Puff Pastry – Simple Saturday

Welcome to Simple Saturday! I don’t want to mess up the unspoken puff pastry and pockets theme here these last couple of days. Besides, we can never have enough puff pastry/pocket ideas can we? Puff pastry is yummy and just plain fun! Since I don’t have any new puff pastry or pocket recipes to share with you today I thought I’d repost a few of the of the recipes I’ve posted here at Our Krazy Kitchen over the past six months. They are all so simple! The links are beneath each photo if you’d like to check them out …

“No way…” Puffy Meatloaf Wraps

I have a question?? – anyone know why my puff pastry puffs up so nicely sometimes, and other times it’s almost flat or somewhere in between? It’s all made with the same brand frozen puff pastry so it couldn’t be something different I’ve done with the recipe, and it all tastes just fine too, just different degrees of puffiness – Any ideas?

If you have a simple puff pastry recipe I’d love for you to share it with us here. If not, any simple recipe will do just fine. I can’t wait to see what you have to show us this week!

~3 Sides of Crazy~

Martha these all look so wonderful and sound so tasty. I know after the move I’ll be trying them with Dave’s homemade puff pastry. He’s my new hero, a man that not only bakes, but knows the technicalities of it!

A Year on the Grill

Well, I am shocked to be the one that knows the answer to your question, but I know why it puffs some times and not others…

It has to do with the nature of puff pastry which is thin layers of bread dough, in between thin layers of butter, stacked on top of each other. In commercial brands, if the butter is too thick, it just makes soggy bread when it cooks. If it is just the right amount of thinness, it bubbles up as it cooks and separates the layers of dough, so they cook separately.

A way to fix this is to always do another “turn” of the pastry prior to use. Which means to roll it out with a rolling pin triple the original size, then fold in thirds twice to make a pastry the original size. This helps spread the butter out more, and adds more sheets to puff up.

But hey… What do I know