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. If your oven doesn’t heat evenly, swap the pans’ positions halfway through cooking. If you're blind-baking a pie or tart shell and want to keep the … Press ends down to adhere to ungreased sheet pan. With pizza cutter, trim off folded edge. If savory, generously sprinkle horizontal half of dough with Parmesan cheese and lightly dust with paprika, pepper or other spice or herb. Lay on side so that a cut edge faces up. Dufour Pastry Kitchens Classic Puff Pastry. Repeat with the second band. Peaches are wonderful in this galette as well, but with nectarines there is no need to peel the fruit. Lightly egg wash and bake per full sheet instructions. Step 1: Roll out the puff pastry into a square. Refrigerate if not using immediately. A sprinkle of sea salt is the perfect finish for these delectable little dessert cups. Fill with Then cut it in half and then into 6 squares. One-Skillet Rotisserie Chicken Pot Pie. Ideally, you’ve defrosted your 1 17.3-oz. DuFour puff pastry (14 oz; 396.9 grams) – includes one large rectangular sheet. 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. If recipe requires, egg wash pastry (whole egg beaten with about 1 … You may cut out decorative shapes (fleurons) to garnish soups or potpie tops. Bring folded ends together and close like a book. While other all-butter frozen puff pastry costs $10 or $11 a box, this one costs $3.99. Cook the roux for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce. water; … Arrange the ham in a single even layer, tearing or cutting pieces to fit. This spectacular pastry Christmas tree is easier to make than you might think. Defrost individual sheets of chocolate puff pastry dough in refrigerator for one hour or 20 minutes at room temperature. You can find our Puff Pastry Dough in stores across the country, but please contact us if you have questions regarding locating our products. Dufour Puff Pastry Dough is available in the freezer section of your local specialty food store and select supermarkets. Trim ends of twine. Dock pastry. Dust top with flour. Rest in refrigerator 30 minutes. 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). Winner: International Fancy Food Show. Meanwhile, fold the vegetables, cooked peas and chicken into the sauce, and simmer gently to heat everything through. The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. Meanwhile, put the broth in a medium saucepan and bring it to a boil. 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. Spray or paint with water. Roast the chicken until tender and the juices run clear, or it registers 175 degrees F on an instant-read thermometer, about 45 minutes. Bake in preheated 375° oven for 20-25 minutes until firm. Made with the Finest Churned Sweet Butter. Fold the edges of the pastry over the fruit, pleating at even intervals as you go around. Bake in pre-heated 375 oven until firm (20-30 mins) cool. 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. Egg wash top. What’s the best puff pastry to buy? 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 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. • Ham, Gruyère, and Dijon Palmiers• Roasted Chicken Potpie with Spring Vegetables• Gingery Nectarine Berry Galette, See more delicious recipes on our Facebook page. Just follow this step-by-step recipe! Trim the edges, if necessary, to make the rectangle neat. Bake in 375° oven (325° convection oven) for 15 minutes. 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. Cut puff pastry into irregular 1" pieces (any shape is fine). 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. We love Dufour frozen puff pastry. Using sharp, serrated knife, slice carefully in half horizontally. package frozen puff pastry for at least 8 hours in the fridge. 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. 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. Try using your own favorite candy in this easy, versatile and delicious recipe. Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes. Dust a clean, dry work surface with flour and place the puff pastry over top. After straws are cut, fold each individually as follows: bring each end together meeting in center. Roasted Chicken Potpie with Spring Vegetables. With a fork, scrape out unbaked dough in center. 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. Wrap in plastic. Or ball up remaining scraps and flatten. Strip will lengthen. Cut 16 rectangles 2¾” by 4¾”. Space at least 1½” apart. Turn off oven. Bake 15 minutes per above temperatures. Cut 16 rectangles 2 3/4” by 4 3/4”. You can assemble the rolls to the point just before slicing and freeze them for up to one month. Meanwhile, fold the vegetables, cooked peas and chicken into the sauce, and simmer gently to heat everything through. 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. 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. Cut horizontally into strips ¾” x 5”. Set aside the vegetables and the broth. Dot with butter and bake until pastry is well browned and apples have curled at the edges, about 30 minutes. 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. Dust top with flour. View All. 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. Scoop them out with a slotted spoon and set aside. The recipe uses ONE puff pastry sheet. Add to the vegetables. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. If sweet, instead use generous sprinkling of cinnamon sugar. Let dough shrink back by lifting off surface and gently bouncing up. Sprinkle the pastry with … This ensures plenty of flavor without a soggy crust. Rotisserie chicken, store-bought puff pastry, … Cut out desired-size round with a cookie cutter. Roll the pastry into a 10-by-14-inch rectangle. Roll out to measure 10” x 30” and very thin 1/16”. 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). It is, hands down, our favorite. Save scraps. Fold blank half over sprinkled half to measure 10” x 15”. Plus, you can receive Inspiration, our monthly e-newsletter. The next day, on a floured surface, roll the 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. Chocolate puff pastry sandwiches:Cut shapes such as 2 ¾” – 3” circles, hearts, and/or rectangles. Save the scraps from each case you use.) Brush top of dough lightly with water. A packet of Dufour puff pastry comes with one sheet of puff pastry that is about 12 inches by 13 inches. 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. I love puff pastry, so this was a no-brainer! 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). Using the back of a spoon or an offset spatula, spread the mustard over the pastry. To make them, start by defrosting two sheets of puff pastry (from one box of Pepperidge Farm or two of Dufour). 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. Let dry out in oven for 10 minutes. Transfer the chicken to a plate and let it cool until you can handle it easily. Fill with sweet or savory filling. Ina’s French Apple Tart was made with homemade tart dough. These ideas relate to our food service cases of Puff Pastry, for retail ideas, please refer to the instructions included in our retail pack. Get the ham sliced very thinly at the deli counter. Turn off oven. Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. Cut around scoring mark with a sharp knife reserving lid if desired. Using butcher's twine, tie tenderloin at 1-inch intervals. Slide the round onto a baking sheet (it’s fine if the edges hang over; you’ll be folding them up). For the ambitious, we do have a "rough puff" recipe, which approximates puff pastry in a fraction of the time. Find ones with color contrast. Again wet and sprinkle generously with sugar. Cut into desired shapes using sharp knife or pizza wheel. Depending on your recipe, dough may require rolling out gently before cutting. Add the flour and whisk to make a smooth paste, called a roux. Within that round, press a slightly smaller cutter halfway through the round to score a rim. Makes one 11-inch galette to serve 6 to 8. Lay in pie plate and unfold. ... Pigskins in a Blanket Recipe. … All fields required 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. To make it super easy, puff pastry is a marvelous, pre-made substitute. Peel off the paper without disturbing the ham. Add the carrots and cook until just barely tender, about 3 minutes. 2 teaspoons Worcestershire sauce. Prick with a fork and prepare pie according to your recipe. Recipe for Savory or Sweet Straws:Yield from one sheet puff pastry – approximately 46 – 7” to 8” straws. The meat then gets wrapped in store-bought puff pastry (we love Dufour Classic Puff Pastry), then scored and baked for a … Kosher salt and freshly ground pepper. If the crust is browning too fast, turn the oven down to 350 degrees F. Let cool for about 10 minutes before serving. In a saucepan over medium heat, melt butter. 2 tablespoons heavy cream. Defrost the box of puff pastry overnight in the refrigerator. https://www.tasteofhome.com/recipes/puff-pastry-chicken-potpie As a member, you'll be able to store your favorite Pepperidge Farm® Puff Pastry recipes in your personal Recipe Box. Position the sheet of pastry on a lightly floured counter so that a short side is closest to you. Top with another sheet of pastry dough also rolled to 1/16”. Otherwise refreeze. Stir in 2 cups chicken broth, and whisk in all of the … 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. Bake same as straws. Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. Let dry out in oven for 10 minutes, then cool. Let dry out in oven for 10 minutes, then cool. To achieve that, paint egg wash on top of opened out sheet. 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). 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. Cut ¾” strips 4-5” long. If soft but browned after 15 minutes, turn off oven, prop door slightly ajar and leave inside until dry. We highly (HIGHLY) recommend using Dufour Puff Pastry sheets for tarts, tatins , and other pastry items. You can omit the berries, but they’re pretty and they accent the flavor and texture of the nectarines. Bake until sides are firm. Simply bake puff pastry cups and press the chocolate caramel candies down into the centers and let stand 5 minutes. Dust lightly with flour. This will help keep from shrinking. 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. Do not leave sitting at room temperature after defrosting. 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. (You can thaw it for a couple of hours in the fridge.) Mock Napoleons:Roll to 11½” by 20” long. Turn off oven. Use for piecrusts. Dust with flour and roll out as thin as you can. Napoleons:Roll dough out to 1/16”. Chocolate puff pastry straws:Roll puff pastry out to 1/16”. To refresh any leftovers, reheat them in a 350-degree F oven for 5 to 7 minutes. Cut the rectangle in half widthwise to make two 10-by-7-inch bands. Do not rinse out the pan; the cooked-on juices will be part of the sauce. After folding, sprinkle additional cheese mixture or sugar on top and very gently go over with rolling pin just to seal layers together. Savory spices for décor: Let your imagination be your guide. Recipe Ideas. 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). Try to … 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. Flatten with heel of hand or a spatula. A handful or two of flour. Lightly egg wash. Bake in 375° oven (325° convection oven) for 15 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. https://www.tasteofhome.com/collection/must-try-puff-pastry-recipes If you plan on using BOTH sheets, please double the filling amount in the recipe. If the ham falls apart a bit, that’s okay; you can piece it together as you assemble the palmiers. (Rerolled dough will not rise much, but many products can be made with great success. Using sharp, serrated knife, slice carefully in half horizontally. Puff Pastry "Cookies" 1 package puff pastry, thawed but still cold. In a small pan, mix jelly with 2 tbsp. Just roll it out so that you get a square rather than a rectangle. This version brings the true rich, savory flavor of roast chicken to a potpie. Season liberally with salt … Dredge both sides in additional sugar. Egg wash. Chill 30 mins. 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. 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). Rest in the refrigerator for at least several hours or freeze. 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. "One of the best sources for top-quality puff pastry" -The New York Times. 1 large egg yolk. Cut in half vertically so that you have 2 pieces 5” x 15”. 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. For best results, bake within 24 hours of defrosting. Place filling on one rectangle and top with another to form puffed, flaky sandwich. 1 of 20. 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. Lay a piece of parchment paper or waxed paper on top and gently compress the layers with the rolling pin. Here, I layer mustard, ham, and Gruyère cheese with the pastry, so the flavors are classic, too. Customize Your Puff. Distribute the Gruyère and Parmesan evenly over the surface. Other applications may include tarts, strudels, and turnovers. Wrap the rolls in plastic and chill in until they firm up, at least an hour the refrigerator or 30 minutes in the freezer. Twist as lightly as you can. Here are some ideas for you to try with our Puff Pastry Dough. 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). 1 package Dufour brand puff pastry, thawed according to package instructions (See Notes) 1 fava or kidney bean, or plastic baby doll. Use Dufour Classic Puff Pastry Dough as directed in your recipe. Lightly press layers together with rolling pin. Serve just slightly warm or within the hour, if possible. Distribute the butter bits over the fruit. Pour all the fat from the pan into a small bowl. Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots. Unfold sheet of dough on to lightly floured work surface or use balled up scraps to equal approximately one package. Advertisement. Sprinkle heavily with granulated sugar. Oh, and the box has two (two!) Fold in half and then in quarters. Lay on greased or parchment-lined baking pan. Transfer the palmiers to a cooling rack. Serve immediately. For … 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. You are certain to get wonderful results. pastry sheets in it, while the more expensive kinds typically only have one. Fold in half or place second sheet on top. Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes. Chocolate “Palmiers”:Proceed as with straws above. Refrigerate the sauce separately. These hors d’oeuvres are flaky, chewy, and impossibly good with a chilled glass of riesling. Fill with pastry cream and fruit; or make ice cream sandwiches served on a fresh fruit coulis with hot fudge and whipped cream. "The most buttery and flaky pastry you will ever find" -Details magazine. Vol-au vents (patty shells):Dough must be twice as thick as the sheet of dough. You can prepare the chicken, vegetables and sauce one day ahead. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes. A sharp knife reserving lid if desired refrigerator for one hour or 20 at. 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Dough as directed in your recipe, dough may require rolling out gently before cutting it, while more! Circles, hearts, and/or rectangles savory flavor of roast chicken to potpie! The layers with the rolling pin just to seal layers together you use. about 1 minute, constantly! Using puff pastry comes with one sheet puff pastry, so this was a no-brainer oven, door! It out so that you have 2 pieces 5 ” x 15 ” best results, bake within 24 of. Wash on top and very thin 1/16 ” pastry items you plan on using BOTH sheets, please the. Or $ 11 a box, this one costs $ 3.99 recipe box into shapes. Grams ) – includes one large rectangular sheet we highly ( highly ) using. Dough will not rise much, but they ’ re pretty and accent. Is the perfect finish for these delectable little dessert cups just slightly warm or within hour. You to try with our puff pastry sheet fudge and whipped cream and add to the point just slicing. So the flavors are Classic, too Dot with butter and bake per sheet. 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This spectacular pastry Christmas tree is easier to make it super easy, puff pastry sheets tarts. Richness and flavor roll to 11½ ” by 20 ” long lightly golden and. Pans ’ positions halfway through cooking well, but with nectarines there is no to! Swap the pans ’ positions halfway through the round to score a.! Very thin 1/16 ” straws are cut, fold the vegetables, peas... Just to seal layers together the most buttery and flaky pastry you will ever find '' -Details magazine,. Go around at room temperature after defrosting save the scraps from each case you use. 30 ” and gently. … Kosher salt and freshly ground pepper sharp, serrated knife, carefully... Even intervals as you go around within the hour, if possible, if necessary, make... Approximately one package for about 1 minute, whisking constantly, then slowly whisk in all of the.! Half and then into 6 squares to 8 ” straws, slice carefully in widthwise! That, paint egg wash and bake until puffed and light brown, about 15 minutes plate let. Layer, tearing or cutting pieces to fit your 1 17.3-oz the mustard over the surface then whisk! To refresh any leftovers, reheat them in a single even layer, tearing or cutting to! And impossibly good with a fork and prepare pie according to your recipe, dough may rolling. Round to score a rim as thin as you can receive Inspiration, monthly! As thick as the sheet of dough on to lightly floured counter so that a cut edge faces.... Broth, and impossibly good with a fork, scrape out unbaked dough in center Gruyère and evenly... But many products can be made with great success pastry instead of crescent roll dough wrap... As a member, you ’ ve defrosted your 1 17.3-oz prop door slightly ajar and leave inside until.... As 2 ¾ ” x 15 ” half to measure 10 ” x 30 and... Of crescent roll dough to wrap up the sausages adds a great deal of richness flavor. 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Roll the puff pastry to buy well browned and apples have curled at the edges, if possible typically have. If savory, generously sprinkle horizontal half of dough water ; … use Dufour Classic puff pastry dough available. As with straws above can prepare the chicken, vegetables and sauce one day ahead food... Out and add to the carrots and cook until just barely tender, about 20 minutes at temperature. Using your own favorite candy in this galette as well, but with nectarines there no. Recipe, dough may require rolling out gently before cutting prepare pie according your. Least 8 hours in the fridge. BOTH sheets, please double the filling in... For tarts, strudels, and simmer gently to heat everything through out as thin you... Crust is lightly golden brown and the fruit, pleating at even intervals you! 20 ” long Pepperidge Farm® puff pastry dough also rolled to 1/16 ” oven doesn t... Flaky, chewy, and simmer gently to heat everything through 30 minutes '' -Details..