Now that the season of feasting has begun, allow me to introduce my little friend, puff pastry. This friend will be welcome at any party, be it fancy or informal, and waits quietly until you need her to lend a helping hand. A bit fluffier and doughier than her Greek cousin, Phyllo, she is not fussy and is easier to work with. Puff pastry makes a perfect base for both sweet and savory dishes. The ready-to-use pastry sheets can be used for appetizers, desserts, or a main dish.
You can find puff pastry in the frozen foods section of the grocery store, and unopened packages can be kept safely in your freezer for six months or more. Especially during this busy time of year of attending and hosting parties, I like to make sure that I always have a box in my freezer, ready to go for an impromptu dessert or appetizer. You just need to remember to allow about twenty to thirty minutes for the dough to defrost at room temperature before using. Once the pastry is pliable, you can unfold it to help it defrost evenly. Puff pastry works best cold, so once it is defrosted, you will want to make your dish quickly. If it has been sitting out too long before you are ready to start cooking, place the pastry into the refrigerator for a few minutes to chill it, so you can retain those flaky, buttery layers of goodness.
Puff pastry can be made using the entire sheet as your base or cut into small rectangles for individual servings. Be sure to use a sharp knife or pizza cutter for crisp edges. Although the dough starts as a large flat rectangle, you will want to use a rolling pin and some flour to roll it out a bit thinner since the pastry can puff up to eight times its original thickness. Now the fun part: From jam to Nutella or feta to goat cheese, you have an endless number of combinations of ingredients to use to suit any palate. One of the easiest ways to use puff pastry requires only two ingredients — the puff pastry itself and sugar. Palmiers, French for the palm tree leaves the final product is said to resemble, are made simply by covering the pastry in sugar. It is then folded, sliced, and baked. Personally, I would use one additional ingredient and dip them into melted chocolate after baking. In less time than it would take you to go to the bakery, your homemade, crunchy palmiers will be ready to enjoy with a hot cup of coffee or tea. Other desserts that I have enjoyed making with puff pastry use fresh fruit, such as apples or peaches. Top puff pastry rectangles with slices of fruit and drizzle with honey. After baking, you can dust your little pastries with some powdered sugar. One eye-catching puff pastry dessert uses the pastry whole. For this berry tart, the baked pastry is covered with whipped cream and lemon curd, then topped with fresh berries.
If savory food is more your style, puff pastry will step up to the plate for you as well. You can make miniature tarts topped with sautéed mushrooms and shallots, or make a snack by filling the pastry with pesto, tomatoes, and cheese. Walk into a party with caramelized onion and Gruyère tart appetizers, and your hostess will extend you a standing invitation. One of my family favorite recipes used phyllo dough to make spinach/feta triangles. But recently I switched my dough and geometric shape and landed a new keeper of a dish. By swapping out my beloved phyllo for puff pastry, I was able to whip up a speedy batch of spinach/feta squares topped with everything bagel seasoning. As a bonus, they can be made ahead and frozen until we are ready to make them — saving more precious time to spend with my family and friends.
Lastly, you can fill puff pastry with leftover turkey, chicken, or ham as a tasty way to use up little bits of this and that. One holiday, we had a large ham that lasted for days. To make it “new again”, I layered puff pastry with ham, cheese, spinach, and stone-ground mustard. We had all of the ingredients on hand, and everyone enjoyed their “leftovers” meal.
Add puff pastry to your grocery list for your next shopping trip, and you will have a little helper available to lend a helping hand. We would love to hear about your tips, tricks, and shortcuts for the busy holidays. Send your comments and questions to shorelocalgardener@gmail.com.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
