Dacor Wall Ovens manual Puff Pastry Basic Recipe, Suggested Time 12-15minutes, Recipes

Puff Pastry

Default Mode and Temperature: Pure Convection Bake/350˚F

Suggested Time: 12-15 minutes

Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. Increase time 10-15 minutes.

Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#5 Puff Pastry

Type of puff pastry: Puff pastry comes frozen in sheets and preformed “cups” at your local grocery stores. You can also make your own puff pastry. The cooking guide function will work for either of these.

	Puff Pastry Basic Recipe
2 1⁄2 cups all purpose flour	1 cup cold water
1 cup butter	1⁄2 cup flour
1 teaspoon salt	2 cups butter, softened

Place bread flour and butter in a large electric mixing bowl with a paddle attachment. Mix at low speed until well blended. Dissolve the salt in cold water. Add to flour/ butter mixture and mix at low speed until a soft dough forms. Remove dough, wrap in plastic wrap, and place in the refrigerator for 20 minutes. Dust a cutting board with flour. Roll dough into a 12 x 8" rectangle, about 1⁄2" thick. Spread 2 cups of softened butter onto rolled-out dough. Take the two ends of the dough and fold to the center, then fold up again into a long, skinny, closed “book”. Wrap in plastic and refrigerate for 20 minutes. Roll out the dough again, then fold into a book in the same fashion. Cover and refrigerate again for 20 minutes. Follow this process for a third time. You are creating layers of butter into the dough and this will give the puff pastry maximum rise. After the third roll, remove the puff pastry. Roll to 1⁄4" thick, and slice into two pieces. Follow recipe below for baking instructions.

Puff pastry can be shaped and baked in many forms. It can be topped with sweet or savory items. The following is a recipe for pissaladiere- a French tart pastry topped with caramelized onions, anchovies, and black olives.

PISSALADIERE
Use (2) puff pastry sheets from above recipe or	1⁄4 cup olive oil
17.3 ounce box of puff pastry sheets, thawed	2 white onions, thinly sliced
1 Tablespoon chopped fresh rosemary	1 (12 ounce) jar Kalamata olives, drained and rough chopped
1 Tablespoon chopped fresh Italian parsley	1 Tablespoon anchovies, mashed
1 Tablespoon chopped fresh basil	1⁄2 cup heavy whipping cream
1 egg, lightly beaten	Salt and black pepper, to taste

Adjust oven rack to position 2. In Dacor Guide, select Puff Pastry. Allow oven to preheat. Place one sheet of puff pastry on a cutting board. Brush with egg, then sprinkle with rosemary, Italian parsley, and basil. Top with second sheet of puff pastry to make a sandwich. Place puff pastry in a 10" fluted tart pan or 12 x 18" cookie sheet, pressing down to fit it into the pan. If using a tart pan, roll pin over the top of the tart pan, cutting off the excess dough, and use the extra dough to patch any areas. Prick the bottom of the tart with a fork several times. Bake for 15 minutes, or until risen and golden brown. Meanwhile, in a large sauté pan, heat oil over medium heat. Add onions- it will seem like a lot of onions, but they will melt down as they caramelize. Cook over medium for about 15 minutes, or until soft and caramel in color. Add chopped olives, anchovies and cream. Let the cream reduce by half. Salt and pepper to taste. Add onion/ olive/ cream mixture on top of puff pastry, then bake for an additional 10 minutes.

Let cool slightly. Remove the outer rim of the tart pan, and cut with a pizza cutter in to 2" wedges.

Makes about 12 slices.

RECIPES

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