Puff Pastry – Page 2 – Kristen's Recipes

Pepper Jelly Palmiers

November 17, 2015 Kristen

1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
1 cup plus 2 T. finely shredded Parmesan cheese
6 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup hot pepper jelly

Roll 1 pastry sheet into a 12- x 10-inch rectangle on lightly floured parchment paper. Sprinkle with half of cheese, 3 Tbsp. chives, and 1/4 tsp. each salt and pepper. Roll up pastry, jelly-roll fashion, starting with each short side and ending at middle of pastry sheet. Wrap pastry tightly with parchment paper. Repeat procedure with remaining pastry sheet, cheese, chives, salt, and pepper. Freeze pastries 1 to 24 hours. Preheat oven to 375°. Remove pastries from freezer, and let stand at room temperature 10 minutes. Cut each roll into 1/4-inch-thick slices, and place on parchment paper-lined baking sheets. Bake, in batches, 20 minutes or until golden. Microwave pepper jelly in a microwave-safe bowl at HIGH 1 minute. Spread 1/2 tsp. pepper jelly onto each palmier. Serve immediately.

20 Minute Ham and Cheese Tarts

September 26, 2015 Kristen

2 Sheets Puff Pastry, thawed
1/2 cup Flour, for dusting
1 Egg
2 T. Water
2 cups Shredded Cheese
1/2 pound Black Forest Ham Deli Meat, thinly sliced
2 Tomato’s, thinly sliced (optional)
1/2 cup Wilted Spinach (optional)
Tomato Soup, Accompaniment

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Repeat with second puff pastry sheet. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham. In a small dish or cup, whisk together the egg and water. Using a pastry brush – brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy. Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.

Jam Straws

August 8, 2015 Kristen

1 package puff pastry (2 sheets)
1/4 C. seedless raspberry jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside. Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2″ larger on each side. Cut crosswise into two rectangles. Heat 1/4 C. of jam in microwave for15-20 seconds, just enough to loosen the consistency. With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out. Slice into long strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar. Repeat process with second sheet of puff pastry. Very pretty served in colorful paper cones

Mushroom and Brie Bisque with Puff Pastry Toppers

August 7, 2015 Kristen

1/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

Artichoke and Feta Puff Pastry Pizza

July 29, 2015 Kristen

1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried

Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8″ square or 8×10″ rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.

Puffy Cheese Twists

July 27, 2015 Kristen

Slice thawed puff pastry into 1/3” strips. Holding strip at each end, working quickly, dredge it in a shallow dish of grated parmesan cheese. Turn one end clockwise to twist the strip into a gentle corkscrew. Sprinkle with cayenne or paprika. Bake at 400 until golden brown and aromatic, about 15 minutes. Serve alongside a soup and salad, or try it as a dipper for your favorite dip as a change.

Vanilla Sugar Palmiers

June 11, 2015 Kristen

1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack. Note: You probably will have some sugar left on the board after rolling the puff pastry and that’s okay.

Tomato & Ricotta Tart

January 23, 2015 Kristen

1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Ham & Cheese Puff Pastry Squares

June 24, 2014 Kristen

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Roasted Heirloom Tomato Tart

June 16, 2014 Kristen

1/2 (17.3-oz.) package frozen puff pastry, thawed

3 lb. heirloom tomatoes, cut into 1/2-inch-thick slices

3 heirloom tomatoes, cut into wedges

1/2 C. olive oil, divided

1 T. chopped fresh thyme

1 T. kosher salt

2 tsp. cracked black pepper

1/2 C. soft goat cheese

2 C. mâche or baby greens

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh tarragon

2 T. light balsamic vinaigrette

1/4 C. balsamic vinegar

1/3 C. pitted and chopped brined olives

Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 C. olive oil. Sprinkle plates with olives.

Avocado, Cream Cheese, and Salsa Pockets

May 19, 2014 Kristen

1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

Salt and pepper, sprinkled to taste

1 egg, beaten

Heat oven to 400F and spray two baking sheets with cooking spray (line with foil first for even easier cleanup). Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box). On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking. In a small bowl beat an egg with a fork and apply an egg wash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

Savory Italian Palmiers

April 3, 2014 Kristen

1 Sheet Frozen Puff Pastry
9 Thin Slices Prosciutto, Salami, pastrami and/or capacola
2 cups Shredded Provolone
4 cloves Garlic, minced
2 T. Dried Basil
2 T. Dried Oregano
1 tsp. Crushed Dried Red Pepper Flakes, or to taste
½ tsp. Salt
2 tsp. Black Pepper, or to taste
1 cup Finely Chopped Black (preferably Kalamata) Olives
1 Egg, beaten
½ cup Grated Parmesan Cheese

Preheat oven to 425 degrees. Thaw pastry on counter for 15 minutes, then unfold and layer meat and cheese on top, making sure to cover pastry completely. Sprinkle garlic, basil, oregano, red pepper flakes, salt, pepper and olives over the top evenly. Roll up two opposite sides of pastry until they meet in the middle. Cut into 1/8-inch slices and place on baking sheet, leaving space between them. Brush tops with beaten egg; sprinkle with parmesan cheese. Bake 6 minutes or until golden and puffy. Remove from baking sheet immediately and cool slightly on wire rack.

Apple & Cheddar Tart

March 20, 2014 Kristen

2 large apples (cored and sliced thinly)
1 cup apple cider
1 teaspoon rosemary (chopped)
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons dijon mustard
2 cups strong cheddar (grated)
1 tablespoon olive oil
2 cups baby arugula
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Simmer the apple slices in the cider until they just start to turn tender, about 2-3 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Toss the apple slices in the reduced cider and rosemary. Roll the puff pastry out to a 16×10 inch rectangle. Score a line around the puff pastry about 1/2 inch from the edge. Spread the mustard over the pastry inside the scored line followed by 3/4 of the cheese. Spread the apple slices over the cheese and mustard followed by the remaining cheese. Brush the outer edge of the pastry with the olive oil. Bake in a preheated 375F oven until the cheese has melted and the pastry is golden brown, about 15-20 minutes. Meanwhile toss the arugula in the oil and lemon juice and season with salt and pepper. Serve the apple tart topped with the arugula and enjoy.

Caramelized Onion, Mushroom & Gruyere Tartlets

January 24, 2014 Kristen

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 tablespoon unsalted butter

16 ounces white button mushrooms, thinly sliced

1 clove garlic, chopped

½ teaspoon dried thyme

Salt and pepper, to taste

¼ cup white wine (can substitute chicken or vegetable broth)

2 sheets puff pastry (thawed according to directions on package)

1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)

1 egg + 1 tablespoon water, beaten together (for the egg wash)

Handful of parsley, chopped

Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and the thyme and sauté until fragrant, about 1 minute. Season with salt and pepper to taste. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Mushroom Pate Filled Puff Pastry Stars

January 22, 2014 Kristen

1 pkg. puff pastry, frozen
mushroom-almond pate (recipe below)

Thaw the puff pastry. Make the mushroom-almond pate. (recipe below) Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star. Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet. Preheat the oven to the temperature indicated on the package (220 C). Place a star on the cookie sheet and using a spoon, place a spoonful of the mushroom pate in the center. Take a 2nd star, put some water along the inside edges of the star and lay it carefully over the star with the mushroom pate. Gently line up each of the points of the star to match, they will swell and close as they bake. Do this procedure for the rest of the dough. With the left over pieces of dough, you can put them together and roll out the dough again to cut more and thus use all of the dough. Bake the stars for 15-20 minutes or until golden.

Mushroom-Almond Pate

1 cup almonds, ground
50 grams margarine
200 grams mushrooms, chopped
1/2 T. salt
1/2 tsp. thyme
1/8 tbs. white pepper
1/2 cup water

Melt the margarine, add the herbs and olive oil and sauté the mushrooms. Add the water and allow the mixture to season and cook off a bit. When the liquid is about halved, remove from the heat add the ground almonds and puree to a fine pate.

Mushroom & Black-Bean Pinwheels

January 20, 2014 Kristen

1/2 package puff pastry

1 tsp. olive oil

10 mushrooms

1/2 can black beans

1/4 C. grated parmesan

1 tsp. cumin

As per the pastry instructions, defrost and roll out the puff pastry. Sauté the mushrooms in oil, and as they are finished, sprinkle in the cumin. Drain and rinse the black beans, and smush them with your hands as you add them in. Mix everything together, and spread evenly over the surface of the pastry. Sprinkle the parmesan over evenly as well. Gently roll the pastry into a tube shape. Try not to lose the filling. Cut it into even sections about 1 1/2 to 2 inches thick. Spray a backing sheet with cooking spray (to avoid pastry sticking), and place each roll with a flat side on the sheet. If you have some extra parmesan, you may want to sprinkle a bit on top. Back at 375 F for about 20 – 30 minutes (until golden brown) and then serve.

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Easy Garlic Puff Pastry Knots

January 12, 2014 Kristen

All-purpose flour, for dusting

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

6 tablespoons melted butter

2 tablespoons minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

Heat the oven to 400°F. Line 2 baking sheets with parchment paper or lightly grease with butter. Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square. Combine the butter with the garlic and parsley. Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese. Fold the top half of the pastry down over the garlic mixture and lightly press the edges together then roll over it lightly with the rolling pin. Cut the pastry into 20 1/2-inch wide strips. Tie each strip into a “knot”. Place the pastries onto 2 baking sheets about an inch or two apart. Bake 20 – 22 minutes or until the pastries are golden brown. Remove from oven and brush them with the remaining butter. Best served warm.

Leek, Mushroom and Goat Cheese Tart

December 11, 2013 Kristen

1 small bulb fennel

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully

16 medium cremini or white mushrooms (about 1 pound)

1 tablespoon plus 1 teaspoon olive oil

Salt and pepper

1 4-ounce package puff pastry (like Dufour), defrosted according to package directions

3 eggs

8 ounces goat cheese

Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.

Salmon-Herb Turnovers

August 3, 2013 Kristen

1 C. fat-skimmed chicken broth

1/2 C. basmati rice

2 T. butter

1/2 C. minced onion

1/2 C. finely chopped mushrooms (common, exotic, or a mixture)

3/4 C. dry white wine

8 oz. boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks

1/2 tsp. salt

1/2 tsp. fresh-ground pepper

2 T. chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon

3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)

1 large egg, beaten to blend with 1 T. water

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes. Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs. Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 T. filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture. Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.

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Individual Salmon-Fennel Potpie

July 15, 2013 Kristen

1 1/2 C. low-sodium chicken broth

1 1/2 C. fresh fennel

1 T. fennel fronds, chopped, with a few fennel stalks reserved

8.5 oz. puff pastry, thawed

1 T. olive oil or vegetable oil

3 T. unsalted butter, divided

1 small shallot, minced

1/4-C. dry white wine

1 C. mushrooms, sliced

2 tsp. finely chopped tarragon or chervil, optional

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 C. milk

1/4-C. cornstarch

Kosher salt and freshly ground white pepper

Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness. Using an inverted two-C. ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill. In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes. Add herbs if using and salmon pieces, stir to combine and reserve. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half C. gravy into salmon-fennel mixture. Assembly: Butter four individual two-C. ramekins. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

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Chorizo Puff Pastry Rolls

May 12, 2013 Kristen

1 square puff pastry

Ricotta cheese

Very thin slices of chorizo

Arugula

Small basil leaves

Grated Hard Cheese

Pepper

1 egg yolk

Roll out the dough thinly. Spread over the ricotta, generous. Layer chorizo, arugula and basil. Cut into slices about 1cm then crush them lightly between your palms. Place them on a baking sheet covered with parchment paper. Brush with egg yolk. Put the baking sheet in a preheated oven at 350 ° to 375 ° and go, leave in the oven for fifteen minutes.

Brie, Tomato & Zucchini Puff slice

February 27, 2013 Kristen

11 x 200g Puff pastry ready rolled sheet (or roll out a block to form a rectangle approx. 8” x 6”)
1 pack (125g) Brie Cheese or Camembert Cheese
1-2 medium tomatoes
½ zucchini
Beaten egg to glaze

Preheat oven to 220ºC/425ºF Unroll pastry sheet, trim edges with a sharp knife and place onto a lined baking sheet. Slice the tomatoes, zucchini and cheese. Arrange the ingredients in lines across the pastry sheet, leaving a good border of 2.5cm/1” all round, and overlapping the ingredients slightly. Brush the border with beaten egg and bake for 15 – 18 minutes until the pastry is risen and golden and the cheese melted. Serve hot. Serves 2-3

Tomato Tart with Lime Butter

January 1, 2011 Kristen

Tart Ingredients:
A bit of All-purpose Flour
1/2 lb. Frozen Puff Pastry, thawed
2 lbs. Ripe Tomatoes, cored, peeled, seeded, and finely chopped
Juice of 1 large Lemon

2 Shallots or Green Onions (Mild), minced

2 cloves Garlic, minced

1/2 tsp. fresh Parsley, minced

1/2 tsp. fresh Basil, minced

1/2 tsp. fresh Thyme, minced

Salt and Freshly Ground Black Pepper to Taste

Lime Butter Ingredients:

Juice of 1 large Lime

8 Tbs. (1/4 pound) Unsalted Butter, cut into single tablespoon portions

2 Tbs. Heavy Cream

Salt and Freshly Ground Black Pepper to Taste

2 Tbs. Olive Oil

1/2 cup Ripe Tomatoes, peeled, seeded, and diced for garnish

Special Equipment:

Six 4-inch Tartlet Pans

Dried Beans or Rice for use as Pastry Weights

Preheat oven to 400-F degrees and set up the mise-en-place. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the prepared portion and sequence you’ll require it to prepare your recipe. Also known as an invaluable timesaver.) Sprinkle a bit of flour on a clean surface and roll out the pastry dough to an approximately 10 by 15-inch rectangle. With a sharp knife, cut the pastry into six equal-sized squares, each about 5 inches on a side. Gently place each square into a 4-inch tartlet pan and trim any excess dough from the edges. With a fork, prick the bottom of the pastry all over its surface. Line the pastry shells with foil cut to size and spread dried beans or rice over the foil. (If you don’t weight the pastry, you’ll end up with uneven puffing during baking, which makes for an ugly, unbalanced tart.) Set the tartlet pans on a baking sheet and bake for about 15 minutes, or until the pastry is lightly browned. Remove from the oven and allow to cool. Remove the foil andweights, then carefully remove the delicate baked pastry shells from the tartlet pans. Set them on a wire rack to cool completely. (Don’t turn off the oven, though; you’re not finished yet!) While the shells are baking, place the chopped tomatoes in a colander and let drain for at least 15 minutes. Pat the diced tomatoes dry with paper towels. (It’s important to remove as much water as possible, otherwise your tarts will be soggy. You will want to blot the tomatoes during baking, also: Work quickly as you remove the excess water with a triple-folded paper towel.) In a large glass mixing bowl, combine the drained tomatoes with the lemon juice, shallots or green onions, garlic, parsley, basil, thyme, salt, and pepper. Gently stir in the olive oil. Place your baking sheet to the oven for about five minutes to warm. Remove the hot sheet from the oven and place the cooled pastry shells on it. Spoon about 2 tablespoons of the tomato mixture into each shell. Make sure not to overfill the pastry shells. Bake for abot 15 minutes, blotting excess water at least once. Sprinkle with a splash of black pepper and let cool for about five minutes prior to serving. Meanwhile, prepare the lime butter in a small saucepan: Mix the lime juice with an equal amount of water (no more than 1/3 cup). Bring the mixture to a boil over high heat, and boil for about 3 minutes or until it’s reduced by half. Whisk in the butter, a tablespoon at a time, until thoroughly combined. Stir in the cream and season with salt and pepper to taste. Pour the mixture into the top half of a double boiler and place over hot water to keep warm. Spoon the lime butter onto your six serving plates. Set a tomato tart on top and garnish with the diced tomatoes. Serve immediately.

Puff Pastry Pizza Roll

November 28, 2010 Kristen

1 sheet of Puff Pastry (thawed)

Pizza Sauce

Pepperoni

Mozzarella Provolone Cheese

1 egg (lightly beaten)

Dried basil

Heat the oven to 400F and line a baking sheet with parchment paper. Top your puff pastry sheet with pizza sauce, cheese and pepperoni. Fold over one edge and carefully roll the puff pastry and toppings into a log. Brush a little egg over the top and sprinkle on some dried basil. Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick. Lay the slices on one side on the parchment paper and bake for about 15 minutes.

Quick Tuna, Corn and Puff Pastry Pinwheels

November 24, 2010 Kristen

For the pinwheels:

2 sheets fat puff pastry, thawed

1 (425g) can Tuna in springwater

1 (220g) can unsweetened corn kernels

2 sprigs coriander

1 tsp curry powder

2 tbsp macadamia oil // or other oil

1/4 cup finely grated cheddar

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: drain tuna and corn, place in a bowl. Break up tuna chunks with a fork Add curry powder, finely grated cheddar, and finely chopped whole coriander sprigs. Mix well to combine. Add oil and mix to form a rough paste.

To roll the pinwheels: place puff pastry on a sheet of cling wrap to thaw slightly if yours didn’t come on a sheet of plastic already. When pliable, place half the tuna mixture along the edge of the pastry, leaving about 1 cm gap on either end. Compact the mixture together with your hands. Start rolling up the logs from the filled edge until you have a firm even log.

Using a serated knife, cut the log into 2cm wide slices. Repeat with the second sheet and remaining mixture.

Place slices on a baking paper lined tray and bake in a preheated oven for about 15 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving.

To serve: you can serve these warm or cold with a side of dipping sauce of your choice if you like.

Mini Tomato Tarts

August 14, 2010 Kristen

Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier. It also helps with uniform baking. If you don’t have a round cookie cutter, you can use the back of an empty can. Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked. This is a crucial step.

Cheese and Bacon Swirls

August 12, 2010 Kristen

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Puff Pastry Cheese Twists

March 8, 2010 Kristen

1 sheet frozen puff pastry, 1/2 (17.3-oz.) package

1/3 C. grated Parmesan

2 T. extra-virgin olive oil

2 tsp. minced garlic

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. cayenne

1 large egg

All-purpose flour, for dusting

Preheat oven to 400 degrees F. Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Persimmon-Cranberry Tarts

September 26, 2009 Kristen

2 frozen puff pastry shells, thawed

2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)

2 tablespoons fresh or frozen cranberries, rinsed

4 teaspoons sugar

4 teaspoons currant jelly

Crème fraîche or lightly sweetened softly whipped cream

On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart. Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.

Tarte Tatin á la Tomate – Tomato Tatin

March 7, 2008 Kristen

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead. I used a sheet of commercially prepared puff pastry, (thawed as directed on package.) Preheat the oven to 350°F. Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices. Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature). Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan. To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don’t worry if some of the tomatoes stay in the pan, just arrange them on the tart. Just before serving garnish with fresh basil leaves, snipped or torn if desired. This is best served warm or at room temperature the same day it is made. Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Pear and Blue-Cheese Pastry Triangles

September 20, 2007 Kristen

3 T. butter

1 T. olive oil

4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly

1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise

Salt and pepper

2 sheets puff pastry, thawed but kept cool

7 oz. (1 1/2 C.) crumbled gorgonzola or other blue cheese

In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don’t worry if you cut through parchment). Slightly separate pieces so that they are not touching. Lay a pear slice in the center of each wedge (trim the slice so that it doesn’t cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. of the gorgonzola or blue cheese. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm. Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.

Chickaritos

July 20, 2007 Kristen

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Parmesan Cheese Straw Twists

July 12, 2007 Kristen

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin. Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Baby Wellingtons

June 17, 2007 Kristen

1 lb. beef tenderloin filets, cut into 1-inch cubes

2 T. butter

½ lb. mushrooms, very finely chopped

2 T. minced shallots

2 cloves garlic, minced

¼ C. Cabernet Sauvignon

½ tsp. chopped tarragon

Salt and freshly ground pepper to taste

1 (17.3-oz.) package puff pastry, thawed

1 egg, beaten

1 (4-oz.) jar horseradish

1 C. sour cream

Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium heat 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside. Preheat oven to 450°F. Roll each puff pastry sheet into 11-inch square on lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of mushroom mixture in center of each. Top with beef cubes and brush pastry edges with beaten egg. Fold in pastry to enclose and pinch edges to seal well. Place seam-side down on baking sheet and brush with beaten egg. Bake about 12 minutes or until pastry is golden brown. Stir together horseradish and sour cream and serve with Wellingtons. Makes 18 appetizers. Vegetarian alternative: Substitute 18 (1 ½ -inch) baby portobello mushrooms, stems removed

Mushroom and Goat Cheese Tarts

March 6, 2007 Kristen

Mushroom and Goat Cheese Tarts

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Meat and Mushroom Pub Pies

June 24, 2002 Kristen

1/2 frozen puff pastry sheet (one-fourth of a 17 1/4-oz. package), defrosted
1 lb. ground beef sirloin
6 oz. mushrooms, sliced
1 1/2 C. frozen chopped onion
2 tsp. crushed dried thyme
2 T. all-purpose flour
1 1/2 C. fat-free low-sodium canned beef broth
1 T. bottled steak sauce
1/2 C. frozen peas, rinsed with cold water and drained

Preheat oven to 450�F . On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal. Bake until pastry is puffed and golden brown, about 12 minutes.

Yield: 4 servings
Calories: 430
Fat: 22g
Fiber: 3g

Puff Pastry Twists with Sun-Dried Tomato Pesto

January 26, 2000 Kristen

1 sheet frozen puff pastry, thawed according to package directions

1/4 C. prepared sun-dried tomato pesto

1/4 C. grated Parmesan

Directions

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.

Brie Cherry Pastry Cups

January 2, 2000 Kristen

1 sheet frozen puff pastry, thawed

1/2 C. cherry preserves

4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes

1/4 C. chopped pecans or walnuts

2 T. minced chives

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin C.. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 tsp.ful of preserves into each C.. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Cheese Straw Twists

July 15, 1999 Kristen

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

Yield:

Calories:

Fat:

Fiber:

Aussie Meat Pies, Made Quick

May 22, 1999 Kristen

1 sheet of frozen puff pastry, thawed

1 and 1/3 lb. ground chuck

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 T. all-purpose flour

2 T. Worcestershire sauce

1 T. tomato paste

1 T. light brown sugar

1 C. beef broth

1 T. grill seasoning

Salt and pepper

Preheat the oven to 400 degrees F, or whatever your package of puff pastry calls for. Lay out the sheet of puff pastry on a lightly floured cutting board. Cut it into 6 roughly equal sized rectangles and arrange on a cookie sheet. Season the pastry pieces with a little salt and pepper, and bake according to package directions or until golden brown all over, about 12 minutes. Cool on a cookie rack for 5 minutes. Warm up a deep-sided pan over medium-high heat. When it’s hot, add the beef and break it up well as it browns. When the beef is no longer pink, drain it in a colander suspended over a bowl to catch the grease. You can dispose of the grease in your trash can when it has cooled down a little. Place the drained beef back in the pan and add the onion and garlic. sauté over medium-high heat until the onion softens, about 5 minutes. Stir in the flour and let cook for a couple of minutes. In a small bowl, combine the Worcestershire sauce, tomato paste, and brown sugar, then whisk in the beef broth. Pour the broth mixture into the pan and stir to incorporate. Sprinkle the grill seasoning over the beef and turn down the heat to low. Let the contents of the pan simmer for 10 to 15 minutes. To serve, gently pull apart one of the puff pastry pieces in half, like a hamburger bun. Place the bottom piece of the pastry in a shallow bowl. Spoon over roughly 1/6th of the meat mixture and crown with the bronzed, puffy peaked top piece of the pastry.

Yield:

Calories:

Fat:

Fiber: