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Set aside. Prepare Egg Wash: Whisk together the egg and 1 teaspoon cold water in a small bowl. Set aside. Prepare and Pre-Bake Puff Pastry Squares: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a large baking sheet with parchment paper or Silpat.
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To make the puff pastry squares, score a thin line close to the edge and bake the squares for 10 minutes at 400 degrees. Press down the centers and bake 5 to 8 minutes until golden brown. Press down again to create the pastry pockets. Fill with a creamy blue cheese mixture. Pro tip: To make them even more golden and flaky, brush the tops with.
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Transfer the puff pastry squares to a parchment-lined baking sheet. Set aside while preparing the filling. In a medium bowl, add 1 block (8 ounces) softened cream cheese, pure vanilla extract, ground cinnamon, and ½ cup of marshmallow fluff. Blend the filling ingredients together until smooth and creamy.
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Brush the mustard all over the surface of the pastry. Then, on one side of the square, shingle the ham slices, leaving a ¾-inch border from the edge. Sprinkle the cheese on top of the ham. Fold the other half of the pastry on top of the ham and cheese mixture. Use a fork to crimp the three open edges.
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Preheat oven to 450º. Place a layer of parchment on a half-sheet pan. Lightly roll out one sheet of puff pastry on a floured board. Layer this puff pastry onto the bottom of the pan. Then layer salami, provolone, prosciutto, Swiss cheese, and pepperoni. Sprinkle with the chopped red peppers. Cover with the remaining puff pastry and press.
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Line the muffin pans with the puff pastry squares. Gently press into the bottom of the pan. Divide the spinach mixture into the muffin cups (a flat 2 tablespoons each.) Bring the 4 points of the pastry together in the center and gently press. Lightly beat the remaining egg in a bowl and brush the tops of the pastry.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Roll puff pastry over a floured surface; cut into 1 1/2-inch squares. Place on the prepared baking sheets. Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes. Transfer baked squares to a wire rack and let cool.
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Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all. Stir the chicken, gravy, thyme, onion powder and vegetables in the skillet and heat over medium-high heat to a boil. Reduce the heat to low.
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Line two baking trays with parchment paper. Unroll the pastry but leave it on the paper it was wrapped in. Now cut the pastry into 12 squares. Using a 6 cm round chefs ring score a circle in the middle of each square. Place the pastry square on the two baking trays. Stir the clementine zest into the mincemeat.
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Instructions. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above.
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Place waxed paper onto cutting board; unfold pastry sheet on waxed paper. Using a pizza cutter or knife, cut pastry sheet into 1 1/2-inch squares. Place squares onto ungreased baking sheet. STEP 3. Combine egg and water in bowl. Brush tops of pastry squares; sprinkle with poppy seed. Bake 8-10 minutes or until pastry is puffed and golden brown.
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For the ham squares: Unroll the puff pastry on a clean working surface. Place the cheese slices on one half of the pastry. Step 1. Place ham slices on top of the cheese slices. Step 2. Fold over the other half of the pastry and place it on a baking sheet lined with foil. Step 3.
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With a sharp knife, score an inner rectangle on top of each puff pastry piece. You don't want to cut all the way through, just enough to help the puff pastry rise around the filling and create a little wall or edge so the filling doesn't escape while baking. Place about 1 to 2 teaspoons of the filling inside the center of each puff pastry square.
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Preheat the oven to 200℃/400℉. Cut the puff pastry sheet into 4 even squares and spread pesto on the middle only for the Italian savory squares. For the filling, refer to the recipe card below for steps to layer the Italian and Apple Pie flavor. Place the puff pastry square on top of the ingredients.
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Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper. In a small bowl, combine cheese spread, parsley, lemon zest, salt and pepper; set aside. Thaw puff pastry sheet in the fridge for 3 to 4 hours, or thaw at room temperature 30 to 40 minutes. The dough should be cold to the touch, but have a little.
Puff Pastry Mince Pie Squares The Last Food Blog
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unroll puff pastry on a lightly floured surface and cut into 8 squares. Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little.
