PEPPERMINT PUFF PASTRY STICKS RECIPE: HOW TO MAKE IT
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 89 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 24mg sodium, CarbohydrateContent 13g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 523 calories, FatContent 25g fat (10g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 768mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 30g protein.
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