Tag Archives: rough puff pastry

Puff Pastry Pigs in Blankets

Puff Pastry Pigs in BlanketsWhen I think back on the Super Bowl parties of my youth (and since I am Texan, there were a lot), I don’t remember who played or much else, except for the food. I’ve said it before and I’ll say it again (probably on Friday): I don’t care about football or the Super Bowl at all, but I *love* football food. If it’s rich, salty, creamy, cheesy, meaty and/or buttery, and can be used to distract me from a sporting event in which I’m uninterested, I. am. in.Puff Pastry Pigs in BlanketsSometimes when I am bored, I tune out and think about recipes. That said, you won’t be surprised to learn that the idea for these Puff Pastry Pigs in Blankets popped into my head during the last Super Bowl.Puff Pastry Pigs in BlanketsThese are the sorts of things I think about instead of thinking about things that are actually important. I mean, *someone* has to think about the game day food, right? No? Just me? Anyway…Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets are exactly what they sound like: classic pigs in blankets (aka cocktail wieners wrapped in yeast dough), made with puff pastry. Miniature hotdogs wrapped in flaky, buttery pastry? Sign me up!Puff Pastry Pigs in BlanketsThese little morsels are super easy to make. Start by rolling out a sheet of puff pastry. I like to use Rough Puff, but any all-butter puff pastry will do.Puff Pastry Pigs in BlanketsSpread a thin layer of dijon mustard over the top and then slice the pastry into strips. Wrap each strip around a cocktail wiener…Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets…then brush them all with egg wash and sprinkle them with poppyseeds and/or sesame seeds. This is purely for aesthetics, but I like the added texture it provides.Puff Pastry Pigs in BlanketsBake the pigs in blankets for 15 minutes at 450F. The pastry will be gorgeous and golden when they’re done.Puff Pastry Pigs in BlanketsServe ‘em with ketchup and more dijon mustard, or any condiment you like. Make sure to hoard a few for yourself before putting them on your Super Bowl table though because they’ll disappear before you know it, especially if I’m invited.Puff Pastry Pigs in Blankets

Puff Pastry Pigs in Blankets
makes about 40 pieces

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For assembly:
1 1/2 tablespoons (4 1/2 teaspoons) prepared dijon mustard
1.5 packages cocktail weiners (about 30 per package)
1 large egg
1 teaspoon water
1 teaspoon poppyseeds (optional)
1 teaspoon sesame seeds (optional)

For serving (optional):
ketchup
mustard

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Preheat oven to 450F. Line two baking sheets with parchment paper. Set aside.

Assemble the pigs in blankets. Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Use a large, sharp knife to trim any uneven edges. Brush surface of the dough with dijon mustard.

Use a floured chef’s knife to slice the sheet of dough in half lengthwise, and then into 3/4-inch thick strips. Working with one strip at a time, place a cocktail wiener at one end and roll it toward the other end, so that most of the wiener is coiled in dough. Place each piece, dough ends down, on prepared pans. Repeat until you run out of strips, chilling dough for 15 minutes if it becomes warm or soft.

Make an egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush all exposed dough. Sprinkle with poppy and/or sesame seeds, if desired.

Bake pigs in blankets for 15-17 minutes or until pastry is golden. Let cool a few minutes on pans before removing to a serving platter.

Serve with ketchup and/or mustard, if desired. Pigs in blankets are best the day they are made. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Preheat oven to 450F.”Puff Pastry Pigs in Blankets Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets

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Butternut Squash Tart with Habanero Honey & Blue Cheese

Butternut Squash Tart with Habanero Honey & Blue Cheese This Butternut Squash Tart with Habanero Honey & Blue Cheese is the sweet, spicy, buttery, cheesy vegetarian main you didn’t know you needed. Heck, I didn’t know I needed it until last week when the idea hit me about two minutes before I was going to fall asleep.Butternut Squash Tart with Habanero Honey & Blue Cheese I got up to write it down, thereby ruining the effect of my melatonin, but it was totally worth it because this tart is ridiculously good, as almost all spicy things with blue cheese are.Butternut Squash Tart with Habanero Honey & Blue Cheese Butternut Squash Tart with Habanero Honey & Blue Cheese You should make this tart this weekend. You’ll be glad to have it while you take down your holiday decorations or watch football or yell at the TV during the Golden Globes (that last one might just be me 🙂 ). Butternut Squash Tart with Habanero Honey & Blue Cheese Beyond being absolutely delicious, this savory tart is incredibly simple to make. And it’ll make you look very fancy. It’s hard not to look fancy when you make your own Habanero Honey.Quick Habanero HoneyQuick Habanero HoneyQuick Habanero HoneyQuick Habanero HoneyAnd speaking of Habanero Honey, you’re going to be really happy to have this stuff in your fridge. It takes all of 25 minutes to make and is delicious painted onto butternut squash, of course, but I think it would also be great drizzled over fried chicken, as a flourish on a cheese plate, or even swirled into tea (if you’re feeling adventurous). You could even tie a ribbon around a jar of Habanero Honey and give it as a hostess gift!Butternut Squash Tart with Habanero Honey & Blue Cheese But back to the tart. I mean, do you see this thing? What are you waiting for? Get to it, y’all!Butternut Squash Tart with Habanero Honey & Blue Cheese
Butternut Squash Tart with Habanero Honey & Blue Cheese
makes 1 tart, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For assembly:
1 large egg
1 teaspoon water
12-15 1/8-inch thick slices (8 ounces) butternut squash (from the neck)
2 teaspoons olive oil
1/4 teaspoon fine sea salt
a few grinds of black pepper
2-3 tablespoons habanero honey (recipe below)
3-4 tablespoons blue cheese crumbles

Special Equipment:
2 quarter sheet pans, preferably matching

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

(This is a good time to make the Habanero Honey. Recipe below.)

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Make an egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to apply egg wash over any exposed crust.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any overhang to 1-1 1/2 inches. Dock center of the dough with a fork. Brush entire surface with egg wash. Arrange butternut squash slices in an overlapping pattern over the docked area. Fold overhang toward the center and brush exposed pastry with more egg wash. Refrigerate for 15 minutes if dough becomes too sticky.

Cover tart with a sheet of parchment and place another quarter sheet pan on top. Bake 10 minutes to lightly steam the squash. Remove tart from oven, lift off top pan and peel away parchment. Brush squash with olive oil and sprinkle with salt and freshly cracked black pepper. Bake an additional 20-22 minutes, or until edges are puffed and golden brown.

Let tart cool 10 minutes in the pan. Brush exposed squash with habanero honey. Let sit 5 more minutes before using parchment to remove it to a cutting board. Sprinkle with blue cheese. Slice and serve.

Tart is best eaten the day it’s made, but may be refrigerated for up to three days. If stacking slices, use wax paper as a barrier.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Quick Habanero Honey
makes 1/2 cup

1-2 fresh habanero peppers
1/2 cup mild honey

You may want to use latex gloves when handling hot peppers.

Slice off habanero pepper stems and slice in half. Remove seeds with a spoon, if desired. Mince peppers and put into a small saucepan. Wash your hands immediately. Do not touch your face or anything else.

Pour honey over minced peppers. Bring pot to a simmer over medium-low heat. Do not boil. Reduce heat to low and cook, stirring frequently, for 10 minutes. Remove from heat and cool 10 minutes before straining out pepper bits.

Pour honey into a jar and let cool completely.

Cover jar and store in the refrigerator for up to three months.
Butternut Squash Tart with Habanero Honey & Blue Cheese Butternut Squash Tart with Habanero Honey & Blue Cheese Quick Habanero HoneyQuick Habanero Honey

Palmiers, Two Ways

Palmiers, Two WaysPalmiers (you might know them as “Elephant Ears”) are a simple pastry made by rolling a thin layer of filling into a sheet of flaky pastry dough. If you’re anything like me, you spent way too much of the early 2000s watching Ina Garten make them on the Food Network.

Palmiers, Two WaysThe whole appeal of palmiers is that they’re stupid easy and make you look like you know things about French pastry. It’s super common to use frozen puff pastry for palmiers–Ina does it, and until a couple of weeks ago, that’s all I’d ever used too. After using a sheet of rough puff pastry leftover from making Maple Pear Tarts though, I don’t think I’ll ever go back to using the packaged stuff. I mean, look at these layers 😍

Palmiers, Two WaysPalmiers, Two WaysYou can certainly use frozen puff pastry (preferably the all-butter stuff) for today’s recipes, but I encourage you to try your hand at making rough puff. Pastry is intimidating to many home cooks, but this one is about as easy as if gets. As I said a couple of weeks ago, it’s easier than pie dough.

Palmiers, Two WaysPalmiers, Two WaysPalmiers, Two WaysThe possibilities for filling are nearly endless. Since the pastry doesn’t contain any sugar on its own, it works well with both sweet and savory fillings. Basically, if it can be spread or scattered, it can almost certainly be rolled into a palmier. I mean, if you play your cards right, you can start and end your meal with these elegant little pastries.

Palmiers, Two WaysPalmiers, Two WaysPalmiers, Two WaysIf you’re looking for a way to spice up your Turkey Day hors d’oeuvres spread, look no further than my Spinach Artichoke Palmiers. They’re filled with a slightly deconstructed version of my mom’s Artichoke Dip: a slick of mayonnaise, some chopped artichokes, and grated parmesan. I added spinach to bulk them up a bit, but you can leave it out if you like. I might swap it for chopped green chilies next time.

Palmiers, Two WaysAs far as dessert goes, I love the idea of serving a plate of Pumpkin Palmiers alongside a pot of coffee. And pie.

Palmiers, Two WaysWhat?! It’s Thanksgiving. It’s a two-dessert day. Three, if you count the Apple Cider Coffee Cake that you absolutely should make for breakfast. Anyway…

Palmiers, Two WaysPumpkin Palmiers are filled with a very pared down version of pumpkin pie filling: a light brushing of butter, pumpkin purée, three tablespoons of light brown sugar, and some pumpkin pie spice. Mix everything up and spread it all over the pastry.

Palmiers, Two WaysRoll up the dough and give it a chill.

Palmiers, Two WaysPalmiers, Two WaysSlice up the palmiers and give them a quick brush with milk and a sprinkling of coarse sugar.

Palmiers, Two WaysIf you’re making the Spinach Artichoke version, swap the sugar for parmesan–toasty cheese, y’all 🙌🏻🙌🏻

Palmiers, Two WaysNo matter which kind of palmiers you’re making, the baking process is the same. Let them go for ten minutes at 400F. Flip them over, brush them with more milk and sprinkle on more coarse sugar (or cheese). Let them bake for ten more minutes and then, well…

Palmiers, Two WaysPalmiers, Two WaysThis is the part where you pretend you know things about French pastry.

Palmiers, Two WaysPalmiers, Two WaysAnd I mean, after making palmiers from scratch, you sort of do.
Palmiers, Two Ways

Palmiers, Two WaysPalmiers, Two WaysPalmiers, Two WaysSpinach Artichoke Palmiers {Elephant Ears}
makes about 1.5 dozen small pastries

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the palmiers:
1 14 ounce can artichoke hearts in water
5 ounces frozen chopped spinach, thawed
3 tablespoons mayonnaise 
1 cup grated Parmesan or grana padano cheese, divided
freshly ground black pepper, to taste
3-4 tablespoons milk

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the palmiers. Line a plate with paper towels. Drain artichoke hearts and transfer to a cutting board. Blog with paper towels. Slice them in half lengthwise and then into 1/2-inch pieces. Transfer to paper towel-lined plate and set aside.

Place thawed chopped spinach in the center of a clean hand towel. Working over a bowl or sink, gather the edges of the towel and wring out all the excess water from the spinach. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Spread mayonnaise onto the dough, leaving a thin border on the edges. Scatter artichoke hearts and spinach over the top, followed by 1/2 cup of the Parmesan and a few grinds of black pepper. Working with one side at a time, tightly roll the two long sides of the dough toward each other until they meet in the middle. Carefully wrap the long tube of dough with plastic wrap and refrigerate for 1 hour.

Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Remove filled dough from the refrigerator, unwrap, and transfer to a cutting board. Blocking the end with your fingers or a bench scraper (so no filling gets out), use a sharp chef’s knife to cut the dough in 1/2-inch slices and place them about 2 inches apart on the prepared pan. Brush with milk and sprinkle with Parmesan. Bake 10 minutes. Flip palmiers with a spatula, brush with more milk and sprinkle with more Parmesan. Bake an additional 10 minutes.

Let cool for 5-10 minutes on the pan on a rack before removing to a serving plate. Palmiers are best the day they are made.

Pumpkin Palmiers {Elephant Ears}
makes about 1.5 dozen small pastries

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the palmiers:
1/2 cup pure pumpkin purée
3 tablespoons light brown sugar, packed
1 teaspoon pumpkin pie spice 
1 tablespoon butter, melted
3-4 tablespoons milk
1 tablespoon coarse sugar (I used turbinado)

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the palmiers. In a small bowl, use a fork to whisk together pumpkin purée, light brown sugar, and pumpkin pie spice. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Brush dough with butter. Spread pumpkin filling onto the dough, leaving a thin border on the edges. Working with one side at a time, tightly roll the two long sides of the dough toward each other until they meet in the middle. Carefully wrap the long tube of dough with plastic wrap and refrigerate for 1 hour.

Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Remove filled dough from the refrigerator, unwrap, and transfer to a cutting board. Blocking the end with your fingers or a bench scraper (so no filling gets out), use a sharp chef’s knife to cut the dough in 1/2-inch slices and place them about 2 inches apart on the prepared pan. Brush with milk and sprinkle with coarse sugar. Bake 10 minutes. Flip palmiers with a spatula, brush with more milk and sprinkle with more coarse sugar. Bake an additional 10 minutes.

Let cool for 5-10 minutes on the pan on a rack before removing to a serving plate. Palmiers are best the day they are made.

Maple Pear Tart

Maple Pear TartHalloween is over and Thanksgiving is coming up. You know what that means…

Pie Season!!! 🍁 🍃 🍂🍁 🍃🍂🍁🍃🍂🍁🍃🍂🍁🍃🍂

Maple Pear TartIn the weeks leading up to Thanksgiving, I’ll be sharing a few new pie recipes, along with some other desserts, appetizers, and a Turkey Day side dish or two 😍😍😍

Maple Pear TartMaple Pear TartToday’s recipe isn’t exactly a pie–it’s a tart. A Maple Pear Tart. Like maple-glazed pears baked on the crispiest, butteriest crust that’s ever come out of my kitchen. This tart looks very fancy, but it is super easy to make. It’s literally easier than pie.

Maple Pear TartLet’s talk about the crust. It’s a simplified, homemade version of puff pastry, often called “Rough Puff.” I’ve used it for cheater croissants and for a few other things for which most people use frozen pastry, and I am consistently amazed that something I made in my kitchen could be so deeply buttery and flaky. Oh y’all, this is goooood.

Maple Pear TartIf the idea of making your own puff pastry–even the easy version–puts fear in your heart, you may use the frozen all-butter stuff. But really, there is nothing to fear. This tart is easier than pie, and this pastry dough is easier than pie dough.

Just cut European-style butter into some flour and little salt…

Maple Pear Tartadd some cold milk…

Maple Pear Tartfold it all into a dough…

Maple Pear Tartpat it into a rectangle…

Maple Pear Tartand give it a few rolls and folds.

Maple Pear TartMaple Pear TartMaple Pear TartMaple Pear TartWrap your rough puff pastry in plastic and throw it in the fridge for an hour (or up to two days). When you’re ready to make your tart, peel two pears and slice them as thinly as you can. You might want to break out your mandolin. If you don’t have one of those handy gadgets (I don’t), you can use a chef’s knife. Just slice the pears as. thin. as. possible.

Maple Pear TartMaple Pear TartMaple Pear TartGrab that cold pastry from the fridge, unfold it, and roll it into a 10×14″ rectangle. Fold the edges over and crimp ‘em, then dock the center with a fork. It doesn’t have to be beautiful–mine certainly wasn’t.

Maple Pear TartSeriously, it doesn’t matter at all. Sliced pears, a bit of sugar and butter cover all manner of ugly crimping.

Maple Pear TartBake it up! Some big bubbles may form despite the docked crust–just pop ‘em with a knife. It’s way fun.

Maple Pear TartPaint the pears with a couple of tablespoons of maple syrup.

Maple Pear TartMaple Pear TartYUM.

Maple Pear TartSlice the tart into eight pieces and serve it to people you love.

Maple Pear TartIsn’t that beautiful?! Those pears and that golden pastry are as visually stunning as they are delicious.

Maple Pear TartOh, I just love Pie Season.Maple Pear Tart

Maple Pear Tart
makes one tart

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
2 large baking pears (I used a Bosc and a Bartlett)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
2 tablespoons pure maple syrup

For serving:
whipped cream (optional)

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Fold edges over about 1 inch and crimp with a fork. Dock center of the dough with a fork. Refrigerate while you prepare the pears.

Peel pears and slice in half lengthwise. Remove stems and seeds. Using a knife or mandolin, slice pears as thinly as possible, about 1/8-1/16 of an inch. Arrange pear slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Slice into pieces. Serve immediately with whipped cream, if desired.

Tart is best eaten the day it’s made. Pastry will soften after several hours.

Maple Pear Tart