PUFF PASTRY SNACKS
Think beyond pigs in a blanket: Wrap something new in puff pastry.
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Unfold thawed frozen puff pastry on a lightly floured surface. Cut into pieces just large enough to wrap around your food (see below) with a 1/2-inch overlap. Wrap, moisten the edge with water and pinch to seal.
- Transfer to a parchment-lined baking sheet, seam-side down. Whisk 1 egg with 2 tablespoons water; brush on the pastry and freeze until firm, about 20 minutes.
- Preheat the oven to 400 degrees F. Bake until the pastry is puffed and golden, 20 to 25 minutes.
- Ideas:
- Bacon: Cook until crisp and drain; stack 3 slices.
- Chocolate bars
- Dill pickles
- Dried figs
- Goat Cheese: Use a thick slice; freeze 2 hours before wrapping.
- Jalapenos: Seed if desired.
- Mango chutney
- Marinated artichoke hearts: Drain and pat dry.
- Pears: Stack 3 slices.
- Portobello mushrooms: Remove the stems; scrape out the gills.
- Prosciutto: Stack 3 slices.
- Pitted Olives
PUFF PASTRY STACKS
These are so easy to make and very professional looking. Your company won't believe they are homemade! I originally called them Puff Pastry Christmas Trees, but felt "Stacks" were more for all year round. You can change the shape of the cutters to fit the celebration, as long as they are 3 graduated sizes. e.g. Hearts for valentines day, stars for Christmas Trees, etc... You can even make smaller sized ones to make appetizers with different fillings. I have a set of flower and heart graduated appetizer sized cutters. Cutter sets for gum paste decorations are also good. The prep time includes the time to thaw pastry.
Provided by Nana Lee
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw pastry sheets at room temperature for 30 minutes.
- Preheat oven to 400º F.
- Unfold 1 pastry sheet on lightly floured surface.
- Cut 4 stars (or any shape appropriate for the occasion)of each size.
- Use 3 star cookie cutters in graduated sizes (2-inch, 2½-inch, and 3-inch cookie cutters or Cardboard patterns).
- Repeat with remaining pastry sheet.
- Place stars on baking sheets.
- Bake 10 minutes or until golden.
- Remove from baking sheets and cool on wire rack.
- To assemble trees:.
- Top large star pastry with 1 teaspoon pudding/curd.
- Top with medium star pastry, turning star so points do not line up.
- Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up.
- Repeat with remaining star pastries, making 8 trees.
- Drizzle trees with honey.
- Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half.
- NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.
Nutrition Facts : Calories 375.8, Fat 23, SaturatedFat 5.8, Sodium 150.6, Carbohydrate 39, Fiber 1.1, Sugar 12.1, Protein 4.5
PUFF PASTRY
Yes, you can make this flaky, buttery puff pastry dough at home! Once you get the hang of the technique, you'll never go back to store-bought.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds 11 ounces
Number Of Ingredients 4
Steps:
- Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape butter mixture into a flat square about 1 inch thick (it should measure about 5 inches by 5 inches). Wrap well in plastic, and chill at least 30 minutes.
- In a large bowl, combine remaining flour with salt. Gradually add cream, and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 by 7 inches, wrap in plastic, and chill, at least 30 minutes.
- Remove dough from refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill at least 30 minutes.
- Remove dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
- Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your trifold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
- Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.
PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
PUFF PASTRY
Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 40m
Yield Makes 625g pastry
Number Of Ingredients 2
Steps:
- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.
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10 QUICK AND EASY PUFF PASTRY APPETIZERS - THE SPRUCE EATS
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Author Cathy JacobsPublished 2018-10-22
- Cranberry Brie Bites. Brie cheese and cranberry are an iconic holiday flavor combination, but these stuffed puff pastry bites are delightful enough for any time of year.
- Savory Spinach and Mushroom Strudel. This savory vegetable strudel filled with spinach, mushroom, and silken tofu looks beautiful arrayed in slices on a serving platter.
- Caramelised Red Onion Tart with Walnut Pastry. Fresh figs add a wow factor to this tasty red onion tart, which has walnuts hidden in the pastry for unexpected crunch.
- Salmon in Puff Pastry Pasty. This lovely salmon appetizer encased in puff pastry is a sophisticated party starter that your guests are sure to devour. The fish is flavored with lime juice and zest, sumac, ginger, and cilantro, then baked in pastry pockets that you fill with sour cream.
- Caramelised Garlic Tart. Garlic loses its sharpness when roasted, becoming sweet and creamy. Here, it's the star ingredient, along with goat cheese and fresh chopped herbs, in a sophisticated single-crust tart that will impress your guests.
- British Sausage Rolls. These bite-sized rolls are an upgrade to the usual pigs in a blanket, calling for good-quality sausage instead of the mini hot dog.
- Israeli Potato Bourekas. Bourekas are filled parcels of flaky dough that are a popular bakery mainstay in Israel. Make them for your year-end party guests with this recipe that uses store-bought puff pastry surrounding a seasoned potato-and-onion filling.
- Curry Puffs. Baked Indian-style curry puffs taste great hot or cold, making them a versatile, prep-ahead appetizer for parties and potlucks. Stuffed with delicious curried ground beef, onions, and potatoes, these puffs are assembled and baked until light and crispy.
- Mini Beef Wellingtons. Impress New Year's Eve party guests with this mini beef Wellingtons that transforms the bistro classic recipe into a sophisticated appetizer, featuring thinly-sliced filet mignon and flavorful mushrooms.
- Chimichurri Chicken en Croute. Seasoned chicken breast meat is layered with cream cheese and prepared chimichurri sauce in baked puff pastry bundles. The recipe makes four pastries and is easily scaled up to make more if needed.
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