Hi, my name is Bryan Davis with Chef Bryan’s Kitchen, and today we’re making puff pastry coins. What we’re gonna do is start off with our puff pastry, this is a store bought pastry that I bought because it’s a lot easier to work with than making your own. Puff pastry is a very difficult dough, it takes a long time to make, and it takes a, it takes knowing how to do it to make it right. So, whenever I worked with puff pastry, generally I buy, I used store bought pastry. One thing you wanna remember when working with puff pastry is you wanna keep it cold. The thing that makes puff pastry work is its layers of butter and flour. The reason it puffs, you keep the butter cold as it hits the oven the moisture from the butter releases, which kinda lifts the layers of butter and flour which creates the rise. So what we’re gonna do, we’re gonna start with our dough, we just kinda put a little bit of flour on our work surface and put our puff pastry down on the flour, and then we’re gonna sprinkle a little bit over top, you kinda want a, you don’t wanna used a lot of flour, but you wanna used enough to where, you know, it allows you to, to work with it and roll. If you’re rolling it out and you see that it’s not moving, that it’s sticking to the table, then you don’t have enough flour, lift it up, and add a little bit more flour. So what we’re gonna do, we’re just gonna roll this out into, we don’t want a too thin, we want it maybe 16th inch thick, so, you know, we just gonna roll it out to a nice rectangle, and what I like about this French style rolling pins, is they’re kinda angled at either end, so if you need to straightened it out, you can just put little more pressure on one end to keep a nice, you know, straight, straight dough. So that’s basically what we’re gonna do with our dough, that’s about all we need. So, we’re gonna take it here, and now, what we’re gonna do with this puff pastry corns, you wanna roll them. So we wanna get all this flour off, that’s why we have two different pastry brushes, I’m gonna used one pastry brush to brush the flour off and I’m gonna used the other pastry brush to put the mustard on. So what we’re gonna do is we just take the flour, take the pastry brush and brush the excess flour off the dough. Okay, you don’t need to put any heavy pressure on it, just lightly brush it to remove the excess flour. Okay, kinda brush around the edges of it, and then what we’re gonna do is you wanna flip it over and do the same thing on the other side. Okay, so we’re gonna flip our dough over, and we’re gonna brush all the flour off the other side. Now, making this is very simple. We’re gonna brush it with the Dijon mustard, we’re gonna sprinkle it with the diced ham, the two types of cheese, we’re gonna roll it, sliced it, and baked it. So, they’re very simple, it’s a great vessel for flavor, if you don’t wanna used ham and cheese, you could use turkey and cheese, you could use vegetables, you could use a number of fillings for this. Okay, so we’ve got it brushed off, so now we’re gonna take our pastry brush, put it in our mustard, and we’re gonna leave about an inch border at the top, we’re gonna need that to, to seal the dough. Okay, so we’re gonna brush the dough with the Dijon mustard. Okay, so we got our, we got our pastry brush with the mustard, so what we’re gonna do is we’re gonna take our diced ham and we’re just gonna sprinkle it over the dough. Now, you don’t really need to use a lot of it, coz as you’ll see when we get to the next step of rolling it, we’re gonna roll, it’s gonna roll all the fillings are gonna, kinda be rolled up inside, so you’re gonna have multiple layers of fillings, you know, as you go through when we get to the end product. So we’re gonna take our parmesan cheese, and just kinda sprinkle a little bit of shredded parmesan cheese on it, and we’re gonna take our diced swiss cheese, and just kinda sprinkle like diced swiss cheese on top of that. And when you get these big chunks of plumps of cheese, just kinda break them up, just make it, it will just make the rolling a little bit easier. Okay, so now we got our filling together, now what we’re gonna do, is we’re gonna roll it. Okay, and the way we gonna roll it, we wanna try and keep this fairly tight as we’re going through. So we’re gonna take it, and we’ll gonna lift the bottom edge and we’ll gonna fold it over, okay. Now, keep an eye on your flour, that’s why I used two pastry brushes, if you see flour, when you lift up the, as you roll this up, take the dry pastry brush and, you know, wipe it off. And what we’ll gonna do is we wanna start from the left end and we’re just gonna start folding the dough over and rolling it, okay. Then we’re gonna work into the middle, and we’re just gonna work all the way across. Okay, this is gonna with, this is basically where you gonna start your tight roll, okay. And you kinda wanna make a tight roll coz when we sliced it, you kinda want the layers, the pinwheel layers to stick together, and if you got a lot of space and a gap between it, it’s gonna be hard for them to stick together. So once we get it about halfway up, then we’ll be able to take it, and we’ll just gonna roll it all the way, all the way up, okay. Now what we’re gonna do, is we’re gonna take a little bit of this mustard, and we’re gonna put it in the edge, the reason I didn’t brush this before is if I needed to unroll it, I’d be able to unroll it, once, if I brushed this mustard all the way up, once the mustard is attached to it, it’s not gonna unroll, okay. So this just, this just helps to keep the smooth seam for the finish product. So we’re gonna brush it with the mustard, and then basically what we’re gonna do is we’re just gonna finish rolling it out, okay. And there we go, we have our pastry roll, and what we’re gonna do, we’re gonna put this in the refrigerator, and when we come back in the next segment, I’m gonna show you how to slice it and bake it.