Crisp Puff Pastry Tops Recipes

CRISP PUFF PASTRY TOPS

Crisp Puff Pastry Tops image

This recipe for crisp puff pastry tops is courtesy of Martha Stewart.

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 4

Ingredients

1 pound best-quality frozen puff pastry, thawed
1/4 cup sugar, plus more for rolling
1 large egg yolk
2 tablespoons heavy cream

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Sprinkle work surface with sugar. Place puff pastry on top of sugar. Sprinkle top of puff pastry with sugar. Roll puff pastry into a 12-by-14-inch rectangle. Using a round cookie cutter, cut six 4 1/2-inch rounds; transfer to prepared baking sheet.
With a sharp knife, score each pastry, making curved lines every 1/2-inch from the center out towards the edges, to resemble a pinwheel. Transfer baking sheets to a refrigerator until well chilled, at least 30 minutes.
In a small bowl, beat together egg yolk and cream. Brush tops of chilled pastry rounds, leaving a 1/4-inch border around the edge; take care not to let any egg mixture drip over cut edges, as it will prevent pastry from puffing evenly. Sprinkle each round with 2 teaspoons sugar. Bake until crisp and caramelized, 15 to 18 minutes. Let cool on baking sheet.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Bacon and Cheddar Puff Pastry Crisps image

Provided by Food Network

Categories appetizer

Time 28m

Yield 72 servings

Number Of Ingredients 5

Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese (about 4 ounces)
1 pound bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing
2 tablespoons chopped fresh chives

Steps:

Heat the oven to 400 degrees F.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.

PASTRY PUFFS

Pastry Puffs image

Our simple, 4-step recipe turns a few basic ingredients into 40 large puffs in just 35 minutes. Check out our Chocolate-Glazed Raspberry Cream Puffs recipe.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes

Number Of Ingredients 5

Ingredients

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup all-purpose flour, (spooned and leveled)
4 large eggs

Steps:

Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high.
Immediately remove from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes.
Add eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip).
Pipe batter into desired size mounds, 1 inch apart, onto sheets. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.

Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g

CRISPY POTATO PUFFS

Crispy Potato Puffs image

Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings (2 puffs each).

Number Of Ingredients 7

Ingredients

4 pounds cubed peeled potatoes (about 11 cups)
1/2 cup 2% milk
1/4 cup butter, cubed
1-1/2 teaspoons salt
1/2 cup shredded cheddar cheese
1-1/2 cups crushed cornflakes
6 tablespoons sesame seeds, toasted

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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