Yum Woon Sen ยำวุ้นเส้น (Thai Glass Noodle Salad)

I am obsessed with Thai food. Second to Japanese food, it is one of my absolute favorite cuisines- I could eat it every day! Yum woon sen (YWS) in particular is one of my favorite salad/noodle dishes. Super tart but also slightly sweet, and spicy with an irresistible umami punch, this salad is incredibly easy to make as long as you have all the ingredients!

I’ve eaten at some awesome Thai restaurants in Tokyo that serve the PERFECT YWS, but I have yet to find a Thai place in my area that has a good one. Most of them are underdressed, or the noodles are over cooked, or the ingredients’ proportions are all off.

I figured if I can’t find the perfect YWS, I could just try making it at home. I came across this recipe and from the first time I made it, I was HOOKED! I altered the recipe a bit by omitting the shrimp and cilantro. The best part of this salad is that you can adjust the dressing to your liking (more spicy, more sweet, more tangy, etc.). We eat this as an appetizer but it can easily be doubled or tripled for an entree sized portion as well.

*The original recipe includes shrimp but I opted to make mine with just pork.

Yum Woon Sen recipe adapted from Hot Thai Kitchen


  • 80 g dry glass noodles (bean threads)
  • 4 cloves garlic, grated
  • Thai chilies, to taste, minced
  • 2 Tbsp palm sugar, finely chopped, packed**
  • 4 Tbsp + 2 tsp fish sauce
  • 6 Tbsp fresh lime juice
  • 2 Roma tomatoes, cut into wedges
  • 1/2 cup onion julienned
  • 2 stalks of celery, peeled and thinly sliced
  • A bunch of celery leaves
  • 200g ground pork
  • ¼ cup peanuts
Ran out of Thai chilis so used serrano as a sub

Ran out of Thai chilis, subbed serrano peppers


1. Roast peanuts in a frying pan with about 1 Tbsp of vegetable oil. You can also buy pre-roasted but I like roasting them myself. Once roasted, set aside and let cool before chopping.

2. Soak noodles in room temperature water for 5 minutes until soft and pliable. Drain.

3. Place tomato, onion and celery into a large mixing bowl.

4. In another bowl, add the grated garlic, minced chilies, palm sugar, 4 Tbsp of fish sauce and the lime juice and whisk until the palm sugar has dissolved.

5. Bring a pot of water to a boil, add glass noodles and cook for 1 minute, remove from the water with tongs (you want to keep the water) and place into a strainer. Rinse the glass noodles under cold water to stop the cooking.

6. Pour out most of the water from the pot, leaving about 1″ and set pot back on stove. Once the water boils, add the pork with 2 tsp of fish sauce and stir until fully cooked. Use a slotted spoon to remove the pork from the pot and place into the bowl with the vegetables.  Then add about 1 Tbsp of the pork cooking liquid into the bowl as well.

7. Add the noodles into the mixing bowl, pour the dressing over and quickly toss to combine. Toss in celery leaves and plate. Sprinkle with peanuts and serve immediately.

You’ll want to mix the dressing in right when you’re ready to eat. The noodles will continue absorbing the dressing and will get too soggy if left dressed for too long.

**A note on palm sugar: I was able to get my hands on some liquid coconut sugar which works FANTASTICALLY in Thai cooking. It’s a bit difficult to find but if you can, please try it! It adds a wonderful caramel-y, nutty sweetness to the dish.


Dongchimi 동치미 (Radish Water Kimchi)

A few months ago my parents and I went to Kang Ho-dong Baekjeong for the first time. While I thought the food was just okay, the one dish that I got HOOKED on was their dongchimi. Dongchimi is a variety of kimchi with Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear in a watery brine. I had never eaten it before and we actually had no idea what the bowl was filled with. The restaurant uses one of those slushy machines to keep their dongchimi cold with crushed ice swirling around in it. I took a sip of the cold broth and was surprised at all the flavor. Tart, slightly sweet, with the faint aromatics of Asian pear. Very refreshing and a perfect side to drink with the fatty meats. The tartness cuts right through all that fat so you don’t feel gross after the KBBQ.

After our meal, I did some research on how to make dongchimi at home and figured it was too much work to make, so I went to HMart to try and find some in the kimchi section. The only jar I could find was GINORMOUS and when I looked at the ingredients, it didn’t list the Asian pear. The fruitiness of the pear was actually one of my favorite flavor notes in the water kimchi at KHB. I asked one of the nice ladies at HMart about the difficulty of making dongchimi and her response was, “Easy! Easy!”. After perusing through some recipes online, I gathered my ingredients at HMart and went home to start on my dongchimi quest.


I got a GIANT daikon radish from Milk & Eggs so I decided to use that instead of the suggested Korean radish.

A lot of the recipes suggest to cut the radish in sticks but I prefer this fan shape for my pickles.


There are various recipes that suggest pureeing the onion and Asian pear mixture but I opted to leave them as chunks. DSCF2365DSCF2368

I sliced the ginger and left the garlic cloves and Thai chilis whole. I also cut the green onions to about 2″ in length.


I put all my ingredients in a large plastic container (I think glass would be better but this is all I had) and left it on my countertop for 2 days to ferment.


One of the recipes I found said to just ferment for 1 day but I felt that it hadn’t fermented enough. Here’s what it looked like after Day 1:


After Day 2, I saw the bubbles that I was looking for- evidence that the fermentation process has begun!

After 2 daysAfter 2 days cu

After Day 2, I put the dongchimi in the refrigerator to ferment for a little over 2 weeks. After 2 weeks, this is what the final product looked like:


The liquid had evaporated a little bit and the daikon radish was now translucent. I spooned out a bit of the liquid and some radish and had a taste. SUCCESS!! This dongchimi tastes even BETTER than the one I had at KHB. I feel like it could use a little bit more Asian pear taste so I may eventually add some Asian pear juice to it. Tart, subtly sweet and savory with notes of garlic. Mmm! This was my first fermented pickling experience at home but I think I’ll be doing a lot more of it going forward. I know there are plenty of health benefits to fermented foods, so I feel this is a great way to get my probiotic fix. I can’t wait to eat my dongchimi with some yakiniku at home!



  • 1 kg of Radish sliced into fans
  • 3 Green Onions sliced into 2″ pieces
  • 9 Cloves of Garlic peeled and left whole
  • 1/2 Onion cut into chunks
  • A little more than 1/2 an Asian Pear cut into same size chunks as onion
  • 3 Thai Chilis
  • 1 inch Ginger peeled and sliced into coins
  • 1 tsp of sugar
  • 3 Tbsp of salt
  • 5 cups of filtered water

Put sliced radish fans in a bowl and add salt. Lightly mix the radish with the salt and let sit for about 35 minutes. After 35 minutes, drain the water from the radish and add the radish and the rest of the vegetables and Asian pear to a large sealable container. I recommend glass but plastic is also fine. Pour 5 cups of water over the produce and add the sugar. Seal the container and let it sit on your countertop for 1 to 2 days depending on the temperature of kitchen. After fermenting on the countertop, move the container to your refrigerator and let it ferment for at least 2 weeks. Serve just the radish and the broth. **I added the green onion and Thai chili for the photograph, but the other ingredients are not as palatable.

Special thanks to Maangchi and Aeri’s Kitchen for their dongchimi recipes! I based my recipe mostly off of Aeri’s Kitchen but scaled it down for just 1 big radish.

Roasted Butternut Squash Soup

In an effort to eat healthier and include more fruits and vegetables into my diet, I ordered local farm fresh ingredients from a company called Milk and Eggs. It’s relatively inexpensive, they offer free delivery, and they have some items you might only find at Farmer’s Markets. Some highlights: Brothers Products  spicy hummus and mango labneh (this was SO FRIGGIN’ GOOD), and Better Booch Morning Glory Organic Peach Kombucha Tea (also amazing). I ordered a variety of vegetables and fruits to try, which included a beautiful butternut squash. I know it sounds weird to refer to a squash as beautiful, but once I cracked this open it yielded a bright orange flesh. I haven’t cooked too often with butternut squash but the times I had, the flesh was never this orange and appetizing.

I perused some recipes online for an idea of what I wanted in my soup and came across this one on Serious Eats. Being a HUGE fan of J. Kenji Lopez-Alt, I really like the recipes on this website. This particular recipe was written by a different editor, but as a trustworthy recipe website, I had faith that the soup would turn out great. As I read the required ingredients I did realize that I didn’t have heavy cream or sour cream so I wouldn’t be making the whipped cream topping and I also didn’t have any sage so that exnayed the fried sage topping as well.

My soup turned out to be a very simple soup highlighting the sweetness and purity of the butternut squash I received from Milk and Eggs. I gave some to my Aunts (both who are excellent chefs) and they LOVED it 🙂 If you’re looking for a recipe for a creamy, unctuous and thick soup then look no further!


  • 1 Butternut Squash (About 1.5 – 2 lb) cut into 1″ cubes
  • Half an Onion sliced
  • Half an apple cut into 1/2″ cubes (I used a Fuji apple)*
  • 4 Tbsp of Unsalted Butter divided in half
  • 4 cloves of Garlic sliced
  • 4 cups (1 Quart) of Vegetable Broth
  • 1 sprig of Thyme
  • 1 Bay Leaf
  • Olive Oil
  • Salt and Pepper to taste



Preheat oven to 425F. Prepare squash by peeling, seeding and cutting into 1″ cubes.


Pour about 1-2 Tbsp of olive oil on 2 separate sheet pans and divide the cubed butternut squash evenly onto each pan. Don’t overcrowd the pans! Put the squash in the oven for about 40 minutes, making sure to turn the pieces two to three times throughout the cooking.


In a medium sized Dutch oven, brown 2 Tbsp of butter. Add the sliced onions, garlic and apple pieces and lightly caramelize.


Remove roasted butternut squash from oven and scrape into the Dutch oven with the onion, garlic and apples.


Add the thyme and bay leaf as well as about 3 cups of stock into the dutch oven. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Discard thyme sprig and bay leaf.

Add the soup mixture into a blender (or use a stick blender) to blend all the ingredients until very smooth.

Return soup to Dutch oven and thin out with remaining stock until desired consistency. Add remaining 2 Tbsp of butter and salt and pepper to taste. Serve immediately.


More dairy such as heavy cream or milk can be added to yield a creamier soup.

*My soup turned out quite sweet from the butternut squash and the apple and had the perfect amount of tartness from the apple. If you prefer your butternut squash soup to be less sweet but would like to retain some tartness, I suggest using a different varietal of apple that is tart and less sweet such as a granny smith.

Cookie Decorating in Tokyo

I spent the last two weeks of September in Tokyo spending time with my family and friends. While home, I had the pleasure of having one of my SUPER talented friends, Yui, who has her license to teach cookie decorating, teach my friend Emi and I how to ice cookies.

A little history on me and decorating cookies… In 2015, while I was still living in Boston, I became really interested in icing cookies simply because I followed SweetAmbs on Instagram. If you don’t follow her, I highly recommend you check out her ‘gram because her work is AWESOME. I definitely will never be as talented as she is, but I thought I would give it a shot. I ordered all the necessary materials, watched a bunch of YouTube videos and set out on making the perfect Valentine’s Day cookies using SweetAmbs’ techniques. Welp, 5 hours  later I had some cookies that looked….Ok.


After the Valentine’s Day cookie decorating, I attempted to decorate cookies on my own a few more times (very unsuccessfully) trying to use techniques like brush embroidery (failed miserably). After a lot of failed attempts, I decided to give up for a bit because I just had too many sugar cookies and it was becoming a huge waste of food.

Fast forward 2.5 years, after seeing Yui’s insanely gorgeous cookies on her Instagram, I decided that if Yui would be willing to teach me, I would re-attempt cookie decorating. This time turned out A LOT more successfully than in 2015!

We started off making the royal icing. Super simple, but you have to make sure you use the right proportion of meringue powder to powdered sugar to water. We used a recipe similar to this one by Wilton. What I hadn’t done in the past that I realize now is vital, is to make sure to keep mixing using a stand mixer for at least 7 minutes.


What we end up with is the HARD icing that we use for the outline of our cookies. We then put a small amount of icing into individual bowls to create the colorful icing. Only a TINY bit of food coloring is necessary for this step. We used the Wilton gel food coloring. Just dip a toothpick in the gel, and that’s about how much you’ll need if you’re looking for more pastel colors.


Once mixed, we added them into the cornets that Yui had made using clear plastic sheets. For this process, you can also use parchment paper. Here’s a step-by-step of how to make your own cornet (aka cookie decorating pastry bag). Once the hard icing has been added to the cornets, we add about 1/8 – 1/4 tsp of water at a time to the hard icing to create the FLOOD icing. We then add these to cornets and make sure we can differentiate between the HARD and FLOOD by marking the cornets


Now that we had made the Royal Icing it was time to decorate! Yui had asked her cookie decorating teacher to make the sugar butter cookies for us. Another point I learned during this lesson is that VERY FLAT cookies are necessary in order to decorate cookies neatly (and nicely). The cookies I had used back in 2015 were way too lumpy which is probably why I had such a difficult time decorating them.


Yui had a practice sheet where we could practice outlining our cookies. When outlining the cookie, you LIFT the cornet while the icing is coming out so that you get a super straight line.


After outlining our cookies, we used the flood icing to fill in and “color” the cookies. Once the cookies have been filled with the flood icing, make sure to wait for the flood icing to dry a bit to add more decorations using the HARD icing. After a couple of hours, our masterpieces were complete!


Yui (our teacher)’s cookies


My cookies

Not too bad eh? Yui’s cookies were obviously a lot prettier, however, I felt that I learned a lot of new, not to mention super important, tricks and tips on how to make proper royal icing and how to decorate cookies! After our lesson, I decided that I wanted to try making lace cookies that I had seen before on Instagram. I looked up how to do it on YouTube using Haniela’s video and used the HARD icing. Basically it’s like cross-stitching (I think…). It takes time and a lot of concentration but it turned out all right!


Overall, cookie decorating takes a LOT of time and patience, but if you’re looking for a fun gift for friends or family, I think it’s worth it! I think I’ll attempt to make some cookies for the upcoming Holiday season, so we’ll see how I do decorating on my own!

Baking Day 10: Sakura Matcha Madeleines

Anybody who knows me knows that I absolutely LOVE sakura season in Japan. There really is nothing else in the world like it. For a very brief period of time, the entire city of Tokyo becomes a soft pink wonderland. The “mankai” or fully bloomed period usually only lasts a couple of days, which makes the experience all the more special. If you’ve never seen sakura (cherry blossoms) in person, I highly recommend traveling to Japan in the spring. If unable to travel to Japan, there are also sakura trees in Seattle, WA and Washington DC (that I know of!).

Spring 2017

Spring in Tokyo



Sakura desserts are also very popular in Japan during the spring season. Sakura desserts can be enjoyed throughout the year by preserving the sakura blossoms in salt. I had actually never used preserved sakura in my baking before, until my Aunty Wallis gave me a bag of salted sakura blossoms. I had received Organic matcha from her husband (my Uncle Dennis), and since sakura and matcha pair so well together, I decided to make Sakura Matcha Madeleines. I researched some recipes online and came across one from the Japanese recipe website cookpad. The recipe included making half the batch with sakura powder, but since I didn’t have access to any, I made all of the batter with just matcha.


The first step to making these madeleines is to soak the salted sakura in water to remove some of the salt in the blossoms.


Next, prepare the madeleine pan by brushing some melted butter into each mold and then putting the pan in the freezer.


In a large bowl, add your cake flour, baking powder, sugar, and matcha powder.


In a separate small bowl, add the egg and honey and beat with a whisk. Once mixed, add your egg mixture to the flour mixture and mix with the whisk.


Once mixed, add your melted butter to the bowl and mix until combined.


Once batter is ready, cover bowl and let the batter rest in the refrigerator for 1 – 2 hours (I did 2).

Meanwhile, remove the sakura blossoms from the water bowl, and dry with a paper towel.


Preheat oven to 356 F (180 C). Take your madeleine pan from the freezer and place 1 blossom in each cavity.


Pour a spoonful of batter into each cavity and bake for 10 minutes.


Remove madeleines and allow to cool on a baking rack. These madeleines are sweet and buttery but have a wonderful floral fragrance and just a hint of saltiness from the preserved sakura. Enjoy!



Makes 12 Madeleines

  • 1 Egg
  • 2 Tbsp Honey
  • 6 Tbsp Cake Flour
  • 3/4 tsp Baking Powder
  • 3 Tbsp Granulated Sugar
  • 3 Tbsp Butter melted (plus 1-2 Tbsp for madeleine pan)
  • 1/2 tsp Matcha Powder
  • 12 Salted Sakura blossoms


  1. Add sakura blossoms to a bowl of water to remove salt.
  2. Prepare madeleine pan by brushing each cavity with melted butter and placing pan in the freezer.
  3. In a large bowl, add cake flour, baking powder, sugar, and matcha powder and whisk.
  4. In a small bowl, add 1 egg and honey and beat with whisk.
  5. Add your egg and honey to the flour mixture and mix with whisk.
  6. Once mixed, add melted butter to the batter. Cover bowl of batter and let rest in fridge for 1 – 2 hours.
  7. Pre-heat oven to 356 degrees F (180 C).
  8. Take sakura blossoms out of the water and dry with paper towels. Once dried, add one blossom to each cavity of the madeleine pan.
  9. Add about a spoonful of batter to each cavity, making sure to add an even amount to each cavity.
  10. Bake for 10 minutes.
  11. Remove madeleines from pan and allow to cool on cooling rack, ridge side down.
  12. Enjoy! Madeleines are best enjoyed the day of.


My family and I are obsessed with my mother’s gyoza. For some reason, any other place we eat gyoza out at just doesn’t compare to the homemade ones I grew up eating. I wonder if it’s just due to tasting familiar? Or are they really that spectacular? Well, I’ve fed a lot of my friends her gyoza as well and they all agree that it is BOMB. So I think she’s got something special going with her recipe.

I really get peeved when I eat gyoza at Japanese restaurants and they serve me what OBVIOUSLY are those ajinomoto frozen ones that they’ve just pan fried. Like C’mon man!! I get that making gyoza from scratch is a labor of love, but if you’re going to offer it on your menu, please just make it. The frozen stuff is never on the same level as the legit homemade ones. I also prefer Japanese style gyoza over Chinese ones since I like the THINNEST gyoza skin possible.

This recipe isn’t that difficult as long as you have a food processor. Cutting up all the cabbage by hand will take FOREVER. I mean, it is doable of course, but get yourself a food processor if you don’t have one. You can get one on Amazon for a decent price and it’ll save you soooo much time. I’ve also included a video on how to fold the gyoza so hope that helps!



The nira should be chopped to about this size:


Once your mise en place are ready (all your chopping, grating, juicing is done), add your ground pork in a large bowl. Add the garlic, ginger juice, miso, egg and waipa to your pork.


Mix well by hand


Once mixed, add the chopped cabbage and nira and mix well by hand again


Once all your filling is mixed, set up your “folding station” with your gyoza wrappers, spoons, filling, a bowl of water, and a cookie sheet dusted with potato or corn starch.


Take about a 1/2 tablespoon of filling and add to the center of the wrapper. Dip your finger into the bowl and moisten the edges of the gyoza wrapper. Fold using method below:

Once all your gyozas are folded and neatly aligned, you can choose to freeze them or cook them immediately.


If cooking, heat a medium sized nonstick pan with 1 Tbsp of vegetable oil. Add the gyoza in a single layer to fill the pan. Sear until lightly browned on the bottom, add 1/4 cup boiling water and cover with a lid for 6-7 min. Once water is evaporated, take lid off and cook until browned and crispy. Optionally, you can add sesame oil at this point if you’d like to make it a little more crispier and add sesame flavor. Serve with your choice of sauce mix.


These taste best fresh out of the pan so I suggest freezing whatever you don’t eat so. Just a warning, if you decide to pack these up for lunch, once cooked and kept overnight, these gyozas emanate a VERY pungent smell due to the nira. Just a word of caution!


  • 1.5 – 1.85 lb. lean ground pork
  • 1 egg
  • 3 cloves of garlic grated
  • 1 Medium sized cabbage finely chopped in food processor*
  • 1 bunch of Nira (Chinese Leek) finely chopped by hand*
  • 1.5″ chunk of fresh ginger grated and juiced
  • 2 Tbsp. miso paste
  • 1 Tbsp. Waipa (Chinese Chicken Stock Paste, can substitute chicken stock cube)
  • About 100 gyoza wrappers (Can be purchased at any Asian grocery store)

*Please make sure to wash all vegetables before using. The cabbage can be added to a salad spinner after chopping and spun to release excess moisture. The nira should be washed prior to chopping and dried using paper towels.


Mix ground pork and egg, garlic, ginger, miso paste and waipa in a bowl by hand. Add finely chopped cabbage and chopped nira and mix well by hand. 

Set up dumpling folding station with your gyoza wrappers, filling, a bowl of water, and a baking sheet dusted with potato starch or corn starch powder.

Add about 0.5 Tbsp of mix into each wrapper, dip your finger in the water and lightly moisten the edges of the wrapper. Fold using method shown in video. Once all wrappers are filled, you can either freeze them at this point or cook immediately.

To freeze: Put the lined up gyoza on the baking sheet directly into the freezer and let freeze for about 30 minutes to an hour until semi solid. Once it is solid enough, take them out of the freezer and wrap about 10 gyozas (or however many you’d like per serving) in saran wrap (make sure not to stack any of them, they should all be in one layer) and then wrap again tightly in foil. Place them in freezer safe ziploc bags and freeze up to 2 months. The frozen gyozas can be cooked the same way as below.

To cook: Sear dumplings in a medium hot nonstick pan coated with oil. Add 1/4 cup boiling water and cover for 6-7 min. Once water is evaporated, take lid off and cook until browned and crispy. Optionally, you can add sesame oil at this point if you’d like to make it a little more crispier and add sesame flavor. Serve with your choice of sauce mix.*

Sauce mix options: Many people enjoy their gyoza with a mix of soy sauce, rice wine vinegar and rayu or chili oil. I like mine with just rice wine vinegar and black pepper. You can also add yuzu kosho or toubanjan (fermented chili bean paste). Be creative! I think the gyoza goes really well with more sour, pungent sauces but to each their own 🙂

Baking Day 9: Puff Pastry

Soooo my “Baking Diary” is taking a bit longer than anticipated due to travel but also because I’m being discouraged from baking by my family (as always, we’re trying to lose weight T_T).

I was asked to make puff pastry from scratch because my mother had made some fresh apricot jam and she wanted something that we could bake with her jam. I’ve made croissants before (they took 3 days but it was worth it) but I have never made puff pastry so I was up for the challenge. And yes, it was a HUGE CHALLENGE! The end result was great, but would I make it from scratch again? Probably not. I think the croissants were worth more effort than the puff pastry. The puff pastry recipe I used is Bouchon Bakery’s recipe, but there are tons of recipes you can find online that probably don’t require 3 days of your time.

Day 1:


The first day of the puff pastry making included mixing the dough (basically just water, a bit of a butter, flour, salt and vinegar) and making your “butter block”.

If you’ve never made a butter block before, fear not, it is easy as long as you have your workspace, a proper rolling pin and some parchment paper. You’ll also need a ruler (or measuring tape) to make sure you roll out the block into the proper proportions. The butter block required some elbow grease (there’s a lot of pounding) but it’s a nice stress reliever. It does make a ton of noise while pounding so if you have thin walls that you share with grumpy neighbors- beware.


Once the dough’s been mixed, you form it into a ball and cut an “X” into it (to let it relax?) and then you have to let it rest overnight in the fridge.



Day 2:

Day 2 is the most time consuming day of the 3 days it takes to make this puff pastry so I literally needed the ENTIRE day to dedicate to the puff.

I started by encasing the butter block into the dough. The dough needs to be rolled out into a 12-13″ circle. Once it’s rolled out, the butter block is put in the center, closed up, and then rolled out for the first turn.


Each “turn” goes like this: Roll out the butter encased dough to a rectangle that’s approximately 24 x 9:. Fold the bottom third of the dough up as if you’re folding a letter, then fold the top third down to cover the bottom third. Turn the block 90 degrees so the dough looks like a book, making sure the opening is on the right. After each turn, I refrigerated the dough for 2 hours and I did 5 turns total.


These “turns” are where it all became a bit tricky. I was working on a super hot day (so dumb of me) and the butter started seeping out. After looking for answers online, I read that you can add a tiny bit of flour to the “buttery” parts and just keep rolling over it. It didn’t seem to affect my end result so I guess it worked? Key takeaway point here- keep everything SUPER COLD!

Once I completed my 5 turns, I put the puff pastry in the fridge to rest overnight.

Day 3:

The final day of the puff pastry experience. I rolled out my dough slightly and divided the dough up into 3. I kept the other 2 portions in the freezer to use for a later time (the dough can keep in the freezer for up to 1 month). I rolled the remaining dough out into a rectangle and then cut little squares off of the main dough. Any squares I wasn’t going to be working with within the next 10-15 minutes, I kept in the fridge. This dough is really a PITA to work with in a hot environment since everything starts sticking.


With the puff pastry dough I made: Micro Palmiers, Jam Pastries, Cheese filled pastry and a pesto, mozzarella filled pastry.


I think my favorite were the savory pastries and the micro palmiers. I will definitely make the palmiers again with the remaining puff pastry dough.

Overall it was a fun experience making the puff pastry since I really do enjoy labor intensive cooking and baking, but I think for anybody who doesn’t have ample time on their hands, you’re better off just buying the frozen kind! Obviously the homemade one is deeeeelish and buttery and flaky, but I just don’t think it’s worth spending 3 days on! My next baking venture was going to be croissant dough but I think I’ll need to wait until the weather cools off a bit to make it! For now, I’ll be sticking to more bread baking practice.