food / 03
As a culinary major and an all things by scratch lady I absolutely shutter at the thought of using something pre packaged but there is one thing that I make an exception for. It is versatile, buttery, flaky, easy to use, quick, convenient, and delicious. That thing is pre packaged Puff Pastry. If you have ever made puff pastry by scratch then you would agree that you want to abandon the idea forever. It is a time consuming and labor intensive process that entails many hours of dough chilling, resting, and kneading. Not only to mention there will be butter and flour EVERY where. I don’t know about you but I simply don’t have the time to do that. Puff pastry in short is little layers of leavened dough with butter in between that when baked creates a puffy flaky pastry. The uses for puff pastry are endless. I will be using puff pastry a lot in my recipes here and once you start to make it a staple in your freezer you will too. The possibilities are endless. So go to the store, grab a box, and get to baking! One of my favorite blogs has excellent recipes on what to make with puff pastry.
Bite Sized Fruit Pastries
- 1 package puff pastry ( I use pepperidge farm puff pastry sheets )
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup flour, for dusting
- 1 teaspoon tablespoon lemon zest, about 1/2 a lemon
- 1 cup blueberries
- 3 peaches, sliced
- 2 tablespoons cinnamon
- 2 eggs
- 2 tablespoons water
- powdered sugar, for dusting
- any cookie cutter of your choice ( I went for tiny and bite sized for a little treat at our #CLCbrunch )
in two separate bowls mix each fruit with 1/4 cup brown sugar, 1/8 teaspoon salt, 1/2 teaspoon lemon zest, and 1 tablespoon cinnamon and let macerate for 30 minutes at room temperate, stirring occasionally to ensure even coating on the fruit
take both of your thawed puff pastry sheets and lightly roll seams together on a well floured surface, the more you rolls the less “puff” you will get with your pastry so be gentle
cut out as many pieces of puff pastry as you can using your cookie cutter, staying close together because unlike most doughs with puff pastry you can’t ball it up and roll it out again
lay out your shapes onto a lightly sprayed sheet pan and dock each piece with a fork avoiding the edges, this keeps the center from puffing up and knocking your fruit over, and we wouldn’t want that
make an egg wash by whisking together your eggs and water, brush each pastry with the egg wash
assemble each pastry by laying a little pile of fruit in the center of each one
bake in a preheated 400 degree oven for 7 to 10 minutes or until golden brown and puffy
transfer onto a cooling rack and dust lightly with powdered sugar
enjoy!
xoxo calli
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I’m the same way – my mom taught me to bake everything from scratch, but packaged puff pastry dough is surprisingly great!
♡ Lexi @ Glitter, Inc.