2-quart capacity). Here are some ideas for you to try with our Puff Pastry Dough. For the ambitious, we do have a "rough puff" recipe, which approximates puff pastry in a fraction of the time. The small amount of flour will help thicken the juices released by the fruit and keep the galette from getting too soggy; adjust the amount of flour up or down depending on the juiciness of the fruit. Napoleons:Roll dough out to 1/16”. The meat then gets wrapped in store-bought puff pastry (we love Dufour Classic Puff Pastry), then scored and baked for a … pastry sheets in it, while the more expensive kinds typically only have one. These hors d’oeuvres are flaky, chewy, and impossibly good with a chilled glass of riesling. Set aside the vegetables and the broth. If the ham falls apart a bit, that’s okay; you can piece it together as you assemble the palmiers. Let dry out in oven for 10 minutes, then cool. Top with another sheet of pastry dough also rolled to 1/16”. Made with the Finest Churned Sweet Butter. https://www.tasteofhome.com/collection/must-try-puff-pastry-recipes To make them, start by defrosting two sheets of puff pastry (from one box of Pepperidge Farm or two of Dufour). Use Dufour Classic Puff Pastry Dough as directed in your recipe. Save scraps. The recipe uses ONE puff pastry sheet. Cut 16 rectangles 2¾” by 4¾”. Dredge both sides in additional sugar. Lightly egg wash. Bake in 375° oven (325° convection oven) for 15 minutes. Fold in half and then in quarters. If a recipe calls for pricking the puff pastry with a fork, this is to help create layers while baking – allow the pastry to vent and create a flaky crust. For best results, bake within 24 hours of defrosting. Sprinkle the pastry with … You can assemble the rolls to the point just before slicing and freeze them for up to one month. Press ends down to adhere to ungreased sheet pan. A sprinkle of sea salt is the perfect finish for these delectable little dessert cups. Cut the rectangle in half widthwise to make two 10-by-7-inch bands. You can omit the berries, but they’re pretty and they accent the flavor and texture of the nectarines. This recipe uses yeast — a typical leavening agent most often used in bread baking — to fluff up the pastry, since typical puff pastry is too crunchy. Prick with a fork and prepare pie according to your recipe. Meanwhile, fold the vegetables, cooked peas and chicken into the sauce, and simmer gently to heat everything through. Cut puff pastry into irregular 1" pieces (any shape is fine). The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). With your fingers, gently roll one long edge of one of the bands into the center and then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. 1 sheet (about 9 ounces) frozen puff pastry, thawed, 3 ounces (about 1 cup) grated aged Gruyère cheese, 1/4 cup (1/2 ounce) freshly and finely grated Parmesan cheese, 4 ounces very thinly sliced good-quality baked ham, such as Black Forest, 2 1/4 pounds chicken thighs or whole legs, 3 medium carrots (about 7 ounces total), peeled and cut into 1/2-inch dice, to yield about 1 cup, 12 ounces asparagus (about 18 spears), woody ends trimmed, cut into 1-inch pieces, 2 tablespoon chicken fat or unsalted butter, 3 tablespoons chopped mixed fresh tender herbs (I like a mix of parsley, dill, and chives), 1/2 teaspoon lightly packed finely grated lemon zest, 1 cup fresh or frozen peas (no need to thaw), Heavy cream for brushing the pastry (optional), 2 tablespoons freshly and finely grated Parmesan cheese, for dusting the pastry (optional), sheet (about 9 ounces) frozen puff pastry, thawed, 1 1/2 pounds ripe nectarines (about 3 large nectarines), pitted and cut into 1/2-inch wedges, 1 tablespoons granulated sugar, more to taste, 2 tablespoons unsalted butter, 1 tablespoon cut into bits and 1 tablespoon melted, 1 tablespoon coarse sugar, such as turbinado or Sugar in the Raw. 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