PUFF PASTRY RECIPES
One reason I love puff cake is that it is such an extraordinary method to make a simple however rich starter. I use it constantly, as for these Sausage Cream Cheese Bites or this Mushroom Gruyere Tart. These Puff Pastry Bundles have asparagus, Gruyere and Prosciutto and make an ideal flavorful tidbit or early lunch formula.
WHAT IS PUFF PASTRY?
Puff Pastry is a mixture made of flour, water, salt, and margarine. At the point when prepared, it brings about a light, flaky cake, and can be utilized for sweet or appetizing plans. It is sold pre-made in the solidified nourishments segment of the supermarket, typically close to the solidified pie outside layers.
WHAT CAN I USE INSTEAD OF PUFF PASTRY?
Albeit puff cake is my favored element for these puff baked good packages, you can substitute bow move mixture when there’s no other option. I do believe that puff baked good has a superior taste and surface, notwithstanding. I don’t suggest subbing the phyllo mixture. Phyllo batter is substantially more flaky and doesn’t have the correct surface for this formula.
Step by step instructions to USE PUFF PASTRY
The most significant thing to recollect when utilizing puff baked goods is that you don’t need it to get excessively warm. On the off chance that ought to be defrosted from solidified, however not left out at room temperature for exceptionally long. I like mine to heat up simply enough with the goal that I can turn it out, so 30-40 minutes at room temperature. If the puff cake is excessively warm, it will be hard to work with, and it won’t puff up as much when prepared.
Could THESE PUFF PASTRY APPETIZERS BE MADE AHEAD OF TIME?
These are best served new, yet can be warmed in a 350-degree broiler for around 10 minutes, or until warm.
- 1 bunch asparagus (about 12-16 ounces) ends trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt
- 2 sheets frozen puff pastry thawed
- 8 ounces Gruyere shredded
- 12 slices prosciutto
- 1 egg beaten
1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
- Toss asparagus in olive oil and season with salt and pepper.
- To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
- Bake until puff pastry is golden and puffed, about 12–15 minutes. Serve immediately.