Cheese & Potato Bourekas

February 3rd, 2018 § 0 comments § permalink

DSC02190_2

Serves 6

Ingredients

1 cup mashed potatoes
1/3 cup crumbled feta cheese
¼ cup chopped fine red onion
1 clove garlic, minced
2 tablespoons chopped fine fresh mint leaves
2 tablespoons chopped fine fresh parsley leaves
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 eggs 1 (14-16ounce) package puff pastry sheets or pre cut squares, thawed but cold
1 tablespoon black sesame seeds

Directions

Combine the potatoes, cheese, onions, herbs and olive oil in a small mixing bowl and mix until all ingredients are infused. Sprinkle in the salt and pepper and pour in the egg mixture. Crack in one of the eggs and mix until its fully incorporated and the mixture is creamy. Place the mixture in the refrigerator to get cold and solidify a little. Heat the oven to 375 F. Prepare a baking sheet by lining it with parchment paper. Cut the puff pastry into about 6-10 squares, a minimum of about 3 inches on each side. Place tablespoon of the filling in the center of each square. The amount of the spoonful will depend on the size of your final square, most important is that there is room to fold the square over. Fold the square over in half either diagonally to form a triangle or straight over to form a rectangle (artists call), pinch the ends of the dough by pressing them together. Beat the second egg and lightly brush the tops of the bourekas, this helps encourages a golden color. Sprinkle with the sesame seeds evenly.

Place in the oven and bake for 30 minutes, or until the bourekas are puffed and golden in color. Allow to cool for a few minutes before serving as the interior can be extremely hot.


Pain Au Chocolate

March 9th, 2012 § 0 comments § permalink

Makes 12

This version gives a shortcut to the traditional sweet Parisian breakfast treat by using already prepared puff pastry.

Ingredients

1 egg, beaten
1 tablespoon water
1 package puff pastry, cut into 12 rectangles
1 package puff pastry, cut into 12 rectangles
18 ounces bitter sweet dark chocolate, thin bards, cut into 1½ ounce pieces
Sugar
Cardamom, ground (optional)

Directions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside. Mix the water and beaten egg together and brush the puff pastry (top side) with the egg wash. Please each 1½ piece of chocolate at the end of one of the rectangles. Roll the chocolate up inside and placewith the seam face down on the baking sheet. Place in the refrigerator for about 10 minutes. Remove from the refrigerator and brush with the remaining egg mixture. Sprinkle with a tiny amount of sugar or sugar mix with a dash of cardamom. Place in the oven and bake about 15 minutes or until golden brown. Serve warm!

Apricot Plout Almond Tart

August 11th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla been scraped, seeds reserved
10 apricots, pitted and halved
8 plouts, pitted and halved
2 sheets of puff pastry, white or whole wheat
Apricot syrup

Directions

Pre-heat oven to 375°F. Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs, and cream until smooth. Arrange sheets of puff pastry on a greased baking sheet and brush with apricot syrup. Make sure you create sides on the dough on all sides. Arrange the apricots around the dough and pour in the almond filling. Place in the oven and bake for 25-30 minutes or until golden brown. Upon pulling out of the oven brush with apricot syrup while warm.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Roasted Tomato-Basil, Zucchini, Goat Cheese Tart

August 11th, 2011 § 0 comments § permalink

Makes one tart

Ingredients

1 sheet puff pastry
3 large tomatoes, chopped large and roasted
2 medium zucchini, sliced and roasted
10-12 basil leaves
8 ounces goat cheese
Salt
Savory Black Pepper & Basil Glaze (recipe follows)

Directions

Preheat oven to 375 ° F. Roll out the puff pastry and lay on a flat baking sheet. Place in refrigerator to get very cold. Place some basil leaves down on the dough all over evenly. Place a few flat dollops of the goat cheese throughout the tart. Add the tomatoes and zucchini again evenly. Sprinkle with salt and place in the oven to bake for 15 minutes. Take out and brush with the Savory Black Pepper Basil Glaze.

Savory Black Pepper & Basil Glaze
Makes ½ cup

Ingredients

1 teaspoon Dijon mustard
1 -2 teaspoons black peppercorns, cracked medium
½ teaspoon salt
2 tablespoons pesto
2 tablespoons olive oil

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 2-3 minutes or until mixture is loose and mixed.

Parmesan Tomato Herb Straws

August 10th, 2011 § 1 comment § permalink

Makes about 24 straws

Ingredients

1 package puff pastry (one large sheet)
Flour
1 egg beaten
½ cup sundried tomato, chopped superfine
1 tablespoon basil, chopped superfine
½ cup parmesan cheese, grated
Maldon salt

Directions

On a floured surface roll out the puff pastry and brush with the beaten egg until the dough is moist. Sprinkle over the dough the tomato, basil and parmesan, evenly. Fold the dough over in half and roll out again, pressing all the ingredients into the dough. Cut dough into long strips about ¼ inch thick, and twist into spirals, place eon a lines baking sheet and refrigerate before baking about 20-30 minutes. Pre-heat oven to 400° F and bake until golden brown of about 10-15 minutes, turning once. Take out of the oven and sprinkle with maldon salt.

Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

Beef and Guinness Pie

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry

DIRECTIONS

In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.

Puff Pastry Pear Tart

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon unsalted butter, softened
¼ cup sugar in the raw
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 sheet frozen puff pastry, thawed
2 Bosc pears, peeled, cored, quartered and sliced thin
¼ cup sugar
2 tablespoon unsalted butter, cut in cubes
Juice and zest of 1 lemon

DIRECTIONS

Preheat oven to 375°F and lightly butter a baking sheet. Set aside.

Sprinkle a work surface with sugar-in-the-raw and spices and roll out puff pastry about 18 inch thick, turning once to coat both sides. Place puff pastry on baking sheet and using the tip of a pairing knife create a ½ inch border around the entire sheet. Prick pastry all over with a fork (to prevent pastry from puffing up) and place baking sheet in freezer until pastry is chilled well, about 15 minutes. Once chilled, arrange pear slices on puff pastry (in whatever design you like), sprinkle with sugar and place cubed butter on top. Finish by adding juice and zest of 1 lemon. Bake in oven for 20 minutes or until golden brown. Serve warm.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

Caramelized Banana Tartlets with Chocolate Port Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

½ cup raw hazelnuts
1 tablespoon white sugar
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 tablespoon melted butter
2 tablespoons unsalted butter
2 bananas, sliced in rounds about ½ inch thick
1 package puff pastry, thawed
4 ounces bittersweet dark chocolate, chopped
½ cup heavy cream
2 tablespoons light brown sugar
¼ cup tawny port

DIRECTIONS

Preheat oven to 375°F.

In a medium mixing bowl, combine hazelnuts, white sugar and nutmeg. In another small bowl, combine vanilla and melted butter and pour over hazelnut mixture, tossing to coat well. Lay on a baking sheet, lined with parchment paper and bake for 10 minutes. Once out of oven, set aside to cool and then chop.

Meanwhile, in a large sauté pan over medium heat, butter. Sauté bananas and cook for 3 to 4 minutes, or until slightly browned. Add chopped hazelnuts, and sauté another few minutes. Remove from heat, and set aside. Cut puff pastry sheets into 8-10 squares (4 X 4 inches) and place on a lined baking sheet. Spoon a few spoonfuls of the banana mixture onto the center of each square and place in the oven for 5 to 6 minutes or until the puff pastry is golden brown.

In the meantime, fill a saucepan ¼ with water and bring to a simmer. Place a metal bowl on top to create a double boiler. In the metal bowl, add chocolate, heavy cream, brown sugar, and stir until all sugar is dissolved and chocolate is melted and smooth. Remove from the heat, add port, and stir well. Once tartlets come out of the oven, drizzle chocolate over tarts, and serve!

Samosas, Puff Pastry, with green peas

January 18th, 2011 § 0 comments § permalink

Makes 9 turnovers

INGREDIENTS

2 tablespoons canola oil
1 teaspoon cumin seeds
1 (9-to-10-ounce) package frozen petite peas
¼ teaspoon salt
2 tablespoons Green Chutney, or store-bought (sold as cilantro or mint chutney)
1 tablespoon Tamarind Chutney, or store bought
1 pound frozen puff pastry, thawed
1 egg whisked with a pinch of salt, for glaze

DIRECTIONS

Preheat the oven to 400°F.

Combine the oil and cumin in large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt, and cook, covered, until the peas soften, 5 to 6 minutes. Remove from the heat, and stir in the chutneys. Let cool.

Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into the thirds along the lines of the folds. Roll out one-third to a 6-by 12-inch rectangle. Cut the rectangle crosswise into third to make three smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1½ inches above the bottom edge and makes a triangle. Fold the bottom up, and tuck the overhang over. Press gently to seal. Put on a baking sheet, and brush with the egg glaze. Repeat to make two more turnovers. Then roll out, and fill six more turnovers.

Bake until crisp, 18 to 20 minutes. Serve hot.

© Recipe Property of Suvir Saran

Tarta de Naranja (Orange Tart)

November 22nd, 2010 § 0 comments § permalink

Makes 15 Tarts

This sweet, simple tart highlights the region’s most prized fruit- oranges! Just a taste of these delicate tarts will make you feel like a Valencian!

INGREDIENTS

1 package frozen puff pastry
½ cup water
1 cup light brown sugar
6 large Valencia oranges, sliced round with rinds removed
1 vanilla bean, split open
2 tablespoons honey
2 tablespoons heavy cream
2 tablespoons orange marmalade
Flake sea salt

PREPARATION

Pre-heat oven to 375° F.

Place puff pastry on a greased baking sheet, and poke holes throughout to aerate. In a medium sauce pan, add water and sugar, and stir. Add oranges and vanilla bean, and bring to a boil. Turn heat down to simmer. Simmer for about 10-15 minutes or until liquid reduces by about one third. In another sauce pan, mix honey, cream, and marmalade. Heat enough to warm, and mix until smooth. Strain the oranges from sugar syrup. (An aside: reserve liquid for another purpose, for example, a sweetener for tea!) Arrange oranges on the puff pastry all over. Glaze the pastry with the honey crème marmalade mixture. Sprinkle with a little bit of flake sea salt. Place in the oven, and bake for about 15 minutes or until golden brown.

Cut into 3 4-inch squares, and serve.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium red onions, sliced thin in rounds
1 sheet puff pastry, pre made
1 tablespoon sugar in the raw
8 to 10 slices Iberico ham
1 tablespoon fresh thyme leaves
1 egg, beaten with 1 teaspoon water and pinch of salt
Salt and pepper

PREPARATION

Preheat oven to 350°F.
In a medium saucepan, heat olive oil and butter, sauté onions for about 5 minutes until translucent, add sugar and allow caramelizing slightly, Remove from heat, set aside. Unfold the puff pastry and lay flat on a greased cookie sheet. Cut along the edge of the pastry a thin line going about half way into the dough (like a border) arrange the slices of Iberico ham across the puff pastry and then lay the red onions over the top of the ham. Sprinkle with the fresh thyme leaves. Brush the border of the puff pastry with the egg mixture. Sprinkle the entire tart with salt and pepper. Bake in a preheated oven for about 20 to 30 minutes or until golden brown. Let cool and serve warm.

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

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