puff pastry

Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.

Foolproof Tarte Tatin

salted butter, very soft

granulated or light brown sugar

puff

At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)

When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.

Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.

On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.

Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.

Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.

Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

Julia Moskin demonstrates the art of caramelizing apples for a crisp and sweet tarte Tatin.

Foolproof Tarte Tatin Recipe

<p>Puff pastry pop tarts filled with chocolate, coated in graham cracker cinnamon sugar, and topped with marshmallow meringue.</p>

Snickerdoodle Puff Pastry S'mores Pop Tarts

puff pastry, thawed

tbsp unsalted butter, melted

(100 grams) granulated sugar

(30 grams) finely ground graham cracker crumbs

cinnamon

XL Hershey’s Milk Chocolate Bars (or any milk chocolate bar you prefer)

tsp cream of tartar

tsp vanilla extract

Preheat the oven to 375F and line a large baking sheet with parchment paper.

Unfold the puff pastry sheets and brush off any excess flour. Slice each sheet into 6 rectangles for a total of 12.

Transfer 6 of the rectangles onto the baking sheet, evenly spaced out. Place a block of chocolate into the center of each pastry.

Using your finger, brush the edges of each pastry with water and place the remaining 6 pastry rectangles on top. Crimp the edges with a fork to seal.

Bake for 25-30 minutes or until puffed and golden brown.

While the pastries bake, make the meringue. Place a metal mixing bowl over a pot of simmering water on the stove top. If using a stand mixer, use that bowl. Whisk in the egg whites and sugar and continue to whisk every so often. Heat until the sugar is dissolved. To test, rub a bit of the mixture between your fingers. If it&#8217;s smooth, it&#8217;s done. If it&#8217;s still grainy, continue to heat. It should take about 10 minutes.

Once dissolved, transfer the bowl to your stand mixer (or use a hand mixer) and add in the cream of tartar and vanilla. Whisk on high speed until thick, white, and fluffy. Stop when you reach stiff peaks.

Transfer the meringue to a piping bag fitted with a large round tip (or a large ziplock bag with a corner tip snipped off).

Once baked, allow the pastries to cool for about 10 minutes. While they cool, mix together the sugar, cinnamon, and graham cracker crumbs in a bowl.

Brush the pastries with melted butter, coating the edges, bottom, and a thin border around the top. Leave the top center blank so that the marshmallow meringue can stick. (see picture in post for reference)

Work with one pastry at a time, so brush with butter, toss in the cinnamon sugar mixture, then move on to the next one.

Once all the pastries are coated, pipe on the marshmallow meringue and toast with a kitchen torch (optional). Sprinkle on some extra chopped chocolate and leftover cinnamon sugar. Dig in!

In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they’re nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.

Pork and Fennel Sausage Rolls

olive oil

garlic

fennel seeds,

thyme sprigs, leaves separated chopped

red, yellow

celery

carrots

kosher salt,

pork

bread crumbs

black pepper

(14-

egg, beaten, for egg wash

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.

Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.

Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.

Lamb, Harissa and Almond Sausage Rolls

almonds

roasted red peppers

harissa paste

salt

lamb

couscous

currants

seeds,

Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.

In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.

Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.

Roasted Tomato Tart With Ricotta and Pesto

small, multicolored tomatoes,

Kosher salt and black pepper

sheet packaged puff pastry, thawed (about 7 ounces)

crème fraîche

red onion, very thinly sliced

Aleppo pepper

ricotta

Store-bought pesto,

Extra-virgin olive oil, for drizzling

basil leaves,

Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it’s larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)

Skillet Chicken Potpie

bone-in, skin-on chicken breasts

salt and black pepper

carrots, thinly sliced (about 6 ounces)

celery stalks, thinly sliced (about 6 ounces)

garlic cloves, finely chopped

onion,

thyme leaves, coarsely chopped

all-purpose flour

chicken broth

peas,

parsley

(12-or

egg,

Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.

To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.  

Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.

Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don’t worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.

Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).

Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.

Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.

Remove from heat and let cool slightly before eating.

Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best.

Skillet Chicken Pot Pie

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you’ll need more puff pastry, but everything else remains the same.

Mini Apple Tartes Tatin

granulated sugar

corn syrup

unsalted butter

puff pastry,

Place 1/4 cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.

Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.

Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into 1/2-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.

Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about 1/2 inch of dough all the way around). Keep pastry rounds chilled until ready to use.

Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.

Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.

When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don’t worry if some of the caramel runs out.

Learn how to wrap brie in puff pastry with the toppings of your choice for an easy app to serve all holiday season.

How To Make Baked Brie in Puff Pastry

All-purpose flour, for rolling

cheese

Optional extras: See Variations

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.

Roll out the puff pastry. Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. No need to get out a ruler; it&#x27;s fine to estimate.

Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.

Transfer the wrapped brie to the baking sheet or pie plate. Place the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place refrigerate for 10 minutes, or until you&#x27;re ready to bake and serve.

Brush with egg. Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.

Bake until golden-brown, 35 to 40 minutes. Bake until the pastry is deep golden-brown, 35 to 40 minutes.

Allow to cool 5 to 10 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.

Transfer to a serving platter. Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.

Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm.

A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.EASY - This is an EASY version of classic puff pastry. If you&#039;re making this for the first time, read the whole recipe + post first and don&#039;t rush through the process of making this. The dough may require chilling time in between if it&#039;s a very warm day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Easy Rough Puff Pastry

2.1 oz unsalted butter (grated and frozen)

oz unsalted butter (grated and frozen (weigh the butter after grating it))

12.3 oz AP flour

water

tsp lemon / lime juice ((or white vinegar))

In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.

Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.

Add enough water to form a firm dough (that is not tacky or too wet).

Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).

Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 inches long).

Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.

Fold over the portion without butter, towards the middle.

Then fold over the other end, over the first fold. You completed one fold (while laminating butter).

Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).

Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.

Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.

After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.

Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)

If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

Transform flaky puff pastry into a quick and easy appetizer or snack with this recipe for Everything Puff Pastry Pigs In a Blanket.

Everything Puff Pastry Pigs In a Blanket

All-purpose flour,

puff pastry (1 sheet), thawed

hot dogs

Tablespoons “everything” seasoning

Preheat the oven to 400°F.

Lightly dust your work surface with flour then unfold then sheet of puff pastry and cut it into 1/2-inch strips lengthwise.

Using a paper towel, thoroughly dry the hot dogs then wrap a strip of puff pastry around each hot dog and place it seam side down on the baking sheet. 

Brush the puff pastry with the egg and sprinkle it with the “everything” seasoning.

Bake the hot dogs for 15 to 18 minutes or until the puff pastry is golden brown and cooked through. Remove the hot dogs from the oven and serve. 

If you are using larger hot dogs, or even bratwurst, you can pinch together two strips of the puff pastry to ensure it reaches all the way around.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Note:

This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies.

Cheat’s rough puff pastry

300 grams/10½oz plain flour

butter,

120 grams/4½oz butter, frozen

My Mum's recipe for an easy, shortcut Puff Pastry is&nbsp;so fast to make without all the folding like a traditional pastry, but it still yields&nbsp;amazing results.

How to Make Easy Puff Pastry (Recipe)

(11 ½ oz/ 325 grams) plain flour

(7 oz/198 grams) butter, frozen

lemon juice

Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.

In a jug, mix together your water and lemon juice and set aside.

In a large bowl mix together the flour and salt. Now I’m going to sound like a home economics book, but you need everything to be cold to yield great pastry, so feel free to put the bowl of flour in the fridge to chill.

On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient. The colder the butter the flakier the pastry.&nbsp;So remember, this is a shortcut short crust pastry, so we aren’t folding and doing that whole process. I’m all for process, but if you get a great result with less work, then I’m all for that too.

Add in the liquid, holding a little back just in case you don’t need it all. Using your hand, bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.

Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.

Note: Once you put pastry in the fridge and it relaxes it will get a little wetter so factor that in.

To use your pastry: Follow instructions required by the recipe you are making. Alway bake in a HOT oven for best results.

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NEW VIDEO: Use this Pastry to make Savory Pop-Tarts (http://bit.ly/SavoryPopVid)

Hi Bold Bakers! Pastry making is Baking 101 so that's why this long-awaited Bold Baking Basics recipe is so important. I'm sharing my mum's easy, shortcut recipe to help you make the best, flakiest puff pastry you'll ever taste. So let's get baking!

Watch more Bold Baking Basics here: 
* How to Make Cake Flour: http://bit.ly/CakeFlourVid
* Homemade Extracts: http://bit.ly/ExtractRecipes
* Egg Substitutes: http://bit.ly/EggSubsVid
* DIY Food Coloring: http://bit.ly/FoodColoringVid

WATCH more Bigger Bolder Baking episodes here:
* Homemade Pop-Tarts: http://bit.ly/NEWPopTartsVid

GET THE RECIPE ON MY WEBSITE: http://bit.ly/PuffPastryRecipe

How to Make Easy Puff Pastry Recipe - Gemma's Bold Baking Basics Ep 15

<p>Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side</p>

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