Hi! This is Bryan Davis, for Chef Bryan's KITCHEN and today we’re making puff pastry coins. And our dough and pastry roll has been sitting in the refrigerator. So what we’re going to do now, is we’re going to slice it. We’re going to set it on our cutting board. Two different knifes, slicer and the serrated knife.
Most times, with most slicers, what you’re going to do, the dough is going to kind of stick, if it's not real cold. If it starts to stick to the dough, take the serrated knife and just use a saw motion and it will cut right through it without sticking, okay. So what we’re going to do is we’re just going to slice these about a quarter inch thick and we’re going to lay them on the baking sheet. We’re going to put them in a 375 degree oven for about 12 to 15 minutes and as they cook, they are going to, kind of, expand out and when we’re done, we'll end up with a nice little, tasty pastry coin.
Like I said in the earlier clip, you can put any kind of filling you want in here. Just make sure that it's cooked or the flavor that you wanted to be, when it goes in. Once it's in and rolled, it's done. There's nothing we can do to change the flavor. So, basically this is what we end up with, okay. And we’re just going to place them on a baking pan. You want to give them about an inch in between and we’re going to puff them in the oven, 12 to 15 minutes and then they'll be done.
When they come out of the oven, because of the mustard and the high heat, they kind of stick to the bottom of the pan, so you have two options, you can use parchment paper or when they come out of the oven, you’re going to take a heavy spatula and just slide the spatula underneath to lift them off the pan, okay.
They’re a great vessel for flavor. You can put a number of flavors or ingredients in these and they’re very easy to make.
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