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This recipe combines spring’s favorite vegetable, asparagus, with buttery puff pastry and plenty of cheese. This recipe combines spring’s favorite vegetable, asparagus, with buttery puff ...
Pile layers of nutty Gruyere cheese, slender asparagus stalks and fresh spring peas onto store-bought puff pastry and watch it become crisp and golden in the oven.
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.
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.
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.). The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold.
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]
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
2. Reserve 1/2 cup red peppers. Place the mayonnaise and the remaining red peppers into a food processor. Cover and process until the mixture is smooth. Spoon into a serving bowl. Cover and refrigerate until ready to serve. 3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle.