The Grape Escape

9.29.20

September is almost over, which means fall is really going to be in full swing. As everyone loses their minds over pumpkin spice and apple desserts, I will remind you it is ALSO Concord grape season!!! This seasonal fruit seems to get the shaft from so many baking projects and I think that is a pure travesty. If you’ve ever wondered what the flavor of grape candies, lollipops, and sodas are all based off of, it’s THIS GRAPE.

I love this flavor!! I find it fresh and fun with a little bit of an effervescence within it when baked. I’ve made a pie and a galette with these grapes before, so the next venture was pastry. Even if Concord grape is not your thing, this rough puff pastry is a great foundation for any fruit jam or compote you prefer. This was my first time making fancier shapes, I linked the reference sites I used below the recipe. The lemon glaze adds a little bit of brightness to each bite. And I love the layers that show up once these bake. I made two batches and learned a higher temperature in the oven really helped puff them up better to create those flaky layers, because they baked faster, preventing the butter from melting. As many food and baking blogs will advise, having an oven thermometer in your oven is essential. Most ovens are off by as much as 50 degrees when they say they’re ‘ready.’ This can ruin your whole bake. And no one wants that. 2020 is challenging enough without lame ass layerless puff pastries.

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Concord Grape Pastries

Ingredients

Rough Puff Pastry (Double Batch)

• 2 cups flour
• 1/2 tsp salt
• 20 TBSP unsalted butter, cold
• 4-8 TBSP ice cold water
• 1 egg, for wash

Grape Filling

• 1 quart Concord Grapes
• 2 tsp cornstarch
• 1 tsp sugar + more for sprinkling
• splash of lemon juice

Glaze

• 1/2 cup confectioners sugar
• 1 TBSP lemon juice

Instructions

To Make Pastries

• If you don’t have a bowl large enough, divide the rough puff ingredients in half, and make this in two batches
• Otherwise, in a large bowl, whisk together flour and salt
• Using a cheese grater, grate cold butter into the flour and break up with fingers or a pastry cutter until course crumbs are formed
• Slowly pour in ice water a few TBSPS at a time and mix with a fork until a shaggy dough comes together. If doing this in one large batch divide in half, place one half in fridge while you work with other half
• Dump dough onto a floured surface and roll out into a 10″-12″ long rectangle
• Fold in thirds, folding the top end down and then the bottom end up, letter style
• Make a quarter turn with dough square and roll out again into rectangle, folding as before, and turn once again
• Continue doing this at least 7-10 times, creating more layers
• On the final fold do not roll out, but keep in folded square
• Wrap tightly in plastic wrap and place in fridge to chill over night (Repeat with second batch)
• When ready to make pastries, line two baking sheets with parchment paper, place in fridge
• Once chilled, on parchment paper or Silpat, roll dough out into large rectangle, depending on which shapes you plan to make. 10×10 will create more even square piece, 10×12 more rectangular
• Lightly beat egg and splash of water to create wash
• Cut pastry into 8-9 smaller squares depending on shape
• Place squares not being used in fridge to avoid softening too much
• Brush lightly with egg wash before folding into design to help hold
• Fold as desired (see notes)
• Place grape filling into center of pastry design, sprinkle with sugar
• Transfer pastry to baking sheet in fridge to stay cold while you make other pastries
• Continue with remaining squares and repeat with second rough puff, leaving folded pastries in fridge while the oven preheats to 425
• Bake one sheet at a time for 15-17 minutes, the pastry should puff up and have a golden brown color
• Allow to cool
• Drizzle with glaze, using a piping bag or spoon
• Keep in airtight container at room temperature for 2 days, or in containers in the fridge for up to a week

Grape Filling

• Separate pulp from skins of grapes by simply popping out, placing pulp in small sauce pan and skin in a medium bowl
• Heat pulp over low-medium heat until broken down and slightly bubbling
• Press through sieve into the bowl with the skin and discard any stems or seeds
• Allow to cool
• Add in cornstarch, sugar, and lemon juice and toss gently to combine

Glaze

• Stir ingredients together to create a thick glaze
• If it’s too thick add lemon juice, if it’s too thin add more sugar

P.S.

*If your kitchen runs warm (like mine) and your dough becomes too soft while you’re working, place in the fridge for 5-10 minutes or in the freezer for 2-3 minutes to firm up. Puff Pastry must be cold while you work with it so the butter doesn’t melt within the dough.
*Trying to describe the different shapes I made would never be as good as these resources so check them out to fold puff pastries like a pro: Here. Here. Here.