puff pastry – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Egg on Puffpastry with Ham, Cheese, Butternut Squash and Bok Choy /2016/01/18/egg-on-puffpastry-with-ham-cheese-butternut-squash-and-bok-choy/ Mon, 18 Jan 2016 18:19:11 +0000 http://www.audrey74.com/?p=3984 Egg Giulia DoyleEggs! what glorious food. Eggs for breakfast, brunch, lunch or dinner – there are countless recipes that require eggs or where egg is the star. I find anything with a fried egg on top just delicious and it can make a tangle of leftovers shine as a nutritious lunch. This past weekend I decided to play a little with frozen puff pastry, leftover vegetables and an egg. Here is the delicious result.
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Egg on Puffpastry with Ham, Cheese, Butternut Squash and Bok-Choy

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
  • Shredded cheese
  • Eggs
  • Salt, pepper

Instructions

  1. Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
  2. Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
  3. Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
  4. During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Use any vegetable leftovers you have for this. Anything that needs a long cooking time should be cooked ahead, but things like peas, corn or thin shreds of onion could be added raw.

/2016/01/18/egg-on-puffpastry-with-ham-cheese-butternut-squash-and-bok-choy/

Egg Giulia Doyle

]]> Cheesy Puff Pastry Twists /2014/01/24/cheesy-puff-pastry-twists/ Fri, 24 Jan 2014 11:20:12 +0000 http://www.audrey74.com/?p=2526 Cheesy Puff Pastry TwistsWe have these twisty, cheesy bread sticks at our grocery store. They are yummy and addictive, buttery and crumbly. The kids love them and I love them. Looking at the package I note that they are imported from Switzerland – go figure! But they are expensive and buying bread sticks that travel the Atlantic to get to me does seem excessive.

While I can’t replicate them exactly, I can make a puff pastry version. If there’s one thing I love it’s puff pastry. Not only is it a buttery indulgence, but it’s also readily available at the grocery store. I made these cheesy puff pastry twists for Classic Play and thought I’d share them with you as well. I made them with the kids – easy, fun and oh so yummy! Have them as a snack, serve them at a cocktail party along with these or with some tomato soup. Enjoy!

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Cheesy Puff Pastry Twists

Ingredients

  • 1 box of frozen puff pastry dough, thawed. Ours comes in two sheets, already rolled out and with parchment around it. You need two sheets that are the same size.
  • 1 egg
  • 1/2 cup shredded Mozzarella cheese
  • 1/2 cup shredded Parmesan
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon chili pepper
  • 1 teaspoon of roasted garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Gently unroll one puff pastry sheet onto baking sheet.
  3. Whisk egg and brush the egg wash on the rectangle of puff pastry dough (only on one side) and reserve the leftover egg wash.
  4. Mix together the Mozzarella and Parmesan cheese, basil, chili and garlic and sprinkle mixture over the egg washed rectangle. Sprinkle with salt and pepper.
  5. Carefully brush the egg wash on the other rectangle of puff pastry dough.
  6. Place the other half of the pastry (egg side down) on top of the cheese mixture and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.
  7. Using a pizza cutter, cut the pastry into 1/2 inch strips.
  8. Working one at a time, gently twist each strip and lay on the baking sheet making sure to press down the ends so that they don't curl when baking. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash.
  9. Bake for 12-15 minutes or until the twists are golden brown.
  10. Remove from the oven and serve warm or cooled.
/2014/01/24/cheesy-puff-pastry-twists/

]]> Nectarine and Blueberry Millefeuille /2013/08/19/1509/ Mon, 19 Aug 2013 10:27:35 +0000 http://www.audrey74.com/?p=1509 Nectarine Blueberry MillefeuilleAren’t these pretty? I’ve been eating my share of nectarines this year – at least one a day, usually with a paper towel or napkin next to me to catch the drips. While eating my allotment of fresh fruit, I was thinking about a fancier way to present these lovelies – something that looks impressive, but is easy to make. Puff pastry fits that description – it’s easy to use, versatile and looks impressive. Add a little vanilla whipped cream and a couple of blueberries for colour (and antioxidants) and you’re done.Nectarine Millefeuille Audrey'sI use frozen puff pastry – I’ve never attempted to make the pastry from scratch. Having a couple of rolls in the freezer has made many fast meals possible. I’m also using the term ‘millefeuille‘ with creative freedom here. While there are three layers of puff pastry, and there are variations with whipped cream – this version doesn’t include icing and has fruit, which I think makes it prettier.

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Nectarine and Blueberry Millefeuille

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 1 sheet of frozen puff pastry, defrosted
  • 1 cup of whipping cream
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 nectarine, sliced thinly
  • A few blueberries
  • icing sugar

Instructions

  1. Preheat oven to 400F
  2. Cut puff pastry into rectangles on parchment - about 3x2 inches
  3. Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
  4. Bake about 12-15 minutes until edges are golden.
  5. While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
  6. Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
  7. Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.

Notes

Make sure to weigh down your pastry while baking or it will puff too much and you won't be able to stack it.

/2013/08/19/1509/
Nectarine Millefeuille Audrey's

 

 

]]> Easy Puff Pastry Circles with Tomato and Sour Cream /2013/06/24/easy-puff-pastry-circles-with-tomato-and-sour-cream/ Mon, 24 Jun 2013 09:47:43 +0000 http://www.audrey74.com/?p=1265 Audrey's Puff Pastry with TomatoLooks like summer finally arrived in time for the longest day of the year. We spent the weekend working on our back deck (which is a sad six foot wide strip of decomposing deck, dated pink pavers and a jungle of weeds), we did get some rain, but at least the temperature has gone back to what you’d expect for this time of the year. While we’re trying to improve our backyard situation by removing the weeds, adding river rock under the deck and replacing the pink stones with sod, I thought it would be a perfect time for this quick savoury treat.

This is probably the easiest meal you can prepare. Store bought puff pastry is the base of this recipe and makes it a breeze. Perfect for a summer lunch or appetizers, when having guests over on the (soon to be improved) back deck. Add a chilled glass of white wine and you’re set.Audrey's Puff Pastry with tomato

 

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Easy Puff Pastry Circles with Tomato and Sour Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 9-18 depending on size

Ingredients

  • 1-2 sheets of frozen puff pastry
  • 1 egg yolk, whisked
  • Full-fat sour cream
  • Spring onion, thinly sliced
  • Vine tomatoes, thinly sliced
  • Basil, cut into small pieces
  • Salt and pepper

Instructions

  1. Thaw the puff pastry sheets and cut into rectangles or use large round cookie cutter and cut circles. Place on parchment covered cookie sheet. Preheat oven to 350 F.
  2. Cover each piece of pastry with a thin layer of egg yolk using a pastry brush. Spread a small amount of sour cream on each pastry, leaving some pastry edge free of cream. Season generously with black pepper.
  3. Sprinkle some onion slivers on each piece of pastry and arrange tomato slices. Sprinkle with basil and season with coarse salt.
  4. Bake in oven about 15 minutes, or until crust is golden brown and tomatoes are soft. Serve warm or at room temperature.

Notes

Use full-fat sour cream - the other stuff is too watery. And since you are using buttery puff pastry the extra fat won't really make a difference, especially since the amount used is so small.

/2013/06/24/easy-puff-pastry-circles-with-tomato-and-sour-cream/

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