Blätterteigtaschen mit Zucchini & Feta Puff Pastry Turnovers with Zucchini & Feta

Ich freue mich den ganzen Winter und Frühling bis es wieder das langersehnte Sommergemüse gibt. Das Obst natürlich auch! Aber dann sind sie da die Zucchini. Was machen damit? Und jetzt haben wir auch zwei Zucchinipflanzen im Garten. Das heißt: die Zucchinischwemme beginnt!

Erster Tipp von mir an die unter Euch die auch Zucchinipflanzen haben: erntet die Zucchini so lange sie noch klein sind. Dann habt ihr auch nicht die Probleme diese Riesenzucchini verarbeiten zu müssen. Die jungen Zucchini schmecken auch viel besser. Sie enthalten keine bis kaum Kerne und weniger Wasser. Und sie sind schneller gegessen. Nachwachsen tun ja sowieso genug. Ich werde Euch also dieses Jahr noch mit dem ein oder anderen Rezept versorgen für Gemüse, von dem man sehr schnell sehr viel im Garten hat und nicht weiß wohin damit. Uns wird es dieses Jahr nicht anders gehen. Juhu, eigenes Gemüse! Ja, ich schüre noch etwas den Neid unter Euch ;).

Blätterteigtaschen mit Zucchini und Feta

Diese Blätterteigtaschen sind eines Abends aus der Frage „was mache ich damit?“ entstanden. Aus wenigen Zutaten, die man (ich 😉 ) immer zu Hause hat und ruckzuck war etwas Leckeres geboren. Geraspelte Zucchini vereint sich mit cremigem Feta und wird kräftig würzig durch Minze und Thymian. Eine Traummischung!

Die Taschen passen super zum Grillen, für’s Picknick, für die nächste Party, als Mitbringsel oder abends zu etwas Brot und Salat. Ihr seht schon, es gibt keinerlei Ausreden diese Taschen nicht zu machen.

Blätterteigtaschen mit Zucchini und Feta

Blätterteigtaschen mit Zucchini und Feta

The whole winter and spring I’m looking forward to the summer vegetables, and fruit of course! But then they are there, zucchini. What to do with them? Additionally we have two plants on our patch this year. That means: the zucchini glut had begun! First tip for those of you having own zucchini plants, too: harvest the zucchini as long as they are small. So you avoid the problem of having to process giant zucchini. Also the young zucchini taste a lot better. They almost have no seeds or no seeds at all. And they are eaten a lot faster. There are a lot of them growing back, anyway. So this year I will blog some more recipes for vegetables, that are fast growing in the garden and yield a lot. So you know what to do with it. Because we want to know, too. Yeah, our own vegetables growing faster and faster!

Puff Pastry Turnovers with Zucchini and Feta

These puff pastry turnovers were the result from the question „what will I do with that?“ one evening. Just few ingredients, which I always have at home and in no time these treats were born. Grated zucchini with creamy feta, seasoned with thyme and mint. A dream combination. The turnovers are perfect for a BBQ, for a picnic, the next party, as a gift or as a accompaniment for some bread and salad for dinner or lunch. You see, there is no excuse not no make these turnovers.

Puff Pastry Turnovers with Zucchini and Feta

Puff Pastry Turnovers with Zucchini and Feta

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

puff pastry tart with root vegetables

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

puff pastry tart with root vegetables

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

puff pastry tart with root vegetables

Vol au Vents mit BirnenkompottVol au Vents with pear compote

After one week I can finally reveal the secret I had to keep: Last weekend I made puff pastry for the first time of my life for the first challenge I did for the Daring Bakers. And it really was a challenge!

Whilst rolling out the first two turns I only thought „Oh no this won’t work! It looks terrible!“. But hey, after that I thought „hm does’nt look that bad“. Ok so I was satisfied until I baked them. They didn’t get really high. Maybe I should have chilled the vol-au-vents another time before baking. But I didn’t had the patience to try it again.

What I really liked was the filling. I made some pear compote with german William’s Christ, brown sugar and cinnamon. It’s so autumn. For me it’s feeling like autumn, although it’s still very warm here in southern Germany and the sun is shining almost all the time.

The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vol-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

vol au vents with pear compote

 

Recipe

Vol au vents

from Baking with Julia by Dorie Greenspan

Yield: 1- 1,5 kg dough

Ingredients:

  • 354 g unbleached all-purpose flour
  • 142 g cake flour
  • 1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
  • 300 ml ice water
  • 454 g very cold unsalted butter

plus extra flour for dusting work surface

Mixing the dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporate the butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with „ears,“ or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vol au Vents:

In addition to the equipment listed above, you will need: -well-chilled puff pastry dough (recipe below) -egg wash (1 egg or yolk beaten with a small amount of water) -your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to „glue“). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

After one week I can finally reveal the secret I had to keep: Last weekend I made puff pastry for the first time of my life for the first challenge I did for the Daring Bakers. And it really was a challenge!

Whilst rolling out the first two turns I only thought „Oh no this won’t work! It looks terrible!“. But hey, after that I thought „hm does’nt look that bad“. Ok so I was satisfied until I baked them. They didn’t get really high. Maybe I should have chilled the vol-au-vents another time before baking. But I didn’t had the patience to try it again.

What I really liked was the filling. I made some pear compote with german William’s Christ, brown sugar and cinnamon. It’s so autumn. For me it’s feeling like autumn, although it’s still very warm here in southern Germany and the sun is shining almost all the time.

The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vol-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

vol au vents with pear compote

 

Recipe

Vol au vents

from Baking with Julia by Dorie Greenspan

Yield: 1- 1,5 kg dough

Ingredients:

  • 354 g unbleached all-purpose flour
  • 142 g cake flour
  • 1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
  • 300 ml ice water
  • 454 g very cold unsalted butter

plus extra flour for dusting work surface

Mixing the dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporate the butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with „ears,“ or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vol au Vents:

In addition to the equipment listed above, you will need: -well-chilled puff pastry dough (recipe below) -egg wash (1 egg or yolk beaten with a small amount of water) -your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to „glue“). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).