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.
Provided by Land O'Lakes
Categories Egg Bake Savory Baking Egg Breakfast and Brunch
Total Time 0 minutes
Prep Time 25 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk 3 eggs, salt and pepper together in bowl.
- Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet. Cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove pan from heat; stir in parsley. Remove eggs to large plate. Cover; refrigerate until cool.
- Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg.
- Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices.
- Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet. Cover with plastic food wrap; refrigerate 15 minutes.
- Heat oven to 400°F.
- Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.
Nutrition Facts : Calories 620 calories, FatContent 43 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 150 milligrams, SodiumContent 650 milligrams, CarbohydrateContent 40 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 17 grams
PUFF PASTRY RECIPE | ALLRECIPES
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Total Time 1 hours 40 minutes
Prep Time 1 hours 40 minutes
Yield 3 1/2 pounds
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, CholesterolContent 40.7 mg, FatContent 15.3 g, ProteinContent 0.2 g, SaturatedFatContent 9.7 g, SodiumContent 244.9 mg
More about "refrigerated puff pastry recipes"
PUFF PASTRY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 1 hours 40 minutes
Category Bread, Quick Bread Recipes
Calories 135.6 calories per serving
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
PUFF PASTRY - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Total Time 80 minutes
Calories 452 kcal per serving
- Flatten slightly with the rolling pin, again lengthwise 25 , and make 4 marks with your fingers to indicate that you have completed all of the steps 26 . Cover with the plastic wrap 27 again and refrigerate the pastry for at least 60 minutes before using it in your recipes.
PEPPERMINT PUFF PASTRY STICKS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Desserts
Calories 89 calories per serving
- 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.
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