Sundried Tomato Puff Pastry Triangles Recipes

PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO

Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto image

Provided by Michael Chiarello : Food Network

Time 40m

Yield 18 pinwheels

Number Of Ingredients 9

Ingredients

1 (8-ounce) jar oil-packed sun-dried tomatoes
1 tablespoon minced garlic
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon good quality balsamic vinegar
Finely ground sea salt, preferably gray salt
Finely ground black pepper
1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm)
1/3 cup pesto, store bought
1 egg, lightly beaten

Steps:

Preheat the oven to 350 degrees F.
Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.

PUFF PASTRY TWISTS WITH SUN-DRIED TOMATO PESTO

Puff Pastry Twists with Sun-Dried Tomato Pesto image

Provided by Robin Miller : Food Network

Categories appetizer

Time 20m

Yield 4 to 8 servings

Number Of Ingredients 3

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
1/4 cup prepared sun-dried tomato pesto
1/4 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.

SUNDRIED TOMATO PUFF PASTRY TRIANGLES

SUNDRIED TOMATO PUFF PASTRY TRIANGLES image

Categories Tomato Appetizer Bake Cocktail Party Vegetarian

Yield 36 triangles

Number Of Ingredients 8

Ingredients

8 oz jar sundried tomatoes, well-drained and coarsely chopped (save 2 tablespoons of the oil)
1 heaping teaspoon of garlic
1 tablespoon of fresh basil, minced
8 oz crumbled Feta cheese
2 packages of Pepperidge Farms Puff Pastry sheets
1 egg white, beaten
1 tablespoon water
sesame seeds

Steps:

Drain the sundried tomatoes, retaining 2 tablespoons of the oil. Chop coarsely. Combine the chopped sundried tomatoes and 2 tablespoons of oil in a bowl. Add 1 heaping teaspoon of garlic, 1 tablespoon fresh basil (minced) and 8 oz Feta cheese. Mix well. Take the two packages of Pepperidge Farms Puff Pastry sheets and cut along the folded edges (so each piece gives you three rectangular strips). Cut each of the strips into quarters. You will have 36 squares. Put approx 1 tablespoon of the tomato mixture onto the square and fold it into a triangle. Press edges of triangle with a fork to close. Combine 1 egg white and 1 tablespoon water. Lightly brush the egg white/water mixture on the top of each triangle. Sprinkle with sesame seeds. Bake at 375 degrees for 15 minutes.

SHRIMP PUFF PASTRY TRIANGLES

Shrimp Puff Pastry Triangles image

Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

Steps:

Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.

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