Raspberry Snowflake Pull Apart Bread Recipes

Steps:

• Defrost the puff pastry dough according the instructions on the box.
• Remove one sheet of the puff pastry from the package. On a floured work surface, using a lightly floured rolling pin, roll the puff pastry gently into a 10" square. Using a sharp knife cut a 10" circle. Place the circle on a piece of parchment paper, brush a thin coat of beaten egg on the surface, then evenly spread the raspberry filling, leaving ¼" of bare puff pastry around the perimeter.
• Remove the second sheet of puff pastry from the refrigerator and the package and repeat the same rolling and cutting into the same size circle. Place it on top of the first filling-covered circle.
• Place a 2" to 2½" round cookie cutter in the center of the dough circle as a guide (you can also use a small drinking glass for this). With a pizza cutter or sharp knife, cut the circle first into four equal wedges, then each wedge into four more wedges so you end up with 16 wedges total, making sure to leave the pastry under the cookie cutter uncut.
• Using your two hands, lift two adjacent wedges and twist them away from each other twice, then pinch the ends together to reconnect them. Repeat with the remaining wedges so that you end up with eight pairs of twisted wedges. Your puff pastry should look like a snowflake shape with eight points. Remove the cutter and transfer the pastry with the parchment on a baking sheet.
• Preheat the oven to 400°F and position an oven rack in the center of the oven. Place the baking sheet in the refrigerator while the oven is preheating.
• Brush the pastry with a thin coat of the beaten egg. Sprinkle with some pearl sugar. Pinch again the points to reshape, if necessary. Bake it for 15-20 minutes, or until it is puffed and nicely golden brown.
• Remove it from the oven and allow it to cool slightly for about 10 minutes before you dust with a little confectioners' sugar (optional).
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the snowflake bread and let it harden, about 30 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Stir the pesto, mozzarella and 1/4 cup Parmesan together in a medium bowl. Cut the dough into 4 equal pieces. On a floured work surface, form the pieces into balls. Roll one ball into a 10-inch circle (about the size of a dinner plate) and place it on the prepared baking sheet. Spread with 1/3 of the filling, leaving a 1-inch border around the edges. Add 2 more layers of rolled dough circles and filling, ending with the fourth dough circle on top.
• Mark the center of the dough by placing a small drinking glass (about 2 inches in diameter) in the middle. With a very sharp knife, make 4 cuts through the dough at 12, 3, 6 and 9 o'clock to make 4 quarters, leaving it intact at the center where the glass is. Cut through each quarter to make 8 equal-sized wedges, then cut through each wedge one more time to make 16 equal-sized wedges that are attached in the center. Lift a pair of 2 wedges and twist them away from each other, two turns in opposing directions. After twisting, place each pair back on the baking sheet. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
• Beat the egg and milk in a small bowl. Brush the egg wash all over the risen dough and sprinkle lightly with grated Parmesan and flaky sea salt if using. Bake until the bread is puffed and golden brown, 25 to 30 minutes. Cool on a wire rack 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray.
• Stir together the ketchup, mayonnaise, pickles and mustard in a medium bowl. Season with salt and set aside.
• Arrange the bacon in a large skillet and heat over medium. Cook until golden and crispy, about 4 minutes per side. Transfer the bacon to a paper towel-lined plate; pour the drippings out of the skillet and reserve for another use. Cut the bacon into 1-inch pieces.
• Heat the oil in the same skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat up with a wooden spoon, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until just translucent and tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl, leaving the liquid behind. Stir in 1 cup of the ketchup sauce. Let cool slightly. Fold in the chopped American cheese.
• Put the sesame seeds in a shallow bowl.
• Separate each biscuit into 2 thinner rounds (the dough is layered, so it will divide easily). Flatten a piece of dough between your hands. Spoon about 1 tablespoon of the ground beef mixture into the center of the dough and top with a piece of bacon. Gather the dough around the filling and seal into a little ball. Dip the smooth bottom of the ball into the sesame seeds. Place the ball into the prepared bundt pan, seed-side down, and repeat until the bottom of the pan is covered. Split the remaining biscuits and stuff with the bacon and filling using the same method -- but don't dip in the sesame seeds. Add to the bundt pan in an even layer.
• Bake the monkey bread until golden brown and the balls are no longer doughy, 50 to 55 minutes. Invert onto a platter and remove the pan. Let rest for 10 minutes. Serve warm with the remaining ketchup sauce for dipping.