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The post Tips for Working with and Storing Puff Pastry appeared first on Taste of Home. ... Fontina Asparagus Tart Exps Sdam17 34985 B12 07 8b 16. Fontina Asparagus Tart.
Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pairing knife, cut your prosciutto in half lengthwise. Wrap the pieces of prosciutto around the asparagus.
Try Puff Pastry and Prosciutto Wrapped Asparagus. Looking for a simple appetizer to make the most of spring Asparagus? Try Puff Pastry and Prosciutto Wrapped Asparagus.
12 thin asparagus spears; 1 tbsp extra virgin olive oil; 2 large shallots, thinly sliced; salt; freshly ground pepper; 2 large plum tomato, sliced lengthwise 1/4 inch thick; 4 3/4-inch-thick slice of peasant or Pullman sandwich bread; 1 / 4 cup tapenade; 4 1/8-inch-thick slice of Italian fontina; 4 1/8-inch-thick slice of fresh mozzarella
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat ( beurrage ) is then layered into the dough.
Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast , but yeast is a better option. [ 2 ]
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
Asparagus setaceus, with the common names of common asparagus fern, asparagus grass, [2] lace fern, climbing asparagus, or ferny asparagus, is a climbing plant in the family Asparagaceae native to southern Africa. [3] Despite its common name, the plant is not a true fern, but has leaves that resemble one. [4]