Not exact matches
Bake the
pastry -
covered skillet
in the oven for 20 to 30 minutes, or until the
pastry puffs up and turns a golden brown.
Refrigerate
covered at least 20 minutes.While the
puff pastry is resting, make the pate a choux and place it
in a
pastry bag with a # 4 (8 mm) plain tip.
Cover two baking sheets
in parchment paper and lay out the
puff pastry.
So pass up the
puff pastry -
covered goodies
in favor of these finger food alternatives from healthy recipe bloggers around the web.
Make ahead tips: - Bake and cool the
pastry puffs a few hours
in advance and store them tightly
covered at room temperature until you are ready to serve dessert.
Frozen
puff pastry will be your new BFF for making this crisp, buttery, free - form pie slathered with herbed goat cheese and
covered in slices of zucchini, tomato and sautéed onion.
Or
cover with
puff pastry and bake
in individual servings, till
pastry is just
puffed.
Place the
pastry covered oven - proof soup bowls on a cookie sheet that has a rim,
in a very hot preheated oven at 400 F, until the
pastry puffs and takes on a golden colour.