Fun With Short Crust and Puff Paste
We had some left over whole wheat short crust pastry from our granola crisp topped, apple, pear, snockered dried fruit galette and decided to turn it into some WW puff pastry by laminating it with a little butter.
We usually use half the butter called for and do one more turn with the dough. It has always seemed to work well and with whole wheat it is almost healthy and nearly non fatting to eat compared to regular puff paste
The galette came out nicely as did the puff paste that we filled with vanilla cream cheese, and sugar macerated blackberries and strawberries with a little corn starch. We glazed the puff paste with an egg and sprinkled turbinado sugar onn the egg wash.
We don’t have a name for this puff paste shape since it wasn’t big enough to braid and we really filled it up. It did make a nice something- a - ruther that we will eventually get around to naming. Right now we will call it 'Not Varda’s Sled.'
Comments
The puff pastry experiment looks like a winner. The galette is looking good too. Great baking, dabrownman! I think I gained 10 lbs. looking at these lovelies.
Linda
from exploding :-) It is fun to try to come up with different Puff Paste thingamajigs. We make the galette all the time - hard to beat it and it keeps well in the fridge too.
Glad you liked them Linda
Happy Baking
Everything looks super yummy and as usual the photos are beautiful! I will have to work up the courage to try a laminated dough recipe at some point.
FYI I had my first poutine last night and was surprised at how tasty it was. Just a little leftover curiosity from your jibe about "Canadians and our meat pies and poutine." ;-)
Rather than using french fries, I pan browned a home sliced baking potato as per Julia. For the gravy a light roux of 1 Tbs butter & flour and a cup of chicken stock - I used Knorr and cook down into a gravy. I didn't have the 'squeaky cheese curds' that are traditionally called for so used grated Monterray Jack. I enjoyed this so much I am having it as a side again tonight with my breaded pork schnitzel -- an international dinner to follow a great day of skiing.
Butter was on sale today, so perhaps I will brave an attempt at a laminated dough this weekend. Your post has inspired me! Bake ON dabrowman!
Regards, Brian
meat pies are the national dishes of Canada as far as I am concerned. They have to be great to be a national dish and both are very high on our list of fine foods every epicurean should master. I had never heard of Poutine till I went to Montreal on business about 20 years ago, Then I saw Nadia G.and Chuck Hughes on the cooking channel (both from Montreal) making Poutine so I ad to give it a go. It's terrific and worth making with anything you have.
Laminated doughs and puff pastries are up there with baguettes as the 'must master' in order to be a decent all around baker. I haven't mastered any of them yet but I keep at and hopefully will get better some day. My apprentice just started laughing and had to leave the room.
Schnitzel is a classic favorite too and the gravy is perfect for Poutine too.
Glad you liked the post. They were tasty.
Bake On Brian.
That all looks delish. I like the way the puff opened up along the top; shows the inner beauty of the pastry piece.
know what you are going get with Puff Paste after it puffs up :-) This one was nice because you could see what was inside - except the vanilla cream cheese was hidden underneath. Had it for breakfast today and it was tasty!
Happy baking
Nice job DA. I am not a fan of baked apples and I hate strawberries, but I'm sure I could find some replacements that would work with this great bake of yours.
Ian
around here and it doesn't have to be bread. We are willing to give anything a go. I'm going to keep working on new puff paste shapes and might incorporates some as origami now. I would like a 12 point start to puff up - or maybe a crane :-)
Your desert making wife likes strawberries and apples I'm guessing- or at least one of the apprentices do!
Happy Baking Ian
hey, i want a piece each of those !!! tempting...
evonlim
tasty for breakfast or desert and fun to make too.
Happy baking!
I would say. -Varda
I thought for sure you would comment on me temporarily naming this puff after you :-) See the last line of the post. I'm going to finish it off right after dinner and before panettone!
Happy Baking Varda.
and the logic as well. But why ask why? I'm honored (I think.)