The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces.
Bake in a nonstick container but
the butter in the puff pastry should keep it from sticking anyway.
Not exact matches
ingredients: 1 sheet all -
butter puff pastry, thawed overnight
in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
Take one sheet of all
butter puff pastry, half a sachet of egg white powder (we had no eggs
in the house, can you believe), 25g of caster sugar, 25g ground almonds and 2 - 3 ripe figs.
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.
I know it will not be easy to swallow that I consider having recourse to refined SHEA
BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable
butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter, and even
in its solid state it is quite soft, so I am afraid this vegan
butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter will not be fit for making
puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea
butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter and is less harmful (one may infer it from the resemblance between shea
butter and palm
butter and palm oil).
Normally when you make
puff pastry, you roll the
butter into the dough
in layers.
The flavors of apples dipped
in peanut
butter, all cozied up inside a flaky
puff pastry crust.
Enticing petite plats include Moules Vinaigrette — steamed mussels served chilled and topped with tangy garden dressing; Fricasée de Crevette — sautéed shrimp
in roasted garlic, basil and parsley
butter over toasted crostini; and Assiette de Blinis — a
puff pastry assortment which includes smoked salmon and crème fraiche, apple compote and brie and gruyère cheese.
I promise you'll be her favorite child when you bring her this breakfast
in bed with garlicky ramps sauteed
in butter and goat cheese studded eggs on flaky
puff pastry.
Whether you buy ready made
pastry cases, or spend a little time cutting out little circles of
puff pastry, brushing them with
butter and baking them
in a muffin tin (easy peasy), you're left with a hardy vessel ready to be filled with all manner of things that can be made ahead of time: simple prawn cocktail, easy guacamole, maybe topped with a little bacon and sour cream, goat's cheese with tomato salsa and basil... all these are easy and quick.
Pumpkin Pecan Baked Brie I sheet
puff pastry dough (Pepperidge Farms - two sheets come
in a box) 1 (8 oz) round Brie cheese 1/3 cup pumpkin
butter (I buy this at a produce stand but have seen it
in grocery stores.
Sample menus on their website feature such delights as wild mushroom brioche with girolle and blewit stroganoff, aromatic vegetable marinade and a sloe jelly, or roast butternut squash, pistachio and gruyere tart tatin
in all
butter puff pastry with paris pink mushrooms, watercress dressing.
For an alternate way to serve the pigs
in a blanket, prepare ice cold
butter puff pastry and bake
in cut squares.