or Connect
New Posts  All Forums:Forum Nav:

Puff pastry scraps

post #1 of 11
Thread Starter 

I've heard for using the scraps, that you should try to jigsaw the edges and then roll over them to re-join, maybe even a turn or two.  I have found this to work ok.

 

I've also heard to more or less press them in a mound and roll away.  This didn't work quite as well but maybe I did it wrong.

 

Just wanted to get peoples experience with combing the bits in a way to preserve the puff.   Any other methods would be appreciated.

 

Thanks.

post #2 of 11

can I ask what you are making to create so many scraps? I've found that re rolled dough will never create the same product as the original.

Not sure about jigsaw, if we should have scraps we just lay them out and overlap a bit. Roll and 1 cheese fold, then always make cheese straws. I have never tried to count how many ways one can use cheese straws but I can imagine it's over a thousand.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 11
Thread Starter 

Well, I'm not producing pounds of scraps, it's only for home cooking and I know I won't get quite the same quality puff.  However, I can't stand throwing stuff out.  I sometimes use the leftovers for small tart shells or palmiers.  Just throwing out a question to see if any had specific experience.

post #4 of 11

I understand, that's why i mentioned cheese straws. Long shelf life and will get eaten.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #5 of 11
Thread Starter 

Right, so you prefer the overlap with one fold (turn).  Thanks.

post #6 of 11

Trim them and make Rugelach? 

post #7 of 11
How To Make Rugelach
By Jim Berman Posted 1356 views
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 11
Quote:
Originally Posted by panini View Post
 

I understand, that's why i mentioned cheese straws. Long shelf life and will get eaten.

I'm chuckling a bit... shelf life and cheese straws has never been anything I've ever had to think about before, at least not in the same sentence. They seem to vaporize immediately. Folks just LOVE them!

 

Same with palmiers and rugelach.

post #9 of 11
Thread Starter 

My question isn't so much what to do with them but people's preferred methods of re-combining to best effect.

 

I don't paint the edges.  Anyone else?

 

It seems like jigsawing them together is preferred on this thread rather than a big mashed ball.

post #10 of 11
Quote:
Originally Posted by rpooley View Post
 

My question isn't so much what to do with them but people's preferred methods of re-combining to best effect...

 

It seems like jigsawing them together is preferred on this thread rather than a big mashed ball.

 

Depending on how many scraps and how large, you might try using your fingers, and a little water if necessary, to gently squeeze the pastry back together. To prevent sticking, roll out on a lightly floured surface, using a lightly floured rolling pin.

 

As mentioned, your best bet might be using the scraps in another (small) application, i.e. rolling the pastry around asparagus.

 

http://www.epicurious.com/recipes/food/views/asparagus-parmesan-pastry-rolls-108150

post #11 of 11
If you still have untouched puff, open it up like a book and fold the scraps in, close it up, and roll out as per normal
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking