PUFF-PASTRY CHEESE STRAWS
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h35m
Yield Makes about 30
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
- Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
- Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
- Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.
STRATA IN PUFF PASTRY
A delicious breakfast treat I had at Parliament Cottage Bed and Breakfast in Niagara-on-the-Lake in Canada. Recipe is compliments of my hostess, Isabelle Parliamnent. The version I had was made with turkey.
Provided by ReeLani
Categories Breakfast
Time 1h15m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease a 9-inch springform pan.
- Sauté shallots and garlic in butter for 4 minutes.
- Squeeze extra water from thawed spinach'til it is very dry.
- Mix together spinach, shallots and garlic.
- Roll out 2/3 of the puff pastry dough and line the prepared springform pan with it, letting pastry hang over the edge of the pan.
- Layer ham (or turkey or salmon), cheese, spinach mixture and peppers.
- Beat eggs, reserving 2 tbs, and pour the remainder over the peppers.
- Roll out the remaining puff pastry dough and place on top of the strata.
- Crimp the edges and seal.
- Cut slits in the top and brush with the reserved egg.
- Bake 45 minutes.
Nutrition Facts : Calories 4164.6, Fat 280, SaturatedFat 106.7, Cholesterol 1079.2, Sodium 8106.4, Carbohydrate 219.8, Fiber 17.6, Sugar 10.5, Protein 195.7
PUFF PASTRY
Roll, turn, chill, repeat. Making your own puff pastry for any number of sweets and treats, requires a bit of a time commitment, but the actual steps are quite simple, and the results-729 tender, flaky layers in each bite-are more than worth the effort.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds, 11 ounces
Number Of Ingredients 4
Steps:
- Weigh the flour accurately. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
- In a large bowl, combine remaining flour with the salt. Gradually add the cream and mix until a rough dough is formed; it should not be sticky. Do not overmix. Roll the dough into a rectangle, about 12 inches by 7 inches, wrap in plastic, and chill, at least 30 minutes.
- Remove the flour dough from the refrigerator and place on a lightly floured work surface. Place the butter square at the bottom edge of the rectangle, and fold the flour dough over to completely encase the butter, sealing the edges by pinching them together and forming tight hospital corners at the edges. Wrap well in plastic and chill for at least 30 minutes.
- Remove the dough from the refrigerator. On a lightly floured board, gently pound the dough all over in regular intervals with a rolling pin. Working in only one direction (lengthwise), gently roll the dough into a 20-by-9-inch rectangle, squaring corners with a bench scraper and your hands as you go. Using a dry pastry brush, sweep off excess flour. With a short side facing you, fold the rectangle in thirds like a business letter, aligning the edges carefully and keeping each edge square. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. This completes the first turn. Pound across the dough, again in regular intervals, and roll out again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction. Fold dough again into thirds. This completes the second turn. Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
- Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right, and always make your tri-fold in the same manner, that is, by starting from either the top of the dough or the bottom each time. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Use as little flour as possible for the rolling, and brush off any excess before folding the dough. If the dough becomes too elastic or too warm to work with, return it to the refrigerator until firm.
- Wrap the finished dough in plastic and refrigerate until ready to use, at least 2 hours after your final turn, or freeze for future use.
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