Thursday, May 13, 2010

Strawberry pinwheel Puffs

  • Pastry sheets - 1
  • Beaten egg white (optional) - 1
  • Strawberries - 1/2 cup (chopped)
  • Sugar - 4 tsp
  • Corn flour - 1/2 tsp
  • Water - 1/2 cup

For the stuffing
  • Bring water to boil & add the strawberries. Cook the berries till it becomes soft.
  • Switch off the flame & remove the strawberries from the water & allow it to cool.
  • Add little fresh water to the corn flour & keep it aside.
  • Now puree the berries & add it to the water in which it was boiling.
  • Now turn on the flame again & add the sugar & corn flour.
  • Reduce the flame & cook it till becomes thicken (semisolid).
  • (It becomes more thick once it is cool). Allow it to cool completely.

For the Puff

  • Cut square shapes out of the pastry sheet (approximately 3 inches each side).

  • Using a knife, make a diagonal cut of 3/4 - 1 inch in all the four corners of the squared sheet.

  • Now place the stuffing in the center of the sheet.

  • Fold & bring the left corners of all the four sides to the center & seal it.

  • Lightly brush the top of the pastries with the beaten egg white.

  • Place it in the oven & bake it for 20 - 25 minutes or pastries rise until double in size or till it becomes golden brown in color.

Tips for the recipe - You can use egg white to seal the corners in the center. You can use any fruit of your choice for stuffing. Brushing the egg white is purely optional. It is to make your puff more glossy.

Some common tips for puff pastry - Do not place the stuffing when it is hot or warm. This makes the butter in the pastries to melt & becomes loose. Work on the pastry sheets when it is slightly chill. So that, handing becomes easy. If you feel the sheet are not comfortable to handle then put it in the fridge for few minutes. So that it becomes cool & easy for shaping.

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