If there are any cracks in the dough, before you begin rolling, wet the area with a bit of water using your finger and then pinch the seams closed. Once the puff pastry has thawed, roll it out to about 9 inches by 12 inches on a very lightly floured surface. Use that time to prep the rest of the ingredients so they’re ready to go when the pastry is. Puff pastry sheets need to thaw, but it’s a simple process of removing a sheet from its packaging and placing it on a tray on the counter covered with a kitchen towel for 30 to 40 minutes. But I’ve used it in a pinch, with success. It contains no butter, unfortunately, so it’s missing a bit on the flavor scale. If that’s all you can find, by all means, get it. The puff pastry most widely available is Pepperidge Farm. Dufour Pastry Kitchens is a great choice and is locally available at Vons, Jensen’s Finest Foods and some Albertsons. Frankly, I know from my past attempts at making croissants that lamination - folding and rolling butter into dough repeatedly to create super-thin layers - is not how I want to spend an entire morning when I can buy puff pastry sheets already done for me, allowing me to focus on other things.Įspecially if that store-bought variety is delightful - the key is to find one that is all butter, if you can. There are plenty of recipes online and videos on YouTube to guide you. Working with puff pastryįirst of all, you could make your own. And to balance the sweetness, I now add a bit of Dijon to the mix to add a tangy sharpness. I love the hint of sweetness the honey brings to the earthy tartness of the goat cheese. Another change I’ve made to my original recipe is swapping out regular goat cheese for honey goat cheese (available at Trader Joe’s).
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