PUFFED PASTRY RECIPES DESSERTS RECIPES

22 BEST PUFF PASTRY DESSERTS – THE KITCHEN COMMUNITY

22 Best Puff Pastry Desserts – The Kitchen Community image

While puff pastry desserts sometimes look complicated, there are lots of puff pastry dessert recipes out there that are surprisingly easy to make. To make these yummy puff pastry dessert recipes, you just have to know how to roll them, twist them, stuff them with good stuff like nuts, fruit, and chocolate. Before you know

Provided by Cassie Marshall

Ingredients

CHILLI SAUSAGE ROLLS | PORK RECIPES | JAMIE MAGAZINE

Chilli sausage rolls | Pork recipes | Jamie magazine image

You can’t beat a warm, flaky sausage roll, and with the mild chilli heat this is a heavenly warming treat.

Total Time 45 minutes

Yield 10

Number Of Ingredients 8

Ingredients

3-4 red chillies (depending on heat – we added 6 but we're chilli fiends!)
500 g higher-welfare pork sausage meat
½ tsp smoked paprika
flour for dusting
500 g puff pastry
2 free-range egg yolks
1 splash of milk
1 tbsp whole cumin seeds

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
3. Chop the chilli flesh and mix with the sausage, paprika and a pinch of black pepper.
4. Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.
5. Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
6. Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.
7. Bake for 20 minutes, until risen, puffed and golden brown.

Nutrition Facts : Calories 413 calories, FatContent 31.7 g fat, SaturatedFatContent 11.6 g saturated fat, ProteinContent 9.9 g protein, CarbohydrateContent 21.9 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "puffed pastry recipes desserts recipes"

CHILLI SAUSAGE ROLLS | PORK RECIPES | JAMIE MAGAZINE

You can’t beat a warm, flaky sausage roll, and with the mild chilli heat this is a heavenly warming treat.
From jamieoliver.com
Total Time 45 minutes
Cuisine british
Calories 413 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
3. Chop the chilli flesh and mix with the sausage, paprika and a pinch of black pepper.
4. Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.
5. Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
6. Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.
7. Bake for 20 minutes, until risen, puffed and golden brown.

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VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!

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