I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
This might be a wild bet, but I would try something out with tampura.
Whole wheat puff pastry. It's expensive, and hard to find, though.
Or try another recipe. If the recipe you're using calls for puff pastry, then the flavor and texture of the puff pastry is going to be a big part of the dish. It never works very well to substitute a primary ingredient in a recipe.
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does. Does anybody have a clue what I'm talking about? Do you know what's
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that stuff? Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming". So, what is the way to make it soft? Do I have to add warm water and crush it? Or do I have to heat it in an oven?
it, and fill some puff pastry. In the over, done! But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added) What can I do to thicken the stuffing, but prevent the filling from becoming solid?
Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients. How can I fix rips in puff pastry to best preserve the height expansion of the pastry?
Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree oven for about 30 mins). It was very nice but not filling enough for a main course. What can be added to bulk up the tart but that does not need (significant) cooking before hand and doesnt alter the cooking of the tart too much. Ideas include - small cubes of potato (not sure if it would cook enough), and eggs (creates more a quiche rather than a tart). Anyone else have any ideas?
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I last made it). Wikipedia suggests a crepe to help prevent this: what are some other techniques I can use? Should I make multiple smaller ones, should I twiddle with temperatures or let the pastry defrost more than I normally do - I'm open to suggestions. Update: I am using store-bought puff pastry 4 sheets of pastry vs ~350 g of meat the meat
In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? I know from experience that all-purpose flour sucks for making strudel dough, and for that reason I usually just buy the frozen fillo (phyllo) stuff, but it's really not the same thing at all - it's too paper-thin and the sheets are too small. In a pinch, puff pastry rolled out real thin can also work, but the result will be a very German-style strudel.
When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through. How can I remedy this? The pastry was the store-bought frozen variety. The temperature was 375 °F and I used and egg wash for the glaze.