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10 Minute Homemade Puff Pastry

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10 Minute Homemade Puff Pastry

IngredientsFOR THE PUFF PASTRY

  • 1 1/4 cup very cold butter (salted)
  • 1/2 cup very cold water (118 grams)
  • 1/4 teaspoon salt**
  • 2 cups all-purpose flour (260 grams)
  • **If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt.

HAM & CHEESE ROLL UPS

  • 6-8 slices cooked Ham
  • 1 1/4 cups Gruyere or cheese of choice shredded (165 grams)

PEAR WALNUT & CHOCOLATE CHIP CRESCENTS

  • 1/2 – 1 pear sliced (not too thick/firm but ripe)
  • 1/4 cup finely chopped walnuts (30 grams)
  • 1/4 cup mini chocolate chips (45 grams)

EGG WASH

  • 1 egg
  • 1 tablespoon water

MORE RECIPE IDEASDOUBLE CHEESE TWISTS

  • 1/4 – 1/2 cup shredded cheese fontal or gruyere (60 grams)
  • 1/4 – 1/2 cup freshly grated Parmesan Cheese (25-50 grams)
  • 1-2 tablespoons chopped fresh Italian Parsley

APPLE CINNAMON FILLING

  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 apple peeled cored and sliced thin

Instructions10 MINUTE PUFF PASTRY

  1. Using a food processor fitted with the metal blade add flour and salt to the bowl then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses) then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
  2. On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
  3. Fold the dough in half and then half again and one last time wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).

HAM & CHEESE ROLL UPS

  1. Pre-heat oven to 350° (180° celsius)
  2. Remove from the fridge and on a lightly floured surface using a lightly floured rolling-pin roll the dough (I cut the dough in two parts refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
  3. Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes. Unwrap and slice with a sharp knife into 1/4 inch slices. Place on prepared cookie sheet brush with the egg wash and sprinkle with more cheese bake for approximately 15-20 minutes or until golden. Serve immediately.

PEAR WALNUT & CHOCOLATE CRESCENTS

  1. Roll the remaining dough into a large circle make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle top with some chopped walnuts and chocolate chips. Roll up from the large part place on prepared cookie sheet brush with egg wash sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.

MORE RECIPESDOUBLE CHEESE TWISTS

  1. In a small bowl mix together Parmesan cheese and chopped parsley set aside. Roll (1/2 or 1/3) the dough into an 1/8 thick oval sprinkle shredded cheese on the top half of oval bring up the bottom half to cover the top brush with the egg wash and sprinkle with parmesan cheese mixture slice into 1/2 inch strips twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!

APPLE CINNAMON FILLING

  1. In a small bowl toss together sliced apples brown sugar and cinnamon.
  2. Roll out the dough into a large rectangle or square 1/8 thick then cut into 6-8 squares. Top each square with 2-3 apple slices brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.

EGG WASH

  1. In a small bowl beat together the egg and water.

This article and recipe adapted from this site

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