Crispy & Sweet Homemade French Pie
Utilizing Frozen Pastry Dough: Homemade Nu-ne-tti-ne, French Pie, and Mom’s Hand Pie
Rolling out pastry dough can be quite a workout! When you’ve put in the effort to roll it out, it feels a shame to make just one type of pastry. This recipe shows how to easily create various treats using store-bought frozen pastry sheets. Using homemade jam adds an extra touch of satisfaction! While making pastry dough from scratch can be challenging, using pre-made frozen sheets makes it accessible for anyone to try. Give it a go!
Basic Ingredients- 1 sheet frozen puff pastry dough
Toppings for French Pie & Nu-ne-tti-ne- 200g sugar
- Desired jam (strawberry jam, etc.) a little
- 200g powdered sugar (icing sugar)
- 1 egg white
- 1 tsp lemon juice (or lemon extract)
Making Pastry Dough from Scratch (Optional)- 800g bread flour (high-gluten flour)
- 120g eggs
- 80g margarine (or butter)
- 8g salt
- 400g water
- 720g butter block for lamination (or pastry margarine)
- 200g sugar
- Desired jam (strawberry jam, etc.) a little
- 200g powdered sugar (icing sugar)
- 1 egg white
- 1 tsp lemon juice (or lemon extract)
Making Pastry Dough from Scratch (Optional)- 800g bread flour (high-gluten flour)
- 120g eggs
- 80g margarine (or butter)
- 8g salt
- 400g water
- 720g butter block for lamination (or pastry margarine)
Cooking Instructions
Step 1
If you’re using frozen puff pastry sheets, the instructions for making the dough from scratch are provided below. We’ll start directly with how to make the French Pie. Roll out your well-chilled dough to an even thickness of 0.5cm. Be careful not to roll it too thin, as it might tear during baking.
Step 2
Using a fork, prick the surface of the rolled-out dough with numerous holes. This step prevents the dough from puffing up too much during baking, ensuring a crispy texture.
Step 3
To ensure a neat appearance, flip the dough over so the pricked side is underneath. Then, generously sprinkle sugar over the top surface. As the sugar melts and caramelizes, it will add a delicious flavor and texture.
Step 4
Using a ruler and a knife or pizza cutter, carefully cut the dough into rectangles approximately 4cm x 8cm. Cutting them to a uniform size will help them bake evenly.
Step 5
With the back of a fork or a spoon, gently press down the center of each dough rectangle to create a slight indentation. This will help hold the jam in place and prevent it from spilling out during baking.
Step 6
Carefully spoon a small amount of your chosen jam (like strawberry jam) into the indentation made on each piece of dough. Avoid overfilling, as the jam can overflow during baking.
Step 7
Bake in a preheated oven at 220°C (425°F) for 8 minutes. Then, carefully remove the pies, flip them over, reduce the oven temperature to 190°C (375°F), and bake for another 5-7 minutes until golden brown and crisp. Baking times may vary depending on your oven.
Step 8
Now, let’s make the Nu-ne-tti-ne! The signature element of Nu-ne-tti-ne is its sweet, crisp topping. First, in a small bowl, combine 1 egg white with 1 teaspoon of lemon juice. Whisk them together to eliminate any eggy smell. The lemon juice also helps keep the icing a bright white color.
Step 9
Next, add 200g of powdered sugar (icing sugar) and whisk thoroughly. It might seem very thick and difficult to mix at first, but keep whisking until you achieve a smooth, thick icing. It should not be runny; a very stiff consistency is key. If it’s too runny, your icing will slide off!
Step 10
Just like you did for the French Pie, cut the pastry dough into the same size rectangles (4cm x 8cm). Then, spread the powdered sugar icing evenly over the top of each rectangle using a brush. It’s best to do this while the dough is still slightly warm from any preliminary baking, or before it goes into the oven if starting from raw dough, to ensure smooth application.
Step 11
Now, we’ll create decorative patterns using strawberry jam or caramel sauce. If using jam, strain out any large fruit pieces. Place the jam in a piping bag with a fine tip. Pipe diagonal, zigzag lines over the icing. Aim for thin lines, as thick lines can burn during baking.
Step 12
Since Nu-ne-tti-ne is also made with puff pastry, start baking in a preheated oven at 220°C (425°F). Bake for about 8 minutes. Then, cover the tops with aluminum foil to prevent them from burning, and continue baking at 190°C (375°F) for another 5 minutes until golden and crisp. Keep an eye on the color during baking.
Step 13
When baking the pies, make sure not to place them too close together on the baking sheet! Puff pastry expands upwards, so adequate space between each piece is crucial for even heat circulation and proper puffing. This ensures they bake up beautifully and crisp.
Step 14
Let’s make Mom’s Hand Pie! We’ll make them larger and longer than store-bought versions. Roll out the dough to the same 0.5cm thickness. Sprinkle sugar generously on both sides of the dough, then roll over it once more with a rolling pin to press the sugar into the dough. This caramelizes beautifully during baking, adding flavor and a delightful crunch.
Step 15
Fold the sugar-coated dough in half like a book, then fold it in half again (a ‘letter fold’ or ‘tri-fold’). Using a knife, cut the folded dough into segments approximately 1cm to 1.5cm thick. Consistent thickness is important for even baking.
Step 16
Arrange the cut dough pieces on a baking sheet, leaving some space between them. Bake in a preheated oven at 200°C (400°F) for about 10 minutes to partially cook. Monitor the browning of the tops.
Step 17
Mom’s Hand Pies are especially delicious when a bit crispier. After the initial 10 minutes, reduce the oven temperature to 180°C (350°F) and bake for an additional 5 minutes, or until they reach your desired golden-brown crispness. Adjust the time based on the color.
Step 18
For those who wish to make puff pastry dough from scratch: (I actually made it from scratch myself! Hehe) In a large bowl, combine 800g bread flour, 120g eggs, 8g salt, and 400g water. Mix until no dry flour is visible. Then, add 80g of margarine (or butter) and knead until a smooth, cohesive dough forms. Place the dough in a plastic wrap and refrigerate for 30 minutes to rest.
Step 19
After the 30-minute rest, take the dough out and roll it into a large diamond shape. Place 720g of butter block for lamination (or pastry margarine) in the center of the diamond. Leave a border of dough around the edges of the butter.
Step 20
Carefully fold the edges of the dough over the butter block, completely enclosing it, like wrapping a gift. Ensure there are no gaps to prevent the butter from leaking out during baking.
Step 21
Once the butter is securely encased in the dough, gently pinch the seams of the dough together to seal them tightly. This prevents the butter from escaping as you roll the dough out.
Step 22
Using a rolling pin, carefully roll out the dough lengthwise to create a long rectangle, aiming for approximately 45cm x 90cm. Try to maintain a consistent thickness of about 0.5cm throughout.
Step 23
Fold the long rectangle of dough into thirds, like folding a letter or a brochure. This is called a ‘three-fold’. Wrap the folded dough in plastic wrap and refrigerate for 30 minutes to firm up the butter layers.
Step 24
After the 30-minute rest, repeat the process: take the dough out, roll it to 45x90cm, perform the three-fold, and refrigerate for another 30 minutes. Continue this ‘roll, fold, and rest’ cycle a total of three times. This process of three ‘triple folds’ with resting periods creates a beautiful, flaky puff pastry dough. Use this dough to make your delicious pies!
