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Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.
Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
The cronut, a "baked good heard round the mediasphere," according to Vogue magazine, is just that — flaky, buttery dough that's deep-fried to golden brown perfection,
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.
The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. [ 1 ] [ 2 ] It resembles a doughnut and is made from croissant -like dough filled with flavored cream and fried in grapeseed oil .
Pepperidge Farm Incorporated is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's 123-acre farm property in Fairfield, Connecticut, [1] which had been named for the pepperidge tree. A subsidiary of the Campbell Soup Company since 1961, it is based in Norwalk, Connecticut.
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
Manhattan-based pastry chef Dominique Ansel shot to stardom in recent weeks, all thanks to the invention of a confectionery hybrid known as the cronut. Part-doughnut, part-croissant, the cronut ...