#I made homemade puff pastry dough

[oranberrie]

Enjoying work so much that I’m not even gonna call out sick when I should.

[angelmush]

having horrific insomnia so here is what im cookin this week:

- tonight for dinner i remade an easy meal from a few weeks ago w smokey caramelized salmon, rice, and a limey mango avocado salsa

- i also made a ball of pasta dough that is chilling in the fridge for tomorrow’s dinner which will be little squiggly noodles with hot italian sausage and clams and a sort of brothy lemon wine sauce

- wednesday is my five year anniversary w my angel gf and we have a picnic planned! i am making an entire menu to bring to the park. i feel deeply in my heart that picnics are many many courses, meant to be enjoyed one at a time over a lazy afternoon. so we will start with focaccia smeared w whipped butter i made, slices of radish, + salty anchovy filets. then a bright arugula salad with crispy prosciuttto and sweet tuscan cantaloupe and mozzarella. after that, focaccia sandwiches with pan seared chicken thighs, burratta, peaches, homemade spinach basil pesto, and arugula. and finally, a cornmeal olive oil cake w a wild blueberry + lavender sauce. putting all my heart n soul into this meal. :-)

- for thursday i will make some buttermilk fried chicken sammies and french fries ! i will also meal prep a pesto asparagus snap pea pasta salad w the rest of the pesto and other green things i have laying around that can withstand sitting in the fridge for a day.

- friday my gf is going to make a puff pastry pizza w some pie dough i made and froze, mushrooms, a gorgonzola cream sauce we got, and the leftover prosciutto

- saturday i work late so will likely grab something at work

sunday - my pre-planned pesto pasta salad bc i’m a meal prepper now

[najia-cooks]

[ID: Three rectangular, dark golden brown pastries on a plate. The pastries are filled with a deep golden curd, drizzled with white icing, and garnished with sprigs of fresh thyme and curls of lemon peel. A lemon wedge sits to the left of the plate. End ID.]

Puff pastry tarts with lemon-thyme curd

Flaky, crispy puff pastry is topped with a homemade lemon curd in this classic mini-tart recipe, perfect for breakfast, brunch, tea, or dessert. The savory pastry and the brightness of the lemon cut the sweetness of the curd, while fresh thyme adds a bit of minty, peppery complexity.

Recipe under the cut!

Patreon | Tip jar

Makes 12 pastries.

Ingredients:

For the pastry:

1 batch puff pastry

For the curd:

1/2 cup granulated sugar

1/2 tablespoon agar agar flakes (or 1/2 tsp agar powder)

1/4 cup fresh lemon juice (about 2 lemons)

Zest of two lemons (about 1/2 Tbsp)

1/2 cup (120g) non-dairy margarine

2 sprigs fresh thyme leaves, removed from stems and minced

Pinch salt

Crack of black pepper (optional)

Replace the agar with 1 Tbsp of cornstarch in a pinch.

For the 'egg' wash:

1 Tbsp non-dairy milk

1 Tbsp agave nectar

Instructions:

For the curd:

1. Juice and zest the lemons. Scrub lemons under running water for a few seconds to clean their peels (especially if they're not organic). Use a surform tool to zest the lemons, or use a vegetable peeler to remove just the top layer of the peel (trying not to take too much of the white pith) into strips, and then mince.

Press and roll the lemons firmly against a hard surface to make juicing easier, then cut them in half and juice with a reamer or citrus press. Pass the juice through a fine sieve to remove seeds and fibers.

2. Make the curd. Whisk together sugar, agar or cornstarch, lemon zest, thyme, and salt in a small pot. Add lemon juice and stir to combine. Add margarine.

3. Bring curd mixture to a low boil over medium heat, whisking constantly. Lower the heat to medium low for and continue to cook, stirring often, or 10-30 minutes until thickened.

You will know it is thick enough when you can run a finger across the back of a spoon dipped in the curd, and the trail your finger made does not collapse back into the curd but remains visible. Keep in mind that it will thicken further as it cools!

4. Remove curd from the pot into a bowl and refrigerate until cold.

For the wash:

Whisk ingredients together in a small bowl. Set aside.

To assemble:

1. Cut your puff pastry in half and refrigerate the half you're not working with. Roll the other half out into an 8 x 12” (20 x 30cm) rectangle, then cut it into 6 4” (10cm) squares.

2. With a small, sharp knife, score the edges of each square to form a smaller square about two inches in diameter in the center of each pastry. Be careful not to cut all the way through the pastry—you just want to create a little bit of separation while leaving the square in one piece.

3. Refrigerate the dough squares you have formed and repeat with the other half of the puff pastry.

4. Brush the pastry squares with the 'egg' wash mixture and bake in a preheated oven at 400 °F (205 °C) for 10-15 minutes, until golden brown.

5. Using a sharp knife, gently trace over the previously scored squares to re-separate; press each central square down, leaving the outer borders puffy and elevated.

6. Add a dollop of lemon curd to each square and garnish with thyme, mint, or candied lemon peel, or drizzle with a mixture of powdered sugar and non-dairy milk.

Note that non-vegan recipes for puff pastry tarts with fruit curd often instruct you to bake them, for some or all of the cooking time, with the curd already added—with an eggless curd, I found that this resulted in the curd bubbling up and spilling over the sides of the pastries, then burning to the bottom.

[niftyrecipe]

Puff Pastry Cookies

Love simple and fast recipes? Puff pastry - baking without hassle. It is enough only to get the finished dough from the fridge in advance so that it unfreezes and becomes elastic. From the puff pastry you can prepare a lot of tasty, soft and fluffy pastries with a salty or sweet filling. The site already has roses with apples made of puff pastry, cottage cheese and lemon zest turnovers and puffs with pears and walnuts. Today I propose to prepare simple and very fragrant cookies with cocoa and ground cinnamon from puff pastry. Homemade pastries are very crispy and layered and just melt in the mouth.

Read =>

[sjweminem]

dennis go ahead and look up how homemade puff pastry is made. i am going to do that to you for passing on my special boy.

AM I THE DOUGH ARE YOU GONNA FLATTEN ME LIKE WHAT DIDN'T HAPPEN TO STRAHM IN SAW V

[feyburner]

FEYBURNER YOU WERE HUNGRY AND JUST *MADE* FILO????? PHYLLO??? WHATEVER

YOU JUST MADE IT???? I would have walked away with a handful of cheese I bow to your dedication

😂💛💛 Lololol to be fair I never made filo before yesterday bc I assumed it would be super hard! But then I tried and it turned out to be no harder than pie crust (just takes longer bc of rolling out individual dough balls). Tbh it’s even easier than homemade puff pastry!

I will say though, my roommates are leaving this weekend and I don’t cook like this when it’s just me eating. I will probably just have leftovers/fruit and veg with hummus for dinner or something. But when I’m cooking for my roommates or anyone else I make a real dinner!

[justworthlessreblogs]

I think they made the dough from scratch? Which would take 36 hours according to this site (thespruceeats(.)com/homemade-puff-pastry-from-scratch-recipe-1806158). Ciel also mentioned the feuilletage inversé, which according to this French website, still takes 5 hours to make (mapatisserie(.)fr/recette/pates/recette-pate-feuilletee-inversee/)

omg thank you

[elderslightlyevil]

Events of the day.

I cooked the worst homemade pasta anyone has ever made!

I made christmas dinner on Christmas eve a few days ago. Because my mother in law is vegan I made the whole dinner vegan, the main course was a mushroom based meatless beef wellington.

I also recieved a pasta maker for Christmas. So I decided today I would surprise my wife with homemade pasta after she comes home from work. I make some pasta dough (also vegan, so no eggs), throw it in a ziplock bag and go out for the day.

When I come home I grab some dough from the fridge, and start using the pasta maker, it's really fun, I make some spaghetti. I throw them long bois in boiling water, pull them out. And they are the pales, grossest soggiest things I have ever tasted. I hate this, what did I do wrong, did I mistake the recepie? Am I just shit? AM I THE WORST COOK EVER!?

My wife comes home and finds me sulking and grumpy, and asks what is wrong. I tell her to taste the pasta, she looks at it and immediately goes, what's wrong with it, why does it look like that, why does it taste so shit?

I am inconsolable, so I play some dark souls to calm myself down, my wife asks for a drink, I'm at the firelink shrine so sure thing.

I go to the fridge, and I'm looking at my pasta dough in the fridge door... wait... didn't I use that all up??? What is that! Oh...

I DID NOT USE THE PASTA DOUGH TO MAKE SPAGHETTI!!! I USED LEFTOVER PUFF PASTRY!!! HOLY SHIT! EVERYTHING MAKES SENSE NOW!!!!!!!

[readysetjo]

My online recipes for your autumn baking:

I made these once and really enjoyed them.

These are one of my favorite things to make ever and have had people request that I make them! My tip is to make your own puff pastry. Puff pastry is usually difficult but this recipe below is truly honestly so easy.

You can use this dough for almost any puff pastry recipe I imagine.

[ribcageteeth]

I'm also gonna include my personal recipe for the Kiki's Delivery Service fish pie, because it's kinda involved, but it's really really good.

White Fish & Pumpkin Pot Pie

Full recipe under the cut:

-1 can pumpkin puree -1/2 yellow onion, diced -8oz (1 standard package) button or babybella mushrooms, sliced -4 cloves garlic, minced -6 tbsp butter, divided -roughly 1 qt milk -2 sheets puff pastry -capers (I know everyone uses olives for this recipe, but I have never thought they made sense here. Capers have a briny, more complex flavor that imo plays better with the other ingredients here) -2 bay leaves -a few sage leaves -2tbsp brown sugar -nutmeg -cinnamon -cayenne pepper -salt/pepper -about 1/2 cup grated parmesan -1 small egg, or heavy cream, for pastry wash -white fish

Let's talk fish for a second, because the quantity really depends on what kind you're using. This recipe doesn't require a lot of exact measurements, especially when it comes to this part. The Kiki recipe specifies herring, but I tend to use tilapia. You can also use haddock, cod, pollack, whatever you've got in your local grocery store. Hell, salmon could work here. For these quantities, I'd use 3-4 fillets depending on the size and shape of my casserole dish. If your fish is frozen, make sure you thaw it completely, and pat it dry before use. I use whole fillets, but if you're working with something especially thick, it might be good to cube it up first.

Preheat oven to 375F.

In a wide pan, melt 2 tbsp butter, and add your bay leaves and sage. On medium, saute mushrooms and onions until the mushrooms release their juice, and the onions turn translucent. Add garlic, saute another minute until fragrant.

Set aside to cool, and remove leaves. If there's any extra liquid at the bottom, save that to mix into the pumpkin puree.

Next step is gonna be making a basic bechamel sauce, so in another pan (or the same one, I'm not your dad) melt the rest of your butter. Once liquid, add in flour until a smooth paste forms (you may need slightly less or more than what's listed, measurements are really estimations this time round).

Incrementally add milk to the dough mixture, whisking often, until a thick sauce forms—it helps a whole lot if the milk is very cold. Season with salt, pepper, and about 1/4 tsp nutmeg, and remove from heat.

In a large bowl (or if you're very careful, still in the can), season your pumpkin puree with salt, pepper, brown sugar, and about 1/4 tsp each of nutmeg, cinnamon, and cayenne. If you saved any of the butter mixture from the mushrooms, add it here.

Time for assembly. In a large casserole dish, add each layer in the following order, as smooth and level as possible: bottom crust, then pumpkin, then fish, then mushrooms, then bechamel sauce, then grated parmesan, and finally top crust.

Cut a few vents into the top crust, and if you're adding any decorative fishies to be movie-accurate, do that here as well. Paint on egg wash, or cream, and boarder the pie with a few capers over the top. Tap the tray on the counter a few times to make sure there are no large air pockets within.

Bake 1 hour + 15-30 minutes depending on the thickness of your fish. Allow the pie to rest a few minutes before cutting into it.

You can use homemade pie crust for this, but store-bought works just as well.

Mushroom mixture, bechamel sauce, and pumpkin puree can be prepped ahead of time, and stored covered in a fridge for a day or so before you need them.

Makes about 6 servings.

So this is an open call to everyone on this site, whats a recipe you love? Loke walk me through makong one of your favorite dishes. This can be meals, snacks, treats. Something incredibly simple, something hella hard to make, but dont skip any details I wanna be able to make it too.

I'm not a very good cook but I'll reblog this with my own easy dish I like making.

[tynajmetzner]

My First Time Making Homemade Pastries

I cheated a bit here by buying a box of Puff Pastry Dough…One box made 12 generous pastries! *Washed & dried my fruit- added 3 tablespoons sugar and 1 teaspoon of corn starch to the fruit. I chose raspberries, blue and black berries. Fold well. Let this rest while you prepared the cream cheese filling and thaw the puff pastry dough. I thawed the puff pastry dough on a piece of waxed paper, on…

[360newstamil]

Easy Cinnamon Rolls | The Nutritionist Reviews

Easy Cinnamon Rolls are ready in no-time with store-bought puff pastry (or pizza dough)! Ooey and gooey with cinnamon sugar and cream cheese frosting. I absolutely LOVE cinnamon rolls but have never made them homemade. Recently, I had a package of puff pastry on hand and decided to make them into these easy cinnamon rolls and it turned out so delicious. I’m going to be forward and say these are…

[evening-starlight]

Daddy’s Best Friend

All Works Master List

DBF Master List

9

Word Count: 1181

        Amaris giggles as Armel sticks his tongue out in defiance towards the pastry dough that wasn't working with him. She sits on the counter, watching her boyfriend make homemade puff pastries for her family.

    It had been three days since Amaris kissed Tom, and she still hadn't told Armel. It was just to get Tom out of her system, but she continued to compare Armel's sweet and soft kisses to Tom's possessive ones from just a few days prior. She was constantly thinking about Tom when she was with Armel. Maybe it was the guilt she felt because she was holding a secret, or perhaps it's because she didn't want Tom to be just a one-time thing.

    Armel sees her lost in her own head again and tosses a pinch of flour at her, earning a gasp of shock. "You're in your head, Mon Amour. Tell me what I can do," He says as he parks himself between her legs, looking at her with concern.

    "Just thinking," Amaris shrugs, smiling.

    "About what?" Armel asks, tilting his head to the side.

    "How you're going to pay," Armel looks confused and goes to ask a question but is cut off when Amaris cracks an egg on his head. He gasps and stares at his lovely girlfriend, who has a giant smile as yolk runs down his hair and into his face.

    Armel's face slowly changes from shock into a playful smirk. "Oh shit," Amaris laughs, trying to get off the counter. Armel's quicker, pulling her off and holding her back against his chest. They both laugh maniacally, not hearing the front door open and close.

    Tom hears them, though. He makes his way into the kitchen, expecting to see Amaris and one of her siblings but finds a scene that causes his heart to ache. She looked so happy with Armel, laughing and cursing at him to let her go as he tickles her sides. Amaris looked like a kid in love, eyes bright and shining as they meet his.

    "Hey," She exclaims, pushing out of Armel's arms. The room suddenly became hotter, and her cheeks turn red. She shouldn't be ashamed of the affection her boyfriend was giving her, but seeing Tom while doing it caused her to feel embarrassed.

    "Mr. Tom, sir," Armel greets, giving a small wave. "Would you enjoy a pastry? Amaris and I made them," He offers Tom a baking sheet of already cooled pastries. Tom takes one with a tight smile.

    "Dad's not here, I don't think," Amaris says as she scratches the back of her head, a nervous habit she learned from her dad. She didn't like Tom being here, this close to Armel. He might try to confess what they did.

    But she craved being near Tom and can't help as she steps closer to him. "I was actually looking for Juno. They wanted help rehearsing something for school," Tom says. He had gone to numerous acting camps, so he was the first one Juno called when they were having troubles with their school play lines. Tom takes a few small steps towards Amaris after stating his business in their house.

    He couldn't help it; he wanted to touch her again. When he held her that evening, he felt nothing he's felt before. Her hands in his hair made him weak in the knees and chest tight. She was addictive in the best ways.

    Juno skips into the kitchen, wearing one of Amaris's crop tops, and smiling when they see Tom standing there. "Hey, Tom. Thank you for helping me with the reading. Is there a certain place you want to do it?"

    "Is that my shirt, Juno?" Amaris asks, eyeing the black top with a single daisy in the center. "That's my damn top," She announces.

    "It was in my basket, so it's mine now." Juno retorts, sticking their tongue out at their sister.

    "Fine, then I'll just happen to find your favorite pair of sweatpants in my laundry basket and decide to tie-dye them." Juno rolls their eyes at their dramatic sibling.

    "Whatever, Amaris. I'll have someone wash it and put it in your basket when I'm done with it," They say before looking up at Tom. "I was thinking the front room, so I don't have to hear this demon."

    "You'll pay for that," Amaris calls as Juno turns on their heel to leave. They flip Amaris off on the way out. "Whore," Amris yells.

    "Only on days that end in Y," Juno calls back before closing the front room doors.

    When they're gone, Armel pulls on Amaris's arm to get her closer to him. "Mon Amour," He whispers, smirking down at her. "You look divine." Egg drips from his nose onto Amaris's forehead, causing both to laugh. "I may need a shower here soon," He says, breaking away to grab a towel to wipe off his face and Amaris's forehead. His touch is light and caring, cradling Amaris's head as he wipes yolk off of her. "You play dirty, Mon Amour, so just wait." His words hold no threat, only making Amaris giggle.

    "You're all bark, no bite," Amaris teases, pecking Armel's not-egged cheek. "And I love you for that."

    Armel picks Amaris up by the waist, causing the girl to squeal, and spins her around like he used to in Paris, just to hear her giggle. Which happened to be Armel's favorite sound in the world.

    This love was so carefree and innocent. It was like watching two teenagers fall in love for the first time. They fell for each other hard and fast, leaving no room for others the last year. Amaris wasn't going to throw away that feeling over one kiss with someone who didn't make her feel like this.

    Sure, Tom made Amaris's brain malfunction and her knees to buckle; but it was all temporary. She was in love with Armel and lusted after Tom. How could she not? Those beautiful blue eyes of him made Amaris swoon just thinking about them. And Tom's hands left fireworks wherever they touched.

    But with Armel, Amaris knew he loved her. He showed her that every waking hour of the day with good morning texts, breakfast in bed, and adventures around New York. He was her current love. But Amaris knew he wasn't her one true love. At least not yet. Perhaps she could learn to have him be her one true love. She was his, after all.

    The couple continues to bake and laugh together, each giggle and snort sending agony deep into Tom's heart. He almost had her if he had just acted sooner. Tom could have had the girl of his dreams, but she was already in love with someone else. But, if she was so in love with Armel, why did she kiss Tom like it was the end of the world? With so much passion and emotion, Tom gets dizzy thinking about it. If she loved Armel, it would have never happened. So maybe, just maybe, Tom had an inkling of a chance with Amaris.

Taglist: @queenofallhobos​ @kingtwhiddleston​ @cynic-spirit​

[chikkou]

i just started watching the great british baking show and i just have to say that it is the one good contribution britain has made to the world in the last 500 years. i thought it would be boring but by the end i was criticizing the bakers’ puff pastry like ive ever even looked at homemade dough in my fucking life LMAO

[amphoraeus]

I have a non sim question, I remember you were talking about making eclairs? Do you have a favorite recipe you would recommend for vanilla/classic eclairs?

Hey toast! I’ve done cream puffs with my sister on one of our baking days. The choux dough was easier to pipe into puffs versus the long shape of eclairs for a noob such as myself :)

I used this pastry cream recipe and the dough itself I got from a cookbook but this recipe looks promising. Don’t do the vanilla pudding filling cheat from the dough recipe.Trust me, the time taken to make a homemade pastry cream is time well spent. It tastes AMAZING. The original choux from when I made the cream puffs came from a French cookbook my sister had but this recipe looks very promising as well. One tip I can give you is to make sure the eggs you use aren’t too big! I made the mistake of using some jumbo eggs for choux dough once and it turned into a runny mess. Use normal sized eggs! xD

[cakeforbreakfastbook]

I have never made Hamentaschen, from scratch, before! I decided that this was the year to start. #FearlessFriday • • • In the past I have made them from grocery store pie dough and even frozen puff pastry dough. • • • I followed @leah.Koenig recipe from The Jewish Cookbook. I liked her recipe because it was simple and not super sweet dough. • • • For the fillings I used Nutella and also Strawberry Jam. They were delicious. • • • #whiskinthesouthern #cakeforbreakfast #stepuptosensational #shoeboxfullofrecipes #thinkoutsidetherecipe • • • #hamentaschen #cookie #recipe #nutella #strawberryjam #foodie #yum #foodblogger #foodstagram #food #yummy #delicious #fresh #homemade #homecook #goodeats #igfood #instayum #hungry #foodblog #eat #foodpics #foodlove #foodforfoodies (at Los Angeles, California) https://www.instagram.com/p/CLu7_3Ll7vv/?igshid=emshxv42lzmi