This recipe is surprisingly easy but guaranteed to impress!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400°F.
2. Prepare the pork tenderloin by trimming and making sure to remove all silver skin. Set aside.
3. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. If using a smaller loin (1 lb. vs. 2), you will have enough dough to add a decorative cut out to the top of the puff pastry.
4. If using a 1 lb. loin, before the next steps below, cut about 2 in. off one long end. You will have a long 2 inch strip. Take the strip, and cut it in half. Put the 2 pieces side by side, and using a rolling pin, roll out slightly eliminating the seam. Use a cookie cutter to cut out desired shape to decorate the top of the rolled loin.
5. Leaving puff pastry on the provided parchment paper, spread a generous amount of Boursin cheese in the center (use about half the 5.2 ounce pkg.). Layer the Canadian bacon slices on top of the Boursin. Next, layer the Havarti cheese slices. Place trimmed pork loin on top of these layers. Brush the edges of the pastry with the egg wash and wrap the meat and cheeses like a package, pinching the ends closed.
6. Next, flip the whole thing over, with the seam down on the parchment paper provided. Brush the entire puff pastry with the egg wash and add the decorative cut out, brushing it with egg wash as well. Sprinkle the top with a pinch of kosher salt.
7. Bake for about 25-30 minutes. Pastry should be golden brown and meat temperature should be about 140-145°F. Let it rest for 15 minutes before cutting.