Today is a very very special day, this is Fiesta Friday #52 but this is also Fiesta Friday Anniversary! One long year of partying every Friday, with the creator of this magnificent Fiesta, Angie from The Novice Gardener and many other bloggers! Thank you, Angie, and thank you to the fantastic co-hosts for their weekly efforts and work. Wonderful people, grateful supporters and enthusiastic bloggers!
And today, I have a really special and delicious savory, a Puff Pastry Roll with Cheese and Spinach with my first ever pâte- feuilletée. These little Chausson are very popular in Algeria, they are homemade like today or on sale in any bakery, hot and fresh, served on a paper with a drink on the side.
I was inspired by the recipe of this Pâte feuilletée/Puff pastry from this amazing blog, http://www.lafaimdesbananes.com/article-pate-feuilletee-maison-109085809.html
Come and have fun with us 🙂
For the pâte feuilletée/puff pastry
- 500g of flour (all purpose flour/plain flour)
- 2 teaspoons of salt
- 250ml of cold water
- 380g of butter
- In the bowl of your stand mixer; add the flour, the salt, 80g of melted butter and the cold water.
- Mix with the dough hook for a few minutes until to have a rough dough.
- Remove the dough from the bowl and knead just to assemble (see as pictured) do not over knead the dough.
- Form a ball, wrap the dough in a plastic wrap and refrigerate for 1 hour.
- Place the butter (300g) between 2 sheets of waxing paper and beat it with a rolling pin (this process softens the butter).
- Form a square with the butter (see as pictured).
- Place the butter in the refrigerator with the dough.
- After 1 hour removes the dough and the butter from the refrigerator.
- Dust with flour a clean surface and add the dough in the middle.
- With a knife cut a cross on the top of a dough and using the rolling pin flatten the four pieces (keeping the shape of the cross) and make sure the middle is not rolled out, the middle/center should be thicker.
- Place the butter in the middle (as seen in the picture).
- Now fold each rolled out piece (of the cross) on the top of the butter, into a perfect square.
- Cover completely (all the butter must be completely covered).
- Flatten delicately with the rolling pin lengthwise to make a long rectangle (as seen in the picture above).
- Now we start the 1st round.
- Spread the dough lengthwise to get a long rectangle (about 3 times longer than wide).
- In order to overlay layers of butter, fold the bottom third of the dough up and fold the top third above.
- Turn the dough 90 degrees to the right, and lightly dust with flour. This is the end of round 1.
- Repeat the same process with the spread in front of you (round 2).
- Wrap the spread/dough in a plastic wrap and refrigerate it for 1 hour.
- After 1 hour removes from the refrigerator.
- Dust with flour the surface and place the dough on the surface and repeat exactly the same process two more times (2 rounds).
- You should have completed a total of 4 rounds now.
- Wrap in a plastic and refrigerate for 1 hour.
- Remove from the refrigerator and repeat 2 more rounds.
- The total is 6 rounds, and the folding process is over.
- You can use the dough immediately but it is much better to refrigerate for another 1 hour (you can keep the dough for 3 days in the refrigerator or in the freezer for 1 month, I kept mine 12 hours in the refrigerator before using the puff pastry for a better texture).
- Make sure the edges are sealed and regular all the time, don’t forget to dust with flour, make sure to brush off the flour excess on the top of the dough. Don’t use light margarine or light butter, you destroy the taste of the puff pastry.
For the Chaussons aux Fromage/Puff Pastry Roll with Cheese and Spinach
- 200g of pâte feuilletée/puff pastry
- 300g of frozen spinach
- Sauce Béchamel (recipe posted here)
- 100g of cream cheese
- A little of grated Gruyere
- 1 egg yolk for the brush.
- Preheat the oven to 180C degrees.
- Dust with flour a clean surface.
- Flatten your pâte feuilletée/puff pastry into a large rectangle (40cm/25cm).
- Cut the rectangle in two in the lengthwise (to obtain 2 rectangles) and cut the rectangle in four in the width wise direction (you obtain 8 small rectangles).
- Meanwhile, add the frozen spinach into a bowl and pour on the top a little hot water and set aside for 15 minutes.
- Remove the water and squeeze the water out of the spinach and set aside.
- For the sauce Béchamel (see the recipe here).
- Add the sauce Béchamel 100g of cream cheese and combine the ingredients together.
- Take 1 small rectangle, with a tablespoon add a little of spinach and a little of cream.
- Roll it and proceed the same way for the rest of the rectangles.
- Grease a large cookie pan and transfer the 8 Chaussons on the top.
- Brush with the egg yolk the top and the edges of each Chausson.
- Bake for 45 minutes into the oven, remove when they are golden brown and set aside for 15 minutes.
- Dip the ends of each Chausson into the cream and after into the cheese.
- Serve immediately with a salad on the side.
They are really delicious, the puff pastry is light and flaky.
PS: With the leftovers of the sauce Béchamel and spinach, I used it to make a vegetable lasagna!