This pastry and all the variations below can be made up to 3 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for minutes depending on the weather until softened slightly, enough to roll easily. Shape pastry into a disc. As puff pastry is made primarily of flour, butter, and salt, it is safe to freeze or refrigerate and then reheat. This creates a layer of oil and when this is heated up when cooking your baking, it stops the baking sticking to the surface of the tray.
A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. Really you might! I'm just having some bad memories and my mother is an awesome cook and housekeeper. Still, I'd plan to make and serve the same day. That sounds really good! Trader Joe's small bag of GF flour is better than others I've tried. It's mostly starch.
Egg free gets so much harder, and I totally get the desire for commercial products. They have better ways of producing foods using gums and the like. The commercial GF puff pastry that looks okay has eggs and butter. You have to have some kind of protein, and I don't think pea protein would work.
And the fat globules of vegetable fat probably wouldn't work either. OTOH, it looks crisp and flakey and might suit the purpose on the homemade side. There's another one that claims to have made GF vegan profiteroles. Well, I made some savory choux paste puffs last year that looked just the same. They're NOT puffs. They're nasty, dry squatty things. Much better to invent something new with what you have than go to these lengths to make a really bad version.
The rice crust I described doesn't have to have egg. That just makes it stick together. You could use chia goo or gum or honey or anything that'll make it stick together enough to get it out of the pan. I wonder what would happen if you toasted GF bread, dampened it, and rolled it out thin then baked it?
Moosemac, your zucchini sheets sound interesting. I can definitely see it for something like spanakopita! Squeezing the spinach in a potato ricer is the best method I know to get the liquid out. Thaw puff pastry at room temperature 30 minutes, or thaw overnight in fridge. Unfold pastry, and place on a lightly floured surface. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap or foil.
Repeat procedure with remaining pastry and spinach mixture. Whole loaves of bread and quickbreads can be warmed at F, if you prefer them crusty, or wrapped in foil at up to F for a softer finish. If your goods have gotten slightly dry but aren't suitable for microwaving, wrap them first in a dry paper towel and then a damp one; then over-wrap in foil. Ten to 15 minutes at F will both reheat and soften your baked items.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong. Simply select a meat, like cubes of chicken or ham, combined with vegetables like mushrooms and asparagus, and top with cheese or prepared sauces. The possibilities are endless — just use a little imagination and your favorite ingredients.
The Puff Pastry makes it special. Bake Puff Pastry sheets in a preheated oven. Dark glazed baking sheets may bake Puff Pastry faster, so you may need to adjust the bake time if necessary. About halfway through baking, peek into the oven to see how the pastry is baking. Do not bake either Shells or Cups in a microwave or toaster oven. Please be aware that if the next issue is already in the process of being sent, you may receive one additional issue of Inspiration.
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