Today we are Celebrating our friend Valeri's Birthday "HAPPY BIRTHDAY" you Hip Chica Red Head!
Which reminds us that on this day last year in honor of Valeris special day we celebrated in France by eating a napoleon at the top every hour at every bakery in the medieval village of St. Paul de Vence and surprisingly didn't gain a pound.
This year we are heading to our own little Village of Langley's Bakery "PS Suisse" that makes some of the best pastries including your choice of a Vanilla or Chocolate napoleons. Though in America for some reason these little babies just go right to the hips so we are limiting ourselves to just one for the day.... forgettin that we've already polished off a pan of PW's apple dumplins this morning! Don't go there. It will get you into nothing but trouble and months spent at the gym.
Since this is a day for giving gifts... we've decided to do a contest and give away 2lbs of locally roasted coffee from Mukilteo Coffee Co
So all you have to do is (before Sundown on Sunday)
Tell us your favorite recipe using store bought puffed pastry. Make this easy & delicious. Our test kitchen will sample all and have a winner by Monday.
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11 comments:
I like to thaw puff pastry, roll it out pretty thin, spread poppy seed filling (I use a can of Solo poppyseed filling. I then roll it up loosely and lay it in a horseshoe shape on a pregreased cookie sheet. I bake it for about 25 minutes at 375 degrees. Oh yes, you can cut it into slices and put the slices into muffin tins. It is easy and tastes good.
Rhubarb Recipe
This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four
8-inch circles and divide the filling between them.
RECIPE INGREDIENTS
2 Puff Pastry sheets
For the Filling:
1 1/2 lb. rhubarb
Zest of 1 orange
3 tablespoons flour
1 to 1 1/4 cups sugar
Melted butter for brushing
Sugar for sprinkling
RECIPE METHOD
Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough about 1/8 inch thick. Cut into four 8-inch circles. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling. (It’s important to keep the dough as cold as possible until you’re ready to bake.)
TO MAKE THE FILLING:
Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb with the flour, zest and sugar.
Let stand until moist, 5 to 10 min.
Heat the oven to 400 degrees F. Gently spread the fruit in the center of the chilled pastry, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.
Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.
Perfect with a glass of wine in the afternoon
2 sheets of thawed puff pastry
1 egg white
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyere
1 teaspoon sea salt
fresh ground black pepper
Roll out each sheet of puff pastry until it is 10- by 12-inches. Beat the egg and water together and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 teaspoon of salt and some pepper. With the rolling pin, lightly press the cheese into the puff pastry. Cut each sheet into 12 strips. Twist each strip and lay them on cookie sheets lined with parchment paper.
Bake at 375 for 10 to 15 minutes, or until lightly browned and puffy. Turn each straw over and bake for 2 minutes more. Cool to room temp. before serving.
MMM.. so far these are tempting the taste buds.
Funny thing Trica... We'll be having a glass of wine tonight so thanks for the suggestion.
medieval
Thanks Mom! :)
Well, it's not really a puff pastry, but will this work?
http://chroniclesofacountrygirl.blogspot.com/2008/05/pain-au-chocolate-takes-grey-right-out.html
I love a good home-made spanakopita with a little extra feta...yummy!!!
--Heather O.
Tart
1/3 cup sugar
1/2 cup apple juice
1 tablespoon cider vinegar
1 lb small apples or pears cut into thin slices with a mandolin
1 frozen puff pastry sheet, thawed
3 tablespoons unsalted butter
1 tablespoon pear brandy
Preheat oven to 425°F. Cook 1/3 cup sugar in a dry heavy skillet over medium heat, until it begins to melt. Continue to cook, stir with a fork, until sugar is melted into a pale golden caramel. Tilt skillet and pour in apple juice & vinegar (caramel will harden and steam). Simmer over low heat, until caramel is dissolved.
Add apple slices to hot syrup in skillet. Remove from heat and let stand, stirring occasionally, until apples are wilted by syrup.
While apples stand, roll out puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin. Cut into 4 pieces. Transfer squares to a large shallow baking pan.
Drain apples in a sieve set over a bowl reserving syrup, then mound slices leaving a 3/4-inch border all around. Fold border over apples along edges, pinching edges together as necessary, then dot tops of apples with a total of 1 tablespoon butter and sprinkle with a little sugar.
Bake tarts until apples are tender, 25 to 30 minutes.
While tarts bake, boil reserved syrup in skillet with pear brandy 2tablespoons butter until thickened and reduced to about 1/3 cup. Brush or drizzle hot syrup over tarts.
Serve with whipped cream, fresh vanilla ice cream or Stilton. Or, swap for whatever fruit is in season along with the liquor.
Adapted from Gourmet magazine.
No recipe, but I love the photo of Deception Pass....Just found your blog and will be back!
Italian Puff Pastry Appetizers
Preheat oven to 375 degrees F. Take one sheet of puff pastry and thaw. Set aside.
In a Small bowl combine:
1/2 cup spaghetti sauce or marinara
1/2 cup grated mozzarella
1/4 cup cubed pepperoni
Unroll the thawed puff pastry. Cut Pastry into thirds. (In long strips) Then cut puff pastry into squares. Take one to two teaspoon of the pepperoni mix and place it in the middle of PP square. Pull up corners and twist. Bake in oven for approximately 15 minutes. Tops of appetizers will brown a bit.
Serve! They are very yummy
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