puff pastry Archives | The Vanilla Bean Blog

Flaky Cherries & Cream Turnovers

Sarah Kieffer — Sun, 20 Jul 2025 15:55:43 +0000

I forgot they were in my freezer. Door County cherries, tucked underneath bags and bags of raspberries the kids and I had gathered every summer afternoon from our backyard bushes. I had to dig through those berries and move them around and curse slightly to get to the bottom of that freezer drawer. But there they were, still glittering and ruby red and perfect. It seemed the cherries were calling me. They were a memory, a lovely one, and it had been a week filled with bad news from the outside; articles and TV anchors whispering deadly affairs again and again: 92 people who died of thirst and Man kills family and then himself and Funeral workers steals gold teeth from bodies and 5 stabbed to death by relative and You are not safe. You are not safe. You are not safe. I tend to turn to puff pastry when I’m anxious. The rolling, the turns, the soft dough on my hands helps me focus for a moment. And this batch would be filled with those memorable cherries. They were picked this summer, one short weekend when [A] and I got to steal away by ourselves. We made an impromptu […]

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Raspberry Puff Pastry Tart

Sarah Kieffer — Thu, 29 Apr 2021 21:36:34 +0000

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch. You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert. Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

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Masala-Spice Palmiers

Sarah Kieffer — Fri, 18 Jan 2019 04:02:27 +0000

I always forget how delicious palmiers are until I make them – puff pastry, coated in sugar and spices and then baked until crisp and caramelized – what’s not to love? This version from Maggie Battista’s new cookbook, A New Way to Food, is made with Masala spice mix (a blend of cinnamon, clove, cardamom, coriander, black pepper, and fennel) and maple sugar. Other puff pastry desserts you might enjoy: Peach Puff Pastry Pie, Puff Pastry Tarts with Twangy Blueberry Sauce, Cheese Danish Slab Pie, and Turnovers with Jam. Also! I am giving away a copy of Maggie’s new cookbook over on Instagram! The instructions to enter are on this photo here. You can also win a loungewear kit from Universal Standard. Read about their fashion for all women mission here. ************************** Did you too see it, drifting, all night, on the black river? Did you see it in the morning, rising into the silvery air – An armful of white blossoms, A perfect commotion of silk and linen as it leaned into the bondage of its wings; a snowbank, a bank of lilies, Biting the air with its black beak? Did you hear it, fluting and whistling A shrill […]

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(Good Morning) Cheese Danish Slab Pie

Sarah Kieffer — Tue, 30 Oct 2018 17:59:56 +0000

I recently received Cathy Barrow’s new cookbook, Pie Squared (affiliate link), and have been highly enjoying it. The concept of the book is slab pies, a pie that strays from its traditional circle shape and is instead baked in a baking sheet. I am a huge fan of slab pie; I prefer the crust to filling ratio, and it cuts so nice and neat into squares while being large enough to feed a crowd. It’s a perfect dessert. One of the first recipes I made from the book was this Cheese Danish Slab Pie, which involves a puff pastry crust, cream cheese and jam, and a dusting of powdered sugar. Similar recipes you might enjoy: Danish Braid with Apple and Cream Cheese, Cardamom Sugar Buns, Morning Buns, Cherries and Cream Slab Pie, and Peach Puff Pastry Pie. *************************************************************** “[A]t that moment, some strange melodious bird took up its song, and sang, not an ordinary bird-song, with constant repetitions of the same melody, but what sounded like a continuous strain, in which one thought was expressed, deepening in intensity as evolved in progress. It sounded like a welcome already overshadowed with the coming farewell. As in all sweetest music, a tinge of sadness was […]

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Peach Puff Pastry Pie

Sarah Kieffer — Sat, 01 Sep 2018 02:06:57 +0000

I realized today that I hadn’t made one pie this summer, not even ONE! Luckily I had a pile of peaches on my counter and rough puff pastry in my fridge, and so decided to remedy the situation immediately by putting the two together. Peach Puff Pastry Pie was born. While I usually prefer a traditional All-Butter Pie Crust, this comes in a very close second. I did make my own puff pastry here, but you can use store bought and save yourself some time. **************************************** Peach-Apple Puff Pastry PieThis recipe is inspired by the Apple-Ginger Skillet Pie recipe from my book (affiliate link), and also this Peach Pot Pie from Martha Stewart Living. If you’ve never peeled peaches before, here is a tutorial on how to. I do have a few notes on how I make pie here, if you are interested. Tips for Making this Peach Pie: I used a half recipe of my Rough Puff Pastry, but store bought will work fine. If using store bought, look for a brand that uses real butter. I always use Gala apples in my baking, but if you have another baking apple you love, you can use that instead. I used […]

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Puff Pastry Turnovers With Jam & Cream Cheese Filling

Sarah Kieffer — Fri, 02 Feb 2018 14:49:13 +0000

‘I’m all over the place, up and down, scattered, withdrawing, trying to find some elusive sense of serenity.’‘The world can’t give that serenity. The world can’t give us peace. We can only find it in our hearts.’‘I hate that.’‘I know. But the good news is that by the same token, the world can’t take it away.’–Anne Lamott, Bird by Bird I come to you with a recipe for turnovers filled with jam and cream cheese filling. I love puff pastry filled with fresh fruit, but it’s not always in season. I often turn to jam when all my summer berries are not in season. I have mixed feelings about jam in baked goods; often it’s just too sweet, and then I regret using it. Here I’ve paired it with a tangy cream cheese filling, which balances the sweetness. I also try to use jams with a bitter or tart edge; orange marmalade and blackberry jam are two favorites. The combination of the flaky, buttery pastry, tart-but-sweet jam, tangy cream cheese, and a crunchy, sugary top is a great idea on a bitter, cold winter morning. (Also, I couldn’t quite find words this morning to how I was feeling, but then […]

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Hazelnut and Vanilla Slice

Sarah Kieffer — Fri, 29 Jul 2016 03:15:49 +0000

Last week Stephanie Meyer had a little get-together to celebrate Imen McDonnell being in town. Imen’s cookbook, Farmette, came out recently, and it is beautiful, filled with recipes and stories from her life on an Irish farm. Imen was just as lovely and kind in person as I imagined. I made the Wild Hazelnut and Vanilla Slice from her book – a perfect rectangle consisting of puff pastry, thick vanilla custard, and hazelnuts. You can check out Imen’s blog here, and her book here. I highly recommend both. Hazelnut and Vanilla Slice Adapted from Farmette Cookbook, by Imen McDonnell. The custard filling can be made the day ahead, to save time. I recommend baking the puff pastry the day the dessert will be served. 1 pound frozen puff pastry (2 sheets), thawed Filling 1 1/2 cups (375 ml) whole milk 1 1/2 cups (375 ml) heavy cream 1/4 cup (60g) unsalted butter 2 teaspoons pure vanilla extract 2/3 cup (150g) granulated sugar 1/3 cup (40g) cornstarch 1/2 cup (125 ml) water 6 large egg yolks Glaze 3 tablespoons whole milk 1 1/4 cups (156g) powdered sugar 1 cup (110g) chopped hazelnuts, for garnish (I lightly toasted mine) For the Puff […]

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Puff Pastry Tarts with Twangy Blueberry Sauce

Sarah Kieffer — Wed, 20 May 2015 02:26:42 +0000

Four years ago when I started this space I set up a Flickr account, mostly because everyone else was doing it. I browsed through pages and pages of photographs and profiles, and after falling down long rabbit holes of foodie pics and vacation photos that inspired serious bouts of envy, I found this cake made by Tara O’Brady. There was something about it that made me pause. All the subtle streaks of color in the frosting, that uneven pattern made with a spoon, and the well-worn wood it was resting on was a perfect union of comfort and class; simplicity mixed with unpretentious sophistication. Without hesitation I clicked on the link to Tara’s blog, and started faithfully reading Seven Spoons. Twangy blueberry sauce is found in Tara O’Brady’s new cookbook; a collection of recipes that is “less about innovation and more about getting supper on the table, but doing so thoughtfully, and beautifully, too.” It is everything I look for in a book on cooking: beautiful photographs, thoughtful writing, and recipes I want to put on repeat. This twangy berry sauce does not disappoint. Neither does the Basic, Great Chocolate Chip Cookies, the Vietnamese Coffee Ice Cream (with candied cacao […]

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Rhubarb Puff Pastry Tart

Sarah Kieffer — Fri, 01 May 2015 02:17:38 +0000

Rhubarb finally made an appearance at my local co-op. It’s ruby red stalks called to both me and the puff pastry tucked away in my freezer, so I took it home with me and set to work. I had this rhubarb tart recipe in mind, and didn’t change anything except to stir some raspberry jam into the crème fraîche, and sprinkle the tarts with a good amount of granulated sugar. It’s a truly delicious rhubarb tart. My brain is temporarily on lockdown, after a month of sick kids and allergy season slowly setting in. So here are some links for your Friday: Murmuration. Pretty amazing. I can’t get enough of Melody Gardot‘s latest song. All the things Anne Lamott has learned in 61 years. This is a good rumor. The perfect cookbook to get your mom. John Steinbeck and his diary. NANCY DREW. Super flattered to be included in Inspired: Top Food Blogs. There are 100 blogs listed, so you can find some new reads. Also! If you have had trouble in the past signing up for my post via email, it’s now been fixed. You can sign up on the side bar if you are so inclined.

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raspberry cacao nib sugar buns

Sarah Kieffer — Fri, 12 Apr 2013 02:44:44 +0000

Hello! I come to you today with raspberry cacao nib sugar buns and a giveaway, both of which I’m terribly excited about. I’ve been baking up a storm lately; this extended winter Minneapolis refuses to let go of is making us all stir-crazy, literally. So we’ve been kneading and rolling and folding and repeating too often for this little family of four. But! these tasty raspberry circles were worth our time, and after enjoying a few, we gladly passed them out to our neighbors. Raspberry Cacao Nib Sugar Buns These little sugar buns are inspired by the lovely Seven Spoons, and while I’ve posted about them before, I couldn’t resist adding raspberry and cacao nibs to them. I also made this version with puff pastry (the original uses a Danish dough), and I think either would be delicious here. Originally I intended to use a cinnamon roll dough, but with the icing it all was a bit too sweet. If you do decide to go that route instead (in which case you may want to double the filling), I highly recommend The Smitten’s version of cinnamon roll dough and icing. I did include almond paste in the filling, but if […]

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