NUTELLA® STAR BREAD WITH PUFF PASTRY
Try this fabulous Nutella® star-shaped, pull-apart bread that uses store-bought puff pastry. Flaky, crispy, and perfect to share; it tastes and looks amazing!
Provided by Fioa
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out 1 puff pastry sheet and place on the prepared baking sheet.
- Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
- Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
- Brush top with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 33.2 g, Cholesterol 23.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 168.2 mg, Sugar 5.8 g
NUTTY BRITTLE
Steps:
- Preheat oven to 200 degrees F.
- Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator.
BAT SANDWICHES
Provided by Sandra Lee
Time 5m
Yield desired amount
Number Of Ingredients 4
Steps:
- Spread slices of bread with mustard and layer with prosciutto and jack cheese to make sandwiches. Use a bat-shaped cookie cutter to make cut-outs out of completed sandwiches. Serve immediately or cover and refrigerate.
MINI THANKSGIVING PRESSED SANDWICHES
Provided by Sandra Lee
Categories appetizer
Time 3h10m
Yield about 24 mini sandwiches
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Generously season the turkey breast with salt and pepper. On a sheet pan fitted with a rack arrange the sage and thyme and put the turkey breast on top of the herbs. Put in the oven and pour the chicken broth into the sheet pan. Roast until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. Remove the breast from the oven to a cutting board and cover with foil. Allow to rest for 15 minutes before slicing.
- For the Cranberry Mayo:
- In a small bowl mix together the cranberry sauce, mayonnaise, sour cream, mustard, hot sauce and chives. Cover and refrigerate until ready to use.
- Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper. Spread a little of the Cranberry Mayo onto the bread and top with some of the sliced turkey. Top with a tablespoon of stuffing and spread a little bit more of the Cranberry Mayo on top of the stuffing. Top with half a slice of cheese. Lightly butter another slice of bread and put the buttered side up, on top of the sandwich. Repeat with remaining ingredients.
- Working in batches, put the sandwiches into a preheated panini press and cook until the cheese is melted and the bread is lightly browned and crispy, about 4 minutes.
- Stove Top Instructions: Working in batches, put the sandwiches in a large skillet over medium heat and cook until bread is browned and crispy and the cheese is melted, about 3 to 4 minutes per side,
- Arrange the sandwiches on a serving platter and serve.
BUTTER TOFFEE FLOWER SANDWICHES
Provided by Sandra Lee
Categories dessert
Time 1h30m
Yield 12 cookie sandwiches
Number Of Ingredients 8
Steps:
- For cookies: Spoon cookie mix into a wire-mesh strainer set over a large bowl. Sift the cookie mix through strainer, leaving the chocolate chips in strainer (reserve the chocolate chips for another use). Add flour, eggs, oil, and butter flavoring to cookie mix in bowl. Stir until dough comes together. Shape into a ball, then wrap in plastic wrap. Chill dough in refrigerator for at least 30 minutes.
- Preheat the oven to 375 degrees F. Line cookie sheet(s) with parchment paper and set aside.
- On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Using a 3-inch flower-shaped cookie cutter, cut 12 shapes from the dough. Using a 1-inch round cookie cutter, cut out each flower center. Re-roll the scrap dough and cut out another 12 flower shapes, but do not cut out centers. Transfer the flowers to the prepared cookie sheet(s), spacing cookies 2 inches apart.
- Bake cookies 8 to 10 minutes or just until starting to brown. Cool on cookie sheet(s) for 5 minutes. Transfer cookies to a wire rack to cool completely.
- For filling: In a medium bowl, stir together frosting and powdered sugar until well mixed. Gently stir in 1/2 cup toffee bits.
- Spoon a heaping tablespoon filling onto each of the whole flower cookies. Top each with a cut-out flower cookie. Sprinkle a scant teaspoon of the remaining toffee bits in the center of each cut-out cookie.
STAR SANDWICHES
A savory egg salad filling makes these star-shaped sandwiches a hit at any holiday luncheon or buffet. You can use whatever bread you like, but I prefer yellow egg bread.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 sandwiches.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the eggs, mayonnaise, mustard, dill, salt and pepper. Using a large star-shaped cookie cutter, cut out 16 stars from bread slices. Spread half the bread cutouts with egg salad; top with remaining bread.
Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 135mg cholesterol, Sodium 457mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
NUTTY CHICKEN SANDWICHES
Crushed pineapple gives these chicken salad sandwiches a bit of sweetness, while pecans add a bit of crunch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 tea sandwiches.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.
Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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