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Posts Tagged ‘puff pastry’

by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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by Sarah Steimer

This is a smaller version I made just for myself for lunch one day.

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus, bottoms trimmed
  • 1 tablespoon olive oil
  • Salt and pepper

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the puff pastry on a baking sheet (do not need to grease the sheet).

This is an awesome and pretty easy side dish to go with spring dinners - provided you and your guests like asparagus of course.

With a sharp knife, lightly score pastry dough 1 inch in from the edges to make a rectangle. Pierce dough inside the markings with a fork at 1/2-inch intervals. Bake at 400 degrees until golden, about 15 minutes.

After removing the pastry from the oven, which should be nicely puffed, sprinkle with Gruyere. Arrange the asparagus crosswise inside the tart shell in a single layer over Gruyere, alternating ends and tips. Drizzle with oil and season with salt and pepper.

Place back in the oven for an addition 15 or 20 minutes, or until the spears are tender when pierced with a fork or knife.

Serves about four.

Recipe from: Martha Stewart (check out the link for a picture of a full tart, as opposed to my mini version)

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by Sarah Steimer

Basil-mozzarella twists with homemade pizza.

  • sheet of puff pastry
  • 1/4 cup shredded mozzarella cheese
  • 2-3 tablespoons basil (I used fresh)
  • pinch cayenne pepper
  • salt and pepper
  • egg

Roll out puff pastry on a floured surface. The size doesn’t totally matter, it sort of depends on how many you want to make. Cut in half. Whisk the egg and brush over one side of both pieces of dough.

In a small bowl, toss together the basil (shred it if you are using fresh), cheese, cayenne pepper, salt and pepper. Spread over one of the sheets. Place the other sheet overtop and press to seal, using your hands or a rolling pin.

Cut the dough into 1/2-inch strips. Twist and lay on a baking sheet. Brush with the egg. Press the ends of the dough down so it doesn’t untwist as you bake.

Bake at 400 degrees for about 12-20 minutes or until puffed and golden. Serve warm or cooled.

Recipe adapted from: How To: Simplify

Photo: Sarah Steimer

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by Sarah Steimer

Haha, jelly curls sounds like jerry curls. Which sort of doesn't make me hungry anymore...

  • 1 sheet of puff pastry
  • 1 egg, whisked
  • jelly
  • sugar

Roll out puff pastry. Place a thin layer of jelly on one half of the sheet (I used a hot pepper jelly — a gift from a friend in Pittsburgh!).

Fold the puff pastry over, covering the jelly. Press edges to seal. Brush both sides with egg. Slice into 1/2 inch pieces. On a baking sheet (I put parchment paper down first), twist the pieces into curls and sprinkle with a little sugar. Freeze for about 15-20 minutes.

Bake the curls at 400 degrees for about 15 minutes or until golden brown.

Makes about 15 curls.

Recipe adapted from: Martha Stewart

Photo: Sarah Steimer

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by Sarah Steimer

The flaky crust was absolutely perfect and it looks so beaut… brunch show-off?

  • 6 eggs
  • hot sauce, to taste
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • salt and pepper
  • 1 clove garlic, minced
  • 2 cups fresh baby spinach
  • 1/2 cup of diced tomatoes (from can or fresh)
  • 1 or 2 tablespoons reduced-fat cream cheese
  • shredded cheese, to taste
  • 1 sheet puff pastry dough, thawed
  • poppy or sesame seeds (optional)

Whisk together five eggs with hot sauce and set aside.

It’s not really “braiding,” per se.

In a large, oiled skillet, add the onion and red pepper. Season with salt and pepper and sauté until onions are translucent. Add the garlic and spinach and continue to sauté  until spinach is wilted.

Pour eggs over sautéed vegetables and cook until set, but not dry, stirring occasionally. Remove from heat and stir in tomatoes, cream cheese and shredded cheese. Place mixture in a bowl and let it cool for a bit.

Line a baking sheet with a Silpat or parchment paper. In a small bowl, whisk remaining egg with a teaspoon of water until frothy.

Roll puff pastry into a 12-by-10-inch rectangle. Spoon egg mixture down center of pastry, leaving a one-inch margin on top and bottom and three-inch borders on each side.

Cut pastry on side borders into one-inch-wide strips. Crisscross strips over top of filling. Brush top and sides of pastry with egg wash and top with seeds if desired. Bake at 400 degrees for 30 minutes or until pastry is golden brown and puffed. Remove from oven and let cool a bit before slicing to serve.

Recipe adapted from: The Other Side of Fifty

Photos: Sarah Steimer

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