Stuffed Puff Pastry Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
• Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
• Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
• Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

Steps:

• Bake puff pastry shells according to package directions.
• When done, cut out the top and scoop out the dough.
• Discard the dough, keep the top to the pastry.
• Cream all remaining ingredients together.
• Spoon filling into pastry shells and replace lids.
• Bake for 10 minutes at 350 degrees.

Steps:

• In a large skillet separate and fry your ground beef until it is cooked but not yet browned.
• Remove any grease from the skillet , add the tomato, onion, jalapeno pepper, ham or bacon, mushrooms & garlic.
• Stir fry until the vegetables are cooked.
• Add the soy sauce, Worcestershire sauce & oregano.
• Continue cooking over low medium heat until the moisture has evaporated (approx 10 minutes), Season with salt & pepper. Allow to cool.
• Meanwhile roll out the puff pastry into two 12" squares, cut each square into four 6" pieces.
• Distribute the meat/vegetable mixture evenly on the center of each puff pastry square (just under 1/2 cup per square).
• Fold one corner over to form a triangle and press the edges well together so they will not separate while baking, cut a small slit on the top of each puff.
• At this point you may place the stuffed puffs on a cookie sheet and freeze them, when frozen wrap them well and place them in your freezer. When you want to bake them allow them to defrost in your fridge for 2-3 hours before baking. Continue with the final step.
• Place the freshly made puffs (or defrosted frozen) on a cookie sheet in the center of a 400 degree preheated oven for approx 20 minutes or until they are nicely browned and cooked.
• Serve warm.
• You may want to, but not necessary, to serve a sauce on the side catsup, BBQ, Steak sauce or your favorite sauce, Enjoy.

Steps:

• Slice puff pastry squares diagonally so you have two smaller triangles. Set aside. Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands.
• Lay one diagonal pasty sheet on a wooden cutting board, spoon a small amount of either stuffing in the middle of the pastry sheet and then fold the sheet into a smaller triangle, pinching the edges to seal the shell. Take a fork and press the tines down on the finger-sealed edges to secure the hold.
• Place stuffed pastry sheets on a cooking-spray coated baking sheet, align so you can get as many triangles on it as possible.
• Mix one egg with a few drops of water, beat well. Brush egg mixture over the top of the prepared and stuffed pastry. Place in the oven, cook until pastry is puffed and golden, about 15-20 minute Check on the pastry often. Remove from oven, let cool at least 5 min and then serve with yogurt.

Steps:

• Preheat oven to 400.
• -mix all other ingredients in a bowl and let stand at room temperature.
• -Scoop tops of baked pastry shells out with a spoon.
• -Fill pastry shells with spinach mixture.
• -Bake 10-15 minutes, until spinach mixture is hot in the middle.

Steps:

• Heat the waffle maker to medium-high heat and lightly flour your work surface. Unroll the pastry and cut it in half widthwise. Measure the cooking surface of your waffle maker. Roll each piece of pastry to the same width but double the length of your waffle maker. For example, if your waffle maker measures 8 inches square, roll each piece of pastry to an 8x16-inch rectangle.
• Divide the filling ingredients of your choice between the two pieces of pastry, distributing the ingredients evenly on one half of each piece of dough, leaving a 1/2-inch border. Lightly brush border with water. Fold the other half of each piece of pastry over like a book and crimp the edges to seal in the filling. (If your waffle maker is circular, trim the edges of the pastry to fit, then fill and seal.)
• Place one filled waffle inside the waffle maker and cook until golden brown and puffed, about 5 to 6 minutes each, depending on your piece of equipment. Repeat with remaining waffle. Cut each waffle into four pieces and serve topped with suggested garnishes.