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I live in India and during Summers it gets really hot to do anything with butter .... It's like 50 degrees here rn.... But I make your recipes during winters and those have turned out really great... I will try this as well.. thanks for teaching me so much you single handedly made me a better baker....
This is comparable to a flaky butter pie crust that I've made, only the individual servings mean no stress about possible tears. Personally, I would never hide the wonderful tart flavor of rhubarb with something else, but this is a great base for whatever's in season.
Prepped the pastry dough and filling last night (fresh strawberries and frozen rhubarb) - shaped and baked them fresh this morning. What a lovely flavor combination for the filling and combined with the flaky rough puff pastry layers - this is a winner of a recipe. Thanks, Charlie. Photos have been posted (#343)
Can’t wait to try this! I’m sure it’s on many-a-baker’s bucket list to try their hand at making puff pastry dough, at least once in their life, but you’ve showed us how to make it foolproof. Thanks, Charlie! 👍 😋
Looks amazing (especially the double-stuffed thumbnail !!!) I have been meaning to try rough puff pastry - i will definitely try this, the rhubarb in the garden is just about ready
This is one "flaky" bake using your fantastic Rough Puff Pastry!! I love the tangy combo of strawberry and rhubarb in this recipe. I may try to make them to share at the office soon, just need to get the strawberries and rhubarb. Charlie has 216K subscribers YAY!! - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His wonderfully educational (and quite entertaining) videos have helped so many of us improve our baking skills - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker"
Sometimes I see americans buying something known as "toaster strudel." They are vulgar but on a superficial level, resemble these little delights you have created for us. This seems to be a very fun bake and I intend to try it. I am extra excited because my rhubarb plants are already producing! They love the cold up here 😊
Once again, nice one ! This is an interesting technique for making the pastry. I used to do the same way in January when making the 'Galette des Rois' and it works pretty well. Keep it up 💪
My rhubarb plants keep coming back😊 Even after 7-8 months of brutal cold and near constant darkness. I guess it is acclimated well because it has consistently been amongst the first things to grow in spring ! It actually grew so huge it was outgrowing the stone ring I laid around it. Therefore, I took a shovel and viciously hacked the plant in half, as the roots it had were extremely woody and thicc. Once cut in half, i placed the new plant in its own stone ring and waited to see what would happen. To my delight, it began to put out its own leaves and today, it's grown very large and the two plants just look like one gigantic bush😂
Must give this a go! Managed to get a pile of butter on sale. Next time you make Apple pie or banana bread, try Chinese 5 spice powder instead of the usual cinnamon, unless you don't like it, of course! 😂
I tried this and it turned out well! Even in my hot and wet country so I'm very happy with the recipe~ :D but some of the pastry has soggy bottoms? Some of the fillings did leak out and my pan bent while baking and pushed the pastries together. Would either of these be the cause of soggy bottom? or is it something else? how can I troubleshoot/ prevent this? Thanks~
Baking them on a solid hot surface would help with the soggy bottom. I place my baking tray on a baking steel that I always keep in the oven. You could try and use a thicker baking tray. That would also not bend as easily. Fillings leaking could be a shaping issue or perhaps the filling may be too watery. You can try and poke a hole in the top of the pastry to let the steam vent.
I host an annual Day of the Dead party. I'm trying out your rough pastry dough to make several dozens of flaky tender BAKED empanadas and I have a few questions: can this dough be cut to size, frozen, thawed and THEN be filled and baked OR (best for me) filled THEN frozen and baked while still frozen?
Hi there, this is not to do with this recipe but bread proofing in general. My heating is normally always on and proofing the dough by the radiator has normally always worked perfectly for me. However my husband has bought a smart thermometer which means the heating only comes on when the house drops below a certain temperature. This means now that when I proof my bread, the temperature of the radiator is constantly changing and my dough is cold and not rising properly. I have tried finishing the proof in a switched off oven that has been preheated but this then over proofs the dough. Is there anything you would suggest please? It’s a shame, as it’s not something I’ve had an issue with before and I don’t want to be put off bread making. Thank you Sam 😊
You can use more yeast or make the dough with warmer liquid. I have never had the need for extra heat when proofing. Dough rises just fine even in the fridge.