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Transfer the filling to a pastry bag or 1-gallon zip-top plastic bag, and set aside. For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square.
Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet.
Directions. Preheat the oven to 400°F. Grease a 24-cup mini muffin pan with butter. ... On a lightly floured surface, roll the puff pastry sheet into a 10-by-15-inch rectangle. Using a sharp ...
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
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.
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.
1. Heat the oven to 400°F. 2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares.
Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray.