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Need Advice On Puff Pastry Recipe

Maltiriel

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Maltiriel Rookie
Maltiriel
Posted

I was hoping to get opinions on this Open Original Shared Link. Specifically I want to know if it'll work for the recipe I have in mind, which is (warning, images are kinda icky as it's a Halloween scary food recipe) Open Original Shared Link. I've never worked with even regular store-bought puff pastry, so making it from scratch will be rather interesting. It seems like the pastry would need to be extra-pliable for this, so I would really like to get some opinions before I order the rather pricey flour.

I do intend to do a practice run before making it for a party, but I need to do that soon since it will be October 14; every year for the Walking Dead season premiere I get together with friends for a creepy food potluck and to watch the show. Anyway if anybody has thoughts on this I would really really appreciate it!

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love2travel Mentor
love2travel
Posted

Hmmmm...I've done a lot of baking, including puff pastry, and am very curious about the outcome because the photos do not look like puff pastry actually should (sort of like flat gluten-free biscuits). They almost look like flat discs to me. I wonder whether it would be worth it or not. I can tell by looking at the dough it is gluten-free dough which acts differently. I would still try it if I were you (you just never know!) but I would not count on it behaving like its gluten counterpart.

pricklypear1971 Community Regular
pricklypear1971
Posted

These are the two puff pastry recipes I have. Haven't attempted either one.

Open Original Shared Link

Open Original Shared Link

Maltiriel Rookie
Maltiriel
Posted
  • Author

Hmmmm...I've done a lot of baking, including puff pastry, and am very curious about the outcome because the photos do not look like puff pastry actually should (sort of like flat gluten-free biscuits). They almost look like flat discs to me. I wonder whether it would be worth it or not. I can tell by looking at the dough it is gluten-free dough which acts differently. I would still try it if I were you (you just never know!) but I would not count on it behaving like its gluten counterpart.

Is the main thing about the looks that it's not as puffy as puff pastry should be? I don't really know what puff pastry is vs. regular pastry or anything... Ordinarily I'm really not much into baking or baked goods, but for this potluck I go the extra mile. Do you think this would at least stretch and seal around a filling? I think that would really be the main thing I'd need. Should I look into a different type of recipe, like for plain pastry dough? Or something else entirely?

beachbirdie Contributor
beachbirdie
Posted

I am so glad to see this thread! Thanks for starting it, and thanks to those who posted links to the puff pastry recipes. I never thought I'd enjoy the light, flaky goodness of puff pastry ever again! I have hope!

And, I think those pastry intestines look really fun! Something we might add to our repertoire this year. My oldest daughter is deeply into Halloween, does our house up inside and out for the month of October, and if she finds the right guy to marry is going to do a Halloween themed wedding. Her birthday is October 29, and she LOVES being close to Halloween! Lucky girl, she went to university at a school with official colors of orange and black. :D

love2travel Mentor
love2travel
Posted

Is the main thing about the looks that it's not as puffy as puff pastry should be? I don't really know what puff pastry is vs. regular pastry or anything... Ordinarily I'm really not much into baking or baked goods, but for this potluck I go the extra mile. Do you think this would at least stretch and seal around a filling? I think that would really be the main thing I'd need. Should I look into a different type of recipe, like for plain pastry dough? Or something else entirely?

In puff pastry you should be able to see hundreds of delicate layers - that is what the butter and folding are for. I think in puff pastry there are nearly 1,000 layers! Puff pastry is far different from pie pastry or Danish pastries. It is light, puffy and filled with wonderful layers.

What type of filling are you using? Is is savoury or sweet? There are excellent pizza/calzone dough recipes that are fantastic for fillings. There are regular pastry recipes (i.e. pie crust) that are also good for fillings. So, if all you want to do is fill soomething, puff pastry likely isn't it. You normally place things on top of puff pastry or you use puff pastry for things such as Beef Wellington or on top of Steak and Ale Pie.

Maltiriel Rookie
Maltiriel
Posted
  • Author

I want to do cherry pie filling. The recipe I want to make uses puff pastry, that's the only reason I was going to use that... The recipe uses frozen puff pastry sheets, cut into strips which are then laid out in a long line, pressed together at the seams so it's one long piece, then the filling is put onto it and the dough is pinched shut around it. Looking at the photos it doesn't seem like the layers are really even visible... It may have been just the easiest thing to do since the recipe's creator was using store bought dough.

Do you think gluten-free pie crust dough would work? I might be able to get that pre-made frozen which would make life so much easier! Thanks for all the advice, I really appreciate the information and help.

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    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
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      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
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