To prepare baked havarti, wrap an 8 - ounce
piece in puff pastry, brush on egg wash and bake at 425º F until golden brown.
Not exact matches
Working on a cutting board, cut a
puff pastry square
in half, and work with one half
piece of dough at a time.
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
I liked cutting
puff pastry (2
pieces per shape — reversing on of the shapes) and spreading a tiny bit of cranberry jelly
in the middle — wet the edges and top with the second (reversed shape) to «glue» them together — the little cranberry «
puffs» were delicious and looked beautiful.
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.
Roll both
pieces of the
puff pastry dough out onto a lightly floured board, just enough to fit
in a 9x13 inch pan.
Put a quarter of the mushroom mixture
in the middle of one
piece of the
puff pastry.
To serve: place a
puff pastry square on a plate and break the center slightly with a spoon, scoop 1/4 of the eggs
in the center of the
puff pastry, top with
pieces of goat cheese and ramps.
Place 1 sheet
puff pastry on a
piece of wax paper, and roll into a circle the size of your pan; chill
in fridge.