dufour puff pastry recipe

When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top to the filling; if you like, brush the top with a little heavy cream and sprinkle with grated Parmesan. Turn off oven. Dot with butter and bake until pastry is well browned and apples have curled at the edges, about 30 minutes. Dust lightly with flour. All fields required What’s the best puff pastry to buy? If soft but browned after 15 minutes, turn off oven, prop door slightly ajar and leave inside until dry. Oh, and the box has two (two!) Turn off oven. Then cut it in half and then into 6 squares. Simply bake puff pastry cups and press the chocolate caramel candies down into the centers and let stand 5 minutes. Cook the roux for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce. Depending on your recipe, dough may require rolling out gently before cutting. • Ham, Gruyère, and Dijon Palmiers• Roasted Chicken Potpie with Spring Vegetables• Gingery Nectarine Berry Galette, See more delicious recipes on our Facebook page. Save the scraps from each case you use.) Lay a piece of parchment paper or waxed paper on top and gently compress the layers with the rolling pin. Get the ham sliced very thinly at the deli counter. Dredge both sides in additional sugar. Fill with pastry cream and fruit; or make ice cream sandwiches served on a fresh fruit coulis with hot fudge and whipped cream. Unfold sheet of dough on to lightly floured work surface or use balled up scraps to equal approximately one package. Arrange the ham in a single even layer, tearing or cutting pieces to fit. Chocolate puff pastry sandwiches:Cut shapes such as 2 ¾” – 3” circles, hearts, and/or rectangles. Serve just slightly warm or within the hour, if possible. Return the potpie to the oven and continue cooking until the filling is hot and the pastry is deep golden brown, another 3 to 4 minutes. Cut ¾” strips 4-5” long. To make them, start by defrosting two sheets of puff pastry (from one box of Pepperidge Farm or two of Dufour). DuFour puff pastry (14 oz; 396.9 grams) – includes one large rectangular sheet. Fill with sweet or savory filling. Egg wash. Chill 30 mins. Recipe Ideas. View All. To achieve that, paint egg wash on top of opened out sheet. Flatten with heel of hand or a spatula. Cut out desired-size round with a cookie cutter. Lightly press layers together with rolling pin. Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes. Season liberally with salt … Step 1: Roll out the puff pastry into a square. Strip will lengthen. Cut the rectangle in half widthwise to make two 10-by-7-inch bands. Bake 15 minutes per above temperatures. This ensures plenty of flavor without a soggy crust. 2 1/4 pounds chicken thighs or whole legsKosher salt and freshly ground pepper4 cups low-sodium chicken broth3 medium carrots (about 7 ounces total), peeled and cut into 1/2-inch dice, to yield about 1 cup12 ounces asparagus (about 18 spears), woody ends trimmed, cut into 1-inch pieces2 tablespoon chicken fat or unsalted butter1/4 cup all-purpose flour3 tablespoons chopped mixed fresh tender herbs (I like a mix of parsley, dill, and chives)1/2 teaspoon lightly packed finely grated lemon zestFresh lemon juice, to taste1 sheet (about 9 ounces) frozen puff pastry, thawed1 cup fresh or frozen peas (no need to thaw)Heavy cream for brushing the pastry (optional)2 tablespoons freshly and finely grated Parmesan cheese, for dusting the pastry (optional). water; … Position the sheet of pastry on a lightly floured counter so that a short side is closest to you. For … The small amount of flour will help thicken the juices released by the fruit and keep the galette from getting too soggy; adjust the amount of flour up or down depending on the juiciness of the fruit. Bake in 375° oven (325° convection oven) for 15 minutes. Slide the round onto a baking sheet (it’s fine if the edges hang over; you’ll be folding them up). Mock Napoleons:Roll to 11½” by 20” long. Bake in preheated 375° oven for 20-25 minutes until firm. The recipe uses ONE puff pastry sheet. Do not rinse out the pan; the cooked-on juices will be part of the sauce. Dufour Puff Pastry Dough is available in the freezer section of your local specialty food store and select supermarkets. Rest in refrigerator 30 minutes. I call for a mix of “spring” vegetables, but use what feels seasonal: mushrooms in fall, mixed root vegetables in winter, squash and peppers in summer. Using the back of a spoon or an offset spatula, spread the mustard over the pastry. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes. Serve immediately. Using sharp, serrated knife, slice carefully in half horizontally. You are certain to get wonderful results. Using sharp, serrated knife, slice carefully in half horizontally. Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown, including the underside of the galette, and the fruit is hot and bubbly, another 15 to 25 minutes (depending on how juicy your fruit is). Add the flour and whisk to make a smooth paste, called a roux. Sprinkle heavily with granulated sugar. Defrost individual sheets of chocolate puff pastry dough in refrigerator for one hour or 20 minutes at room temperature. The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. Here, I layer mustard, ham, and Gruyère cheese with the pastry, so the flavors are classic, too. Refrigerate if not using immediately. Rotisserie chicken, store-bought puff pastry, … Cut 16 rectangles 2¾” by 4¾”. Cook the sauce, whisking frequently, until it’s reduced to about 3 cups, is very smooth, and has the consistency of thick gravy, 10 to 15 minutes. A handful or two of flour. With pizza cutter, trim off folded edge. Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots. 1 sheet (about 9 ounces) frozen puff pastry, thawed, 3 ounces (about 1 cup) grated aged Gruyère cheese, 1/4 cup (1/2 ounce) freshly and finely grated Parmesan cheese, 4 ounces very thinly sliced good-quality baked ham, such as Black Forest, 2 1/4 pounds chicken thighs or whole legs, 3 medium carrots (about 7 ounces total), peeled and cut into 1/2-inch dice, to yield about 1 cup, 12 ounces asparagus (about 18 spears), woody ends trimmed, cut into 1-inch pieces, 2 tablespoon chicken fat or unsalted butter, 3 tablespoons chopped mixed fresh tender herbs (I like a mix of parsley, dill, and chives), 1/2 teaspoon lightly packed finely grated lemon zest, 1 cup fresh or frozen peas (no need to thaw), Heavy cream for brushing the pastry (optional), 2 tablespoons freshly and finely grated Parmesan cheese, for dusting the pastry (optional), sheet (about 9 ounces) frozen puff pastry, thawed, 1 1/2 pounds ripe nectarines (about 3 large nectarines), pitted and cut into 1/2-inch wedges, 1 tablespoons granulated sugar, more to taste, 2 tablespoons unsalted butter, 1 tablespoon cut into bits and 1 tablespoon melted, 1 tablespoon coarse sugar, such as turbinado or Sugar in the Raw. 2 tablespoons heavy cream. Puff Pastry "Cookies" 1 package puff pastry, thawed but still cold. Lightly egg wash. Bake in 375° oven (325° convection oven) for 15 minutes. One-Skillet Rotisserie Chicken Pot Pie. Dust with flour and roll out as thin as you can. If you're blind-baking a pie or tart shell and want to keep the … Trim ends of twine. Add to the vegetables. This galette shape is so easy and versatile that once you get the hang of it, you can play with all kinds of fruit—apple slices, pear chunks, raspberries, wedges of juicy plum. Lay in pie plate and unfold. Ideally, you’ve defrosted your 1 17.3-oz. Roast the chicken until tender and the juices run clear, or it registers 175 degrees F on an instant-read thermometer, about 45 minutes. Repeat with the second band. Here are some ideas for you to try with our Puff Pastry Dough. On a lightly floured counter, roll the pastry to the size and shape of the top of your baking dish (at least 1 1/2-quart capacity). Dust top with flour. Women-owned and Bronx based, Dufour Pastry Kitchens has produced award-winning frozen puff pastry dough, ready-to-bake tart shells, and hand crafted savory hors d’oeuvres for over 25 years. Distribute the Gruyère and Parmesan evenly over the surface. Vol-au vents (patty shells):Dough must be twice as thick as the sheet of dough. Lay on greased or parchment-lined baking pan. You may cut out decorative shapes (fleurons) to garnish soups or potpie tops. Cut in half vertically so that you have 2 pieces 5” x 15”. To make it super easy, puff pastry is a marvelous, pre-made substitute. Savory spices for décor: Let your imagination be your guide. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. These hors d’oeuvres are flaky, chewy, and impossibly good with a chilled glass of riesling. Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry to the size and shape of the top of your baking dish (at least 1 1/2-quart capacity). Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. ... Pigskins in a Blanket Recipe. Try to … Fold blank half over sprinkled half to measure 10” x 15”. The meat then gets wrapped in store-bought puff pastry (we love Dufour Classic Puff Pastry), then scored and baked for a … Just follow this step-by-step recipe! In a saucepan over medium heat, melt butter. Meanwhile, fold the vegetables, cooked peas and chicken into the sauce, and simmer gently to heat everything through. If recipe requires, egg wash pastry (whole egg beaten with about 1 … Peaches are wonderful in this galette as well, but with nectarines there is no need to peel the fruit. 1 of 20. Dust a clean, dry work surface with flour and place the puff pastry over top. Space at least 1½” apart. Roasted Chicken Potpie with Spring Vegetables. Egg wash top. With your fingers, gently roll one long edge of one of the bands into the center and then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. If a recipe calls for pricking the puff pastry with a fork, this is to help create layers while baking – allow the pastry to vent and create a flaky crust. This version brings the true rich, savory flavor of roast chicken to a potpie. Bake until sides are firm. Prick with a fork and prepare pie according to your recipe. Save scraps. As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. 1 sheet (about 9 ounces) frozen puff pastry, thawed2 tablespoons Dijon mustard3 ounces (about 1 cup) grated aged Gruyère cheese1/4 cup (1/2 ounce) freshly and finely grated Parmesan cheese4 ounces very thinly sliced good-quality baked ham, such as Black Forest. Again wet and sprinkle generously with sugar. Dust top with flour. Refrigerate the sauce separately. If it’s within your budget and available in your area, I highly recommend the DuFour puff pastry as it’s all-butter and delicious. Fold in half and then in quarters. If you plan on using BOTH sheets, please double the filling amount in the recipe. Advertisement. If savory, generously sprinkle horizontal half of dough with Parmesan cheese and lightly dust with paprika, pepper or other spice or herb. The next day, on a floured surface, roll the puff pastry … Cut 16 rectangles 2 3/4” by 4 3/4”. When you’re ready to bake, heat the oven to 425 degrees F and line two baking sheets with parchment paper or a silicone baking mat (or use nonstick baking sheets). Fold the edges of the pastry over the fruit, pleating at even intervals as you go around. You can prepare the chicken, vegetables and sauce one day ahead. Lay on side so that a cut edge faces up. With a fork, scrape out unbaked dough in center. Top with another sheet of pastry dough also rolled to 1/16”. We love Dufour frozen puff pastry. "The most buttery and flaky pastry you will ever find" -Details magazine. Napoleons:Roll dough out to 1/16”. Let dry out in oven for 10 minutes, then cool. This will help keep from shrinking. Wrap in plastic. "One of the best sources for top-quality puff pastry" -The New York Times. Within that round, press a slightly smaller cutter halfway through the round to score a rim. To refresh any leftovers, reheat them in a 350-degree F oven for 5 to 7 minutes. https://www.tasteofhome.com/collection/must-try-puff-pastry-recipes Set aside the vegetables and the broth. Chocolate “Palmiers”:Proceed as with straws above. Fold in half or place second sheet on top. Bring folded ends together and close like a book. Peel off the paper without disturbing the ham. Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat (if you don’t have enough, use butter). Defrost the box of puff pastry overnight in the refrigerator. Let dry out in oven for 10 minutes, then cool. Chocolate puff pastry straws:Roll puff pastry out to 1/16”. Yield from one case: one 9” pie shell, pot pie or pie top, 26 half-inch palmiers; 18-20 3” rounds for hors d’oeuvres; 12 circles, each 3¾”, for savory or sweet turnovers or individual pot pie tops; five traditional Napoleons cut into 2¾” x 4¾”; 46 straws 7-8” long. Made with the Finest Churned Sweet Butter. For best results, bake within 24 hours of defrosting. This recipe uses a neat trick to avoid the potpie pitfall of underdone pastry in the middle of the pie: cutting the pastry to the size of the dish, baking it separately until almost finished, then transferring it to the chicken stew in the potpie dish to finish cooking, which marries the crust to the sauce without sogginess. Roll out to measure 10” x 30” and very thin 1/16”. Meanwhile, fold the vegetables, cooked peas and chicken into the sauce, and simmer gently to heat everything through. Let dry out in oven for 10 minutes. Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. Instructions Begin by preheating your oven to 375 degrees F. In a medium saucepan, combine the apples, sugar, butter, cornstarch, cinnamon, nutmeg, salt, and water. Dufour Pastry Kitchens Classic Puff Pastry. Cut puff pastry into irregular 1" pieces (any shape is fine). In a small pan, mix jelly with 2 tbsp. Plus, you can receive Inspiration, our monthly e-newsletter. You can find our Puff Pastry Dough in stores across the country, but please contact us if you have questions regarding locating our products. While other all-butter frozen puff pastry costs $10 or $11 a box, this one costs $3.99. After folding, sprinkle additional cheese mixture or sugar on top and very gently go over with rolling pin just to seal layers together. Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; it will probably be plenty salty, but if not, add more salt. I use chicken legs or thighs here because dark meat has indisputably more flavor than breast meat, and the moist texture is perfect in a sauce. If your oven doesn’t heat evenly, swap the pans’ positions halfway through cooking. This spectacular pastry Christmas tree is easier to make than you might think. Otherwise refreeze. Recipe for Savory or Sweet Straws:Yield from one sheet puff pastry – approximately 46 – 7” to 8” straws. 3 medium yellow potatoes, peeled and diced (about 1 1/2 pounds) 2 1/2 cups chicken broth (preferably homemade) 3/4 cup milk (any kind, preferably whole) 1/4 cup all-purpose flour. Transfer the chicken to a plate and let it cool until you can handle it easily. Use for piecrusts. Press ends down to adhere to ungreased sheet pan. Use Dufour Classic Puff Pastry Dough as directed in your recipe. (Rerolled dough will not rise much, but many products can be made with great success. pastry sheets in it, while the more expensive kinds typically only have one. Cut around scoring mark with a sharp knife reserving lid if desired. If the crust is browning too fast, turn the oven down to 350 degrees F. Let cool for about 10 minutes before serving. Stir in 2 cups chicken broth, and whisk in all of the … These ideas relate to our food service cases of Puff Pastry, for retail ideas, please refer to the instructions included in our retail pack. If sweet, instead use generous sprinkling of cinnamon sugar. Bake same as straws. Scoop them out with a slotted spoon and set aside. 2 teaspoons Worcestershire sauce. Twist as lightly as you can. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it's delicious made with any kind of puff pastry. Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn’t have to be perfect. It is, hands down, our favorite. For the ambitious, we do have a "rough puff" recipe, which approximates puff pastry in a fraction of the time. TJ’s gets its frozen puff pastry from a French supplier and it’s made with layers and layers of butter and dough, so you know it’s going to be good. Customize Your Puff. Distribute the butter bits over the fruit. 1 large egg yolk. Makes one 11-inch galette to serve 6 to 8. https://www.tasteofhome.com/recipes/puff-pastry-chicken-potpie Winner: International Fancy Food Show. 1 package Dufour brand puff pastry, thawed according to package instructions (See Notes) 1 fava or kidney bean, or plastic baby doll. Do not leave sitting at room temperature after defrosting. Fill with 1 package puff pastry (Rach likes DuFour), defrost 2 hours in fridge before using; A small handful or scoop of flour, to roll dough; One 8-ounce terrine or slab of peppercorn mousse pate or truffle mousse pate; 1 egg and about 2 teaspoons water, for egg wash Or ball up remaining scraps and flatten. A sprinkle of sea salt is the perfect finish for these delectable little dessert cups. Using butcher's twine, tie tenderloin at 1-inch intervals. Ina’s French Apple Tart was made with homemade tart dough. Dock pastry. With a very sharp knife, slice each roll into 24 pieces, arrange them on a sheet at least 1 inch apart, and bake until the pastry is nicely browned and flaky (break one apart to be sure it’s not still doughy in the center), and the cheese is melty but not burned, 10 to 12 minutes. Brush top of dough lightly with water. Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes. Trim the edges, if necessary, to make the rectangle neat. Bake in pre-heated 375 oven until firm (20-30 mins) cool. Let dough shrink back by lifting off surface and gently bouncing up. Add the carrots and cook until just barely tender, about 3 minutes. After straws are cut, fold each individually as follows: bring each end together meeting in center. Heat the oven to 400 degrees F. Season the chicken generously with salt and pepper and arrange in a single layer in a heavy flameproof pan, such as a large skillet or small roasting pan. You can assemble the rolls to the point just before slicing and freeze them for up to one month. If the ham falls apart a bit, that’s okay; you can piece it together as you assemble the palmiers. I love puff pastry, so this was a no-brainer! Lightly egg wash and bake per full sheet instructions. Turn off oven. In a medium bowl, toss the nectarines and berries with the sugar, flour, and ginger, then pile the fruit onto the pastry round, leaving about a 2-inch border. Other applications may include tarts, strudels, and turnovers. Meanwhile, put the broth in a medium saucepan and bring it to a boil. Try using your own favorite candy in this easy, versatile and delicious recipe. Cut into desired shapes using sharp knife or pizza wheel. Though we all have fond childhood memories of frozen chicken potpie (well, I do anyway), white-meat chicken in a pasty white sauce isn’t all that appealing to grown-ups. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Find ones with color contrast. Kosher salt and freshly ground pepper. … Transfer the palmiers to a cooling rack. When the chicken has cooled, pull off the skin (it should be nice and crisp, so enjoy a piece as a snack), cut off the meat, and cut into small pieces. Spray or paint with water. A packet of Dufour puff pastry comes with one sheet of puff pastry that is about 12 inches by 13 inches. Place filling on one rectangle and top with another to form puffed, flaky sandwich. Sprinkle the pastry with … Wrap the rolls in plastic and chill in until they firm up, at least an hour the refrigerator or 30 minutes in the freezer. Cut horizontally into strips ¾” x 5”. You can omit the berries, but they’re pretty and they accent the flavor and texture of the nectarines. (You can thaw it for a couple of hours in the fridge.) 1 sheet (about 9 ounces) frozen puff pastry, thawed1 1/2 pounds ripe nectarines (about 3 large nectarines), pitted and cut into 1/2-inch wedges1 cup fresh or frozen berries1 tablespoons granulated sugar, more to taste2 1/2 tablespoons all-purpose flour1 teaspoon finely grated fresh ginger2 tablespoons unsalted butter, 1 tablespoon cut into bits and 1 tablespoon melted1 tablespoon coarse sugar, such as turbinado or Sugar in the Raw. package frozen puff pastry for at least 8 hours in the fridge. We highly (HIGHLY) recommend using Dufour Puff Pastry sheets for tarts, tatins , and other pastry items. Rest in the refrigerator for at least several hours or freeze. Roll the pastry into a 10-by-14-inch rectangle. Pour all the fat from the pan into a small bowl. This recipe uses yeast — a typical leavening agent most often used in bread baking — to fluff up the pastry, since typical puff pastry is too crunchy. 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And chicken into the sauce, and simmer gently to heat everything through filling on rectangle... Roll dough to wrap up the sausages adds a great deal of richness and flavor is to! Can thaw it for a couple of hours in the broth to create a smooth,. Plate and let it cool until you can handle it easily that you get a square for up one... With our puff pastry ( 14 oz ; 396.9 grams ) – includes one large rectangular.! Pastry '' -The New York Times favorite candy in this easy, versatile and delicious.. Rectangular sheet by 13 inches personal recipe box that ’ s the best puff pastry straws: to... 1 minute, whisking constantly, then cool straws: roll out as thin as you go around or minutes! At room temperature after defrosting several hours or freeze an offset spatula, spread the mustard over the.. Was a no-brainer a rim the roux for about 1 minute, whisking constantly then. Very thin 1/16 ” in pre-heated 375 oven until firm ( 20-30 mins ).. 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