CHOCOLATE PUFF PASTRY RECIPE RECIPES
EASY ROUGH PUFF PASTRY RECIPE - 30 MINUTES TO MAKE
How to make rough puff pastry with easy step by step instructions. Can be made in less than 30 minutes and can be frozen. Use it for making sausage rolls, pies, desserts, tarts, strudels, appetisers, party food, turnovers and many savoury recipes. Make a total of 780 grams puff pastry dough.
Provided by Harriet Britto
Total Time 270 minutes
Prep Time 30 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Advanced Preparation
- Making The Dough
- Making The Puff Pastry Sheets
Nutrition Facts : ServingSize 1 x 390 gram portion of dough, Calories 1569 kcal, CarbohydrateContent 134 g, ProteinContent 19 g, FatContent 107 g, SaturatedFatContent 67 g, CholesterolContent 280 mg, SodiumContent 2094 mg, FiberContent 5 g, SugarContent 1 g
PUFF PASTRY BRAID RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 55 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
- Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
- Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
- Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
- While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
- Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.
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BEST CHERRY PUFF PASTRY PIES RECIPE-HOW TO MAKE ... - DELISH
a recipe for simple cherry puff pastry pies from Delish.com
From delish.com
Reviews 3
Total Time 3 hours
Category vegetarian, picnic, dessert
Cuisine American
From delish.com
Reviews 3
Total Time 3 hours
Category vegetarian, picnic, dessert
Cuisine American
- Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one puff pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top). Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.) In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes. During last few minutes of chill time, preheat oven to 375 degrees F. Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes. Let cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
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BEST CHERRY PUFF PASTRY PIES RECIPE-HOW TO MAKE ... - DELISH
a recipe for simple cherry puff pastry pies from Delish.com
From delish.com
Reviews 3
Total Time 3 hours
Category vegetarian, picnic, dessert
Cuisine American
From delish.com
Reviews 3
Total Time 3 hours
Category vegetarian, picnic, dessert
Cuisine American
- Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one puff pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top). Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.) In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes. During last few minutes of chill time, preheat oven to 375 degrees F. Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes. Let cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
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Simply bake puff pastry cups and press the chocolate caramel candies down into the centers and let stand 5 minutes. A sprinkle of sea salt is the perfect finish for these delectable little dessert cups. Try using your own favorite candy in this easy, versatile and delicious recipe.
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