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Sweetpaprika Makes A Versatile Puff Pastry

December 31, 2012
Puff, the Magic Pastry

Posted: 29 Dec 2012 08:45 PM PST

Puff Pastry 2Puff Pastry with Grilled Onions

IMAG0537Puff Pastry with Ham and Gruyere

palmiers 2Palmiers

Can anything compare to the crackly thousand (yes, thousand) layered buttery puff pastry?  Hot, melt-in-your-mouth goodness?  I can’t think of anything.  Have you tried making it yourself?  Sure, it takes a while, but it’s fun, therapeutic (Beating the block of butter is a great stress reliever) and very much worth the effort.  Most of the time is inactive.  You just have to be hanging around the house that day.  There’s a quick method and a regular method.  The quick method involves cutting up the butter and working it into the dough, but honestly, I find the regular method not much more work and you get a higher rise from more layers.


3 ½ cups pastry flour

1 ½ t salt

1 ¼ cup water

1 lb. butter


IMAG0449Mix flour, salt and water in a food processor until a dough forms.  IMAG0453Take it out and form it into a ball.  Pat it down and score the top in a crisscross fashion.IMAG0457  Wrap it in a damp towel and set aside.IMAG0463

IMAG0470Place 1 lb. butter (four quarters pressed side by side) between 2 sheets of Saran wrap.IMAG0473 The butter should be cold but not frozen. Pound into a square ½ inches thick. Set aside while you roll out the dough into a square thicker in the middle and slightly larger than the size as the butter.  IMAG0475Place the butter in the center of the dough with the corners of the dough pointing away from the sides of the butter (see diagram). Fold the dough over the butter to encase it completely.

IMAG0485 Roll out the dough into a rectangle making sure that no butter is exposed. IMAG0486 Fold the dough into thirds as you would a letter.  Roll out again into a rectangle and fold into thirds again.  Place in a damp towel and refrigerate for a half hour.  Take it out, roll out and fold again, repeat and place back in refrigerator for another half hour.  That was its  4th “turn.”  Each turn can be marked by a slight finger indentation in the dough.  Continue in this fashion for a total of 6 turns.

The last time you roll it out, you can cut it in half and you will have two 1-lb. pieces of beautiful puff pastry with which you can made a wide variety of sweet and savory masterpieces such as sweet tarts. vols au vent, palmiers, savory tarts, mustard batons, savory tarts and chicken pot pie

They can be used immediately, refrigerated for a couple of days or frozen.  Defrost by placing in refrigerator overnight.

Puff Pastry with Grilled Onions Photo by Bill Brady

Other Photos by Michael Kirigin
Filed under: bakingpastry techniquepuff pastry Tagged: processpuff pastrytechnique  

Puff Pastry with Ham and Cheese

Posted: 29 Dec 2012 08:14 PM PST

IMAG0542Need a wow of a brunch dish?  This is it!   Ham and cheese encased in crisp buttery puff pastry.  A tart salad alongside goes well.  And why not start with bellinis?


1 lb. puff pastry (See recipe in previous post.)

2 T Dijon mustard

¾ lb. good quality ham, cut into a ½-inch dice

½ lb. Gruyere cheese shredded on large holes of box grater

Egg wash made from I egg and 1 T water, beaten


Cut 1 lb. piece of puff pastry in half.  Roll out to fit a 10 X 15 baking sheet. Place parchment paper or a silicone mat on the baking sheet. Transfer pastry sheet to baking sheet.  Spread mustard over sheet leaving a 1-inch border.  Evenly spread ham over mustard, also leaving 1-inch border.  Sprinkle cheese on top of ham.

Roll out the other piece of puff pastry to 10 X 15.  Place on top of cheese layer.  With a small sharp knife cut the edges straight.  Press indentations around the edge with the tines of the back of a fork. Chill for at least 20 minutes.

Heat oven to 450 degrees.  Take out pastry and brush with egg wash.  Cut a few decorative slits to allow steam to escape.  Place cold pastry in hot oven. This gives the pastry a sudden burst of heat giving it a good start to its rise.  Bake for 20 to 25 minutes until golden brown and puffed.  Let cool briefly.  Cut into squares and serve.  Makes 6 servings.

Photo by Michael Kirigin


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