PUFF PASTRY SHEET SIZE RECIPES
OUR 30+ BEST PUFF PASTRY RECIPES – THE KITCHEN COMMU…
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Provided by Cassie Marshall
Number Of Ingredients 26
HOW TO BAKE STORE-BOUGHT FROZEN PUFF PASTRY - KITCHN
Steps:
- Thaw the puff pastry overnight or on the counter: If you have time, it's best to thaw puff pastry overnight in the fridge. If you don't have time, thaw it on the counter until it's pliable enough to unfold without cracking, but still cold to the touch. Keep a close eye on it — if the butter is starting to melt or if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
- Unfold or unroll the puff pastry: Most store-bought puff comes folded or rolled into smaller packages. Carefully unfold or unroll the puff on your counter, taking care at any seams or toward the center of the roll, which are prone to cracking. If the pastry does start to crack, wait a few minutes and try again. Small cracks can usually be patched together again when you roll it out. Remove any packing papers or liners.
- Lightly roll out the puff pastry: Dust the top of the puff with just a little flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging and make the pastry even. Don't press to hard here or your pastry might not puff as much — the goal is just to flatten it, not to actually roll it out.
- Cut and shape the puff pastry: Cut the puff pastry into whatever shapes you like, according to your imagination or a recipe that you're following. You can use the entire sheet of puff to make a big tart, shape smaller individual tarts, or even bake the puff inside muffin cups and fill them later.
- Bake the pastries at 425°F until puffed: Bake just until you see them puff up and just start to brown, roughly 10 minutes. Baking time will vary based on the size of your pastries and their filling, so keep an eye on them.
- Bake the pastries at 375°F until done: Lower the oven temperature and continue baking until the pastries are dry, crisp, and deep golden-brown.
- Cool and serve: Let the pastries cool slightly, then serve. Or if you're filling them after baking, let them cool completely, then fill and serve. Wait to fill the pastries until just before serving or else the pastries will get soggy.
Nutrition Facts : SaturatedFatContent 1.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 5.6 g, SugarContent 0.1 g, ServingSize Serves 2, ProteinContent 0.9 g, FatContent 4.8 g, Calories 68 cal, SodiumContent 31.1 mg, FiberContent 0.2 g, CholesterolContent 0 mg
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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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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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- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
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In Havana — and in Cuban neighborhoods across the U.S. — pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to “Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba” by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.
From cooking.nytimes.com
Reviews 5
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Total Time 1 hours
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- Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.
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CREAM CHEESE DANISH - THE PIONEER WOMAN
I’ve been a lover of the cream cheese Danish as long as I can remember.
From thepioneerwoman.com
Total Time 33 minutes
Category breakfast
From thepioneerwoman.com
Total Time 33 minutes
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- Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.
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Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
From food.com
Reviews 5.0
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Reviews 5.0
Total Time 55 minutes
Calories 732.3 per serving
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See details
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See details
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