PASTRY BRUSH RECIPES
PIE PASTRY RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.5 milligram of sodium
CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.
Nutrition Facts : Calories 618 calories, FatContent 34.8 g fat, SaturatedFatContent 18 g saturated fat, ProteinContent 36.3 g protein, CarbohydrateContent 40.4 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.7 g salt, FiberContent 4.9 g fibre
More about "pastry brush recipes"
CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 618 calories per serving
Total Time 30 minutes
Calories 618 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.
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SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy
and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
From olivemagazine.com
Total Time 45 minutes
Category Vegetarian
Calories 568 calories per serving
From olivemagazine.com
Total Time 45 minutes
Category Vegetarian
Calories 568 calories per serving
- Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.
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PUFF PASTRY CHICKEN POTPIE RECIPE: HOW TO MAKE IT
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 30 minutes
Category Dinner
Calories 523 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 30 minutes
Category Dinner
Calories 523 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.
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HOT WATER CRUST PASTRY HAND RAISED CHICKEN AND HAM PIE ...
Our hot water crust pastry hand raised chicken and ham pie is the perfect table topper for parties, special occasions and buffet spreads.
From womanandhome.com
Reviews 3
Total Time 4 hours 00 minutes
Category Dinner
From womanandhome.com
Reviews 3
Total Time 4 hours 00 minutes
Category Dinner
- To make the jelly, soak the gelatine in cold water for 5-10 minutes until soft. Squeeze out any excess water, then dissolve in the hot stock. Allow it to cool for 10 minutes, then slowly pour it into the pie through the small hole (you could use a funnel or small jug) until full – you may not need all the stock. Chill the pie for a few hours.
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PUFF PASTRY DANISHES RECIPE: HOW TO MAKE IT
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Breakfast, Brunch
Calories 197 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Breakfast, Brunch
Calories 197 calories per serving
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm and if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...
A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.
From dovesfarm.co.uk
Reviews 5
From dovesfarm.co.uk
Reviews 5
- Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.
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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...
A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.
From dovesfarm.co.uk
Reviews 5
From dovesfarm.co.uk
Reviews 5
- Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.
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BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 1268 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 1268 per serving
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
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CHICKEN & CHORIZO PIE RECIPE - BBC GOOD FOOD
This wholesome pie is perfect weekend fodder. Flavour your Spanish sausage and chicken with sherry, parsley and a hint of cream
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Main course
Cuisine British
Calories 725 calories per serving
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Main course
Cuisine British
Calories 725 calories per serving
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot. Serve with your favourite veg.
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PUFF PASTRY BREAKFAST BUNDLE RECIPE - LAND O'LAKES
Whether it’s breakfast, brunch, lunch or dinner, having this easy and tasty make-ahead pastry in your refrigerator or freezer simplifies your life.
From landolakes.com
Reviews 4.2
Total Time 0 minutes
Category Egg Bake, Savory, Baking, Egg, Breakfast and Brunch
Calories 620 calories per serving
From landolakes.com
Reviews 4.2
Total Time 0 minutes
Category Egg Bake, Savory, Baking, Egg, Breakfast and Brunch
Calories 620 calories per serving
- Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.
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CHICKEN IN PUFF PASTRY RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Chicken in Puff Pastry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 32 minutes
Calories 929.2 per serving
From food.com
Reviews 5.0
Total Time 32 minutes
Calories 929.2 per serving
- Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
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20 PUFF PASTRY APPETIZERS (+ QUICK AND EASY RECIPES ...
Jul 09, 2021 · Let the pastry thaw a little until you can unfold it without it breaking. Then, brush it with olive oil and sprinkle it with salt, pepper, Parmesan cheese, and rosemary. Gently use a rolling pin to flatten the pastry …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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50 PUFF PASTRY TREATS : FOOD NETWORK | RECIPES, DINNERS ...
Dec 03, 2019 · 7. Croissant Doughnuts Brush 1 puff pastry sheet with egg wash and fold into thirds like a letter. Cut out three 3-inch rounds; cut out 1-inch rounds from the centers. Chill until …
From foodnetwork.com
From foodnetwork.com
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PUFF PASTRY CHEESE STICKS | EASY WEEKNIGHT RECIPES
Apr 05, 2020 · Prep: Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside. Season: Set the puff pastry dough onto a lightly floured work surface to thaw. Brush the top of the puff pastry with olive oil. Season the puff pastry …
From easyweeknightrecipes.com
From easyweeknightrecipes.com
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HOW TO USE PUFF PASTRY: TIPS, RECIPES AND MORE | EPICURIOUS
Jul 13, 2018 · An egg glaze can also be used like an edible glue to seal the pastry edges for turnovers, empanadas, or any stuffed pocket-style pastry; just brush a thin layer along the edges and press …
From epicurious.com
From epicurious.com
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BAREFOOT CONTESSA | HOT DOGS IN PUFF PASTRY | RECIPES
Hot Dogs in Puff Pastry from Barefoot Contessa. Preheat the oven to 375 degrees. Lay the cold puff pastry on a board and cut a 5½-inch wide strip to match the length of the hot dogs. Brush a 3-inch-wide strip of the cut pastry generously with Dijon mustard. Place a hot dog at the end of the pastry…
From barefootcontessa.com
From barefootcontessa.com
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52 PUFF PASTRY RECIPES: APPETIZERS, MAINS, AND DESSERT…
Dec 12, 2019 · Looking for puff pastry recipes? For an array of easy, impressive party foods, check out 52 recipes for flaky puff pastry appetizers, main courses and desserts.
From epicurious.com
From epicurious.com
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RECIPES - DUFOUR PASTY KITCHENS INC - DUFOUR PASTRY KITCHENS
When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top to the filling; if you like, brush the top with a little heavy cream and sprinkle with grated Parmesan. Return the potpie to the oven and continue cooking until the filling is hot and the pastry …
From dufourpastrykitchens.com
From dufourpastrykitchens.com
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HOW TO MAKE VEGAN PUFF PASTRY - VEGANBAKING.NET - RECIPES ...
Use the dough wash by applying a coating to the puff pastry with a pastry brush right before you bake it for a golden brown exterior. Puff pastry can be stored in the freezer for up to 2 …
From veganbaking.net
From veganbaking.net
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HOW TO MAKE VEGAN PUFF PASTRY - VEGANBAKING.NET - RECIPES ...
Use the dough wash by applying a coating to the puff pastry with a pastry brush right before you bake it for a golden brown exterior. Puff pastry can be stored in the freezer for up to 2 …
From veganbaking.net
From veganbaking.net
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BAKED BRIE IN PUFF PASTRY RECIPE | ALLRECIPES
Great for dinner parties, and everyone loves it. If you can't find puff pastry at the store, pilsbury crescent roll pastry can be used. Halve it and roll it out so that you can't see any of the speration marks. Place the brie onto one half, then place the other half of the pastry on top and seal together. Brush …
From allrecipes.com
From allrecipes.com
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PUFF PASTRY STORAGE AND COOKING TIPS - THE SPRUCE EATS
Jul 03, 2019 · Puff pastry is a light flaky pastry made from thin sheets of dough that are baked with layers of butter that melt as it's cooked, leaving airy pockets in the pastry. While it's similar to the Middler Eastern phyllo, the recipe for puffed pastry …
From thespruceeats.com
From thespruceeats.com
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CINNAMON SUGAR PUFF PASTRY PINWHEELS - IT'S NOT ...
Oct 21, 2019 · Home » Sweet Snacks » Cinnamon Sugar Puff Pastry Pinwheels. Cinnamon Sugar Puff Pastry Pinwheels. Published: Oct 21, 2019 · Modified: Jul 23, 2021 by Alexandra For the full …
From itsnotcomplicatedrecipes.com
From itsnotcomplicatedrecipes.com
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PUFF PASTRY - WIKIPEDIA
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).The butter is put …
From en.m.wikipedia.org
From en.m.wikipedia.org
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GLUTEN FREE PUFF PASTRY RECIPE - SO DELICATE! - GFJULES
Roll the prepared gluten free puff pastry dough into a rectangle (about 1/8" thick). Brush the entire surface with melted butter and sprinkle the bottom half with cinnamon sugar. Fold the top half over …
From gfjules.com
From gfjules.com
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CHRISTMAS TREE PUFF PASTRY APPETIZER | WALKING ON SUNSHIN…
Oct 29, 2021 · With the excess puff pastry, use a star cookie cutter and make a star for the top of the tree. You can also cut out more shapes for the excess puff pastry and bake them separately as well. Brush the entire pastry …
From walkingonsunshinerecipes.com
From walkingonsunshinerecipes.com
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HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKI…
Oct 29, 2013 · Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. Cover …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
GLUTEN FREE PUFF PASTRY RECIPE - SO DELICATE! - GFJULES
Roll the prepared gluten free puff pastry dough into a rectangle (about 1/8" thick). Brush the entire surface with melted butter and sprinkle the bottom half with cinnamon sugar. Fold the top half over the bottom half, then cut it into strips of desired width and length, …
From gfjules.com
From gfjules.com
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CHRISTMAS TREE PUFF PASTRY APPETIZER | WALKING ON SUNSHINE ...
Oct 29, 2021 · With the excess puff pastry, use a star cookie cutter and make a star for the top of the tree. You can also cut out more shapes for the excess puff pastry and bake them separately as well. Brush the entire pastry with the beaten egg. Bake in the …
From walkingonsunshinerecipes.com
From walkingonsunshinerecipes.com
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HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKING ...
Oct 29, 2013 · Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. Cover and allow to rest until foamy on top, about 5 minutes.
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
Sep 03, 2018 · Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning. Transfer choux pastry dough to a piping bag fitted …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHRISTMAS WREATH PASTRY RECIPE - SOUTHERN LIVING
Preheat oven to 350°F. Remove plastic wrap from pastry, brush entire surface of pastry with egg wash, and transfer to preheated oven for about 25 minutes until golden brown and baked through. Allow to cool completely before glazing.
From southernliving.com
From southernliving.com
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FILO PASTRY: WHAT IT IS AND HOW TO USE IT - CAROLINE'S COOKING
Mar 18, 2019 · Use a pastry brush to brush oil or butter on evenly. ... Traditional recipes using filo pastry. Some common Greek recipes using filo include: Spanakopita (spinach and cheese pie) Tiropita (pastries similar to börek filled with cheese and egg) Kasseropita (a pie …
From carolinescooking.com
From carolinescooking.com
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FILO - WIKIPEDIA
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
From en.m.wikipedia.org
From en.m.wikipedia.org
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CHICKEN WELLINGTON – PUFF PASTRY
Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal. Place the pastries seam-side down onto a baking sheet. Brush with the egg mixture. Bake for 25 minutes or until the pastries are golden brown.
From puffpastry.com
From puffpastry.com
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PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES ... - FOX AND BRIAR
Apr 16, 2019 · Puff Pastry Recipes. One of the reasons I love puff pastry is that it is such a great way to make an easy but elegant appetizer. I use it all the time, like for these Sausage Cream Cheese Bites or this Mushroom Gruyere Tart.. These Puff Pastry Bundles have …
From foxandbriar.com
From foxandbriar.com
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