Vanilla Puffs

Puff pastry dough is quite a versatile dough that can be use in a variety of ways ranging from appetizers to deserts to meat pie tops.   I buy puff pastry dough in the freezer section of the grocery store.  However, I recently came across an easy sounding recipe for puff pastry so will try that shortly and report back later this week on how it compares to the store bought.  I used store bought puff pastry to test cheddar and bacon coins for a new appetizer.  The results were good but with a bit of tweaking I should be able to come up with a nice version in a smaller appetizer size.

There were two rolls of puff pastry in the box so I used the remaining roll to make vanilla puffs.  These little delights are extremely easy to make especially since with purchased puff pastry there is no rolling of the dough needed.  The total prep once the dough is thawed takes about 5 minutes!

Method:  Thaw puff pastry dough in refrigerator.  Pre-heat oven to 190ºC (375ºF).  Unroll the thawed dough on to a pastry sheet or cutting board.  Sprinkle with vanilla sugar.  Gently roll the short ends of the dough inwards to form a scroll.  Use a serrated knife to cut across the scroll creating pieces about ¼ - inch thick.  Place the cookies on a Silpat® lined (or lightly greased) baking sheet.  Bake until golden brown.  Allow cookies to cool on rack.

Vanilla puffs are delightfully flaky cookies with a slightly crunchy bottom.  They have a light sweetness to them with just a hint of vanilla.  I think they are rather cute, looking a lot more complicated than they really are.  Vanilla puffs are sure to be crowd pleaser!

I like using puff pastry because of the versatility it offers.  Friday's post will compare homemade puff pastry to store bought.    If you have been following this blog you will know that I prefer homemade to store bought for to just about everything.  I quite excited at the prospects of trying a scratch recipe for puff pastry!