PUFF PASTRY FOR RASPBERRY-RHUBARB TURNOVERS
Use this puff pastry recipe, from "Martha Stewart's Baking Handbook," to make delicious Raspberry-Rhubarb Turnovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 3 pounds
Number Of Ingredients 6
Steps:
- In a large bowl, combine 2 3/4 cups all-purpose flour with the cake flour, salt, and sugar. With a pastry blender, cut in the butter pieces (1 stick) until the mixture resembles coarse meal, with a few larger clumps remaining. Make a well in the center, and pour in 1 cup cold water and the vinegar, gradually drawing the flour mixture over the water, gathering and combining until mixture comes together to form a dough. If the dough is too dry, add more cold water, 1 tablespoon at a time. Knead gently in the bowl, and form dough into a rough ball. Wrap in plastic and refrigerate until well chilled, at least 40 minutes or up to 2 hours.
- Sprinkle 2 tablespoons all-purpose flour on a sheet of parchment. Lay remaining 4 sticks of butter on top, side by side; sprinkle with remaining 2 tablespoons flour. Top with more parchment; pound butter with a rolling pin until it is about 1/2 inch thick. Remove top paper, fold butter in half, replace paper; pound butter until it is 1/2 inch thick. Repeat two or three more times until it is pliable. Using bench scraper, shape butter into a 6-inch square; wrap in plastic, and refrigerate until chilled, about 10 minutes.
- Lightly dust work surface with flour. Roll out dough to a 9-inch round; place butter package in center. Using a paring knife or bench scraper, lightly score dough to outline butter square. Remove butter; set aside. Starting from each side of marked square, gently roll out dough to form four flaps, each 4 to 5 inches long; do not touch square. Return butter to center square; fold flaps over butter. Press with your hands to seal.
- With the rolling pin, gently pound the dough all over in regular intervals until it is about 1 inch thick; this will soften the dough, making it easier to roll. Working in only one direction (lengthwise), gently roll out the dough to a 20-by-9-inch rectangle, squaring corners with the side of the rolling pin or your hands as you go. Using a dry pastry brush, sweep off excess flour. With short side facing you, fold the rectangle in thirds like a business letter. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. (This completes the first turn.) Roll out the dough again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction; fold dough again into thirds. (This completes the second turn.) Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
- Repeat rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right. (If at any time, the dough becomes too soft to work with, return it to the refrigerator until firm.) Wrap dough in plastic; refrigerate 3 to 4 hours before using the dough.
RHUBARB AND RICOTTA CHEESE PUFF-PASTRY TARTLETS
Categories Dessert Bake Ricotta Spring Rhubarb Phyllo/Puff Pastry Dough Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Combine rhubarb and 2 1/2 cups brown sugar in large pot. Cook over low heat until syrup forms and rhubarb is tender but not falling apart, stirring occasionally, about 35 minutes. Pour rhubarb mixture into sieve set over large bowl. Cover sieve and chill rhubarb and juices overnight.
- Preheat oven to 400°F. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into four 6-inch squares. Using small plate as guide, cut 6-inch round from each. Place rounds on ungreased baking sheet; pierce with fork. Bake 5 minutes; flatten with spatula. Bake until golden, about 10 minutes longer. Repeat with second pastry sheet to make 8 crusts. Maintain oven temperature.
- Blend ricotta and powdered sugar in bowl. Brush each crust with egg glaze. Leaving 1/2-inch plain border, spread 1/8 of cheese mixture (about 1/4 cup) on each crust. Bake tartlets until topping is set, about 10 minutes. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat broiler. Pour rhubarb juices into small saucepan. Boil until reduced to thick syrup, stirring occasionally, about 8 minutes. Spread rhubarb 3/4 inch thick on rimmed baking sheet. Sprinkle with 3 tablespoons brown sugar. Broil until top is crisp and dark brown in spots, about 4 minutes.
- Spoon rhubarb over tartlets. Drizzle with rhubarb syrup and serve.
STRAWBERRY RHUBARB PUFF
This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!
Provided by Chef Glaucia
Categories Dessert
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400º F.
- In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
- Take to the oven, uncovered, for 15 minutes.
- In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
- Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
- Spoon batter over the fruit.
- Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
- Bake for 20 - 25 minutes.
- Serve warm.
Nutrition Facts : Calories 292.5, Fat 10.2, SaturatedFat 1.2, Cholesterol 2.9, Sodium 393.9, Carbohydrate 46.9, Fiber 2.6, Sugar 18, Protein 4.4
RHUBARB PUFF
I came up with this recipe one day when I had some cooked rhubarb left over and needed a dessert for my husband and me. It's also good served with a scoop of vanilla ice cream. -Shirley Kasbee, Hadley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside., In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture. , Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown.
Nutrition Facts : Calories 226 calories, Fat 6g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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