I'm taking the bull by the horns so to speak. I haven't been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don't leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
I've had a taste for some puff pastry this week. I know that doesn't necessarily fall under the “fresh breakfast” title but probably most of my breakfasts will not.
Ever since my applesauce pastry several weeks ago from a local French bakery I've had a hankering for more. I used to purchase these yummy cherry filled puff pastries at Whole Foods but….
a) I don't go to Whole Foods on a regular basis.
b) They sold out very fast so if I happened to be going after noon, which I did most time, they were always out.
So I decided to try and make my own. Now surely I could find some soy-free puff pastry to make this easy right? Wrong! The store that I normally shop at carried a soy-free brand but they only carried the chocolate flavor (does not make sense to me and I will address this with them).
So the next step was to make my own. Gulp! This gave me pause. I mean we all know that puff pastry is on joke. The Joy of Cooking introduces their recipe for puff pastry by calling for a cold windy day. I actually could supply the weather but I wasn't sure about the recipe. Then I happened upon this recipe. I'm game for making hard things easy so I decided to give it a try.
I decided to make cherry puff pastry. Or puff pastry with cherry filling.
Puff Pastry With Cherry Filling
- I assembled all my ingredients which were blessedly simple.
- 1 cup of unsalted butter cut into little chunks
- 1 teaspoon salt
- 1/2 cup water
- 2 cups (or 9 oz.) all purpose flour
- First I cut the butter into 1/4 inch (sort of ) chunks and set in the fridge while I got things together.
- The recipe calls for a food processor and mine just died so I used my pastry cutter to mix things together. This meant a lot of muscle power.
- After adding in the water I shaped the dough into a rectangle and wrapped in plastic wrap to put in the refrigerator. We ate dinner and such so it was a couple of course before I got back to the dough.
- The Joy of Cooking say's to roll the dough about 1/16 th of an inch thick. I just rolled it until it was skinny. Remember the recipe is Quickest Puff Pastry. Once the dough was rolled out I used a pizza cutter and cut several rectangles out. I placed the canned cherries (4 each) on top of the pastry and then folded over and pinched to the best of my ability. This is where I wasn't quite sure what to do. They kept opening up and I kept pinching hoping for the best. Oh well.
- I baked first at 500 for 10 minutes then at 375 for 25 minutes. This is again from Joy of Cooking.
- They came out! They actually came out! They were crispy and flaky and had risen, not as much as traditional puff pastry, but enough that I feel like I have an option until my favorite grocery store decides to carry a flavor other than chocolate. Or maybe the effort of making these myself will keep me from making them too often. You know they aren't low fat.
So how do you feel about these pastry puffs as a breakfast option?