Premium Puff

[Stetson Saenz]

Therewere a few grackles at the pond that day. They had been flying around from tree to tree calling each other. The grackle photoed landed in the reeds, and made a few short calls. They were were high and sounded like rusty gates being opened. Every time the grackle sang its song, it puffed up and opened its tails feathers.

Flaky and layered, this dough is excellent for sweet & savory recipes, such as apple turnovers, baked brie, pigs in a blanket, bread sticks and more. Just unroll, cut, fill or top, and bake to add puff pastry to your favorite recipes.

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Use a rolling pin to roll out puff pastry dough to a little larger of a square. You want it to be between 10-11 inches. Then divide the square into 9 squares. I use a ruler to make the squares as even as possible.

Brush the tarts all over with the egg wash, then sprinkle with turbinado sugar. The egg wash gives the tarts a beautiful golden brown color and the sugar give a lovely crunch/texture and sparkle.

ROW 1: Starting in the 4th chain from the hook, work a SC, CH 1. Skip the next chain then work another SC, CH 1. Continue working SC, CH 1 in every other chain. You should end with one SC in the last chain. CH 2 and turn.

ROW 2: Work a SC, CH 1 into the chain one space of the row below (in the space underneath the 4th chain from the hook). Skip the next stitch, then work a SC, CH 1 in the next chain one space. Continue working SC, CH 1 into the all the chain one spaces from the row below. End with a SC that is between the last stitch and the turning chain of the row below. Chain 2 and turn.

Repeat rows 1 through 6 until you reach your desired length, then end with 5 rows of moss stitch to match the opposite end of the blanket. You should always have 5 rows of moss stitch in between each puffs row and you should always chain 2 and turn at the end of each row. I had enough yarn to have 16 puff rows total.

Also, when you are working the row right after the puff row, it can be kind of tricky to see where to insert your hook, but just remember to treat those puffs as if they were single crochets and to insert your hook into the chain one spaces on either side of them, just like the regular moss stitch.

When I finished the last five rows of moss stitch of my blanket, I worked one round of moss stitch (SC, chain one, skip one) around the outside of the blanket, working 3 SCs into each corner. Then when I reached the corner I started with, I slip stitched into the corner and tied off.

Turn on the oven to 350. While that heats up, defrost 1 sheet store-bought puff pastry on its paper liner for about 10 minutes, until it feels more like pliable dough and less like a shield. Slice the pastry into quarters and transfer the rectangles to a parchment-lined sheet tray. Score an oval into each quadrant, leaving about a half-inch border; be careful not to cut the pastry all the way through.

In another small bowl, beat 1 egg with a fork. Using a pastry brush (or the back of a spoon or your fingers), spread a thin coating of egg on the exposed border of each pastry rectangle. This ensures the dough will transform from beige to golden. Sprinkle a small pinch of sea salt over each pastry.

This puff pastry is covered with the best pesto ever, ripe, juicy tomatoes, fresh mozzarella cheese, balsamic glaze and a sprinkling of parmesan. It tastes like summer and is so delicious that I can hardly stand it.

When it comes to the tomatoes, I like to use ripe tomatoes and salt them a bit before placing them on the puff pastry. Then I pat them dry with a paper towel once they have released some of their juices.

Another key here is to tear your fresh mozzarella into small pieces. The fresh mozzarella slices are a bit too thick and heavy for the thin puff pastry. By tearing the cheese into pieces, not only do we cover more surface area with the cheese, we avoid weighing down parts of the pastry. It also helps prevent the cheese from becoming watery too.

Hi guys, I am back again and this time around it is going to be on the sweet side. Did I hear someone say just like me? Thank you I'm flattered. The very first time I made Puff-Puff, I called my mum to send me her recipe and it was for an event for 80 people. Go big or go home right? Well, it really did go well.

I started writing this post about three weeks ago. Why did it take this long? I was sleeping. Just kidding, I actually wanted to make sure this recipe was foolproof and so I made it four times. Things we do for the love of readers right? This is going to be a long post. Because I will explain a lot of things.

A few days back I made puff-puff and wondered if there could be some condiments to go with it so I decided to include a twist on it which you will see later. Puff-Puff is one of the easiest and also the hardest Nigerian dessert to make. But I promise you I will make it as easy as I can for you.

If you've historically been someone who relies on the frozen box to pull together quick treats, let me introduce you to my 15-minute method. There are so many things you can do with a homemade puff pastry recipe. First, we'll learn to make it, and then I'll share 9 ways to use it!

It's the holidays, and people are expecting homemade things from you! You can impress them with a homemade puff pastry recipe, and I'm going to show you exactly how to make one sheet of puff pastry from scratch! I'm even including 9 puff pastry recipes so that you can use your glorious puff as soon as possible.

I see you slowly backing away from your screen when I said 'homemade puff pastry,' but, please, come back! Yes, I found a method for 15-minute puff pastry from scratch, and you're going to love it so much that you might commit it to memory. I can't be the only one who wanted to tattoo the recipe on my forearm after just one bite.

This recipe comes from Clotilde, and I immediately trusted her because she's French. In fact, I trust the French with all pastry-related things. She calls it rough puff pastry, and I love the way that sounds. This rough puff pastry is perfect for all of your puff pastry recipes.

The first time I made this puff pastry, it took me 15 minutes while I was half-asleep in my yoga clothes. It's that easy, and after tasting it, I realized I needed to make it again so that I could photograph it step-by-step to convince you just how easy it is.

This is the time to splurge on fancy butter. The reason the price is higher is because the butter has a higher fat content. The regular sticks at the grocery store have water in them. Weird, right? I'm a devoted Kerrygold girl, because I can buy a 3-pack from Costco for around $8. Trs raisonnable.

There are only three ingredients to this puff pastry recipe. It's just flour, salt, butter; well, technically cold water is an ingredient, but I don't count this one. Blend everything together with a pastry cutter or two knives, and then take a moment to assess the appearance of the dough.

After patting the dough into a square, flour your rolling pin very well. Roll the dough out into a long rectangle. Then, fold it up like a letter: fold the bottom third up to the middle and then the top third over the middle.

Then, give the dough a quarter turn and repeat. Roll out the dough, fold it like a letter, and turn and repeat at least 5 times. You'll notice the dough becomes easier and easier to work with. Clotilde recommends not using too much flour to prevent incorporating too much flour into the dough.

I've been watching my fair share of Great British Bake Off, or as it's called here in the States, Great British Baking Show. Anytime Paul Hollywood calls for something made with puff pastry, the contestants have to choose between making it the easy or hard way. Almost always, the person who chooses to make it the hard way wins the challenge.

The 'hard way' to make puff pastry is to roll all of the butter into a flat sheet, and fold it into the dough one fold at a time. After each fold, it requires refrigeration to set the butter. Repeat this at least six or seven times! I don't think it's necessarily hard to do, but it does chain you to the kitchen all afternoon.

I would even challenge you to make your favorite recipe that calls for puff pastry with this recipe for puff pastry and compare it to a sheet of the store-bought stuff. Now, don't get me wrong--there is one type of puff pastry in the frozen section that is made with all butter. But for the most part, it isn't, so check your labels.

If you use the recipe to make something else, I'd love to hear about it in the comment section below! Again, please use this raw dough that this recipe produces in any recipe that calls for one sheet of puff pastry. It is not meant to be baked and eaten by itself. That would be weird, ok?

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