Sounds like we’re on for puff month! Of course you can use store-bought puff pastry dough for these recipes, but hopefully you’re up for the challenge of making you own dough over the next few weekends (on pages 46-49). Here’s a video of the BWJ episode showing how to make both the puff pastry dough and the pastries.
October 7, 2014- Sunny-Side Up Apricot Pastries, p 192-194 (feel free to sub canned apricots, which you don’t need to poach, or another fruit)
October 21, 2014- Puff Pastry Pizzettes, p 428 (this is designed to use the scraps from the above recipe)
The Tourte Milanese recipe also had some interest, but with so many steps and a big shopping list, I thought it would be a lot to tackle in one month for those making homemade dough…I’ll float around the idea of making it next month when we have extra dough already made. Here are some tips on saving scraps and freezing extra homemade puff dough:
-Puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” if necessary and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary.
-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.