If you’ve ever made homemade puff pastry, you’re in for a pleasant surprise with Nick’s Instant Puff Pastry recipe. It’s about as easy as the pie and tart doughs in the previous sections. No turns to press in the butter; no long rests in the fridge to keep the butter cold. You put everything in the food processor, mix it, roll it, fold it, and it’s ready to use.
If you haven’t made your own puff pastry before, prepare to be amazed. And to fall in love. It’s so easy, flaky, tender, and incredibly delicioius.
We’ll be baking from this section of The Modern Baker from August through November, 2011. There are some great-looking recipes in this section, and you should have time to bake as many of them as you want. One of the great things about the instant puff pastry recipe is that it makes a lot and keeps well, so you should be able to make several recipes from one batch of puff pastry dough. It’s also easy enough to make several batches in a row while you have the food pro, pastry mat, and rolling pin out, and you can put the extra dough in the freezer to use several weeks or even months later.
So, it’s time to pick your official blog post. Leave a comment below to claim a recipe. If there are any unclaimed recipes after everyone has had time to pick one, I’ll open it up for second picks.
Update: Thanks to Abby for posting this link to a video of Nick making puff pastry with Martha: http://www.marthastewart.com/332859/ox-tongues?xsc=TvGuest_NickMalgieri. The link to the video is on the lefthand side of the page.