Versatile Ways To Use Puff Pastry Dough
Puff pastry dough is an easy tool online pastry students can turn to when they need to make something in a pinch. The final product is flaky and buttery and pairs well with nearly any flavor, which makes the dough incredibly versatile.
Here are three amazing recipes you can make with puff pastry:
When you’re looking for sheer decadence, look no further than the classic French pastry, the mille-feuille (pronounced meel-foy), also known as the Napoleon, according to The Spruce. These impressive pastries aren’t overly difficult to make and are well worth the time it takes to pull them off.
First, start with thawed puff pastry dough. No, phyllo dough will not do – you’ll need real puff pastry for this recipe.
While your frozen dough is thawing, make the cream. Heat milk and a split vanilla bean in a saucepan over medium heat until almost boiling.
Meanwhile, mix egg yolks and sugar in a large bowl. Then, whisk in flour and cornstarch.
Take the vanilla bean out of the milk, then slowly add the heated milk into the egg yolk mixture. If you go too fast, your yolks will cook, so be sure to go slow and stir constantly.
Next, strain the whole mixture back into the saucepan over medium heat and stir until it starts to thicken. Cook for 30 seconds after it begins to boil, then remove from heat. Place a layer of plastic wrap over the top and let cool. The wrap prevents a skin from forming.
Now that your pastry cream is ready and your puff pastry is thawed, you can roll out your dough and cut it into three equal pieces. Place them on parchment paper and use a fork to pierce the dough all over. Put a second layer of parchment paper on top of the dough and use a baking sheet or other oven-friendly weight to hold it down. Bake at 400 degrees Fahrenheit for about 25 minutes or until the dough is golden brown. Let the layers cool on baking racks.
Now, it’s time to stack the layers. Sandwich half of your pastry cream between two layers of puff pastry, then top with the second half of the cream. Cap the dessert with your final layer of puff pastry. Be gentle when stacking your mille-feuille – the layers can be delicate.
Once all three puff pastry layers are set, it’s time to decorate it. Go simple with powdered sugar and garnish with a few berries. Or, make traditional royal icing by beating egg whites and lemon juice, then combining with powdered sugar and pairing with chocolate sauce.
Another classic French dessert, Beignets are deliciously deep-fried and sprinkled with powdered sugar. They’re simple to make when you roll out your puff pastry dough, according to Food Network, making them the perfect quick treat to bring to your next tea time.
First, thaw and roll out your puff pastry dough. Cut it into 1-inch-by-2-inch rectangles. If you use store-bought puff pastry dough, this will total 36 beignets.
Heat 1.5 inches of oil to 350 degrees Fahrenheit. Drop in the rectangles and flip them until they’re golden brown and flaky – this should take about three to five minutes. Transfer to a plate with paper towel and dust with powdered sugar.
Puff pastry dough doesn’t need to be kept in rectangular form. Food Network pointed out that, with some creativity, this pastry chef’s go-to can be twisted and tied to make pretzels.
First, cut your thawed sheet of puff pastry dough into three-quarter-inch-wide strips and twist them into pretzel shapes, or however you please.
Then, brush with an egg wash and coat with a seasoning mixture of dried onion flakes, poppy seeds, sesame seeds, salt and garlic powder. Bake at 350 degrees Fahrenheit for 25 to 35 minutes, or until golden brown.