I often use frozen puff pastry sheets, at home. It is a practical, reasonable approach. If you are a baker or a non-baker convenience is a smart road to take. We know that Puff pastry requires equipment and technique, and most importantly temperature control. Which is nearly impossible in a home kitchen. It’s time-consuming if you make puff pastry at home and your chances of messing up are higher than average. The inconsistency in the end result is expected too.
I have made puff pastry at home, and my experience says it’s not worth the effort and energy. It is a laborious attempt and holds great uncertainty in the result. In addition to that, whenever I am in the middle of my baking crises, one person who suffers the most is my darling husband. With immense patience, he listens to my whining and aims to calm me down. I am lucky to have him. But admit-tingly I hassle him more.
If a brand offers me good quality base ingredients in my puff pastry, I won’t bother myself to make pasty dough from scratch at home. Pastry man is a brand I have had an association with previously also. This time too, we are collaborating to reach the people who can benefit from such products. You don’t have to be a professional baker to create puffs, tarts, croissants and pies at home.
They offer all pastry related items which are so easy to use. Puff pastry sheets, butter croissants sheets, pizza dough, pie crust and many more products to choose from.
Even if you are not in the need of such a product right now, I recommend you must visit the page. So whenever in future you require any of these things, you have a memory of it.
Deep is a friend and I have seen the passion and truth in his conversations when he talks about his products. He would not compromise on the quality of the products, for him butter means butter.
Today, I am using three products. And the idea is to share the variations we can bring in, in terms of flavours.
Count this as a blessing that the butter pastry sheet, the butter puff pastry squares and the pie crust are neutral in flavour. You can choose to make them savoury or sweet. The beauty lies in simplicity. The ease with which you can use them is angelic. There is a video attached below. please refer to that for a good understanding.
Here I am writing down the ingredients and the methods for each.
The first is all-butter puff pastry squares. You will see two savoury and two sweet options in the video. You must poke some holes in the middle of the puff pastry square using a fork. So when we place the filling in it shouldn’t rise. Make sure to leave 1/2 an inch margin on the sides, because we expect the outer sides of the puff to rise well when baked.
You don’t have to stick with the specific veggies on your pizza puff. Be creative and play with the options available to you. Brush the edges of the pastries with some egg wash or milk. Bake for 35 minutes at 180*C
Marinated tomato puffs with cream cheese
Add all the ingredients to a bowl and mix well. spread a layer of cream cheese on the base of puff pastry square and line the marinated tomatoes. Brush the edges of the pastries with some egg wash or milk. Bake for 35 minutes at 180*C
Marinated Grape ginger puff
Seedless grapes, cut into halves
Minced ginger (make sure to add less ginger, as it should not overpower)
Place all the ingredients in a bowl and mix well. Let this mix sit for a while.
Spread a layer of cream cheese on the base of the puff. Layer it with marinated grapes, leaving the edges. Brush the edges of the pastries with some egg wash or milk. Bake for 35 minutes at 180*C
Caramel apple almond puff
Apple slices (thin cut)
Spread a layer of caramel on the base of the puff, leaving the edges. Layer it with thinly sliced apples. Add some almond flakes to the top. Brush the edges of the pastries with some egg wash or milk. Bake for 35 minutes at 180*C
With the puff pastry roll, I attempted to make cruffins, giving a twist of savoury and sweet.
You need to see the method of folding them and tucking them into a cupcake tray in the video. The flavours, I played with were classic. Cinnamon sugar, shaved chocolate and pudina chutney. Here too, feel free to experiment with all the possibilities.
All butter pie crust sheet.
These sheets are marvels, so easy to use and fitting them into the tart shells is a no brainer. The filling I have used to fill the tarts are again a mix of savoury and sweet. After shaping, the sheets into tart shells make sure to poke the holes in the centre, so it
Cherry tomato pine-nut tarts
Cherry tomatoes (cut into halves)
Sun-dried tomato spread
Layer the shaped tart with sun-dried tomato spread. Mix the rest of the ingredients in a bowl. Top the spread with cherry tomato mix. and bake for 25 minutes at 180* C
Parmesan pumpkin tart
Thin cut pumpkin slices
Grate a layer of parmesan cheese in the shaped tart shell. Now mix the rest of the ingredients and fill the tart cavity with this mix. Grate a layer of parmesan on the top and bake for 25 minutes at 180* C
Peach Pear tart
Spread a layer of peach jam on the base of the shaped tart shell. In a bowl combine all the ingredients and fill the tart cavity with this mix. Top with pistachio flakes and bake for 25 minutes at 180* C
Almond cranberry tart
Butter -15 gm
1 egg yolk
2 tbsp almond flour
1 tbsp cream
A few cranberries
Cream butter and sugar in a bowl. Add in the vanilla, egg yolk and mix again. Now add the almond flour and cream and mix well. Fill the tart shell with this batter and add some fresh cranberries pressing them lightly into the batter. Top with almond flakes and bake for 25 minutes at 180* C