Puff Pastry

Puff Pastry

Feta Cheese Foldovers
8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk - beaten with 1 teaspoon water
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares.
Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle.
Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Trapper Tom’s Chicken Pot Pie

5 tablespoons butter
1/2 cup chopped onion
2 garlic cloves - chopped
1/3 cup flour
2 cups chicken stock
Salt - to taste
Freshly-ground black pepper - to taste
2 cups chopped - cooked chicken
3/4 pound button mushrooms - sliced
2 tablespoons crumbled sage
2 frozen puff pastry squares
Water to moisten pie edge
In a medium saucepan, melt butter over medium heat. Cook onion until tender, add garlic, and saute for 1 minute. Add flour and cook, stirring, for about 1 minute without browning. Add chicken stock and cook, stirring, until sauce thickens. Add salt and pepper to taste. Stir in chicken, mushrooms, and sage, remove from heat and set aside. Preheat oven to 375 degrees.
To assemble pie: Roll out 1 pastry square to about 1/8-inch thick and place into a 2-quart square baking dish. Edges should extend over sides; moisten them with water. Add chicken filling. Roll out second pastry square to the size of the baking dish and place over top. Crimp edges together. Make 4 slashes in top. Bake for 1 hour.
This recipe yields 4 servings.

Chocolate-Orange Matchsticks

1 1/2 c Confectioners’ sugar
1 Egg white
1 t Grated orange peel
3/4 t. Orange juice
1/2 Frozen puff pastry- Thawed - 1 sheet
3 T Semisweet chocolate pieces
Preheat oven to 350. In med bowl, mix sugar, egg white, orange peel and juice until well blended. Unfold and place puff pastry sheet on cookie sheet. With long metal spatula, spread half the glaze on puff pastry sheet. cover and freeze remaining glaze for another use. With sharp knife, cut pastry into thirds, then lengthwise into 1/2 inch sticks.
Arrange on two cookie sheets. Bake 15 minutes or until pastry is golden. Remove to wire rack.
Meanwhile, place chocolate in small plastic food-storage bag. In microwave, cook on HIGH 3 min. With scissors, snip corner of bag. Drizzle chocolate over pastry sticks.
Place in freezer 10 min or until chocolate is set. Makes 60 sticks.

Elephant Ears Cookies

1 pk Frozen puff pastry - thawed
1 Egg - beaten
1/4 c Sugar - divided
2 Semisweet chocolate
Preheat oven to 375 degrees. Grease cookie sheets; sprinkle lightly with water. Roll one sheet of pastry to 12x10” rectangle. Brush with egg; sprinkle with 1 Tablespoon sugar. Tightly roll up 10” sides, meeting in center. Brush center with egg and seal rolls tightly together; turn over.
Cut into 3/4” thick slices. Place slices on prepared cookie sheets.
Sprinkle with 1 Tablespoon sugar. Repeat with remaining pastry, egg and sugar. Bake 16-18 minutes until golden brown. Remove to wire racks; cool completely.
Melt chocolate in small saucepan over low heat, stirring constantly.
Remove from heat. Spread bottoms of cookies with chocolate. Place on wire rack, chocolate side up. Let stand until chocolate is set. Store between layers of waxed paper in airtight containers.

Beef Pastry Pockets

3/4 lb ground beef, browned,
1 drained and cooled
1 1/2 cup shredded cheddar cheese
3/4 cup cottage cheese
2 eggs, lightly beaten
1/2 teaspoon pepper
1 carton frozen puff pastry, thawed - and cut into 5 squares
Combine filling ingredients. In center of squares, put a heaping 1/3 cupful of filling; moisten edges of pastry with water, fold over to form triangles; press with fork to seal.
Bake at 400 F. about 20 minutes or until golden brown. Yield: 8 servings

Stroganoff Bundles

1 1/4 lbs Ground beef
1 medium Green pepper - chopped
1 medium Onion - chopped
1 medium Carrot - shredded
8 ounce Sour cream
2 tsp Flour
1 tsp Worcestershire sauce
1/8 tsp Garlic salt
1/2 a 17 1/4 oz package Frozen puff pastry - 1 sheet - Thawed
1 7 1/2 oz. can semi condensed Cream of mushroom soup
In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle. Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.

Strawberry Amaretto Pastries

Dainty and delectable, these petite pastries are embellished with sliced strawberries and orange zest.
1/2 pkg (17.3 oz) frozen puff pastry sheets - (1 sheet), thawed
1/2 cup sliced almonds - divided
1 tbsp granulated sugar
1 container (8 oz) sour cream
1/2 cup powdered sugar
1/4 tsp almond extract
1 1/2 cups thawed frozen whipped topping
12 large strawberries - sliced
1 orange
Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and granulated sugar in (1-cup) Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix ’N Scraper®.
Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.
Meanwhile, place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop using Food Chopper and set aside.
Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix ’N Scraper®. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Microplane® Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Cook’s Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired. Print this post