Puff Pastry Three Ways From the Bench Bakehouse

We asked Tracy Steele of Vancouver’s Bench Bakehouse for these festive and creative recipes that can be made in advance, kept frozen, and then popped into the oven just before a party or when you have unexpected guests.


The best part of holiday parties is the snacks and appetizers. It’s the time of year when we try to do something a little extra special to make a gathering memorable. These recipes can be made in advance, kept frozen, and then popped into the oven just before a party or when you have unexpected guests. Filling options are endless and, of course, could all be made from scratch. We’ve made them stress-free by incorporating ingredients from other Vancouver-based small businesses that we love.

Puff pastry is a delicate mix of butter, flour, water, and salt that is rolled and folded repeatedly to make delicious buttery, flaky layers. It’s one of the first recipes I learned to make in pastry school in Paris and one of the first I couldn’t wait to make once I got home. It is a real labour of love, with each step done very precisely and patiently.

When we opened the Bench Bakehouse on Commercial Drive, we knew we needed to offer sheets of our handmade puff pastry, and we love to hear about the creative recipes our pastry is used for. It is a versatile baked good that can be easily used for sweet or savoury dishes and to transform simple ingredients into something special. You can order our signature puff pastry (and other housemade festive treats) online.

Pesto Pinwheels

Your favourite store-bought or homemade pesto can be used for this recipe. We used basil and kale pesto from Pastaggio, a small business that makes amazing pesto as well as small-batch, hand-cut, fresh pasta and ready-to-bake meals in East Vancouver.

Ingredients

1 30-centimetre-square sheet of the Bench Bakehouse frozen puff pastry (thawed)

1 package of basil and kale pesto from Pastaggio

2 cups freshly grated parmesan or asiago cheese

Method

Unroll thawed sheet of puff pastry.

Spread a thin, even layer of pesto all over the pastry.

Sprinkle with freshly grated parmesan cheese.

Starting at one edge of the pastry, begin rolling it into a log (like a cinnamon bun). The log should be tight enough to hold together.

Wrap the log in plastic wrap and place in freezer for 30–60 minutes to harden.

With a sharp knife, thinly slice the log into slices 1/2 centimetre thick. If the dough is too soft, put it back in the freezer for a few minutes and try again.

At this stage, the pinwheels can be frozen in a single layer on a sheet pan so they don’t stick together.

Once frozen, the pinwheels can be packaged tightly together. Freeze for up to 2 months in an airtight container.

When ready to bake, preheat oven to 375°F. Place the pinwheels 2–4 inches apart on a greased baking sheet. Bake for 25–35 minutes or until golden brown.

Tip: To get flat, even pinwheels, take a second baking tray, grease the underside, and place it on top of the first tray with the pinwheels. It will look like two baking sheets stacked with the pinwheels sandwiched in between. Bake according to the directions. This will keep the pinwheels from puffing up unevenly and brown the top and bottom of the pastry evenly.

Cheesy Bacon Twists

We love the community on Commercial Drive, and the sisters at J, N & Z Deli might be among our favourites. Any bacon can be used for this recipe, but the Serbian garlic bacon from J, N, & Z is always our first choice.

Ingredients

1 30-centimetre-square sheet the Bench Bakehouse frozen puff pastry, thawed

3 cups shredded sharp cheese (such as aged cheddar, gruyere, or comté)

2–3 tablespoons chopped fresh rosemary

30–40 strips Serbian garlic bacon (or whatever bacon you prefer)

1/2 cup dark brown sugar

Method

Unroll thawed sheet of puff pastry.

Cover the sheet with grated cheese. Sprinkle chopped fresh rosemary. With a rolling pin, roll the dough to press in the cheese and to about 1/4 centimetre thick, working the square sheet of pastry into a rectangle shape.

Fold the long edge of the dough over in half so the cheese is sandwiched in the middle. Cut the dough in slices 1–2 centimetres wide. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese.

Wrap a slice of bacon around each piece of twisted pastry. Repeat the same process with each twist.

At this stage, the twists can be frozen in a single layer on a sheet pan so they don’t stick together. Once frozen, the twists can be packaged tightly together. Freeze for up to 2 months in an airtight container.

When ready to bake, place the brown sugar on a plate and lightly roll each frozen twist in the brown sugar. This will result in a perfect sweet and salty flavour.

Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Baking on a wire rack will allow the grease to drip and result in a perfectly crispy twist. Lightly spray each rack with nonstick spray. Place the twists 2 inches apart on the wire rack. Bake at 375°F for 30–50 minutes, until the bacon is perfectly crispy.

Tapenade Palmiers

Homemade or store-bought olive tapenade can be used for this recipe. Since trying BobAli Foods’ fig and orange tapenade last summer at the farmers market, we just can’t stop thinking about it. It is the perfect combination of sweet and salty.

Ingredients

1 30-centimentre-square sheet of the Bench Bakehouse frozen puff pastry (thawed)

1 package of fig and orange tapenade from BobAli Foods

Method

Unroll thawed sheet of puff pastry.

Spread a thin, even layer of tapenade on the pastry.

To shape a palmier, fold the right and left sides of the square toward the centre so they go halfway to the middle.

Fold each side again to meet exactly at the middle of the dough. Then fold one half over the other half, like closing a book.

Wrap the log in plastic and place in freezer for 30–60 minutes to harden.

With a sharp knife, thinly slice the log into slices 1 centimetre thick. If the dough is too soft, pop it back in the freezer for a few minutes and try again.

At this stage, the palmiers can be frozen in a single layer on a sheet pan so that they don’t stick together. Once frozen, the palmiers can be packaged tightly together. Freeze for up to 2 months in an airtight container.

When ready to bake, preheat oven to 375°F. Place the palmiers 2–4 inches apart on a greased baking sheet. Bake for 25–35 minutes or until golden brown.


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Post Date:

December 13, 2021