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Pepperidge Farm’s version contains vegetable shortening and is available in most supermarkets. ... 1 x 11-ounce ready-rolled puff pastry sheet (about 14 x 9 inches) 1 zucchini, very thinly ...
Decorate with the pastry trimmings. Brush the pastry with the egg mixture. Cut several 2-inch slits, 2 inches apart on top. Bake for 35 minutes or until the pastry is golden brown. Cool the pastry on a baking sheet on a wire rack for 30 minutes before serving. Melt the remaining chocolate and drizzle it over the pastry. Cut the pastry into 10 ...
1 / 2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 1 / 2 cup crumbled blue cheese; 4 oz 1/2 of an 8-ounce package cream cheese, softened; 1 / 4 cup heavy cream; 1 tsp chopped walnuts; 1 / 4 cup chopped walnuts; chopped fresh parsley; 1 medium Granny Smith apple, peeled, cored and thinly sliced
Unfold the pastry sheet on a lightly floured surface. 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.
1 / 2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; confectioners' sugar; Directions. Heat the oven to 375°F. Lightly grease a baking sheet.
Roll the pastry sheet into a 15x10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices.