This month for baking partners challenge Swathi gave a wonderful opportunity to choose recipes that I wish. Since puff pastry is one that itching my mind for long time, I took this chance and suggested a homemade puff pastry without yeast also I made savory filled pastries using it. I have few puff pastries related old and draft posts that I have to update in coming days. Thank Swathi for giving such wonderful chance!!! This is such a detailed post and I have given few tips that makes you comfortable to work in puff pastry!!!
Homemade Puff Pastry
You can make the pastry a day before and store in refrigerator or freeze it for longer use!!!
Recipe Source :- BBCFood
Strong Plain Flour – 250gms (Better to avoid bleached flour)
Butter – 250gms, at room temperature, but not soft (I kept 5mins at RT before start crushing it)
Fine Sea Salt – 1tsp
Cold Water – 150ml (add 2/3rd of water, reserve remaining n add if needed)
- Sift the flour and salt into a large bowl.
- Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed (Pic 1).
- You can use food processor/blender at this time (Pic 2).
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle (Pic 3).
- Cover with cling film and leave to rest for 20 mins in the fridge, I kept almost 2hrs, also overnight works (Pic 4).
- Roughly break the butter in small chunks, use two parchment paper and chunk them loosely. You need to see bits of butter (Pic 2).
- Using Knife or scale and bring it to shape (Pic 3) and store in refrigerator with the same parchment paper till use.
- Now roll the dough with thick center, place the butter at center(Pic 4) and seal it properly (Pic 5).
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm (Pic 6).
- Keep edges straight and even.
- Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that (Pic 7).
- Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
- Roll and fold four more times, chilling after two.
- You can fold 4 times the previous day and then next day you can fold two times.
- In the whole process brush off the excess flour over the pastry dough.
- Chill the dough for an hour or more before using.
- When you feel the dough is sticky just chill in refrigerator before the next fold.
- You can check this video for making the puff pastry Link1.
Spinach Cheese Swirls
Recipe Source :- Adapted From :- Puffpastry
Fresh or Frozen Chopped Spinach – 1n1/2 Cups or 1 pkg. (about 10 ounces) , thawed and well drained
Chopped Capsicum – 1/3 Cup
Cream Cheese – 2-3 Tbsp
Water or Milk – 1 Tbsp
Shredded Muenster Cheese – 1/2 Cup (I use mix of Mozerella n Sharp Cheddar/Any shredded cheese will work in this recipe)
Parmesan Cheese – 1/4 Cup grated (I used powder)
1 Green Onion, chopped (about 2 tablespoons) (Optional)
Garlic powder – 1/8tsp
Pepper Powder – 1tsp
All Purpose Flour – To Dust the Surface
3/4th of Puff Pastry made above or 1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
Egg – 1 Number (Optional)
If the filling is too wet, it may make the pastry soggy.
- Mix softened cream cheese,water/milk, parmesan cheese, capsicum, pepper powder and garlic powder in a wide bowl (Pic 1).
- Stir all the remaining shredded cheese, half of the chopped spinach in it (Pic 2).
- Sprinkle the flour on the work surface.
- Roll the pastry sheet to 1/4-1/2″ thickness on the work surface (Pic 3).
- Beat the optional egg in a small bowl with a fork.
- Brush the pastry sheet with the egg mixture if using.
- Top with the cheese mixture and remaining spinach (Pic 3).
- Starting at a short side, roll up like a jelly roll (Pic 4).
- Freeze the roll for 20 minutes atleast so it is easy to handle.
- Meanwhile preheat the oven to 400° F.
- Cut the roll into 20 (1/2-inch) slices (Pic 5).
- Place the slices, cut-side down, onto 2 baking sheets (Pic 6), with necessary space between each pinwheels.
- Brush the slices with the egg mixture or heavy cream.
- Bake for 15 minutes or until the pastries are golden brown, make sure it is freezed well before baking.
- Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
- For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry.
- When it is in oven the cheese melts and pops here and there, don’t get panic, its normal.
- When the swirls cooled completely they turn crispy.