April 10th, 2012
Hello, dear ones! How did your Spring Holiday Time go? Between the Equinox, Easter, Passover, and forgive me for not knowing what else, the last few weeks have been busy for everyone, right? Full of family and the joy of new life.
I’ve been doing some necessary Spring cleaning in my home, and working on promoting my freelance business and finding work. We have also had The Sprout at our house a lot more often lately, and while that’s pretty much the joy of my life, it’s very draining and time-consuming. I still have to figure out how to balance work and home while working from home!
Because life is always so busy, you know how much I love my time savers. However, this is not one of them. Puff pastry is not something you make when you want a quick meal. I suppose you could make it and freeze it, but I’ve never tried that. Most I’ve done is make it a day ahead.
That being said, most of the time spent is inactive time, but it does require you to be nearby. There’s the cutting, the rolling, and the surprisingly cathartic folding, but then there’s the waiting before you do it all over again. And again. And again. You see, in order to have those beautiful, buttery layers, you have to actually make them by folding it over itself and rolling it out – multiple times.
But it is worth it. Oh, is it worth it to have homemade puff pastry instead of paying an arm and a leg for store-bought which frankly, can’t even compare in taste. Please throw out right now any notions you have of whole wheat things being more dense or tough than those made with white flour. This puff pastry is made with slightly more whole wheat pastry flour than half all-purpose flour, keeping it tender, flaky, and still full of whole grains and that subtle nutty flavor. If you prefer, you can switch the amounts of the flours.
There are so many things you could make with this! You could make the previously-mentioned Salmon and Rice in Puff Pastry, or you could use it to cover a Chicken Pot Pie, or even make a rich dessert with it.
What are your favorite uses for puff pastry?