Sentences with phrase «just puff pastry»

Just puff pastry with thinly - sliced potatoes and herbs.

Just puff pastry, topped with hummus and roast Mediterranean vegetables makes the most satisfying lunch — delicious served both hot and cold (great for packed lunches).

Not exact matches

I just used this post as an opportunity to talk about the Tartine method — it's more work but not as much as puff pastry.

Pumpkin Cheesecake Fillo Straws -LCB- Rachel Cooks -RCB- Easy Pumpkin Mousse Cups -LCB- Rachel Cooks -RCB- Pumpkin Roll -LCB- Gim me Some Oven -RCB- Creamy Pumpkin Cheesecake -LCB- The Kitchen Is My Playground -RCB- Puff Pastry Cornucopias with Pumpkin Mousse -LCB- Just a Taste -RCB- Slow Cooker Pumpkin Bread Pudding with Creme Anglaise -LCB- Oh My Veggies -RCB- Butternut Squash Tarte Tatin with Nutmeg Whipped Cream -LCB- Food Babbles -RCB- Pumpkin Pie Crunch -LCB- Chocolate, Chocolate, and More -RCB- Apple and Sparkling Cider Pound Cake -LCB- Kailley's Kitchen -RCB- Pumpkin Sticky Toffee Pudding -LCB- Because I Like Chocolate -RCB- Pumpkin Cinnamon Roll Cheesecake -LCB- Keep It Sweet Desserts -RCB- Caramelized White Chocolate Truffle Pumpkin Cupcakes -LCB- Keep It Sweet Desserts -RCB- Apple Pie Lasagna -LCB- Beyond Frosting -RCB-

You just need one sheet of Puff pastry.

A perfect appetizer for any spring party, this Puff Pastry wrapped brie oozes with goodness and the cherries just add something special.

Love the rectangle shape, it really shows off the layers of your puff pastry and your cream is just perfect.

And I just can't throw away extra puff pastry that took hours to make.

But you don't need to throw away puff pastry scraps; just re-roll and make palmiers, or little feuilletà © sticks coated with Parmesan to serve with drinks...

Light and airy, it does just what pastry flour is meant to do: surround the cold butter in a recipe smoothly, and then puff effortlessly when the cold butter hits the heat of the oven and gives off steam.

To make Gluten Free Puff Pastry, both the ingredient proportions and the instructions in a conventional recipe just aren't going to cut it.

This puff pastry can be frozen for months (just defrost overnight in the refrigerator before using), and is easiest to work with when it's been sitting out on the counter for about 10 minutes.

Some GF flours are just too stiff to do something like this puff pastry with.

Most of what you see here is just my basic recipe for gluten - free pastry crust, not puff pastry.

Grouper Soup in Puff Pastry, Lamb Medallions with Three Peppers, and Peas n'Rice were just a few of the dishes served us by chef Philip Bethell.

Just defrost it overnight in the refrigerator, and you're minutes away from gluten free puff pastry cheese straws.

I just made it with commercial puff pastry and ate the middle of the beef!

Yes, the bay leaf is removed just before you cover with the puff pastry dough.

and the almond flavour is just right with the crispy puff pastry... mmm... Simply yummilicious!

It reminds me of my moms biscuits and sausage gravy, but these are just jazzed up a little with puff pastry and a sunny side up egg!

I actually just used some puff pastry yesterday for a recipe... I should look into making my own for next time!

Can you tell me where vegan puff pastry is sold hopefully just not in the states.

I just found you, & intend to make the Ginger Pear Puff Pastry Tart for company this week.

Just MAKE SURE you lightly grease you molds before applying the puff pastry.

Using frozen puff pastry sheets... roll out the sheets and cut the rounds just slightly larger than your cups.

If the bottoms of the pastry shells puff up during baking, just lightly press the pastry back into shape.

1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive oil for roasting and frying

There are only five ingredients in the pastry puffs and just three in the filling!

And instead of serving with a crusty, french loaf, I cut up a few squares of puff pastry that I seasoned with a little thyme and rosemary, and I baked them in the oven just long enough for them to puff up.

Roll both pieces of the puff pastry dough out onto a lightly floured board, just enough to fit in a 9x13 inch pan.

Place puff pastry on a lightly floured surface, and roll out until just wide enough for three rows of sliced pears.

And if you want to make that, just omit the puff pastry and butter your ramekins before filling.

The puff pastry was great... I cooked it alone first until it just started to brown, then put pie ingredients in and baked as directed.

Puff pastry shells are stuffed with a mix of spinach, creamy cashew cheese, garlic and dill, and then baked to flaky perfection to make these mouth - watering vegan spinach puffs.I just checked and I have 792 published posts on this blog.

I ended up transferring the filling from the cast iron pan to a ceramic casserole dish because I mistakenly cut the puff pastry to fit a smaller cast iron - worked out just fine.

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10» round.

This is just a photo of puff pastry, ready for action.

Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere).

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet.

Nor did we envision that it would be not just socially acceptable but socially revolutionary to update the pig in a blanket, turning it into a mortadella - and — spelt puff pastry sandwich.

A short video just showing the puff pastry «turns» is a great idea, Sherry.

I have usually ignored puff pastry since going gluten free but this might work out with just the minor adjustment I mentioned.

I just posted a recipe with puff pastry and was referencing how hard it is to make yourself, so the store - bought variety always wins over the time and effort.

I just heard of «rough puff» pastry while binge - watching The Great British Baking Show:) My question is this: does it matter if you use salted or unsalted butter?

I just opened my freezer to see if I had a box of puff pastry... never even thought about making it on my own!

The gluten free online / cookbook communities are full of many many great and diverse recipes to replace just about any glutenicious food you might have missed, from tarte shells to puff pastries and virtually everything in between.

I just made two pieces by breaking off one fold of one piece of puff pastry.

Just let it thaw out a bit, roll until the puff pastry is large enough to cover your dish, and brush with a little egg wash.

Roll out the puff pastry just enough to cover, with about 2» excess, your dish.

I have made it with bought puff pastry and it is just as good.