Welcome to a delightful culinary adventure with Crispy Herb Puff Pastry! This flaky, buttery pastry is infused with aromatic herbs, making it the perfect addition to any meal. Let’s dive into creating a dish that’s as satisfying to make as it is to eat.
All-purpose flour is the backbone of our pastry, providing structure and a delicate crumb. We use unsalted butter, chilled and diced, to create those irresistible flaky layers. The salt enhances the flavor, balancing the richness of the butter. Cold water is crucial for binding our dough without melting the butter, ensuring maximum flakiness. The stars of our seasoning, dried thyme and dried rosemary, bring an earthy, fragrant aroma that elevates the pastry. Garlic powder adds a subtle depth, while olive oil gives the pastry a beautiful golden finish when baked.
These pastries are a versatile companion to many dishes. Pair them with a creamy soup for a comforting meal or alongside a fresh salad for a lighter option. They also shine as a standalone snack, perhaps with a tangy dip or a slice of your favorite cheese.
Start by grabbing a large mixing bowl. Combine the flour and salt — a quick whisk will do to distribute the salt evenly. Now, introduce the chilled, diced butter to the party. Using your fingers or a pastry cutter, integrate the butter until the mixture resembles coarse crumbs. You’re looking for pea-sized pieces that will melt into flaky goodness as the pastry bakes.
Slowly add the cold water, mixing just until the dough holds together. Be gentle; overworking it can lead to tough pastry. Once it comes together, wrap the dough in plastic wrap and let it chill in the fridge for about four hours. This resting period is vital as it cools the butter and lets the flour hydrate, setting the stage for those layers.
Preheat your oven to 400°F (200°C). On a floured surface, roll your chilled dough into a rectangle. Sprinkle the thyme, rosemary, and garlic powder evenly across the surface. The herbs should be spread out enough to ensure every bite has that aromatic punch.
Now, fold the dough into thirds like a letter. Give it another roll-out into a rectangle, and repeat this folding and rolling process two more times. This technique, called lamination, is what creates those delicate layers.
Once laminated, cut the pastry into whatever shapes strike your fancy. Transfer them to a baking sheet, brush with olive oil, and bake for 15 to 20 minutes. Keep an eye out for a golden-brown finish — that’s when you know they’re done!
Share