I do, but I live in Europe so it's very easy to find, and is made with butter not shortening. I keep some in the freezer for unexpected need, and buy the fridge version when I know in advance I need it. I used to buy premade pizza dough, too, but thanks to Eva I never do that anymore, I make me own
I've never used it, but I know exactly where it is at the store. I've always made my own but, since Eva uses it, I might try it, especially like this. All these recipes look like they'd be great when I have to take something to a potluck. Now I just need to replace my oven or find a way to get it fixed.
I use it more for breakfast and dessert recipes. Yes, it’s great for all sorts of cooking, and I’ll need to try some of these if I can find a time I’m not watching my weight (ugh, don’t ask).
Are you kidding? This is the only shortcut Dame Ina Garten consistently takes 😂 I don’t expect anyone to sit around and take all day laminating dough 😂
Mary Berry said on one episode of her show "Life is too short to make your own puff pastry." I recently filled it with caramelized onions, ham, and gruyere cheese and it was terrific.
@@nonsequitur001 Puff paste and Gruyere should be considered a natural pair. Or any buttery, mechanically leavened treat with Gruyere ....see gougere same love for me. :) I love Italy for it's people and it's cuisine and I love France for it's cuisine and it's people.
Ha ha ha can SO imagine the Barefoot Contessa saying that😂 I hope she wouldn't mind if I borrow it, just as I do her admonishment to cease grinding pepper earlier than you might otherwise "because you don't want dust" (follows with wry smile and twinkle)🤣🤣 I love her!!💃
I make what is called a rough puff pastry. This is where frozen butter is grated into the flour - gently so that the butter is only voted in the flour not mixed into it. The pastry is rolled out, folded, rested and then repeat at least twice more. I use it for the British staples sausage rolls and pasties. It can be used in stead of flaky pastry for steak pies. Not as good but still enjoyable. 😊😊😊😊😊
Sautee some spinach in salt, pepper and garlic (onion optional), put on a puff pastry square. Top with feta cheese and roasted pine seeds. Into the oven and then😋😋😋
There is a specific shop in Romania (Kaufland) which sells butter puff pastry and I use that. Romanians do generally use puff pastry to make Balkan-style "pies" filled with cheese or pumpkin or apple.
For a German who moved to Piazza Armerina, a small town in Sicily, where there are of course great ingredients, but *only* Sicilian and Italian ingredients, so I *have* to cook Italian, your channel is a life saver. Made Pasta alla Pecorara from your other video today, it was great and I just found 'Nduja which I have never heard before, it's simply phantastic. Thank you so much for sharing your recipes.
When I was a kid my mother took us to Victoria, BC a few times. She always got us sausage rolls. In concept it sounded great, but I was always disappointed in them. Still, a lot of people must like them, I'll give you a thumbs up. 😉
I'm from Germany and I always have Puff pastry(Blätterteig) in the fridge or freezer. Surprise visits in the afternoon, hungry teens with friends, sweet or savory, cheese sticks, pizzalike bites with tomatosauce, salami, cheese, feta cheese and spinach, filled with jam, apples, nutella, vanilla custard. You name it, you can do it. I love the greek/ Turkish version filo/ yufka, too. Single sheets, brushed with melted butter or oil and staked 2 or 3 sheets for börek, baklava, gözleme.
Eva, why are not you not using Celsius anymore? You are Italian, and as you know many people that are not from the US and the few Island states that still use this standard, watch your videos! 🙂
I just realized watching this that when Eva tells where a dish is from, I often know what part of Italy it's from because Harper so often pops the map and arrow up on the screen. All this time Pasta Grammar has been teaching me geography, and I didn't even notice. Now if Harper would list the music in the description I'd almost have a well rounded education.
First of all, I love your channel and look forward to it every Sunday. My question is: have you ever made lard bread? I was watching “The Sopranos” and they mentioned an amazing lard bread. Would it be possible to show us the real Italian way to make it?
Ava, as usual the food looks delicious. I buy 3-4 packages of puff pastry every month I grocery shop to make apple dumplings, baklava, mini cream cheese tarts as well as some savory food. Blessings to you and your families. 😊🇺🇲
@@KementiriI'm sorry as a Greek person who has traveled Greece extensively I can tell you that puff pastry is never used in baklava. Now of course anybody is more than welcome to make it any which way they like but we will not be calling it baklava.
Commercial Puff pastry and Filo dough are two doughs that come pretty close to homemade. I am not a cook but I have sampled the results of others and I can say in most cases the product came out quite good.
Thank you! I live in a tropical country, and making your own puff pastry here is an exercise in frustration when the ambient room temperature is over 30C!
Like any fair-minded person, Eva loves to slap around the French from time to time, but one time when they were driving around Italy, I noticed the lion on the horn button of her car. Peugeot makes a pretty good car despite being French, so we'll let it slide in this case.
Eva translates "Per la Regina" in regional dialectic. I will suggest that the root is from the Latin "Regina Caeli", or "Mary the Queen of Heaven". So the answer to the question "which queen?" is Regina or Mary the Queen of Heaven.
Rustico Leccese is one of the best snacks to take on a long bicycle ride. Mozzarella, spicy tomato and a bit of basil... mmmmm. Or sweet -- ricotta, honey, dried fig or raisins with cinnamon and orange peel, or raspberries. Italian food is so good. :)
Frozen puff pastry is in the freezer section of almost every grocery shop in the US and Canada. I have used it for certain things - mostly little canapés, for over 30 years.
Puff pastry is one of those products where demand created not only supply, but quality as well. It's so time consuming to make, so useful in a variety of applications, and it's actually easier to make, and comes out better in large batches made in a factory with dedicated machines.
I beg to differ: while the technical consistency (in the sense of regularity of results) is better, the chemical consistency (as in what it is made of and how it tastes) is almost always worse, and I absolutely hate the plant-based hydrogenated fat variations the industry produces; sure, it's convenient, but it's one case where I regularly say that I couldn't care less for convenience, I'd rather not eat puff paste instead.
The problem with puff pastry is that the kind you can regularly find in stores near me is made with a shortening that has no flavor. It’s always disappointing. Trader Joe’s sells a butter based one, but only between Thanksgiving and New Years. It’s frustrating because puff pastry is great for tarts with summer fruits.
Absolutely you took the words out of my mouth! PF is the only one carried in our supermarkets. Not even one tsp of butter in it! I was shocked when I first looked at the ingredients. My Trader Joe’s, which is 30 miles away did not get the French all butter puff pastry during the holidays! A wasted trip. I shall try and make the rough puff pastry that I saw the competitors on the British Baking show make.
You can buy Dufour puff pastry at every Wholefoods in existence. It is all butter. The only issue is that it's usually expensive as hell, around 14 bucks for 14oz. So if it's on sale you could buy a few otherwise it's gonna probably be for special occasions. Otherwise, if the puff pastry is mostly for texture and not flavor, the cheap joint is fine since you're probably not eating puff everyday.
My family makes Pizza Rustica in a deep dish with homemade pie crust in place of the pastry dough. Also, because America is multicultural, you won't find everything Italian on the shelves, but you can go to Italian markets, bakeries, or your favorite pizza shop to get quality pizza dough. Personally, I make my own; it's so simple. Eva made Focaccia bread.
I like to fill my puff pastry with dry ricotta (I let it drain)and 2 to 3 tablespoons of marscapone mixed in with ricotta..it needs to feel somewhat firm and then I add fresh, dried raspberries and mini chocolate chips...you can also add crushed pistachio.., place pastry on parchment on a cookie sheet, add the cheese and goodie mixture, and cover it by folding over, use fork to close, and brush with egg, vent the top by poking a fork lightly over the top ...I bake at 390 for 20 to 30 minutes, when it's golden brown ..take it out and let it rest for 10 to 15 minutes...yummy dessert...my abruzzo nonna made this and called it a bombe..forgive my misuse of italian word she used..that's what I heard when she said it...
Trader Joe's has all-butter puff pastry ONLY from Thanksgiving to Christmas. I stock up for both myself and my daughter who lives out in the country. Most other puff pastries available around here at supermarkets are oil-based and just not as delicious. It's fabulous for a quick impressive treat.
Some is a unit of measurement for us Italian cooks. I love it! In answer to your question, occasionally but I want to use it more so this is a great video!
Yup. Love Harper (but not in a weird way). Ditto Eva. Ditto the whole Pasta Grammar channel and website. The only problem is we are only allowed one thumb up for the RU-vid videos. Unless, I suppose, we made up fake identities so we could add more. But that would be wrong.
Quindi diciamo che la “Parigina” è come il “ragù alla genovese”, dove uno, in base al nome, potrebbe pensare che provenga da qualche altra parte e non da Napoli.
In my house there is always a roll of puff pastry, you never know when you need it. Another classic here in Tuscany is valdostana (lit. from Aosta valley), you can find it in every cafe or bakery, it's a go to for when you want something savory for breakfast along with pizzetta (puff pastry pizza). Valdostana is made like pizza rustica but filled with tomato sauce, ham and sliced fontina (or dry mozzarella), egg wash is not mandatory (personally I prefere without it)
Questa coppia è così carina. Ho già fatto la pizza rustica, ma la tua ricetta mi ha dato qualche idea. Ricotta, parmigiano, funghi, zucchine e prosciutto di Parma. Grazie.
I would actually disagree that homemade is better. I would say that homemade puff pastry CAN be better, but puff pastry is one of those things that you really need the right technique to get the layers super uniform, and because it takes so long to make it correctly and one accidental over-warming or tearing of the dough can be so treacherous, it tends to be safer to buy it from the store, and not to mention quicker. Kind of like fresh peas, the industry has come far enough to be able to make frozen versions available that only slightly suffer in terms of quality.
Hehehe, Mister QUEEN Pizza arrived home. of course there shall be another Renaissance. but really I'm now looking into putting some good stuff in like proscetto and good dry mozzeralla on a delicious dough. oh and the other street food pocket I'm definitely planning on american hickory bacon, eggs and perhaps something like a cinnamon toast roundel as a full breakfast puffed pastry. mmm. thanks again Pasta Grammar. also make sure harper isn't snitching your baking hacks lol.
Just an FYI the pizza rustics with a single Pillsbury puff pastry sheet uses about 1/2 the recipe. That would feed 2 people. As there are only 2 of us I made a 1/2 batch. Came out perfect. Big recommend. Delicious.
Vittorio Emanuel III was the last King of Italy.... after WWII , since he had collaborated with Mussolini, Italian's decided they could do without a King...
I often use pizza dough for pizza [Just don't feel like making a mess]. I keep it them in the freezer. Which USA store sold, Ricotta Brand would you recommend? Oh, and lastly what about Provolone do you ever use it melted? :)
Yes, of course I buy phyllo (or "filo") dough...also called "puff pastry". Save yourself the time and trouble. Homemade is best, but if I had to make phyllo dough, then I wouldn't make pastries at all.
I've never used puffed pastry but now I'm going to for sure. I absolutely love watching all the concoctions you two make. And the look on your faces when it's perfection just makes my mouth water.
Oh I want to stuff that with ragu and ricotta. And maybe rucola for nice alliteration. That raw zucchini didn't leach out water into the filling? It's extra work but I might saute it and squeeze out the liquid. For the record in Massachusetts, we've had frozen puff forever but refridgerated is new and only 1 brand. I just bought it last week to try.
I don't use it very often, but it's easy to find good quality all-butter puff pastry _and_ phyllo/filo pastry in Australian supermarkets. In my opinion, unless you are an expert, you'd be crazy to make your own. It's unlikely you'll be able to make a superior pastry, and ready-made will save you sooooo much work and stress.
The truth? I *rarely* use puff pastry but if I did, I'd be inclined to use a store-bought version of it as long as it didn't have a crazy amount of unnecessary ingredients and preservatives. It's not hard to make; it's only got four ingredients (flour, water, salt, and butter) but it's labor and technique intensive. You have to work the butter into the dough and you can never let the butter liquify. You have to keep the dough chilled and return it to the refrigerator frequently. It's simpler just to buy it from the store. (If it's refrigerated when you buy it, it may be a classic recipe.)
Everything looked great, will have to try it. Puff pastry is soooo expensive though so I prefer to use it for pastries. The pizza rustica we call pizza gaine, we make for Easter with lots of meat and cheese. We make a different crust for that but store bought is acceptable. Are any Italian pastries made with puff pastry?
I like it for a quick short cut, but it’s difficult to find clean versions that are not made with margarine, at least in my area (Chicago suburbs). Great for tarts, topping for pot pie, quick desserts…
I feel like it's pretty rare that people make their own puff pastry anymore because it's pretty labor intensive and time-consuming... I think most modern people in the US use pre-made. No shame in that at all. 😊
I love all your videos, but have almost stopped watching them because my husband recently was diagnosed with celiac disease. It’s hard to cook Italian without gluten en! We have found one brand of pasta which is tolerable but would love to know if you have any gluten free tricks up your sleeve?
People are using frozen puff pastry more. In my area, there are cake decorating stores that carry sheets of puff pastry that are rolled out flat. I just love it. I always have a few sheets in my freezer. I have used it for desserts and spinach filled loaf. It's practical and just as delicious as homemade.
As i’m watching this video next to my 7 year old he says “why does she sound British?” I said “She’s Italian that’s an Italian accent” then for some reason I added the detail “she’s from Calabria”, he chews his chip a bit then says, “so she can collaborate?”
In Switzerland and France this pastry is very common in supermarkets. The best is the one made with French butter, my favourite dish is to just add some goat cheese and maybe some spinach.
I am fan of frozen puff pastry, but there is one serious pitfall with puff pastry. Any dish made with puff pastry needs to be eaten almost immediately. Time is not kind to puff pastry. Reheating anything made with puff pastry or eating something you have made next day made with puff pastry are recipes for disappointment.
These dishes look incredible. As always of course. Curious can we see some al forno dishes and 4 cheese foods soon? Also the vegetable desserts are always intriguing. Could be fun to see one on that alone one day
Ahahahah, I never heard about this neapolitan pizza and I laughed so much realizing that "parigina" can be the contraction of "pa' regina" in neapolitan dialect (I think also in roman dialect and others). 😆 And it's also funny that people mistook the name leading to the idea it was invented in France.
I have used Partridge Farm puff pastry and did not like it. Please share what brand you use and where to find it? Thank you so much. I have been searching for this
I agree that puff pastry is really one of those dough where it's better to just buy pre-made. If you make it at home, it's roughly 8 hours of additional time spent rolling, and resting in the fridge between rolling and folding.
an underused ingredient? yep... It is something most people do not have the time or skills to make... so... they do not have a bag of recipes for it... what I would like to know is the finger tattoo a measuring stick?
I just wish the ingredients of pre made puff pastry were better and more natural. I do not consume seed oils and they including this one has artificial flavors and other additives that are unnecessary. It is sad that pre made food cannot just be simple ingredients. otherwise these recipes looks amazing and I will try with some homemade puff pastry.
@PastaGrammar I use it all the time, it’s a standard item in my freezer. Both for sweet baked goods and savory appetizers/pies… you name it ; I LOVE STORE BOUGHT PUFF!
I don't get the sense that it is underused. I follow a lot of baking channels on Facebook and RU-vid and from what I read in the comment section a lot of people use them. And that includes me.
I saw Harpers doppelgänger in a grocery store in Norway, on the internet the world might feel small, but it's not that small. I almost said something, but then I realised it wasn't him. Store brought puff pastry in here isn't great and always with vegetable oils, but it's generally a better idea for most people to go with store brought puff pastry. I prefer real butter, so I actually tried making croissants a few years before I got into Italian cooking. It's not exactly the same dough as other pastry doughs, but it has many of the same challenges. My attempts kept getting better until I found frozen raw croissants at the grocery store. Then I decided I was too lazy.
