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Topic: Puff pastry

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	Preparing Puff Pastry
		A well-make puff pastry is one of the great delights of the French kitchen.
		The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together.
		Place the ball of pastry on a lightly floured work surface and flatten slightly with the palm of your hand.
	www.ibiblio.org /expo/restaurant/techniques/pastry.html (660 words)

	You can't go wrong with packaged puff pastry dough
		Puff paste is the queen of all pastries.
		Their light, tender pastry that "puffs" into dozens of flaky, golden layers is pre-rolled and ready to use.
		Brush the perimeter of the pastry with egg wash. Fold to form a triangle, press the edges together with your fingers, and press down the edges again with the tines of a fork.
	www.post-gazette.com /food/20020908puffpastry0908fnp4.asp (0 words)

	Dufour Pastry Kitchens \| Products: Puff Pastry Dough
		Originating in France, Puff Pastry dough is often referred to as Pâte Feuilletée or leafed pastry because it has many leaves or layers.
		Our Puff Pastry dough is made with care and love, by first enclosing a "butter block" in the dough, which is then folded and rolled out numerous times to create hundreds of alternating thin layers of pastry and butter.
		Inside the “puff” are hundreds of flaky and thin layers, that push the dough upwards and outwards in all directions.
	www.dufourpastrykitchens.com /products-puff.php (0 words)

	pastry_101
		Puff Pastry gives the most even rising, most flaky effect and crispest texture from "rolled in butter" and is also referred to as a laminate dough.
		In puff pastry, a certain amount of gluten formation is essential, but all of the gluten strands must lie in one plane to give strength to the horizontal sheets.
		Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.
	www.baking911.com /pastry/101_intro.htm (1671 words)

	pastry_puff
		Puff pastry is the king of pastries -- crisp, buttery, flaky and especially light.
		The leavening in Puff Pastry is derived when the moisture in the dough itself turns to steam and the air trapped there, as well, expands when heated, causing the pastry to puff and separate into hundreds of flaky and thin layers, pushing it upwards and outwards in every direction.
		Puff pastry dough should always be baked in a preheated oven and can be baked in both a conventional or convection oven.
	www.baking911.com /pastry/puff.htm (5355 words)

	Puff Pastry
		Puff pastry is one of those true convenience ingredients that make tricky pastries possible and easy pastries downright presentable.
		Place an apricot half on each of the pastry squares, tucking the cut edges of the apricot slightly to make sure the fruit does not touch the foil and is surrounded by a narrow margin or the pastry on all sides.
		Fold the puff pastry in half diagonally to enclose the potato filling, pressing gently with the fingertips to seal the edges.
	www.aish.com /family/cooking/Puff_Pastry.asp (0 words)

	Puff PastryTarts filled with Cream Recipe & Photo - Joyofbaking.com
		Puff pastry is a what we call a 'flaked' pastry and is made by placing pats of butter between layers of pastry dough.
		Once the pastry shell has been baked and cooled it is filled with a delicious cream made with mascarpone cheese and whipping cream.
		Reduce the oven temperature to 350 degrees F (177 degrees C) and continue to bake the tart shell for a further 5 minutes, or until the shell is golden brown.
	www.joyofbaking.com /PuffPastryTartsWithCream.html (843 words)

	Style Gourmet: Cooking Site
		If fine restaurants purchase their puff pastry dough from outside suppliers, as many do, then I shouldn't feel remorse about keeping the frozen variety on tap for when I need it in a hurry.
		Puff pastry is a product that must be treated with care, even if you buy it frozen.
		A classic yet simple sweet puff pastry is the fruit tart, which you can make in any size and with a number of different kinds of firm fruit (berries, apples, pears, mangos nectarines, plums and peaches).
	www.stylegourmet.com /articles/009.htm (1248 words)

	Puff Pastry from Hafner for your Pastry Needs
		Puff Pastry always adds a touch of class and elegance to a party due to their delicate nature.
		Covered with Casson Sugar, the sweet puff pastry horns are traditionally filled with pastry cream and a drizzle of edible decoration at the mouth of the horn.
		One elegant way to raise the level of the dessert is to dip the large end of the horn into chocolate, let it dry, then fill the horn with a firm pastry cream or Bavarian cream.
	www.hafner.com /puffpastry.htm (374 words)

	Puff Pastry - FAQ
		Puff Pastry is a light, flaky pastry made by layering shortening and pastry dough, then rolling out and folding the dough repeatedly.
		The pastry "puffs" when baked because the moisture in the butter creates steam between the layers, causing them to separate.
		Puff Pastry is just as easy to work with as refrigerated dough or pie crust dough, but the results are much more impressive and special because of the buttery, flaky layers of pastry.
	www.puffpastry.com /faq.aspx (0 words)

	Puff Pastry Perfection Cookbook by Saulsbury, Camilla V. - Cooking.com
		And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.
		Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts.
		For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie.
	www.cooking.com /products/shprodde.asp?SKU=110315 (0 words)

	A Shortcut to Flaky Puff Pastry - Fine Cooking Article
		When I was learning to cook, I thought of mastering puff pastry as a rite of passage from the merely eager to the expert.
		Use rough puff pastry to make turnovers, mille-feuilles, cheese straws, and cream horns, or use it as a crust for tarts, quiches, and pot pies.
		Classic puff pastry begins with a basic dough called a détrempe (pronounced day-trahmp) that is rolled out and wrapped around a slab of butter.
	www.taunton.com /finecooking/articles/how-to/rough-puff-pastry.aspx (989 words)

	Thawing puff pastry
		Puff pastry, as you know, consists of hundreds of alternating layers of dough and fat.
		There is nothing in puff pastry particularly prone to spoiling.
		We have kept homemade puff pastry dough (made with butter) in the refrigerator for a week and still had it turn out fine.
	www.ochef.com /262.htm (279 words)

	Puff Pastry
		When I watched a young French chef make this pastry in the courtyard outside his cramped kitchen in 90 degrees F heat, the butter didn't melt, and in the oven, the pastry rose beyond expectation.
		Puff pastry rises in the oven because of its unique construction—thin sheets of dough separated by thin sheets of butter.
		Now the dough has 6 turns (and 729 layers) and, after a rest of 60 minutes, is ready to be rolled and shaped to make the pastry of your choice.
	www.globalgourmet.com /food/ild/2003/0103/puff.html (767 words)

	Puff Pastry
		The best surface to use is a marble pastry board if you have one otherwise any large flat surface will do.
		Roll very lightly so the butter blends into the pastry - no lumps of butter should break through(this is why we grate the butter).
		To bake preheat the oven to 250º Celsius.Put the pastry in for 5 minutes, then turn down the heat to 220º Celsius.
	www.culinarycafe.com /Pies-Pasteries/Puff_Pastry.html (350 words)

	Puff Pastry
		Puff pastry is the royalty of pastries"”crisp, flaky, and especially light, it literally rises to any occasion.
		Cream puff pastries, pies and tarts, cakes, danish pastries, yeast-risen pastries, sweets and tarts, and more.
		Expand your baking repertoire with 100+ recipes for classic cakes and pies, fruit-filled tarts and turnovers, croissants and puff pastries, more.
	www.thepastryplace.com /puff-pastry.htm (0 words)

	Sweet Napa » Blog Archive » Caramelized Apple Napoleons with Quick Puff Pastry
		Napoleons should be eaten a few hours after assembling… but the pastry cream, puff pastry dough, and caramelized apples can all be made days before the actual assembly.
		Napoleons are also often made with just pastry cream and maybe fruit, so feel free to enjoy that version rather than going on to make the diplomat cream; just make sure to make more pastry cream to compensate for the lost volume from the lost diplomat.
		Whisk pastry cream well in large bowl so that it is smooth and loose (if it’s difficult to do by hand, whisk in a standing mixer).
	www.sweetnapa.com /2006/05/22/caramelized-apple-napoleons-with-quick-puff-pastry.html (1960 words)

	Puff Pastry Perfection
		Puff pastry is great for adding drama to your menu with little effort.
		The secret to the flakiness in pies and puff pastry is rolling layers of unmelted fat between layers of dough.
		Commercially made puff pastry sheets are a lifesaver, even for the most finicky of chefs-- just defrost, roll out, then fabricate into the appropriate shape and bake.
	www.draegers.com /DCS/recipe_02.html (234 words)

	Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes (Site not responding. Last check: )
		Cut the pastry around the salmon to within 2 inches of the fish, leaving a triangular "tail" shape at the bottom and a slightly pointed shape at the "head" end.
		Brush the edges of the pastry with egg wash. Roll out the remaining pastry sheet on the floured surface and trim to the same size as the first sheet.
		With a pastry tip, lightly score the top pastry sheet to resemble fish scales, and using the excess pastry, form an eye, mouth and fins.
	home.comcast.net /~thanghanh4/NauNuong/EmerilLagasse/puff_pastry.htm (644 words)

	Stuffed Fish in Puff Pastry - Allrecipes
		The puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides.
		Trim the pastry around the filets in roughly the shape of a fish.
		Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package.
	www.allrecipes.com /Recipe/Stuffed-Fish-in-Puff-Pastry/Detail.aspx (0 words)

	Puff Pastry - Home
		Wonderfully flaky pastry surrounds a scrumptious blend of artichoke, spinach, onion, garlic, fl pepper and Parmesan cheese.
		Ripe, juicy pears are glazed with brown sugar and cinnamon, and then baked in a pastry shell to golden perfection.
		Flaky pastry sheets are layered with white chocolate, cream and fresh strawberries in this French-inspired favorite.
	www.puffpastry.com (0 words)

	Puff Pastry Pizza - Allrecipes
		Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet.
		Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture.
		Phyllo is a nice alternative to puff pastry.
	www.allrecipes.com /Recipe/Puff-Pastry-Pizza/Detail.aspx (0 words)

	Puff Pastry Wreath with Brie Recipe from Betty Crocker
		Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts.
		Be careful not to get the egg wash on the sides of the pastry cutouts, or you won't get as much puff in the pastry.
		Make this puff pastry wreath up to 2 days before the party, and wrap tightly with plastic wrap.
	www.bettycrocker.com /Recipes/Recipe.aspx?recipeId=34925&MSCSProfile=3C79F0C7EA3162B2BDD68730383AD84AA74BB6CC94AFC5AC355C889F71AAF0E29C2F01AE1705554E9DC69CBF79C3DF4A777C6A7FB1DF9A71E76710EDAEBD336ECF3F1ABEB17A868A6322AC687152F8F48AB5968AC35E8EA404B9D51815FEAD7CE1A9E447133758D27EC46F77FF58E6402587F6E5A4CCC375C20613C2BDD1BB95 (0 words)

	“puff pastry” 102 Recipes \| Recipezaar
		Puff pastry dough I use for making saucijzen broodjes.
		The pastry bundles can be made up in advance and refrigerated in which case the baking time might need to be extended.
		I love the combination of the crispy puff pastry crust and the delicious spinach and cheese filling.
	www.recipezaar.com /recipes.php?q=puff%20pastry (0 words)

	Puff Pastry - Sign up for Special Features
		There are so many tempting Puff Pastry recipes to try — how will you keep track of them all?
		When you store and organize your favorite Puff Pastry recipes in your Recipe Box, you're creating a personal cookbook full of dishes that are sure to satisfy and impress your whole family.
		Each month, we'll send you recipes and tips for effortless entertaining, as well as special offers and Puff Pastry news.
	www.puffpastry.com /newsletter.aspx (0 words)

	Baked Trout Recipe - Trout Puff Pastry Salmon Mousse Recipe
		Mix egg and water together; brush on pastry; bake on a non-stick baking pan at 375° for 7 minutes or until golden brown.
		Use a sharp knife to carefully separate the top pastry layer from the bottom layer.
		Put a lettuce leaf on the plate, then the bottom piece of puff pastry; then the trout filled mousse, and finally the fish-decorated puff pastry.
	www.finedinings.com /trout_filled_with_salmon_mousse_.htm (253 words)

	eG Forums -> Demo: Puff Pastry
		But even the inexpensive Normandy stufff is just better than what you'll find in most industrial puff pastries (that is, if you're lucky enough to be able to buy puff pastry made with real butter; most use industrial vegetable shortening).
		Puff pastry has alwasy been on my "want to do, but afraid to do list." With the help of your demo and excellent explanations regarding temperature, I think I will give it a try.
		I was just expecting their pastry to be much tastier than mine - from expertise, or access to ingredients etc. - and it just wasn't.
	forums.egullet.org /index.php?showtopic=73537 (3882 words)

	Sweet & Savory: SHF 5 - Mille-feuilles de Chocolat à la Banane & Puff Pastry with Whipped Ganache
		Unsatisfied with our first attempt at puff pastry, we decided that we were going to try our hands at making it again but this time with the puff pastry ingredients and ratios from Thomas Keller's French Laundry cookbook.
		However, the center sections of the puff pastry were dense and thick, not at all flaky like what we expected.
		It is important to keep the edges of the pastry as straight as possible during rolling, or else you may not get even folds and the pastry may not rise as it should.
	www.sweet-and-savory.org /archive/2005/02/shf_5_millefeuilles_de_chocolat_la_banane_puff_pastry_with_whipped_ganache.html (1973 words)

	Recipes - Puff Pastry
		Frozen Puff Pastry is one of those small delicious miracles you'll find in your grocer's freezer case - available in both sheets (the most versatile form) and shells.
		However, if you read The Joy of Cooking puff pastry is described as "the most delicate and challenging of pastries which must be made the way porcupines make love - very, very carefully," and then advises you to "shut off the phone for an hour or two".
		The process yields pastry made of dozens of layers that puff when baked due to the moisture in the butter which creates steam between the layers, causing them to separate." And if you ever wondered what commercial bakeries do - and haven't we all - it explains "they use a highly emulsified, very impervious margarine".
	www.getlostmagazine.com /eats/2002/0206puff.html (969 words)

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