{"id":5824,"date":"2017-07-26T22:55:23","date_gmt":"2017-07-27T05:55:23","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5824"},"modified":"2017-07-31T21:22:23","modified_gmt":"2017-08-01T04:22:23","slug":"huckleberry-puffs","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5824","title":{"rendered":"Huckleberry Pastry Puffs"},"content":{"rendered":"

\"\"Do you want to create culinary magic? Fill homemade puff pastry rounds with wild huckleberries and prepare to be wowed. These flaky little four-bite pastries will melt in your mouth, and I’m telling you, there is nothing<\/em> that compares to the flavor of huckleberries.<\/p>\n

Of course, if you don’t have access to huckleberries, blueberries are a good option. I found frozen organic wild blueberries that are impossible to tell apart from huckleberries, so use whichever variety you can get your hands on.<\/p>\n

Rough puff pastry is really very simple to make. (You could use store bought puff pastry, but it will be more crisp and brittle.) Once you get the hang of it, you’ll probably want to use it for lots of other treats, like danish, croissants, or strudel. Here are two of my favorite strudel recipes:\u00a0Sour Cream Apple Strudel<\/a> and\u00a0Sausage Breakfast Strudel<\/a>. The dough can hang out in the fridge for days (let it sit out on the counter for 30 minutes before using or it’ll be really hard to roll out) or can be frozen. It’s not much harder to make a double batch, and it’s wonderful to have some tucked away for later.<\/p>\n

I made the dough and filling the night before and rolled, cut, filled, and baked the little puffs the next morning – in about an hour<\/em>. You know what makes it go really, really fast? A potsticker press! You can find one for less than $5.00 on Amazon (search for “dumpling press”) or at an Asian market, and I know you’ll find many uses for it. It won’t languish in your kitchen drawer, I promise.<\/p>\n

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I’d go for the cheap plastic model. This one has lasted years.<\/p><\/div>\n

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Go easy on the filling!<\/p><\/div>\n

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Huckleberry Puffs<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes approximately 8 flaky pastries, each about the size of a puffy potsticker. I use a potsticker press in this recipe, but if you don’t have one, fold the dough round over the filling and press together firmly with a fork.<\/div>\n
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Ingredients<\/div>\n