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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.
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise. 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 ...
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.
This recipe combines spring’s favorite vegetable, asparagus, with buttery puff pastry and plenty of cheese. This easy-to-make asparagus tart is springtime comfort food that’s ready in under an ...
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.
The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.
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 ]