Brik Egg Stuffed Pastry For One Serving Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
• Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
• Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
• Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
• Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
• Remove from oven, season with salt and pepper, and sprinkle with chives.

Steps:

• This is a very tricky pastry to make. When working with phyllo pastry, always work with one sheet at a time and keep the remaining sheets covered so that they do not dry out.
• Fold one sheet of pastry into quarters. Using a pair of scissors, cut the folded pastry into the largest circle possible. Discard the trimmings. This will produce four circles. Use all four circles at a time for one brik.
• Oil a small round plate slightly larger than the pastry circles. Add the stacked circles of pastry. Spoon the tuna over half of the round, leaving a margin of about one inch.
• Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half. Sprinkle the egg with the onion, capers, parsley, coriander, salt, pepper and cumin.
• Fold the pastry over to enclose the egg and make a half moon shape. Using the fingers, rub the oil from the plate all over the pastry.
• Heat about half an inch of oil in a skillet. It is important that the oil be heated to about 330 degrees. It must not be too hot or the brik will burn.
• As carefully as possible, lift and slide the pastry into the oil. Cook 50 seconds or so on one side until nicely browned. As the pastry cooks press down the rounded edge with a spatula. Baste. Turn and cook about one minute on the other side.
• Drain on paper towels. Serve hot.

Steps:

• On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
• Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
• Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
• Spoon the berry mixture over the center of 2 of the 8 rectangles.
• Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
• Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
• Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
• Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
• Bake for 25 minutes, or until golden brown.
• Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
• Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
• Enjoy!