Today we embark upon our third journey into foods from Bob's Burgers...that aren't burgers. Because sometimes you need to stretch a bit so you can make a "big game" episode. But hey, we learn how to make quick puff pastry, one in 90 minutes, the other in less than an hour!



Puff Pastry #1

  • 8 ½ ounces all purpose flour

  • 1 stick and 4 ounces cold butter, cubed

  • Salt

  • ¾ cup ice water

Puff Pastry #2

  • 8 ½ ounces all purpose flour

  • 8 ounces cold butter, cubed

  • ½ cup sour cream

Sesame Cheddar Blasts

  • Puff Pastry #2

  • Cheddar cheese

  • Sesame oil

Toasted Jalapeño Points

  • 8 ounces cream cheese, softened

  • 5-6 jalapeños, seeded and diced (with additional slices for garnish)

  • 6 ounces mozzarella, shredded

  • Store bought puff pastry

  • 2 eggs

Mozzarella Volcano

  • Puff Pastry #1

  • Parmesan cheese, grated

  • Romano cheese, grated

  • Mozzarella cheese, grated

  • Egg

  • Warm tomato sauce


Puff Pastry #1

  1. Add 8 ½ ounces of all purpose flour to a bowl along with 4 ounces of cold cubed butter and a pinch of salt.

  2. Mix dough using a pastry blender, 2 butter knives or your fingers, until the butter is in chunks the size of peas. After that add ¾ cup ice cold water and then mix together until a crumbly yet cohesive dough has formed.

  3. Turn out the dough onto your work surface and knead it together until it is one unified ball. Wrap in plastic wrap and place in the fridge for 30 minutes.

  4. Remove the dough from the fridge and roll out to about a 12x4 inch rectangle. Fold into thirds and then roll out again. Do this a few times until you get a semi-smooth dough. Cover and place back in the fridge for 15 minutes.

  5. In a food processor, grate 1 stick of frozen butter and place in a bowl with 1 Tbsp of flour, and set aside.

  6. Remove the dough from the fridge and put half of the grated butter on the puff pastry, fold into thirds and roll out. Roll out twice before adding the rest of the butter and then fold and roll out 2 more times.

  7. Roll your puff pastry out one final time and it’s ready to use.

Puff Pastry #2

  1. Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.

  2. Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly.

Sesame Cheddar Blasts

  1. Place some cheddar cheese on half of your rolled out puff pastry and then cover by folding the puff pastry in half. Roll it out and then cut into ½ inch wide strips.

  2. Twist them into twists and place them on a parchment lined baking sheet. Brush them with sesame oil and top with some sesame seeds.

  3. Place in a 400°F oven for 15 minutes and cook until golden brown and flaky.

  4. Remove from oven, let cool, and then serve and enjoy.

Toasted Jalapeño Points

  1. In a bowl combine 8 ounces of softened cream cheese with 5-6 seeded and diced jalapeños along with 6 ounces of mozzarella cheese. Stir to combine.

  2. Roll out your store bought pastry and cut into even squares. Beat 2 eggs in a bowl and brush egg wash along all 4 edges of puff pastry square. Place a dollop of your cream cheese mixture in the middle and fold it over on itself. Crimp the edges shut and then brush outside with an egg wash.

  3. Season with salt and place a slice of jalapeño in the middle as a garnish.

  4. Place in a 400°F oven for 10-15 minutes or until golden brown.

  5. Let cool then serve and enjoy!

Mozzarella Volcano

  1. Roll out your puff pastry and then cut into strips. Cover entire puff pastry with grated parmesan, romano, and mozzarella cheese.

  2. Beat one egg and brush the tops and bottoms of the puff pastry with the egg wash.

  3. Roll each strip from one end to the other forming a little volcano.

  4. Add volcanos to a parchment lined baking sheet and bake at 400°F for 15-20 minutes.

  5. Remove and let cool.

  6. Add some warm tomato sauce to the top so it looks more like a volcano.

  7. Serve and enjoy.