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 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 extraordinary!
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, which you'll have to come back on Sunday to read about, 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 and then I just got crazy creative thinking of the filling possibilities. I made sweet treats and savory treats with that flaky puff pastry. Some of my favorites were the chocolate filled, and these savory garlic puffs.
I made them by placing a little bit of Lia Marie's 5-Cheese Garlic Spread into the center of the dough before folding them up and crimping the edges. Oh, by the way, there's a great $1.00 off coupon out right now for Lia Marie's. You can get it by clicking HERE
I really hope you'll consider making your own puff pastry so that you can experience the yummiliciousness for yourself!
Bachelor Kitchen
thank you for being so good at writing and giving information, you do it very well, and your website is very good too, congratulations.
Hooray, Hooray, Hooray! I am so happy for you, and I am so pleased you came out of your comfort zone and entered The Puff Zone! It's a fun zone, no?
Can't wait to see your quiche post, and I love all the awesome little tidbits you made with your leftovers. That you are as excited and as proud of yourself as you are is Totally the reason that I am on the Internet w/the site, blog and the videos. I'm all welled up and so excited for you! 
It's a VERY fun zone, Jenni. Quite magical, actually. Makes me wonder why I didn't see any rainbows or unicorns while I was rolling and turning, but hey... maybe next time!
Thanks for being such an awesome inspiration and great instructor!
Now I want to try to make some puff pastries!! I always thought it was suppose to be hard to do!!
I always thought so too, Stephanie, but it's really difficult at all! You just need several hours to complete the process. It was SO worth the time I invested!
absolutely beautiful. I wish I could come over right now to try some, they look delicious. Great job!
Thanks, Jo-Anne! It was SO much easier than I expected it to be, and the taste is incomparable!