Puff Pastry in the Garden
As promised last week I'm going to share one of my favorite recipes of my mom's. It's great to take to a holiday party. Of course, it's a bit of work but well worth it. Remember these recipes are old--as in from the 1960's or some even earlier.
Puff Pastry
2 Cups sifted all-purpose flour (does anyone ever sift flour any more?)
1/2 lb. butter
1/2 tsp. cream of tartar
2/3 cup ice water
Sift flour and cream of tartar together.
I.
Cut well chilled butter into 12 chunks about 1" square. (if butter is wrapped in quarters, each quarter makes 6 squares of proper size) Toss butter in the flour to coat squares but do not blend.
II.
Add water, reserving 1/4 cup. Mix gently with a wooden spoon. Add the remaining water to moisten unmixed flour in the bottom of the bowl. Mix only until the dough will hold together in a sticky ball.
III.
Toss and turn dough on a well-floured board until it can be handled. Pat into a rectangle about 2" thick. Then roll into a rectangle about 1/4" thick, about 12" by 16". Keep the corners as square as possible.
IV.
Keep enough flour on the board to prevent streaks of butter from sticking. Fold dough in thirds, right side over first, then left. Brush excess flour from dough with a pastry brush as you fold.
V.
Fold dough in thirds again, turning the front to the back and then fold the back portion forward over it. Dust excess flour. Wrap in wax paper. Chill 30 min. Repeat roll, folding, chilling exactly as directed above four more times. Always start with open edge of previous fold away from you. Chill for final 30 min. or overnight. use as recipes direct.
There are 2 fillings you can use with the Puff Pastry. One for Napoleons and one for Almond Cream Horns. One today, but you'll have to wait until Friday for the other one. Sorry! Oh the tease. LOL
Almond Filling
uncooked Flavoring:
2 tbsp. butter or margarine
1/4 cup sugar
1 egg yolk
1/2 tsp. rum flavoring or almond flavoring (real rum might be very tasty in this)
1/2 cup ground almonds
Work butter in a bowl until creamy. Add sugar gradually. Beat until fluffy. Add egg yolk. Beat thoroughly. Stir in flavoring and blanched almond. Makes about 2/3 cup.
Almond Cream Horns
Little cornucopia with a light and fluffy filling!
1/2 recipe Puff Pastry
1/3 cup Almond Filling
1 1/2 cups whipping cream, whipped (this is what the recipe instructs LOL)
Chopped toasted almonds.
On a light floured board, roll out pastry 1/4" thick into a rectangle 20"x7". Cut into 12 long strips about 1/2" wide.
Make cone mold from heavy aluminum foil 2" in diameter by 3" long. Wind pastry strips around each cone starting at small end. continue to top. Dampen ends. eal. Bend up tips to secure pastry. Place on an ungreased baking sheet. Chill 30 minutes. Bake in a very hot oven. 450 for 5 minutes. Reduce to 350 bake 10-15 minutes longer. Cool slightly. Slip from molds. Completely cool on rack. Fold filling into whipped cream.
Cream Filling and Napoleons to come....
Enjoy!
Puff Pastry
2 Cups sifted all-purpose flour (does anyone ever sift flour any more?)
1/2 lb. butter
1/2 tsp. cream of tartar
2/3 cup ice water
Sift flour and cream of tartar together.
I.
Cut well chilled butter into 12 chunks about 1" square. (if butter is wrapped in quarters, each quarter makes 6 squares of proper size) Toss butter in the flour to coat squares but do not blend.
II.
Add water, reserving 1/4 cup. Mix gently with a wooden spoon. Add the remaining water to moisten unmixed flour in the bottom of the bowl. Mix only until the dough will hold together in a sticky ball.
III.
Toss and turn dough on a well-floured board until it can be handled. Pat into a rectangle about 2" thick. Then roll into a rectangle about 1/4" thick, about 12" by 16". Keep the corners as square as possible.
IV.
Keep enough flour on the board to prevent streaks of butter from sticking. Fold dough in thirds, right side over first, then left. Brush excess flour from dough with a pastry brush as you fold.
V.
Fold dough in thirds again, turning the front to the back and then fold the back portion forward over it. Dust excess flour. Wrap in wax paper. Chill 30 min. Repeat roll, folding, chilling exactly as directed above four more times. Always start with open edge of previous fold away from you. Chill for final 30 min. or overnight. use as recipes direct.
There are 2 fillings you can use with the Puff Pastry. One for Napoleons and one for Almond Cream Horns. One today, but you'll have to wait until Friday for the other one. Sorry! Oh the tease. LOL
Almond Filling
uncooked Flavoring:
2 tbsp. butter or margarine
1/4 cup sugar
1 egg yolk
1/2 tsp. rum flavoring or almond flavoring (real rum might be very tasty in this)
1/2 cup ground almonds
Work butter in a bowl until creamy. Add sugar gradually. Beat until fluffy. Add egg yolk. Beat thoroughly. Stir in flavoring and blanched almond. Makes about 2/3 cup.
Almond Cream Horns
Little cornucopia with a light and fluffy filling!
1/2 recipe Puff Pastry
1/3 cup Almond Filling
1 1/2 cups whipping cream, whipped (this is what the recipe instructs LOL)
Chopped toasted almonds.
On a light floured board, roll out pastry 1/4" thick into a rectangle 20"x7". Cut into 12 long strips about 1/2" wide.
Make cone mold from heavy aluminum foil 2" in diameter by 3" long. Wind pastry strips around each cone starting at small end. continue to top. Dampen ends. eal. Bend up tips to secure pastry. Place on an ungreased baking sheet. Chill 30 minutes. Bake in a very hot oven. 450 for 5 minutes. Reduce to 350 bake 10-15 minutes longer. Cool slightly. Slip from molds. Completely cool on rack. Fold filling into whipped cream.
Cream Filling and Napoleons to come....
Enjoy!
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