Puff Pastries
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.
The Modern Baker Challenge 
[…] final two recipes in the Puff Pastries section of the Modern Baker Challenge were among the easiest. They are also the best argument I can think […]
[…] Biscotti section of the Modern Baker Challenge, I still have a few blog posts to finish up in the Puff Pastries section, including this one. I made this recipe quite some time ago; it has just taken me until now […]
[…] are getting near the end of the Puff Pastry Section of Malgieri’s the Modern Baker and I am finally finding time to do a few more Puff […]
Feuillettes are finally up. http://teaandscones.wordpress.com/2011/11/14/modern-baker-challenge-feuillettes/
[…] it hadn’t been part of the puff pastry section of the Modern Baker Challenge, I doubt that I would have made this recipe. But having tasted these delicious turnovers, I’m […]
[…] week’s Modern Baker Mondays recipe veers sharply away from the sweet puff pastry recipes we’ve been making recently to bring up something savory, tangy, and, OK, a little […]
[…] some reason, I had a mental block when it came to making this recipe for the Modern Baker Challenge. I’d decide to make it, then decide I didn’t want to, then change my mind again. On […]
Apple Strudel post is up
http://goldentweety.blogspot.com/2011/09/apple-strudel-using-nms-instant-puff.html
[…] knew this week’s recipe for the Puff Pastry section of the Modern Baker Challenge was going to give me trouble. Like my well-known issues […]
[…] made this recipe as part of the Modern Baker Challenge. And it’s one I’ll definitely make again. But next time, with perfectly ripe peaches. […]
[…] the Puff Pastry section of the Modern Baker Challenge, I’ve decided to take a more organized approach to […]
[…] And they are now all gone!!!Malgieri’s recipe is on page 210 of The Modern Baker. Visit the Puff Pastry Page for the Challenge and see who else has made the Ears!! Like this:LikeBe the first to like this […]
[…] week’s recipe for the Modern Baker Challenge is raspberry mille feuille, a light, creamy, custardy […]
[…] are part of the Modern Baker Challenge .Find them on page 209 of Malgieri’s The Modern Baker Like this:LikeBe the first to like this […]
Update: all recipes have been claimed/assigned. Let’s get baking!
Mille-Feuille post is up. http://teaandscones.wordpress.com/2011/08/16/mb-challenge/
[…] week’s recipe for the Modern Baker Challenge is one of several versions of mille feuille, which consist of a filling (usually sweet, but […]
Here are the last of the recipes to be claimed:
* Feuillettés with Berries & Cream
* Pineapple Tarte Tatin
* Swiss Walnut Crescents
Hiii , are the cheese straws still there ?
Then i will take those coz there are so many different ways to use them 🙂
And with all that instant puff pastry , will try and fit in as many recipes that i can!
Happy to be here !
The cheese straws have been claimed. The ones listed above are the only ones left.
Aww, ok , guess im left with the Pineapple tarte tatin then :-))
OK — and remember, the deadline is November! LOL
He he he , i sure will this time and try to play catch up too!
Thanks for the list – much easier to pick that way. How ’bout the Apple Tarte Tatin? If not, I’ll take cheese straws.
Apple tarte tatin it is! I can’t wait to make this one.
I just added a new recipe for baking/blogging: apple tarte tatin.
It’s a variation of the pineapple tarte tatin, and it just seemed a shame to make one and not the other.
[…] second recipe in the Puff Pastry section of The Modern Baker is, like the instant puff pastry, used as a base for many of the recipes that […]
Are the Danish Cheese pockets still up for grabs? If so, I’ll take that one.
Heather, the cheese pockets have been claimed. I’ll post a list of the remaining recipes.
Please publish the recipe of your instant puff pastry to my account, if its ok with you. Thanks
Tom, because we are reviewing all of the recipes in “The Modern Baker”, we have agreed as a group out of respect for the author and publisher not to reprint the recipes. If you click on the link above under “Update”, you can find a demo of Nick making Ox tongues with puff pastry, as well as a recipe for “food processor puff pastry”, which is similar to the one in the book.
[…] first recipe in the Puff Pastry section of The Modern Baker is the basis of all the recipes that follow. Sure, you could make […]
Sounds very workable to me, I will try to follow that as well to keep myself on track. I am not posting the pastry/layers so I will try to finish up Sweet Tarts section and join you by the 15th with the Chocolate Napoleons. Looking forward to this section.
Looking over the timeframe for this seciton and the number of recipes, it works out to almost exactly one recipe a week (there are 17 recipes and 18 weeks).
To keep myself motivated and on track, I am going to start doing Modern Baker Mondays on my blog. I’ll post a recipe every Monday, using the extra week as a bye week if I get behind or maybe around Thanksgiving, so I don’t have to worry about posting that week.
My schedule for August will be:
Instant Puff Pastry – Aug. 1
Baked Puff Pastry Layers – Aug. 8
Chocolate-filled Napoleons – Aug. 15
Raspberry Mille-fueille – Aug. 22
Fueillettes with Berries & Cream – Aug. 29
Truth be told, I like to get ahead, especially at the beginning, so I’ll probably bake some of the recipes before the posting week. But I’ll hold the posts until the designated Monday.
If anyone else feels like a schedule would help them get the recipes done, you’re welcome to join me. I’m not trying to make a new official policy for the group (we’re way too far into this thing for that!); I’m just trying to motivate myself to bake and post in a more sensible manner.
[…] that’s it for the sweet tarts and pies. On to Puff Pastries. I hope you’ll come along for the […]
There are a lot of variations to the recipes in this section. I added a couple of them to the official posts — cheese straws and two versions of elephant ears. And there are at least a half dozen other variations, some of which you may want to try. I have my eye on the apple tarte tatin.
So, as with the last seciton, we will spend four months in the Puff Pastry section in order to give everyone enough time to make as many of the recipes as you’d like.
I will come out of lurking and claim the deep dish peach pie with woven crust. 🙂 — Mariko
Welcome to the Challenge! Good choice — that pie recipe looks great.
My choice would be: Smoked Salmon Mille-Feuilles
OK, they’re all yours. I have a feeling you, Kayte, and I may be the only ones making these.
I’d like to try the apricot & almond strudel if I’m allowed to join in. If not that’s OK.
You’re already a member! And the strudels are yours for the baking. Welcome to the party!!
I added you to the blogroll, too.
In typical fashion, I have already posted on the elephant ears (last august) and the roasted onion tart (february?) if you want any of those. I hope to keep up this time as I actually have the puff in the freezer!
I dropped your link in for those recipes. Do you want to claim one to blog, too?
First Choice: Caramelized Onion Tart
Second Choice: Smoke Salmon Mille-Feuilles
Third Choice: Apricot & Almond Strudel
Just put me wherever you need in any of these. Thanks.
One should always have one’s first choice.
I’ll keep you in mind for the others if we don’t get any takers.
Well, I looked for lemon first, of course, and that not being present, I went for the onion factor!! Thanks. I’ll get right on it August 1st. (She says ever hopeful.)
Spinach and Feta turnovers please
OK. Sounds good.
Elephant ears.Danish if no one picks it or anything else is good.
I signed you up for the elephant ears. If you haven’t made them before, you’re in for a treat!
Oh, and I’ll take the raspberry mille-feuille! =)
OK, they’re yours.
For any new-to-puff-pastry-peeps out there, I found this video of Nick demonstrating his recipe and technique when I made my first batch, and it’s really helpful: http://www.marthastewart.com/332859/ox-tongues?xsc=TvGuest_NickMalgieri The video link is to the left of the recipe. The recipe/video actually go with his recipe from Bake! but it’s pretty similar to the one in Modern Baker, I think.
Abby, this video is great, thank you so much!