It’s been a while, AGAIN. I have so many projects I want to share and so little time. Today’s baking project turned out so well that I had to make time. I baked these for a neighborhood get-together and there was so much food that I was left with a bunch of these (I may or may not have eaten three over the course of 10 minutes). So, I spent my evening trying to convince people to take them – I think I need more sweet-toothed friends! I almost volunteered some to a stranger walking down the street, but he already had this hands full.
This blitz puff dough is like magic and I am so excited to share it with you! It’s seriously easy and seriously delicious. Looks like it took 18 hours to make, but really only claimed about an hour. Resist all future urges to buy frozen puff pastry dough and make this – you will be so glad you did! I have an insane amount of raspberries on my bushes this year, so I made fresh filling – but, you could very easily substitute with a fruit jam, apples, a blob of chocolate, or even something savory like spinach and feta.
I have made croissants and turnovers from scratch many times before and these taste just as flaky and just as buttery, in only a tiny fraction of the time. The recipe is from the King Arthur Flour website: http://www.kingarthurflour.com/recipes/raspberry-puff-turnovers-recipe
King Arthur also has a blog posting for this particular recipe – it walks through the whole thing picture-by-picture: http://www.kingarthurflour.com/blog/2009/07/02/love-flaky-turnovers-dont-love-fussing-blitz-puff-to-the-rescue/
Rather than posting the recipe here, I’ll let you read through it at the above link – but, here is a list of tips that may make things even more simple when you make these:
-For the dough, use a food processor if you have one! Speeds things up a lot. A hand pastry blender or hand mixer will also work.
-The dough can get soft/sticky. Once you’ve done the final roll-out and cut it with a pizza cutter – stick it back in the fridge for a couple minutes before adding your filling and brushing on the egg wash edging. It will make it easier to seal your seams so that they look nice.
-If you are making the raspberry filling from the recipe and use cornstarch rather than ClearJel: keeping adding water, slowly, until the cornstarch dissolves – you might curse when it stirs like cement at first, and then, all of a sudden, when you add just the right amount of water it immediately dissolves!
-Whatever filling you choose: make sure it is cold (or at least firm) – if it’s soft or runny, it is hard to cleanly seal the dough edges.
-You can freeze these! Fill and seal them, then straight to the freezer instead of baking. Just pop them in the oven from frozen and allow a few extra minutes of bake time.
-I brushed the tops with an egg wash and then sprinkled ‘Sugar in the Raw’ (a coarse sugar you can buy at your local grocery store – very inexpensive).
-I chose to squiggle some chocolate ganache on top of each after baking. Ganache is very simple to make: use heavy cream or a soy creamer and a chocolate of your choice. In a microwave-safe bowl, heat your cream until the edges bubble (you want to ‘scald’ it, in other words, you’ll see a thin layer of’ skin on the surface). Immediately place a nearly equal amount of chocolate into the hot cream (i.e. 6 oz. cream, 6 oz. chocolate), and let it sit a few minutes. If you are in a hurry, using less cream will help it to thicken more quickly. Stir until smooth. Chill in the refrigerator until it’s thickened enough to pipe or spoon on top of your turnovers (don’t over stir it, or it may become too thick – if this happens, just reheat for a short time).