Here is one of my favorite things to do with puff pastry — make quick and easy cheese straws.
Parmesan Cheese Straws
From Simply Southern with a Dash of Kosher SoulIngredients:
- 1 sheets puff pastry, thawed
- 1 large eg
- 1 tablespoon water
- 1/4 cup grated Parmesan cheese
- 1/4 cup Cheddar cheese (we used the Mexican cheese blend from Costco)
Instructions:
1. Preheat over to 400 degrees.
2. Roll out pastry on a lightly floured surface to be approximately 18 x 12-inches.
3. Beat together egg and water and brush pastry sheet.
4. Mix cheese together and sprinkle over the egg washed pastry.
5. Press the second pastry sheet on top of the cheese mix and press them together (you can use a rolling pin to really tighten it).
6. Trim the edges (they’re good to eat, too – just not as pretty) and cut patstry into 1/2-inch wide strips.
7. Twist each strip into a spiral.
8. Place on a lightly greased baking sheet and bake for 20 minutes.
Do you make something delicious out of puff pastry? Please share your recipes (and/or a link to them) in the comments section!
We have the puff pastry squares at our grocery here. I use them to make bourekas, kreplach, or if I have chocolate chips on hand, chocolate “croissants.”. Recently I made salmon bourekas easily. I sauteed a bag of frozen mixed vegetables, 1 can of canned salmon, and added salt, garlic, and lemon juice. Then I put a scoop of the mixture in each sqaure and folded over. Everyone loved. Served with favorite dip, it is a great alternative to gefillte fish.
Brina – That sounds delicious! I might even try that with some left-over salmon sometime!
At this moment, I have a deli roll in the oven! I defrosted and rolled out the puff pastry. I added some mashed potatoes (optional, but it gives the deli roll a nice knish-like taste) and mustard. Then, I layered on the deli meat. We had a lot of deli left over after the Super Bowl (yay Giants!), so I froze it to use for Shabbat. I rolled up the puff pastry, put it on a cookie sheet, and topped it with a little egg wash and some sesame seeds. Then I put it in the oven at 350 for about a half hour.
I never thought to add mashed potatoes – love that idea! Thanks for the inspiration. 🙂
Mashed potatoes in puff pastry = delicious carb heaven. I haven’t made that in years, but I remember it fondly!!!!
APPLE TURNOVERS P YIELD: 18
These turnovers are flaky on the outside and oozing with vanilla flavored apples on the inside. Your guests will be very impressed.
Prep time: 30 min. Baking time: 20 min.
INGREDIENTS
1 package frozen pareve puff pastry
Flour for dusting rolling surface
4 large Macintosh apples
1 large fresh vanilla bean
2 tablespoons pareve margarine
¼ cup sugar
1 egg- beaten
EQUIPMENT
Medium skillet with cover
Slotted spoon
Rolling pin
Cookie sheet
Baking parchment
Small pastry brush
Cooling rack
DIRECTIONS
1. Preheat oven: 350 F. Line cookie sheets with parchment.
2. Defrost puff pastry according to package directions.
3. Peel, core and quarter apples. Slice thinly or dice apples. Set aside.
4. Melt margarine over low heat in skillet.
5. Slice vanilla bean down the center and scrape vanilla seeds into the margarine. Add sugar and apples. Stir well and cover skillet. Cook apples about five minutes . They should be very soft but still hold their shape. Remove apples from skillet using a slotted spoon. They should be speckled from the seeds from the vanilla bean.
6. Sprinkle pastry board or counter with flour. Place one sheet of puff pastry on flour. Roll it out until the pastry sheet is 25% thinner. Cut off any uneven edges. Divide pastry into 9 squares. Spoon a small amount of apples into the center of each square. Brush the edges with beaten egg. Fold over the pastry from one point of the square to form a triangle. (If your squares are more like rectangles, you will have to trim the parts that don’t fit properly.) Press the tines of a fork around the edges of the triangle. Place turnover on cookie sheet. Repeat process until all the squares have been filled and then do the same thing again with the second pastry sheet.
7. Brush all turnovers with beaten egg. Make a small slit on the top of each one to allow steam to escape. Place turnovers in oven and bake until puffed and browned. The turnovers are best when served warm. They can be frozen and reheated before serving.
That sounds delicious! Thanks so much for sharing!
The blog http://www.leehock.com has a super recipe for “salmon en croute” – a fancy way of saying salmon in puff pastry! I love it – and the accompanying sauce too!
Oooh, that sauce looks great. Thanks for sharing!
I make Barefoot Contessa’s sticky rolls every once and awhile as a breakfast treat:
http://www.foodnetwork.com/recipes/ina-garten/easy-sticky-buns-recipe/index.html
I love her!
Here’s one more puff pastry recipe I like, I apologize in advance if kosher brie isn’t available. It’s an easy and lovely appetizer.
http://annies-eats.com/2010/10/06/baked-brie-en-croute-with-apple-compote/
Oh I love this recipe! I’ve never made it with apple compote – but puff pastry + brie (or camembert – also amazing). Mmmmmm….
Just started making this veggie “egg roll” and it’s been a real hit. Saute 2 bags of shredded cabage with some onions, garlic and ginger. Season with soy sauce, chili sauce and a bit of sesame oil. Cool completely (overnight is best). Unroll the puff pastry and cover with the cabbage mixture (drain off most of the liquid that will accumulate in the bottom of the bowl) roll up, brush with egg-wash and bake until golden brown.
Sounds amazing – and probably less fattening than how I make them!
I recently started making mushroom barley pie. It’s delicious as a weekday dinner or as the main dish of a shabbos meal. http://morequicheplease.com/2012/01/mushroom-barley-pie/
Mmm, that sounds wonderful Tali! Thanks for sharing!