Sentences with phrase «puff pastry because»

I've always hesitated to make puff pastry because I've failed so miserably with other pastry type things.

I recently tackled croissants and it occurred to me that I should look up puff pastry because it's ridiculously expensive.

It's so easy to make with some store - bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap?

Not exact matches

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-

Because this was pretty successful, and there were a number of things stacked against me: I have never made puff pastry before — even the gluten kind (although I... Continue reading →

Because the real star, here, is that rough puff pastry topping.

By the way, this is even easier that most tarte tatin recipes because you don't actually have to make the caramel before you add the fruit and puff pastry — it all happens in the oven!

Grab that puff pastry from the freezer (because everyone needs to keep a roll of pastry in their freezer!)

Close your eyes if you are looking for an extra healthy recipe, because these delicious savoury puff pastry rolls filled with a creamy and spicy avocado, zucchini and cashew cream are clearly not that type.

That's only because it's so easy to find ready - made puff pastry sheets in the freezer section of most grocery stores.

The top crust I was never able to place on the tourtiere because it was too buttery / gooey to roll so I threw it out and topped it with a puff pastry.

Following a traditional mille - feuille recipe will get you into trouble on Paleo because of all the puff pastry and pastry cream that is used.

In my photo, I made a rectangular tart because the puff pastry I bought was shaped that way, but you can use the usual round shape of either refrigerated pie dough, or frozen puff pastry.

I love keeping a package of the puff pastry on hand in case of unexpected company because it is so versatile.

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.

I've been kinda sorta afraid (ok, terrified) of making puff pastry or croissants because of the complicated methods I've heard about.

Because of my pastry cravings, I've come up with a few really quick and easy recipes, and one of them is these Pineapple and Mango Puff Pastry Sqpastry cravings, I've come up with a few really quick and easy recipes, and one of them is these Pineapple and Mango Puff Pastry SqPastry Squares.

Chef Ricky Sakoda opts for a deconstructed style, because it allows for the all - butter puff pastry to really shine.

Don't be scared by the word «pastry» if you aren't the best at baking because I used a premade puff pastry and the filling it easy breezy.

Because I was making salmon wellington and wrapping mine in puff pastry, I didn't use the parchment paper included and instead used the same baking time as the directions -LCB- about 25 minutes at 425 °F -RCB-.