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The post Tips for Working with and Storing Puff Pastry appeared first on Taste of Home. ... This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really ...
Apple Butter Cheese Twists. Puff pastry appetizers will be your best friend during the busy holiday season—especially since they freeze and reheat so beautifully! Here, the flaky twists are ...
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
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.
The puff pastry is typically lightly glazed with a sugary egg-white mixture similar to royal icing. [1] [2] Some recipes call for the sandwiches to be assembled with the pastry raw, brushed with the glaze, and baked until the puff pastry is browned and crispy and the cheese has melted.
4. Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge. Divide the asparagus and reserved roasted peppers between the pastry rectangles. Fold the long sides of the pastry over the filling and press to seal. Place the rolls, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Classic Buffalo chicken dip mix—chopped chicken, cream cheese, cheddar, blue cheese, hot sauce, and chives—is baked into a crisp puff pastry shell until bubbling and golden.
A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. [2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. [3]