Sunday, August 3, 2008

Blueberry Lemon Puff Pastry Pockets

I really have to stop making puff pastry before I turn into a fat, greasy, blob. Ha! It will have been worth it! I wanted to see if non-hydrogenated vegetable shortening could be used in place of Earth Balance margarine, since store-bought versions use shortening instead of butter. The main motivation for this is the fact that Earth Balance costs $5.33 here, while an equal weight of shortening costs about $1.00. The answer is yes, it works just as well and makes for a very tender and flaky pastry.


INGREDIENTS
Makes 6
- 1/2 recipe puff pastry
- 1 1/2 cups frozen wild blueberries
- 1 tbsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 tbsp flour
- 1/4 cup sugar

Icing:
1. Heat 1 tbsp of lemon juice in a small saucepan over med-lo heat. Add in a scant 3/4 cup of icing sugar and stir to dissolve.

METHOD
1. Mix frozen berries, lemon zest, lemon juice, flour and sugar in a saucepan. Cook over medium high heat until bubbling and thickened. Remove from heat and place in fridge to cool down. Filling must be cold before it can be placed on the pastry.
2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
3. Roll pastry into a 12" x 16" rectangle. Slice into twelve 4" squares. Place a heaping spoonful on filling on the centre of 6 squares.
4. Lightly moisten dough around the filling. Place remaining pastry squares over top of filling and press down firmly around the edges to seal. Use a fork to further seal the edges, then trim with a pastry wheel. Cut two slits in the top.
5. Bake for 20-25 mins, until golden brown.
6. Let cool for a few mins, then drizzle icing over top.
As you can see, the shortening makes a very nice pastry dough. It is a bit softer, but cooks up flakier. Make sure you chill the shortening before using it in the recipe.

6 comments:

tofufreak said...

This is way too weird! i just made blueberry lemon pastries on saturday night!

i definitely think that becoming a fat blob (which i pretty much already am after this weekend) is a price i am willing to pay just for the pastries! haha

i think that i will try next time with shortening or a mix of half shortening/half eb (just for flavor) because eb breaks my budget (especially when used in abundance to make pastries)

Aimee B. said...

These look amazing! I think I gained 5 lbs. just looking at it, LOL! I wish you could come cook for me and my family. I consider myself a pretty good cook, but your cooking puts mine to shame! :)

P.S. I can't wait for news on a cookbook, hint hint!

Eesh said...

Which shortening do you use?? I can't seem to find any trans fat free shortening here.

Veronica said...

I've probably eaten more ice cream, pie, cake, and general sweets this summer than any other nonvegan summer. I can only imagine my waistline if the ingredients weren't nondairy.

The pastry looks lovely! Does this puff pastry have the kind of flakiness that nonvegan bakery croissants and pain au chocolates normally have? Or is that a different laminated dough?

Vegan Dad said...

eesh,
I actually stumbled upon it in my bulk food store, Bins and Bins. I am not sure what brand it is, but it is trans fat free and sells for about $1.00 for 2 cups worth.

Vivacious Vegan said...

What a beautiful pastry. I love the simplicity of it.