Recipes for "pastry"

Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.

Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.

Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

1. Preheat the oven to 425° F.

2. In a baking dish, combine the apples, butter, and maple syrup. Transfer to the oven and roast for 25 minutes, until soft and caramelized.

3. Layer the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the apple butter/fig preserves over top. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with coarse sugar.

4. Bake for 20-25 minutes or until the pastry is deep golden brown.

5. Spoon the roasted apples over the brie. Top with thyme. Enjoy with your favorite crackers or just with a spoon. YUM!

Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.

Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.

Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.

Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.

Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.

Pour remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until milk begins to simmer; remove from heat and set aside.

Stir egg and egg yolks into cornstarch mixture; gradually whisk in hot milk. Pour mixture back into the small saucepan; cook over medium-low heat, whisking constantly, until thickened and mixture coats the back of a spoon, about 3 to 5 minutes.

Remove custard from heat; whisk in butter and vanilla until smooth.

Transfer into a bowl and cover directly with plastic wrap to prevent a skin forming; allow to cool before using.

Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.

Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.

Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.

1. Preheat the oven to 425° F.

2. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. Cut the brie on top in a crosshatch pattern. Spread the peach jam over the brie, then add 3-4 peach slices. Sprinkle with thyme and pepper. Wrap the prosciutto around the brie. Then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

3. Bake for 20-25 minutes or until the pastry is deep golden brown.

4. Meanwhile, make the peach honey. Combine all ingredients in a small sauce pan, bring to a gentle simmer over medium heat. Simmer 3-5 minutes. Remove from the heat. Add a tablespoon of fresh thyme/basil + a pinch of salt.

5. Pull the brie out. Drizzle with peach honey. It will be messy but pretty. EAT and enjoy with your favorite bread or crackers! Or just a fork.

1. Preheat the oven to 425° F.

2. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry. Cut the brie on top in a crosshatch pattern. Spread the fig preserves over the brie, then drizzle with honey. Sprinkle with thyme and pepper. Wrap the prosciutto around the brie. Then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

3. Bake for 20-25 minutes or until the pastry is deep golden brown.

4. EAT and enjoy with your favorite bread or crackers!

1. Preheat the oven to 425° F.

2. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar.

3. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.

4. EAT and enjoy with extra honey, black pepper, and your favorite bread or crackers…or just with a spoon!

1. Preheat oven to 375° F. Line 2 baking sheets with parchment paper.

2. Place both sheets of puffed pastry on a lightly floured counter. Evenly arrange 1/2 the brie over each pastry sheet. Gently spread the cheese over the puffed pastry with a knife. To each pastry sheet, add 1/2 of the parmesan, olives, rosemary, and chili flakes. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese.

3. Take a piece of prosciutto and wrap it around the twisted pastry. Repeat with the remaining twists.

4. Bake 20-25 minutes, rotating the pans halfway through. Serve warm or at room temperature…though I really do love them warm!

1. To make the cranberry sauce: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.

2. Preheat the oven to 425° F.

3. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

4. Bake for 20-25 minutes or until the pastry is deep golden brown.

5. EAT and enjoy with your favorite bread or crackers…or just with a spoon.

1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat.

2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake.

4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!

1. Preheat the oven to 425 degrees F.

2. In a medium baking dish, combine the plums, butter, maple, and thyme. Transfer to the oven and roast for 20-25 minutes, until the plums caramelize.

3. Meanwhile, lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the fig jam overtop of the brie and then fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is deep golden brown.

4. To serve, spoon the plums over the brie. Top with fresh thyme. EAT and enjoy with your favorite bread or crackers…or just with a spoon.

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the butter, cranberries, brown sugar, and cinnamon.

3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly (see above photo).

4. Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.

4. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.

Slice Brie cheese in half horizontally into two flat wheels.

Place puff pastry into the prepared pie pan. Place one wheel of Brie onto the pastry dough with the rind facing down. Sprinkle almonds evenly over Brie.

Top with the remaining wheel, with the rind facing up.

Bundle puff pastry around Brie and pinch the ends together to seal.

Bake in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes before serving.

Mix together flour, sugar, baking powder, and salt in a medium bowl. Cut in lard until mixture resembles a coarse meal.

Whisk together water, egg yolk, vanilla, and vinegar in a separate bowl. Stir into flour mixture and knead dough briefly, just until smooth.

Allow dough to rest for 15 minutes before rolling out.

Gather all ingredients.

Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.

Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.

Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.

Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.

When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.

Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.

Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.

Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.

Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.

Gather all ingredients.

Combine water, butter, sugar, and salt in a medium saucepan over medium heat; cook until butter has melted and mixture comes to a boil.

Add flour all at once; stir vigorously with a wooden spoon over medium-low heat until mixture forms a ball and the saucepan is coated in a light film of flour, about 2 to 3 minutes.

Remove the pan from heat and let cool for 10 minutes.

Beat in eggs, one at a time, with the wooden spoon until the mixture forms a sticky dough with a pipeable consistency.

Sift together the flour, sugar, and salt into a bowl.

Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.

Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.

Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.

After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.

Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.

Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.

Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.

Whisk rice flour, sugar, salt, and baking powder together in a bowl. Cut in shortening until the mixture resembles sand. Stir in water and vanilla extract until dough forms a ball.

Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.

Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.

Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Preheat oven to 400 degrees F.

Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.

Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.

Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.

Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.

Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.

Bake in the preheated oven until juices run clear, 35 to 40 minutes.

In a small saucepan, Heat milk to boiling point and remove from the heat.

In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.

Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.