STUFFED PUFF PASTRY
Provided by Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
- Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
- When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
- Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.
PUFFED PASTRY STUFFED WITH SHRIMP
Puff pastry shells hold a mixture of practically anything, but in this recipe, I use two separate shrimp stuffings: one Indian themed and the other Greek style..
Provided by Sahtein
Categories Greek
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Slice puff pastry squares diagonally so you have two smaller triangles. Set aside. Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands.
- Lay one diagonal pasty sheet on a wooden cutting board, spoon a small amount of either stuffing in the middle of the pastry sheet and then fold the sheet into a smaller triangle, pinching the edges to seal the shell. Take a fork and press the tines down on the finger-sealed edges to secure the hold.
- Place stuffed pastry sheets on a cooking-spray coated baking sheet, align so you can get as many triangles on it as possible.
- Mix one egg with a few drops of water, beat well. Brush egg mixture over the top of the prepared and stuffed pastry. Place in the oven, cook until pastry is puffed and golden, about 15-20 minute Check on the pastry often. Remove from oven, let cool at least 5 min and then serve with yogurt.
Nutrition Facts : Calories 626.8, Fat 39.3, SaturatedFat 10.3, Cholesterol 153.2, Sodium 441, Carbohydrate 45.5, Fiber 1.7, Sugar 1.3, Protein 22.3
STUFFING IN PUFF PASTRY
This recipe serves just 4-5 people, but if you are looking for a very pretty and special presentation for stuffing, this is it!
Provided by Kathy
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thaw puff pastry at room temperature for 30 minutes. Heat oven to 375°F.
- Mix ONE egg with 1 tablespoon water. Set aside.
- Mix together sausage, stuffing, remaining egg, onion, and mushrooms.
- Unfold puff pastry onto a lightly floured baking sheet, creating 3 sections (lengthwise). DO NOT separate the sections. Cut 9 strips in the two outer sections, about 1 inch apart, cutting just to the fold line in the pastry. These strips will be criss-crossed over the stuffing.
- Spoon sausage mixture in the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides. Brush with egg mixture.
- Bake 35 minutes or until golden. Slice and serve warm.
Nutrition Facts : Calories 554, Fat 37.7, SaturatedFat 11.1, Cholesterol 146.3, Sodium 231.8, Carbohydrate 30.1, Fiber 1.4, Sugar 1.6, Protein 22.9
SHRIMP STUFFED PUFF PASTRIES
These are really yummy to have for dinner - I like to have them with asparagus on the side. Courtesy of an ex-boyfriend.
Provided by Mooseybear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake puff pastry shells according to package directions.
- When done, cut out the top and scoop out the dough.
- Discard the dough, keep the top to the pastry.
- Cream all remaining ingredients together.
- Spoon filling into pastry shells and replace lids.
- Bake for 10 minutes at 350 degrees.
Nutrition Facts : Calories 383.8, Fat 28, SaturatedFat 10.1, Cholesterol 79, Sodium 423.3, Carbohydrate 22.8, Fiber 0.7, Sugar 1.3, Protein 10.4
SAVORY PUFF PASTRY WRAPPED PORK TENDERLOIN
This recipe is easy and fast to prepare...just dont tell anyone, they'll think you spent all day on it. Variations of ingredients are endless! I made this last night for the first time and it was a definate hit. I'll be trying different variations and will post the ones that are outstanding.
Provided by Corilayn
Categories Pork
Time 1h
Yield 2 wrapped tenderloins, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
- Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
- Finely chop the package of herbs, add as much or as little as you prefer.
- Add to the cooling apple mixture.
- Prepare the stuffing according to the box and let cool.
- Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
- Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
- Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
- Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
- Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
- Brush with a beaten egg with water all over the top and sides.
- Place seam side down on a baking sheet.
- Bake at 375 for 30-40 mins, or until golden brown.
- Let cool for 10 mins and serve, ENJOY.
- Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.
Nutrition Facts : Calories 765, Fat 37, SaturatedFat 11.4, Cholesterol 150.9, Sodium 745.7, Carbohydrate 61.5, Fiber 3.2, Sugar 7.4, Protein 44.7
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