Favorite way to use puff pastry?

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Posted by amybyrd21 • 5/02/10
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I am going to finally explore the world of puff pastery and phillo dough. Any suggestions and recipes that I just have to try?

Puff Pastry

Discussion Replies

+1 vote

Theresa111 (5/02/10)

My favorite way to use puff pastry in a sweet presentation: As a container for pastry cream, fruit and Creme Chantilly.

For savory eating: A vol-au-vent container for seafood in a creamy bechamel sauce.

allrecipes.com/HowTo/vol-au-vent/Detail.aspx

But my favorite is of course, the Croissant.

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1. +1 vote
  
  Theresa111 (5/03/10)
2. 0 votes
  
  Belle (5/03/10)
  
  I swear my jeans get tighter every time I visit this site, especially if I look at one of your desserts!
3. 0 votes
  
  Theresa111 (5/03/10)
  
  Glad you like the photographs.
+1 vote

urbanideas (5/03/10)

the sweet one would be cream filled puffs arranged on a plate in a pyramid then all drizzled with hot dartk chocolate and caramel

the salt in me is very much in accordance with Theresa OR a shitake mushroom cream

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urbanideas (5/03/10)

now... if you want a challenge why not try a typical Portuguese recipe: www.pasteisdebelem.pt/. I can try to look for my grandmother's recipe if interested!

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Belle (5/03/10)

@urbanideas, and you could top the sweet one with crystallized flowers, or even fresh, especially violets. That would be so pretty.

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  urbanideas (5/04/10)
  
  Love the idea of the violets Belle. Next time I will make will totally follow that idea
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amybyrd21 (5/03/10)

Croissant.- the best one I ever had was from all places the hotel at Disney. It had a thin layer of chocolate baked in it and was so good for breakfast.

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  Theresa111 (5/03/10)
  
  Yes that was baked with a tubular stick of dark coverture chocolate inside.
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Theresa111 (5/05/10)

I think I'll try something new with frozen puff pastry. I will take a sheet of it, spread some apple pie filling and very thinly sliced apples, cinnamon, sugar, tabs of butter and nutmeg. Roll it up and bake it. After it is cooled down, I will cut it on a diagonal and serve it with a vanilla sauce.

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amybyrd21 (5/08/10)

I am planning on playing when I get back from vacation. It got moved up a week but I am not complaining.

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  Theresa111 (5/08/10)
  
  Oh, have a fun time! You deserve it.
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Theresa111 (5/11/10)

Pithivier.

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Anniepooh (5/11/10)

Savory turnovers - yummmm:

family.go.com/food/recipe-871286-cheesy-chicken-and-tomato-bruschetta-turno...

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  urbanideas (5/12/10)
  
  Those sound so good. Will try to make them with fake chicken. A little extra work but am sure will come out amazing
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Theresa111 (5/13/10)

On a single crust pot pie. Yummy.

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Theresa111 (5/14/10)

Filled and topped with Seafood Newberg

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Theresa111 (5/20/10)

You can also take a vol-au-vent (pastry shell designed to hold food like a container)
coat the inside with tempered white chocolate and allow to drain upside-down on wire rack, for a minute. Turn right side up and let set until no longer wet. Fill with a cherry mousse and top with white chocolate shavings and a raspberry sauce lightly drizzled on the serving plate.

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Theresa111 (5/24/10)

Roll out puff pastry and egg wash three edges. Spread a thin-medium layer of pureed shrimp salad. Sprinkle a very thin layer of toasted pecans and the last layer of tiny slices of asparagus tips. Roll up, seal, slice very thin 3/4 through top layer of puff pastry (to vent) and bake @ 400º for 15 - 23 minutes. Watch closely and do not allow to burn. It must be golden brown. Serve within five minutes, will be hot. Serve with a mild wasabi sauce.

*Disclaimer: I just invented this so trying it will make you a food pioneer!

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0 votes

sugarpies (5/30/10)

Palmiers... delicious and quick and you can even do savory versions.

I also take strips of puff pastry and wrap them around a strip of prosciutto and then asparagus and bake on a grill pan in the oven. Delicious!

You'll find a great recipe for sticky buns made with puff pastry on my blog: www.sugarpiesfood.com

They also work great for making danish (cut into squares and put filling in middle, fold and bake).

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  Theresa111 (6/03/10)
  
  Absolutely!
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Penny (5/31/10)

I use puff pastry to make Ina Garten's apple tart from her 'Back to Basics' cookbook.....easy delicious and impressive. My dinner guests think it was hard to make and it really only takes minutes!

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  Theresa111 (6/03/10)
  
  If they only knew how simple it is.
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Theresa111 (6/03/10)

I got my cream horn molds and my large brioche a tet pan from Sur La Table yesterday. Now I need to prepare some puff pastry, so I can make cool stuff!

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Theresa111 (6/11/10)

Take puff pastry and lay the sheets out flat. Gently brush a very light coating of melted butter and sprinkle cheddar cheese and parmesan cheese on top. Salt and coarsely ground black pepper and a tiny cayenne pepper, too. Cut into long strips and twist each strip holding each end and turning in opposite directions. Place onto parchment lined baking sheet and press down the ends onto the paper to help hold the shape. Bake @ 400º for 10 to 15 minutes. Watch closely. Remove and place onto serving dish or use a tallish vase and put them in standing on their ends.

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1. 0 votes
  
  sugarpies (6/15/10)
  
  Those are so lovely! Mama used to these very complicated cheese straw thingies (whose recipe is now lost, alas). But these are so quick and easy.
  
  BTW: If you enjoy experimenting with Puff Pastry, Amy. You can find lots of ideas and hints at www.puffpastry.com.
  
  I usually use the Pepperidge Farms puff pastry sheets and really like them. They're quick to use and very tasty. I just don't have the patience to do a full day making puff pastry sheets by hand (not to mention I don't have marble countertops which complicates it even more!)
2. +1 vote
  
  Theresa111 (7/02/10)
  
  Buck you can use the backside of your stainless steel sheet pans as a work area. The cheese straws are not complicated at all.
  1) Preheat oven to 400º
  2) Defrost puff pastry square for abut 30 minutes.
  3) Brush butter very light covering, sprinkle a little cayenne pepper salt and ground black pepper; then use any shredded cheese or any combination thereof on top. press into pastry.
  4) Place wax paper on top and take another sheet pan and place right-side up (so that the bottom is against your wax paper), and carefully flip the pans so they are now reversed.
  5) Remove the new top sheet pan and repeat the same application of ingredients on this side of the puff pastry.
  6) Cut into length-wise strips.
  7) One at a time, twist each strip and place one inch apart on non-greased (parchment lined) sheet pan. Press both ends into the pad to hold in place while baking.
  8) Bake 12 to 15 minutes or until beautiful mid-deep golden brown.
  * Allow to cool completely and serve. Use a vase to hold them at your table so people can reach and take one.