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While puff pastry has a butter base, whereas phyllo dough has a flour and water base and almost no fat. Beef Wellington. I prefer phyllo for individually wrapped triangle shapes and puff pastry for a pie shape. Place puff pastry on a floured work space. We’re sharing 14 ways you can use a box of frozen puff pastry. Looking for a vegan puff pastry recipe that is easy to cook and is super delicious? Martha Stewart has a recipe for a pumpkin pie like dessert using puff pastry. and then add the top and bake. I would like to do this with an apple or pear pie. Roll puff pastry to a 10 x13 in rectangle (approximately). I have never used puff pastry. Use the biscuit dough to top pot pies, bake turnovers or to create a flaky crust for tarts. Buying frozen or store-bought is a cinch and works just as well! I like to use either a large bowl or a dinner plate. Cheese straws. Roll out the puff pastry sheets at least a little bit, because the pastry is much thicker than even 8 or 10 layers of phyllo. Brush the edge of the circle with water. Calories 103 kcal. Check the recipe below. STORING SPANAKOPITA. Crimp edges of hand pies with a fork. The secret to making filo, says Maria Georgoulas, is love. Or do I bake the bottom first. Cover with the second puff pastry and trim it into a tree shape. Cut 12 circles out of the puff pastry roll (approx. Ali, this recipe is the best! They stay fresh in the freezer for 2 weeks if wrapped tightly with plastic. Roll out each puff pastry sheet large enough so that an 11 inch circle can be cut out of the center. Twist each branch a few times. The one I use here is my favorite and the one that she made most often. For this recipe I only used one sheet out of the box. Look for all-butter varieties for the best flavour. Spinach pie, or spanakopita to most people, is a savory dish that can be enjoyed by the whole family. Leftover spanakopita can be kept in the fridge for 2-3 days. Puff pastry can be found in the freezer section, usually near frozen fruit and other ready to eat desserts. a little olive oil 1/2 cup sliced leeks or about 1/4 cup diced onion fresh dill, to taste fresh parsley, to taste (you can tell this recipe is very technical) 1/2 lb. Whether you fill it, top it, twist it or wrap it – puff pastry is so versatile with both sweet or savoury ingredients. A lot of times people just make one big pie. I have recreated mum’s spanakopita with my gluten free rough puff pastry – one of the most daunting baking techniques for a gluten free cook. View Gallery 24 Photos Prep Time 15 minutes. Repeat the process one or two times to create a layered, flaky texture that duplicates puff pastry. Typically made with puff pastry. feta cheese, crumbled 2 eggs, divided salt and pepper My quick and easy gluten free rough puff pastry recipe delivers a beautiful, buttery, flaky pastry so your biggest hurdle is now resolved. When the dough becomes too warm the butter will melt and ruin the layering. Keeping the puff pastry cool is key. I also love using pasta to make a quick and easy Spanakopita Pasta, which has all the yummy flavor without the hassle. Traditionally, most people use phyllo dough for a flaky outer shell to Trim the bottom to create a trunk. From sweet to savory, there are many ways to use it. This recipe will also work with puff pastry. Puff pastry can be bought ready-made either chilled or frozen. 6 circles per pastry sheet) using a pastry ring or a small bowl. Georgoulas has been rolling filo and making spanakopita for more than 50 years. ~ Scatter something delicious over the surface – good combinations would be Cheddar and Chilli, Cheese and Marmite, Pecans and Maple Sugar, Ham and Cheese, Dried Fruit and Brown Sugar, whatever you fancy. The other sheet can be wrapped tightly and re-frozen for later use. I only make spanakopita with feta and cottage cheese….just like my mom used to make. Be sure to defrost it and squeeze out all the excess water to avoid having a soggy puff pastry shell. Cut the pastry sheet into as large of a triangle as possible by trimming the sides. You can use … So, here is my challenge to myself: Make a homemade puff pastry — a challenge in and of itself, as the layering of butter and flour for a really fluffy and flaky puff can be painstakingly difficult — and compare it with a pastry … Fold the one side without the filling over the filling. Puff Pastry (Cheater’s) Spanakopita Makes 18 spanakopita triangles. Aim for about 1½ to 2 times as big as the size you started with. Horiatiko (rustic) phyllo is thicker than the common phyllo and is used in many savory Greek pie recipes. Put about 1/3 cup of filling in the center of each square and fold it over using a little water to stick the pastry together at the edges. A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie.Since they are the big name in the US for puff pastry, I tend to trust them. You can also do all sorts of fillings. ~ Roll up the pastry from one long edge, moisten the far edge and seal the roll. Place a tablespoon of filling on half of the squares and cover with remaining puff pastry squares. I don't recommend microwaving as this will make the pastry soggy. Place a spoonful of the filling on one side of each circle. Any ideas thanks. So a thawed puff pastry should last longer if kept cold. Pie Crust. I love spanakopita and love finding new ways to make it. Place one … Instead of strips, cut it into squares, put … They are not the same and in general not interchangeable if the goal is to end up with the same result, the same end product. Spanakopita Tart. Cuisine Greek. Do I cut out a round to use as a bottom crust and lay in the pie plan - add the filling- pre cooked? Once thawed puff pastry can be refrigerated for up to 3 days. This Spanakopita recipe can be made with phyllo pastry or puff pastry. Spread about two-thirds of the spinach filling onto the triangular pastry. Using puff pastry is a wonderful alternative- it has the same flaky, buttery flavor and a similar texture, but is much quicker and easier to work with. Servings 6. Spanakopita Tart Recipe. It can be made at home with minimal ingredients, but it’s time-consuming to make a professional puff pastry. Cut each puff pastry sheet into squares (24 total). They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C). Puff pastry puffs into layers when baked whereas phyllo sheets get crispy and flaky when baked. Making puff pastry from scratch is a rather involve process, including lots of butter and lots of dough folding. I also use puff pastry sheets and cut into pieces before I put in the oven, otherwise it will puff up too much. Puff Pastry 40 minutes. Puff pastry and phyllo are two different products that cannot be used interchangeably. Press together using tines of a fork. Cook Time 35 minutes. Palmiers/Pinwheels ~ Roll the assembled pastry into a rough rectangle, it can be a raggedy one. In Greece people often use a puff pastry type dough or rough cut pastry (usually with olive oil instead of butter) instead of phyllo. A Sweet Challenge: Puff Pastry Chocolate Croissants. Cut one-inch slits on both sides to create the branches. Don't use multiple layers of puff pastry. Thankfully, there are amazing pre-made boxes of puff pastry in the grocery store frozen food aisle. Press sheets together, wetting fingers if necessary. fresh spinach (right around 1 bunch) 4 oz. Save the scraps for another recipe. Reheat in the oven (180C / 350F) for 10 minutes or until warmed through. Love and patience. Spanakopita Triangles – Cut each of your pastry puff sheets into 4 smaller squares. If you use puff pastry you will not need to brush it with oil, you will only need to grease the pan or line it with parchment paper. dish. Cheese pie, butternut squash pie, other greens pie, and so on. Print Pin. Keep a pack in the fridge or freezer, or make from scratch… 0 from 0 votes. Total Time 1 hour 30 minutes. Phyllo dough vs. puff pastry. Puff pastry recipes. This spinach pie is nutritious too! The recipe is great just as is. The dough should remain cold before cooking. 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