More Adventures in Puff Pastry
What was just an innocent test run for a new recipe is now a budding addiction: puff pastry is my new culinary thrill. So far three new uses for puff pastry have been tested, and all three turned out beautifully. The jam turnovers (jam and puff pastry, how easy it that?) were just as perfect as those in a bakery, but even better since we enjoyed them freshly baked. My one caution is to not be overly enthusiastic with the jam. I have a delicious wild blueberry conserve that seemed perfect for the turnovers, and flagrantly disregarded the 1 tablespoon recommended per turnover. Not only was this a poor idea since the turnovers started weeping the delectable jam in the oven, but also changed one or two of the turnovers into a fork and knife course instead of a hand-held treat.
My mom and I tested puff pastry for homemade cheese danishes (Barefoot Contessa at Home, 2006), and another fantastic appetizer, ham and gruyere in puff pastry. Both were so simple - easier than baking a batch of homemade cookies (in my experience - but am also not a fantastic baker), that I am seriously considering puff pastry as an alternative when certain baking occasions arise. The danishes would make a unique alternative to a plate of brownies or cookies, and how awesome would it be to show up with a plate of ham and cheese puff pastry squares at an office potluck. I suspect this appetizer could be gently warmed in a toaster oven (many offices seem to have a worn but functional one) before serving. In my mind, this is certainly much easier than lugging a crock pot to work.
For both the danishes and the ham/gruyere tart, we rolled out the puff pastry on a chilled baking sheet, skipping the floured countertop altogether. Parchment paper is always ideal as a layer between the pastry and the baking sheet, but aluminum foil coated with a shot of baking spray has always done the trick for me. I highly recommend using a cooling rack for all puff pastry treats - allowing the air to circulate underneath the baking sheet combats the slight sogginess that butter can inflict on the bottom laters of the pastry.