Stuffed Puff Recipes

Steps:

• Preheat oven to 350 degrees F.
• Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put "fig sauce" in a refrigerator-safe container, and allow cooling for at least 20 minutes.
• Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries.
• When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry.
• Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

Steps:

• For the puffs: Position oven racks in the upper and lower third of the oven and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Combine the butter, 1/2 teaspoon salt and 1 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
• Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition until completely incorporated and the mixture is thick and smooth. Add the everything bagel seasoning and mix until thoroughly combined.
• Transfer the mixture to a pastry bag fitted with a medium round pastry tip. Pipe 1-inch-wide by 1-inch-tall rounds of dough onto the prepared baking sheets, leaving about 1 inch between each. Dip your finger in water and smooth out any bumps or points on the dough rounds. Sprinkle with more everything bagel seasoning.
• Bake for 20 minutes, then reduce the oven temperature to 375 degrees F and continue to bake, rotating the baking sheets halfway through, until the dough is puffed and golden brown, 15 to 20 minutes more. Place the baking sheets on wire racks and let cool completely.
• For the scallion cream cheese: Meanwhile, pulse the scallions in a food processor, scraping down the sides with a rubber spatula as needed, until finely and evenly chopped. Add the cream cheese, sour cream, a pinch of salt and a few grinds of pepper, then continue to pulse until smooth and combined. Transfer to a pastry bag fitted with a small round pastry tip and keep at room temperature until ready to assemble.
• To assemble, poke a hole in the bottom of each bagel puff with a wooden skewer or toothpick. Gently insert the pastry tip into each hole and pipe in the scallion cream cheese. Serve immediately.

Steps:

• For the mousse: Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
• Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot. Stir in the cinnamon. Remove the double boiler insert, holding the melted chocolate, from the saucepan. Let cool 5 to 10 minutes.
• In the frozen mixing bowl, whip the cream to firm peaks. (Do not overbeat.)
• With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate, 1/4 at a time. (Mix just enough to get the chocolate incorporated into the whipped cream.) Set aside in the refrigerator.
• For the cream puffs: Preheat the oven to 450 degrees. In a medium size heavy saucepan, combine the milk, butter and salt. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs, one at a time, beating well after each addition. Place the cream puff dough in a pastry bag fitted with a large plain tip. Pipe out 6 round puffs on a parchment lined baking sheet. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs. Bake the puffs until puffed and golden, about 10 minutes. Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done. Set aside to cool on a rack.
• For the assembly: Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse. Split the puffs in half lengthwise and fill them with the mousse. Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.

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:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

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.