Making homemade puff pastry requires some patience and a bit of persistence, but the results are a buttery, rich, flaky pastry that can be used for everything from breadsticks to danish!
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Houston, we have a problem.
I stepped outside of my baking comfort zone yesterday, and what I wandered into was a wonderful world filled with homemade puff pastry treats. My life has been forever changed by HOMEMADE buttery, flaky deliciousness. I’m afraid there’s no saving me. I’m done for.
To be honest, I’d never really had a desire to make my own puff pastry before. After all, Pepperidge Farm makes a perfectly acceptable product that’s convenient and one that, until yesterday, I thought was suitable for use whenever I had a craving for a pot pie or fruit filled treats. All of that has changed now. THIS is what happens when you can create anything you want with fresh ingredients and no preservatives…
Dunk a couple of these babies into a little powdered sugar glaze, some melted chocolate, or even a cold glass of milk or hot cup of coffee. They’re just beyond yummi!
Preparing multiple layers of pastry dough and butter is time consuming (about 5 hours total), but the results are SO worth it. If you’ve never bitten into flaky puffed pastry straight out of the oven, I need you to trust me when I tell you to give it a try and see if you don’t become a little bit obsessed with it.
This whole shebang of a project started thanks to my participation in the Sundays with Joy baking group. This week’s recipe, Leek and Asparagus Quiche calls for a puff pastry crust. 80% of the group is using the traditional boxed puff pastry, but a few of us were encouraged by the wonderful and uber-talented pastry chef, Jenni Field, to make our own. She offered to help walk us through the process, assuring us that it’s really not a difficult technique, it’s just time consuming. Then Jenni threw in the deal maker for me… she told me that she made a tutorial video to help teach us the tricks to the trade. I was SOLD! I figured that even if it turned out to be a complete disaster, I would have had fun learning, and I’d only be out a few bucks in ingredients. But it WORKED…OH how it worked! In case you’re interested in learning the technique for yourself, here are the videos
I made my project for Sunday’s post (see the recipe for Leek and Asparagus Puff Pastry Quiche HERE) and then I just got crazy creative thinking of the filling possibilities. I made sweet treats and savory treats with that flaky homemade puff pastry. Some of my favorites were the chocolate filled, and these savory garlic puffs.
I made them by placing a little bit of of garlic butter into the center of the dough before folding them up and crimping the edges.
I really hope you’ll consider making your own puff pastry so that you can experience the yummi for yourself!