Flaky Cheesy Herb Pastry Wedges Recipes

FETA-HERB PUFF PASTRY WEDGES

Steps:

• Let puff pastry stand at room temperature 40 minutes to thaw.
• Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
• Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
• Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.

CHEESE WEDGES

Steps:

• Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture., Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt. Serve warm with pizza sauce for dipping.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

FLAKY CHEESY HERB PASTRY WEDGES

Steps:

• Pizza Crust -- Remove from the refrigerator and then let them come to more of a room temperature. Un-roll or un-wrap the crust and lay out flat. I prefer to lay mine on a cutting board lightly dusted with flour so it doesn't stick. Then I sprinkle a bit more flour over the crust and lightly roll out the crust, just to seal the seams and make sure it is nice and flat.
• Transfer to a baking sheet lined with parchment paper or a sil pad or they can be baked on a pizza stone too. I prefer a baking sheet with parchment for easy clean up.
• Crust -- Using a fork, poke several holes all over the crust. This will prevent it from puffing up during cooking.
• Season -- Mix the olive oil, pepper, and red pepper flakes (more or less to taste) and brush over the pizza crust.
• Toppings -- Top the pizza with the garlic, shallots, herbs and cheese. It is a light topping, not too heavy.
• Cutting Slices -- I use a pizza cutter, but a sharp knife or pastry wheel will work too. I cut 8 slices, just like a pizza - that way, after it is cooked, you can easily break or pull apart the slices easily.
• Bake -- Oven to 450 on the middle shelf, until the crust is golden brown and the cheese is melted. Ten (10 minutes or less, depending on your oven).
• Serve -- Enjoy with anything, it is just a nice change to a loaf of bread or dinner rolls. And again -- feel free to add any of your fresh herbs and different cheeses.

CHEESY WEDGES

Steps:

• Cook wedges as directed on pack, after 10 minutes scatter the diced bacon amongst wedges and continue cooking.
• When cooked, remove from oven and scatter cheese and herbs amongst wedges, return to oven for approximately 5 minutes until cheese just beginning to melt. Serve immediately.