- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 1/4 cup unsalted butter, melted
- 2 cups chopped mixed candied fruit (such as glacéed pineapple, cherries, orange peel, and sweetened dried cranberries)
Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
Position 1 rack in center and second rack in top third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer. Cool cookies on sheets on racks 5 minutes. Using spatula, transfer cookies to racks, bottom side up. Cool completely. Repeat slicing and baking with remaining 2 logs. DO AHEAD Can be made 8 hours ahead. Store airtight between sheets of waxed paper.
Easy Recipes Using Puff Pastry
Puff pastry is one of those items you’re bigger off affairs pre-made than authoritative from scratch. Although the additive account is actual simple (flour, water, and butter), it’s the address that turns this into a added circuitous endeavor than your approved loaf of bread. It requires absolutely a time commitment, and not to mention, some austere concrete accomplishment and skill. That’s because breath pastry is basically a multi-layered chef that gets formed out, and folded, and formed out, and folded, over and over, until the attenuate layers of chef and the attenuate layers of adulate in amid become inseparable.
Puff Pastry 11 Ways – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
Now for the acceptable news—the store-bough breath pastry that comes in arctic bedding will accord you best after-effects after all the effort. You can accomplish impressively cool acrid candy and melt-in-your-mouth buttery desserts in as little time as 30 minutes. Aloof don’t balloon to thaw the chef in the refrigerator brief afore you plan on application it. Here are our admired breath pastry recipes that use store-bought dough.
If we could eat one acrid bite forever, these cheese straws ability be it. A adolescent Gouda cheese is acclimated in this recipe, as $.25 of it get “trapped” central the chef as able-bodied as ashore to the outside. The alfresco cheese will become brittle and golden, while the cheese central the chef will be adhesive and mellow. Oh my!
Get our compound for Cheese Straws.
Yes, you apprehend that right! Ham AND jam are both complex in this blimp breath pastry hand-pie. Think of them as a fancier, added adult adaptation of pigs in a blanket. Serve them at brunch and watch them abandon in minutes.
Get our compound for Hamjam Cheddar Puffs.
Although sweet, spiced, jammy apples, captivated in hot, cool chef sounds abundantly indulgent, this archetypal angel about-face clocks in at alone 200 calories per serving. The compound calls for Granny Smith apples, which are beautifully acerb and a absolute antipode to the delicate amoroso on top.
Get our compound for Angel Turnovers.
11+ Puff Pastry Recipes – Ideas For How To Use Puff Pastry .. | Easy Recipes Using Puff Pastry
Let’s not balloon that craven pot pie, a admired American abundance dish, has a band of cool pastry on top. If you buy the pastry pre-made, it becomes a absolutely accessible compound to make. This adaptation clears out the artery-clogging fats, and cuts the calories bottomward by added than half.
Get our compound for Craven Pot Pie.
Here’s a breath pastry booty on a lox bagel breakfast. Cycle out the breath pastry into one ample sheet, awning the edges with aggregate bagel seasoning, and broil it to get a acerb base. You’ll again schmear it with chrism cheese and top with lox and pickled onions, aloof like you would a bagel.
Get the compound from How Candied Eats.
Cinnamon rolls are the absolute activity to do with a area of store-bought breath pastry. Anybody knows ’em, anybody loves ’em, and the address is simple abundant for breath pastry newbies. You’ll accomplish one behemothic cinnamon- and pecan-stuffed roll, and cut it into slices afore baking.
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Don’t use bow-shaped rolls for your pigs in a blanket. Accomplish your conception angle out by application absolute breath pastry to accomplish the ultimate cool crunch.
Get the compound from Foodie Crush.
These pinwheels accept a lot added activity on than aloof pesto. They’re blimp with prosciutto, mozzarella, and Parmesan, which makes them a awful adapted best for an hors d’oeuvres, or alike a quick dinner, if you adjudge to benumb an added batch.
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We affiance this compound is as fun to accomplish as it is to eat. Pull-apart annihilation is a absolutely able way to serve a shareable snack, but back breath pastry is involved, the thin, aloof up layers of brittle chef accomplish the end aftereffect alike better. And you’ll be bistro a fair bulk of veggies, too.
Get the compound from How Candied Eats.
This galette is fabricated by lining a casting adamant bucket with breath pastry dough, and again alleviative it like a basin for all your added candied ingredients. You’ll accomplish a quick frangipane—a candied almond-flavored filling—and cascade it all over the chef bowl, again band in the cool attenuate angel slices. Don’t balloon to top it off with some ice chrism afore serving!
Apple Turnover with Puff Pastry – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
Get the compound from What’s Gaby Cooking.
Babka is a admired Jewish dessert, which commonly comes in the anatomy of breath pastry amber aliment loaf. This quick version, however, turns acceptable babka into amber straws, and adds candied and acrid crumbs to the exterior. The amber booze for capacity could be annihilation you want, including Nutella.
Get the compound from My Name is Yeh.
The caramelized onion capacity makes these hand-held pies angle out from added agreeable blimp pastry creations. They’re a absolute appetizer or barbecue food, and benumb well, too.
Get the compound from Bisected Baked Harvest.
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Fruit and Cream Cheese Breakfast Pastries Recipe by Tasty – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
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Easy Chicken Wellington Roll (with rice noodles) – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
Ham and Cheese Pinwheels – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
Puff Pastry Cinnamon Rolls – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
Chocolate Puff Pastry Twists – Easy Recipes Using Puff Pastry | Easy Recipes Using Puff Pastry
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50 Puff Pastry Treats
Turn store-bought dough into brunch, apps and desserts.
This story was originally published April 8, 2016.
- To thaw, separate the sheets, cover with plastic wrap and let sit 30 minutes at room temperature (or 4 hours in the refrigerator). Do not microwave.
- Always roll out puff pastry on a lightly floured surface to prevent sticking. (Note: We used standard 9-inch-square frozen sheets for these recipes. If yours are larger, trim to 9 inches before starting.)
- If the dough gets sticky as you work, return it to the freezer for a few minutes.
- Use an egg wash to make puff pastry golden and shiny or to help "glue" pieces together: Lightly beat 1 egg with 2 teaspoons water.
- Bake puff pastry on parchment-lined baking sheets.
Pepperidge Farm Puff Pastry Frozen Sheets
1. Sugar-and-Spice Waffles Brush 1 puff pastry sheet with melted butter sprinkle with 3 tablespoons sugar and 2 teaspoons apple pie spice. Fold in half and roll out into a 7-by-12-inch rectangle cut into six 3 1/2-by-4-inch rectangles. Cook in a waffle iron until crisp, 6 to 8 minutes.
French Toast Squares (No. 2)
French Toast Squares (No. 2)
2. French Toast Squares Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 12-inch square brush with the egg and sprinkle with 2 teaspoons cinnamon sugar. Cut into 3-inch squares (16 total). Bake at 400 degrees F until golden, about 15 minutes. Serve with berries, confectioners' sugar and maple syrup.
3. Herb Quiche Whisk 4 eggs with 3/4 cup each creme fraiche and heavy cream, 1/4 cup chopped mixed herbs (parsley, tarragon and chives), 1/2 teaspoon salt and a pinch of cayenne. Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Fit into a 9-inch pie plate. Fill with the egg mixture. Bake at 400 degrees F until golden and set, about 30 minutes.
4. Beignets Cut 1 puff pastry sheet into 1-by-2-inch rectangles (36 total). Fry in 1 1/2 inches 350 degrees F oil, flipping, until golden brown, 3 to 5 minutes. Drain on paper towels. Dust with confectioners' sugar.
5. Smoked Salmon Beignets Make Beignets (No. 4) cool slightly (omit the sugar). Pulse 4 ounces each smoked salmon and cream cheese, 3 tablespoons chopped dill and 1 tablespoon water in a food processor season with salt and pepper. Fill a piping bag fitted with a small round tip with the salmon mixture pipe into the beignets.
6. Chocolate-Hazelnut Beignets Make Beignets (No. 4) cool slightly. Before dusting, fill a piping bag fitted with a small round tip with a heaping 3/4 cup chocolate-hazelnut spread pipe into the beignets. Dust with confectioners' sugar mixed with cocoa powder.
7. Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds cut out 1-inch rounds from the centers. Chill until firm, 30 minutes. Deep-fry in 350 degrees F oil, flipping halfway, until golden brown, 6 minutes. Toss with sugar while warm. Fill a piping bag fitted with a small round tip with 1 cup vanilla pudding pipe into the doughnuts from 2 sides. Drizzle with warm jam.
8. Jelly Doughnuts Cut out 3-inch rounds (18 total) from 2 puff pastry sheets. Spoon 2 teaspoons jelly on half of the rounds, brush the edges with egg wash and top with the remaining rounds press the edges together. Bake at 400 degrees F until golden, 25 minutes. Brush with melted butter roll in sugar.
9. Glazed Doughnuts Brush 1 puff pastry sheet with egg wash top with a second sheet and press together. Cut out 3-inch rounds (9 total) cut out 1-inch rounds from the centers. Bake the doughnuts (and holes) at 400 degrees F until golden brown, about 20 minutes cool. For the glaze, mix 1 cup confectioners' sugar with 1 to 2 tablespoons hot water until smooth tint with food coloring, if desired. Dip the doughnuts in the glaze. Let set.
10. Eggs Benedict Roll out 1 puff pastry sheet into a 10-inch square. Cut out four 5-inch rounds. Pierce the centers all over with a fork, leaving a 1/2-inch border. Bake at 400 degrees F, pressing the centers with a spoon if puffy, until golden, 20 minutes. Top each pastry with a warmed slice of Canadian bacon and a poached egg drizzle with hollandaise sauce.
11. Breakfast Pockets Scramble 3 eggs cool. Roll out 1 puff pastry sheet into a 12-inch square. Cut out 4-inch rounds (9 total). Divide the scrambled eggs, 3/4 cup grated cheddar and 3 slices crumbled cooked bacon among the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.
12. Spring Tart Roll out 1 puff pastry sheet into a 10-inch square score a 1-inch border around the edge with a knife and brush with egg wash. Pierce the rest all over with a fork. Bake at 400 degrees F until golden, 20 minutes. Top with herb cheese spread, microgreens, sliced radishes, lemon zest and olive oil. Season with salt and pepper.
13. Asparagus and Shiitake Tart Toss 2 cups each chopped asparagus and sliced shiitake mushrooms with olive oil and 1 grated garlic clove season with salt and pepper. Broil until the vegetables are tender, 8 minutes. Bake the crust for Spring Tart (No. 12) top with the broiled vegetables and sprinkle with 1 cup grated Gruyère. Broil until melted.
14. Cheese Pizza Roll out 1 puff pastry sheet into a 13-inch square trim into a 13-inch round. Brush the edge with egg wash, then fold in and crimp to make a crust. Pierce the center all over with a fork. Bake at 400 degrees F until just golden, 15 minutes. Increase the oven temperature to 450 degrees F. Top the crust with 1/2 cup each pizza sauce and mozzarella, 2 tablespoons Parmesan and a pinch of dried oregano. Bake 5 more minutes.
15. Potato Pizza Bake the crust for Cheese Pizza (No. 14). Saute 1 1/2 cups thinly sliced baby potatoes and 1/2 cup thinly sliced onion in olive oil until tender season with salt. Sprinkle 1/2 cup grated provolone over the crust top with the potato mixture and sprinkle with thyme leaves and grated Parmesan. Increase the oven temperature to 450 degrees F and bake 5 more minutes.
16. Herb Croutons Roll out 1 puff pastry sheet into a 12-inch square brush with 1 tablespoon melted butter mixed with 1 grated garlic clove. Sprinkle with chopped parsley and thyme season with salt. Cut into 1-inch squares. Bake at 400 degrees F until browned, 15 to 20 minutes. Serve on soup or salad.
17. Crackers Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-inch squares (16 total). Sandwich between 2 unlined rimmed baking sheets. Bake at 400 degrees F until golden, 30 minutes. Brush with melted butter sprinkle with poppy seeds, salt and pepper.
18. Egg Salad Canapes Make Crackers (No. 17) omit the toppings. Cool. Mix 3 finely chopped hard-boiled eggs with 2 tablespoons each mayonnaise and chopped black olives. Spread on the crackers top with chopped chives.
19. Smoked Salmon Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with cream cheese and top with smoked salmon, fresh dill and pepper.
20. Cheddar and Chutney Canapes Make Crackers (No. 17) omit the toppings. Cool. Spread with salted butter and top with thinly sliced cheddar and mango chutney.
21. Cheese Straws Roll out 1 puff pastry sheet into a 12-inch square. Brush with egg wash. Sprinkle with 1/2 cup grated parmesan and a pinch each of cayenne and salt press to adhere. Cut into 3/4-inch-wide strips (16 total). Twist each strip. Bake at 400 degrees F until golden, 13 to 15 minutes.
22. Cheddar Biscuits Roll out 1 puff pastry sheet into a 12-inch square. Cut into thirds and brush with egg wash. Sprinkle with 3/4 cup grated cheddar. Stack the pieces and cut into 2-inch rounds (12 total). Bake at 400 degrees F until golden, 20 minutes.
Photo by: Ryan Liebe ©Ryan Liebe—2016
Ryan Liebe, Ryan Liebe—2016
23. Sesame Breadsticks Roll out 1 puff pastry sheet into a 12-inch square cut into 1/2-inch-wide strips (24 total). Brush with egg wash sprinkle with sesame seeds and flaky salt. Bake at 400 degrees F until golden, 13 to 15 minutes.
24. Prosciutto Breadsticks Make Sesame Breadsticks (No. 23) cool. Wrap in prosciutto.
25. Parmesan Palmiers Sprinkle 1/4 cup grated Parmesan on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more Parmesan and 1/2 teaspoon chopped thyme roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden, 20 to 22 minutes.
Photo by: Ryan Liebe ©Ryan Liebe—2016
Ryan Liebe, Ryan Liebe—2016
26. Herb Rolls Pulse 1 cup mixed herbs (chives, dill and parsley), 1/3 cup toasted almonds, 1 teaspoon lemon zest and a pinch of salt in a mini food processor. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 2 tablespoons softened butter and sprinkle with the herb mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, about 20 minutes.
27. Spanakopita Pie Mix two 10-ounce boxes frozen chopped spinach (thawed and squeezed dry) with 3 beaten eggs, 1 1/2 cups crumbled feta, 1 bunch chopped scallions, 1/4 cup each chopped parsley and dill and a pinch each of nutmeg, salt and pepper. Roll out 2 puff pastry sheets into 11-inch squares spread the filling on 1 sheet, leaving a 1-inch border. Top with the other sheet fold the edges in and crimp with a fork. Cut 4 slits into the top and brush with egg wash. Bake at 400 degrees F until golden, about 25 minutes.
Everything Pretzels (No. 28)
Photo by: Ryan Liebe ©Ryan Liebe—2016
Ryan Liebe, Ryan Liebe—2016
Everything Pretzels (No. 28)
28. Everything Pretzels Mix 1 heaping teaspoon each dried onion flakes, poppy seeds, sesame seeds and kosher salt add a pinch of garlic powder. Cut 1 puff pastry sheet into 3/4-inch-wide strips (12 total) twist the strips, then form into pretzels. Brush with egg wash and sprinkle with the seasoning mixture. Bake at 350 degrees F until golden, 25 to 35 minutes.
29. Grilled Cheese Puffs Roll out 1 puff pastry sheet into a 12-inch square cut into 3-inch squares (16 total). Sandwich sliced cheddar between 2 squares. Cook in batches in a hot buttered skillet over medium heat until golden on the bottom, 2 minutes. Flip onto a parchment-lined baking sheet. Bake at 400 degrees F until golden, about 10 minutes.
30. Garlic Knots Cut 1 puff pastry sheet in half, then cut each half crosswise into 1 1/2-inch-wide strips (12 total) tie each into a loose knot, pulling slightly. Bake at 400 degrees F until golden, about 15 minutes. Melt 2 tablespoons butter with 2 chopped garlic cloves toss with the warm knots, 2 tablespoons grated pecorino, 1 tablespoon chopped parsley and a pinch of salt.
31. Pigs in a Blanket Roll out 1 puff pastry sheet into a 10 1/2-inch square cut into 1 1/2-inch-wide strips (7 total). Wrap each around a hot dog in a spiral gently roll to seal the seams. Brush with egg wash and sprinkle with poppy seeds. Bake at 400 degrees F until golden, about 25 minutes. Cut into pieces.
Chorizo Pigs in a Blanket (No. 32)
Chorizo Pigs in a Blanket (No. 32)
32. Chorizo Pigs in a Blanket Roll out 1 puff pastry sheet into a 10-inch square cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Brush with egg wash seasoned with chili powder. Wrap each around a piece of fully cooked chorizo brush with more egg wash. Sprinkle with sesame seeds. Bake at 400 degrees F until golden, 20 minutes.
33. Mushroom Spirals Spread 1 puff pastry sheet with 2 tablespoons softened butter. Top with 1 cup sauteed mushrooms (cooled) and 1/2 cup grated Gruyère. Roll up into a log slice crosswise into six 1 1/2-inch-wide pieces. Arrange the pieces cut-side up in an oiled 8-inch round cake pan. Bake at 400 degrees F until golden, about 55 minutes. Let cool 5 minutes, then invert onto a plate.
34. Beef Empanadas Brown 1/2 pound lean ground beef in a skillet. Add 1/2 cup each crushed tomatoes and chopped onion, 2 tablespoons each raisins and chopped green olives and 1 teaspoon each ground cumin, dried oregano, kosher salt and pepper. Cook until the liquid is almost absorbed, about 7 minutes cool. Roll out 1 puff pastry sheet into a 16-inch square cut out 3-inch rounds (about 24 total). Spoon the beef onto the rounds fold in half and crimp the edges with a fork. Brush with egg wash. Bake at 400 degrees F until golden, about 20 minutes.
35. Tuna Empanadas Saute 1 chopped plum tomato, 1/4 each diced green bell pepper and onion and 2 chopped garlic cloves in a skillet with olive oil until softened. Stir in one 5-ounce can drained oil-packed tuna, 1 chopped hard-boiled egg, 2 tablespoons each chopped green olives and parsley and 1/4 teaspoon each cayenne, kosher salt and pepper cool. Make Beef Empanadas (No. 34), filling with the tuna mixture instead of beef.
36. Lamb Empanadas Brown 1 pound ground lamb in olive oil with 3/4 cup each diced onion, carrots, rutabaga and potato, 10 minutes. Stir in 2 tablespoons chopped parsley and season with salt and pepper cool. Make Beef Empanadas (No. 34), filling with the lamb mixture instead of beef.
37. Baked Brie Roll out 1 puff pastry sheet into a 12-inch square trim into a 12-inch round. Place one 8-ounce Brie wheel in the center of the pastry. Brush the pastry with egg wash fold into the center over the brie, pressing to seal. Flip onto a parchment-lined baking sheet brush with more egg wash. Bake at 400 degrees F until golden, about 25 minutes.
Photo by: Ryan Liebe ©Ryan Liebe—2016
Ryan Liebe, Ryan Liebe—2016
38. Palmiers Sprinkle 1/4 cup sugar on a surface lay 1 puff pastry sheet on top. Sprinkle with 1/4 cup more sugar roll out into a 12-inch square. Fold in 2 opposite sides by 3 inches, then fold in again to meet in the center. Fold the dough in half like a book. Slice crosswise into 1/2-inch-wide pieces (24 total). Bake at 400 degrees F until golden brown, 20 to 22 minutes.
39. Chocolate-Berry Pockets Cut 1 puff pastry sheet into 3-inch squares (9 total) top each with 1 halved strawberry and a few chocolate chips. Brush the edges with egg wash and fold the corners into the centers until touching pinch at the seams to seal. Brush with more egg wash and sprinkle with sugar. Bake seam-side up at 400 degrees F until golden brown, about20 minutes.
Lemon-Poppy Pinwheels (No. 40)
Lemon-Poppy Pinwheels (No. 40)
40. Lemon-Poppy Pinwheels Roll out 1 puff pastry sheet into a 12-inch square brush with lemon curd and sprinkle with poppy seeds. Cut in half, then cut each half crosswise into 1/4-inch-wide strips roll into coils and brush with egg wash. Bake at 350 degrees F until golden, 20 minutes. Dust with confectioners' sugar.
41. Chocolate-Berry Napoleons Roll out 1 puff pastry sheet into a 10-inch square cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.
42. Berry-Cream Cake Roll out 1 puff pastry sheet into a 12-inch square. Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 to 35 minutes. Cool cut into thirds. Spread 2 tablespoons berry jam on 1 puff pastry rectangle top with 2/3 cup whipped cream. Repeat to form 2 more layers.
43. Churros Beat 1 egg with 1 teaspoon vanilla. Roll out 1 puff pastry sheet into a 10-inch square and brush with the egg. Cut in half, then cut each half crosswise into 1-inch-wide strips (20 total). Bake at 400 degrees F until golden, 15 minutes. Toss the warm churros with 2 tablespoons melted butter, then 1 cup sugar mixed with 1 tablespoon cocoa powder, 1/2 teaspoon cinnamon and a pinch of cayenne.
44. Cheese Danishes Beat 6 ounces cream cheese, 1/3 cup sugar, 2 egg yolks, 2 tablespoons sour cream and 1/4 teaspoon each vanilla and salt with a mixer until smooth. Roll out 1 puff pastry sheet into a 12-inch square cut into four 6-inch squares. Brush with egg wash and sprinkle with sugar. Spoon the cream cheese filling onto the squares and fold the corners into the centers until touching. Bake seam-side up at 400 degrees F until the pastry is golden, about 20 minutes.
45. Pecan Rugelach Mix 1/3 cup sugar with 1/4 cup finely chopped pecans and 1 tablespoon cocoa powder. Roll out 1 puff pastry sheet into an 11-inch square trim into an 11-inch round. Spread with 4 tablespoons softened butter and sprinkle with the pecan mixture. Slice like a pie to make 16 wedges. Roll up from the wide ends. Brush with egg wash. Bake at 350 degrees F until golden, 20 minutes.
46. Cannoli Tear off three 24-inch-long sheets of foil tightly roll each up from a short end to make 3 tubes. Cut each tube into quarters. Roll out 1 puff pastry sheet into a 12-inch square cut into 1-inch-wide strips (12 total). Wrap each strip around a foil tube gently roll to seal the seams together. Bake at 400 degrees F until golden, about 20 minutes cool, then remove the shells from the foil. Mix 1 pound ricotta with 1/2 cup confectioners' sugar, 2 tablespoons mascarpone and 1/2 teaspoon vanilla. Fill the shells with the ricotta mixture press the ends into mini chocolate chips.
You can reheat them in two ways, in the oven or in the microwave. I prefer reheating them in the oven as it will keep the flaky, crunchy taste as the microwave will only get them warm. Preheat your oven and throw them in for few minutes and you are done.
I have tried several methods:
- Leaving them overnight on a plate without covering them – it just dried out and wasn’t as good.
- Then I would put them in a plastic container – they will get moist.
- I have placed them in the fridge and puff pastry would get moist too.
- So the only thing that I haven’t tried so far is to vacuum them. That might be the only way to keep them crisp. The air wouldn’t have access and could prevent the pastry to get soft.
By Sue Lau | Palatable Pastime
My recipe of the day (one of three I am posting) is for Sugarplum Pinwheels for Christmas Sweets Week. You might also know these as Finnish Joulutorttu pastries. That means “star tarts”, which are pinwheels made of puff pastry and a dried plum filling. Or not. Don’t ask me how to pronounce it. Which is why I am just calling these “pinwheels” or by next week even I would not remember exactly how to say (or spell) that one.
An extra something special
To make these extra special, I am adding a sugarplum bonbon which is easily made of fruit and nuts.
I wanted to make this extra special for Bill, since his birthday is this week, plus he is an old Milwaukee boy who was raised to love the Racine kringles with prune filling. I am not sure which is better, but dang these are pretty good, especially with the sugarplum. And definitely a whole lot easier.
Half of this is done ahead
You’ll be making the sugarplums and plum filling ahead. Not that it is hard, but it needs to chill. And once you have that done, it is a cinch to do the rest, and can make these on Christmas morning in about half an hour.
The recipe does make more than plenty of the sugarplums and plum (aw come on, we all know it is prune) filling. But if you have excess of the sugarplums, be creative and add those to a charcuterie platter. As for the filling, you can freeze that to use later either in more of these, or as a filling for hamantaschen (because that is what it essentially is). At any rate, this should keep for a bit in the fridge so don’t panic thinking you have to freeze it the same day.
Another thing- not that I want you to be skittish about the prunes, because it does NOT taste pruney (is that a word?) You can easily switch out and use some cherry jam and top with some of those candied glace cherries.
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
White Cranberry Moscow Mule from Love and Confections
Sugarplum Pinwheels from Palatable Pastime (You are Here!)
Christmas Pastries and Desserts:
Candy Cane Rice Krispies Treats from Hezzi-D’s Books and Cooks
Caramel Gingerbread Cupcakes from Jolene’s Recipe Journal
Dark Chocolate Peppermint Bread from Sweet Beginnings
Easy Red Velvet Crinkle Cookies from Blogghetti
Powdered Sugar Pound Cake with Pecans from Shockingly Delicious
Chocolate Saltine Cracker Toffee from Cheese Curd In Paradise
Gingerbread Truffles from Daily Dish Recipes
Holiday Hazelnut Spread Pinwheels
A recent trip to Turkey boasted markets overflowing with the most beautiful arrangements of fruits, spices and nuts. We couldn’t seem to eat enough of them. Ironically, most everything can be found in the states. However, our favorites abroad were the insanely fresh Turkish delights in all colors and flavors as well as the variety of creamy spreads, from Hummus to Hazelnuts.
While we continue to eat our Turkish delights sparingly, we love to incorporate our hazelnut spread on everything from sliced strawberries and apples to crepes and waffles. Their delicately nutty flavor combines perfectly with any puffed pastry or fruit. In fact, my children prefer hazelnut spread over melted chocolate.
With the holidays on the horizon, we’re canvassing our large recipe database to select those that will don that coveted spot on our Thanksgiving or holiday tables. For desserts, I was searching for items that taste “festive”- rich and inviting, with robust chocolate and nutty flavors.
I decided to make Hazelnut Spread Pinwheels. These treats are ideal for any party atmosphere. They’re two-bite finger food that tastes just as good freshly-baked as they do days later. In fact, the pinwheels compliment any dinner, lunch or brunch and guaranteed, your plate will be empty.
These baked goods are very easy to make, requiring only a few ingredients (all of which you’d find in your stocked fridge or pantry). In fact, it’s a fun activity for children (of all ages) to get involved in the assembly it’s a virtual art project –requiring very little culinary skill.
For the dough, we used crescent rolls (it’s what we had in the fridge) and Almond Milk for the coating (little sweeter than milk and we have some minor dairy issues). Feel free to substitute the pastry dough for prepared cookie dough if you’re looking for a sinfully sweet dessert versus a bread based treat. Either way it’s prepared, you won’t regret one single bite.
And, if you’re crazy about your hazelnuts too, definitely fill out the Hazelnuts from Turkey Falling for Hazelnuts Sweepstakes entry form for a chance to win the grand prize of $500.
GOOD LUCK AND HAPPY EATING.
Disclaimer: I was compensated by the Turkish Hazelnut Promotion Group for writing this post, however, all opinions expressed are, as always, my own. I LOVE HAZELNUTS.
Pear & Gorgonzola Mini Tartlets Recipe
Pear & Gorgonzola Mini Tartlets – a quick and easy appetizer for your next party with sweet pears and creamy blue cheese! Easy enough to make for surprise guests or date night yet special enough for parties.
One of my favorite flavor combinations is cheese and fruit! Gouda and grape skewers, baked brie topped with cranberries, or a simple cheese platter with some fruit chutneys make my heart beat faster.
And these Pear & Gorgonzola Mini-Tartlets are no exception! They’re the perfect combination of sweet fruit and savory cheese and they’re so easy to make.
You only need a few ingredients to make these delicious appetizers that every cheese lover will love!
Using puff pastry is a great way to make some easy snacks or appetizers for parties that look impressive but only take a few minutes to whip up. My Lemon Puff Pastry Pockets, Spinach Ricotta Puff Pastry Parcels, and these Mini Gorgonzola Tarts are all quick to make yet so delicious.
They taste great warm out of the oven but are also perfect to make a few hours in advance and serve at room temperature. But you could also reheat them a little bit in the oven. They are delicious either way!
To make these mini tarts you need some thawed puff pastry sheets. Cut them into squares, you can make the squares as big or as small as you like, run a knife along the edges but don’t cut through. This will help the edges to puff up.
Fill the squares with chopped pears, walnuts, and gorgonzola cheese, brush the edges with egg wash and your work is done!
After baking for 20 minutes you’ll have delicious Gorgonzola Mini Tartlets with puffy, golden brown edges and a melted cheese filling. Now it’s time to top every square with a bit of lingonberry jam or cranberry sauce. Enjoy!
Babka, Brioche, Belgian Buns, Cinnamon Scrolls, Kardemummabullar and more!
If you can think of a brioche based bun then I can help you make it. Add a streusel topping, citrus curd, festive mincemeat, creme patissiere or chocolate ganache - all recipes included in the course!
Find out if this course is right for you
- Does this course have dairy free options?
This course is not currently suitable for a dairy free diet. I have only tested the recipes using butter, milk and yogurt and that's how they work best. In the future I will retest all recipes with alternatives. Dairy free substitution suggestions are given, but have not been tested. Please read through the free preview on ingredients for more information.
You can usually find a substitute for nuts, in frangipane or almond paste, you can use a different nut, or sunflower or sesame seeds - or use another filling such as fruit, creme patissiere, ganache etc. For the brioche dough which contains cashews, you can use oats or possibly cassava flour or tigernut flour, but these last two options are untested, so contact me if cashews are an issue for you and we can discuss alternatives.
No, this course is not currently suitable for vegans. Some recipes use egg and this is integral in the recipe. In the future I may formulate vegan versions of the recipes.
Yes! The course materials are all prerecorded, so if your day time is my night time don't worry. If you have questions, concerns or want to share your wonderful bakes you can do that in the Facebook support group for the course, where other students will give feedback as well as me.
Yes, these recipes do use xanthan gum to help provide the stretch required for lamination. However, it is possible to use psyllium only, just a little more technically demanding for the baker. I discuss this in the course, but if you are concerned get in touch before purchasing the course.
No. Unfortunately, those ingredients do not bind well enough to help the dough stretch in the right way.
Very Veggie Puff Pastry Pizza Bites
Welcome to my final recipe for #AppetizerWeek! I've had fun, learned a lot of html and a wee bit of social media-ing, and watched the laundry pile up [and the snow, and the emails] while sharing savory appetizers and wicked cool giveaways alongside a terrific group of bloggers. If you're just tuning in for your usual Farm Fresh Feasts Friday Pizza you will not be disappointed--this is a tasty lil' morsel of artichokes, olives, spinach and caramelized onions topped with goat cheese on a roasted garlic oil-brushed puff pastry base. It's pretty easy to fix for a game day appetizer spread, though I'd offer napkins and plates to eat it from since the puff pastry is deliciously flaky [carefully avoids comparing anyone I know to the pizza].
I believe in offering choices for everyone I'm feeding [unless you're my kid and want cake or cookies for breakfast. Then there is no choice but
cookies "No"]. I usually fix pizza for my family on Friday night, and frequently I make two pies so everyone has a choice. Since I shared Pickled Pepper and Pepperoni Puff Pastry Pinwheel Pizza Palooza yesterday, I thought I'd conclude my contributions to #AppetizerWeek with a vegetarian choice--Very Veggie Puff Pastry Pizza Bites.
I've tried to spend a bit of each post talking about my food philosophy and today is no exception. Today I want to talk about pantries. Much of the toppings for my weekly pizzas are what I consider to be pantry staples: a jar of artichoke hearts, a jar of olives, pickled peppers and cheese in the fridge. I've got pepperoni and leftover cooked meats in the freezer. Picking up one or two items (especially on sale or marked down) with each shopping trip means that over time I end up with a well-stocked pantry (but without the crazy cash outlay). Buying in bulk can save money--if you
have make the space for it. Because I want the seasonal Community Supported Agriculture (CSA) farm share vegetables to feed my family year round, I've got an extra little freezer (doubles as a microwave stand) to store the farm vegetables that don't live in the Strategic Winter Squash Reserve. In addition, each year I expand my canning repertoire to put up the ever-increasing volume of tomatoes that we require.
I didn't go from zero (grasshopper) to 60 (ant) in a season--I've been evolving my ability to squirrel away food in season over the past dozen or so years. [I've probably mixed up a bunch of animal/insect metaphors there, oops.] If I get a bunch of onions on sale, for example, I'll caramelize them in my crock pot (link to recipe below) and freeze them in ½ cup portions so I can bring them out when I get a hankering. Too many leeks? Slice them, wash them, and freeze them, to add to dishes. Peppers piling up? Chop and freeze them on trays, or roast and chop them before freezing--then add to soups, stews, and spaghetti sauce. This means that I've always got ingredients on hand to make a variety of pizzas, like this one.