prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper
steps:
1. in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic. season with salt and pepper to taste.
2. preheat oven to 425 degrees. place puff pastry on a parchment-lined baking sheet. pierce with fork. top with tomatoes and season with salt and pepper. bake until crisp, 15 minutes.
3. top with burrata and pesto.
- rachael ray magazine, july/august 2014
Showing posts with label puff pastry. Show all posts
Showing posts with label puff pastry. Show all posts
2.27.2015
2.02.2015
walleye in puffed pastry
prep time: tbd
cook time: 45 minutes
servings: tbd
ingredients:
1 package frozen puff pastry - thawed according to directions
4 tablespoons butter - melted
4 tablespoons dry white wine
12 ounces skinless walleye fillets - cut into 3-ounce portions
salt
pepper
2 tablespoons chopped parsley
1 large egg - beaten
2 tablespoons milk
steps:
1. preheat oven to 350 degrees. on a lightly floured surface, roll out on of the puff pastry sheets with a rolling pin to make it large enough to cut out 2 circles approximately 8-inches in diameter. repeat with second sheet of puff pastry, cutting 2 more circles.
2. combine the butter and wine. lay out the circles on a lightly floured board. brush the centers of the circles with butter mixture, leaving 1-inch boarder around the edges.
3. place the walleye portions on the lower half of each circle and season lightly with salt and pepper. sprinkle with parsley.
4. whisk the egg into the butter mixture and brush the edges of the circles. fold over the tops of the circles and seal by making overlapping folds or pressing with the tines of a fork. use a spatula to place the puff pastry packages on an ungreased baking pan.
5. whisk the milk into the egg mixture and glaze the pastries being careful not to let the glaze run off the edge of the pastry.
6. bake pastry for 40 - 45 minutes or until puffed and golden brown.
- unknown
cook time: 45 minutes
servings: tbd
ingredients:
1 package frozen puff pastry - thawed according to directions
4 tablespoons butter - melted
4 tablespoons dry white wine
12 ounces skinless walleye fillets - cut into 3-ounce portions
salt
pepper
2 tablespoons chopped parsley
1 large egg - beaten
2 tablespoons milk
steps:
1. preheat oven to 350 degrees. on a lightly floured surface, roll out on of the puff pastry sheets with a rolling pin to make it large enough to cut out 2 circles approximately 8-inches in diameter. repeat with second sheet of puff pastry, cutting 2 more circles.
2. combine the butter and wine. lay out the circles on a lightly floured board. brush the centers of the circles with butter mixture, leaving 1-inch boarder around the edges.
3. place the walleye portions on the lower half of each circle and season lightly with salt and pepper. sprinkle with parsley.
4. whisk the egg into the butter mixture and brush the edges of the circles. fold over the tops of the circles and seal by making overlapping folds or pressing with the tines of a fork. use a spatula to place the puff pastry packages on an ungreased baking pan.
5. whisk the milk into the egg mixture and glaze the pastries being careful not to let the glaze run off the edge of the pastry.
6. bake pastry for 40 - 45 minutes or until puffed and golden brown.
- unknown
6.18.2012
easy cheese danish
prep time: 10 minutes
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
2.29.2012
bit sized bake bree
prep time: tbd
cook time: 12 - 14 minutes
servings: 24 squares
ingredients:
2 sheets puff pastry - thawed but still cold
1/2 wedge of brie - cold and cut into 24 wedges
1/3 cup cherry jam (or any preferred flavor)
1 large egg - beaten
splash of milk
popsicle sticks (optional)
steps:
1. preheat the oven to 375 degrees. cut the puff pastry into thirds along the creases. cut each panel into 4 pieces (they will be about 2 1/4-inches tall and 3-inches wide. 1 sheet of puff pastry will yield 12 rectangles). cut each rectangle in half (24 little rectangleles will create 12 pockets).
2. combine beaten egg and splash of milk. brush 12 of the small rectangles with egg wash. place a popsicle stick halfway up the puff pastry and press gently. place a small sliver of brie on top of the egg wash and stick. top with 1/2 teaspoon jam.
3. press a small rectangle square between your fingers to make it slightly bigger. place it on top of the cheese and jam. use a fork to press the edges together (the egg wash will act as glue). make sure to seal the edges well by crimping with the fork.
4. place a rack in the center of the oven. place prepared brie bites on a parchment lined baking sheet. brush with egg wash. sprinkle with a touch of salt. bake for 12 - 14 minutes or until golden brown. remove from oven and allow to cool slightly before serving.
- joy the baker
cook time: 12 - 14 minutes
servings: 24 squares
ingredients:
2 sheets puff pastry - thawed but still cold
1/2 wedge of brie - cold and cut into 24 wedges
1/3 cup cherry jam (or any preferred flavor)
1 large egg - beaten
splash of milk
popsicle sticks (optional)
steps:
1. preheat the oven to 375 degrees. cut the puff pastry into thirds along the creases. cut each panel into 4 pieces (they will be about 2 1/4-inches tall and 3-inches wide. 1 sheet of puff pastry will yield 12 rectangles). cut each rectangle in half (24 little rectangleles will create 12 pockets).
2. combine beaten egg and splash of milk. brush 12 of the small rectangles with egg wash. place a popsicle stick halfway up the puff pastry and press gently. place a small sliver of brie on top of the egg wash and stick. top with 1/2 teaspoon jam.
3. press a small rectangle square between your fingers to make it slightly bigger. place it on top of the cheese and jam. use a fork to press the edges together (the egg wash will act as glue). make sure to seal the edges well by crimping with the fork.
4. place a rack in the center of the oven. place prepared brie bites on a parchment lined baking sheet. brush with egg wash. sprinkle with a touch of salt. bake for 12 - 14 minutes or until golden brown. remove from oven and allow to cool slightly before serving.
- joy the baker
3.18.2011
corned beef & cabbage turnovers
prep time: tbd
cook time: 20 minutes
servings: 9 turnovers
ingredients
2 tablespoons canola oil
1 medium sweet onion - chopped fine (about 1 cup)
4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)
½ pound cooked corned beef - chopped finely
salt
pepper
2 sheets (one 17.3-ounce package) frozen puff pastry - thawed
1 egg
½ cup mayonnaise
2 tablespoons dijon mustard
steps:
1. preheat oven to 375 degrees. line one large baking sheet with parchment paper.
2. in a large skillet, heat oil over medium heat. add onion and sauté until translucent, stirring occasionally, about 5 minutes. add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. stir in corned beef, salt and pepper to taste and set aside. Let cool.
3. lightly flour a surface and rolling pin. roll out thawed sheet of puff pastry to even out & seal seams. cut out 9 (2 3/4 -inch) squares from each sheet. scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. rub edges of each square with water. place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). use a fork to press the edges together and seal. continue until all nine squares have been covered and sealed.
4. place filling turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. bake about 20 minutes, or until golden brown.
5. let cool slightly, then serve with a mixture of ½ cup mayonnaise and 2 tablespoons dijon to make a mustard sauce dip.
- www.RecipeGirl.com
cook time: 20 minutes
servings: 9 turnovers
ingredients
2 tablespoons canola oil
1 medium sweet onion - chopped fine (about 1 cup)
4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)
½ pound cooked corned beef - chopped finely
salt
pepper
2 sheets (one 17.3-ounce package) frozen puff pastry - thawed
1 egg
½ cup mayonnaise
2 tablespoons dijon mustard
steps:
1. preheat oven to 375 degrees. line one large baking sheet with parchment paper.
2. in a large skillet, heat oil over medium heat. add onion and sauté until translucent, stirring occasionally, about 5 minutes. add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. stir in corned beef, salt and pepper to taste and set aside. Let cool.
3. lightly flour a surface and rolling pin. roll out thawed sheet of puff pastry to even out & seal seams. cut out 9 (2 3/4 -inch) squares from each sheet. scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. rub edges of each square with water. place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). use a fork to press the edges together and seal. continue until all nine squares have been covered and sealed.
4. place filling turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. bake about 20 minutes, or until golden brown.
5. let cool slightly, then serve with a mixture of ½ cup mayonnaise and 2 tablespoons dijon to make a mustard sauce dip.
- www.RecipeGirl.com
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