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Puff pastry...from appetizers to main dishes

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Frozen puff pastry is the ultimate convenience food. If you’ve got a package in your freezer, there are tons of things you can make, from appetizers to main dishes to desserts.
Pepperidge Farm is the most common and readily available brand. Just follow the directions on the box, plus there are usually a couple of very good recipes on the package, especially the Strawberry Napoleons.
I recommend thawing overnight in the refrigerator. Sometimes if you try to hurry it up, the dough gets sticky and hard to work with.
My mom used to cut the puff pastry dough into sticks, like thick French fries, and bake till puffy and golden brown. She would then brush them with melted butter and roll them in cinnamon-sugar while they were hot. They were so easy, and so good!
Here are a couple more ideas for puff pastry.

Apple-Pecan Pastries
1 sheet puff pastry (1/2 of 17.3oz pkg.)
1 c. brown sugar, packed
1 t. cinnamon
1/2 c. flour
2 dashes nutmeg
2 c. peeled, diced apples
1 c. chopped pecans
1 T. butter, in small pieces
Stir together the brown sugar, cinnamon, flour, and nutmeg in bowl. Add apples, pecans and butter and toss together. Unfold the pastry sheet on lightly floured surface. Roll into 15x10 inch rectangle. Brush the pastry sheet with water. With pastry lengthwise in front of you, spoon the apple mixture to within 2 inches of the long side and to the edges of the short sides. Starting on long side, roll up like a jelly roll and cut into 12 slices. Put slices 2 inches apart on greased baking sheet. Preheat your oven to 375 degrees at least 15 minutes before you put in the pastries. Bake 15-20 minutes until pastries are golden.  Cool on wire rack. Can be sprinkled with powdered sugar on top, if desired. Makes 12 pieces.

Pigs in Blanket for Grownups
1/2 c. whole grain or Dijon mustard
1 1/2 t. tarragon
1 sheet frozen puff pastry, thawed
1/4 c. grated Parmesan cheese
4 (5 in.) lengths smoked kielbasa
1 egg, beaten
Stir together mustard and tarragon; set aside. On floured board, roll pastry into a 9x12 inch rectangle.  Prick the dough all over with the tines of a fork at 1-inch intervals. Cut in half lengthwise and then crosswise, to get four pieces that will wrap the length of the sausage with just a bit sticking out at either end. Pre-heat oven to 400 degrees. Spread 2 t. mustard mixture across short end of one piece of pastry.  Sprinkle with Parmesan cheese. Position a sausage on the mustard; moisten the other short edge with water, wrap the sausage in the pastry and then press firmly along the moistened edge to seal. Put on baking sheet seam side down. Repeat with rest of sausages and pastry. Bake until pastry is puffed and light brown, about 15 minutes. Brush the tops with beaten egg and continue to bake an additional five minutes. Serve with remaining mustard for dipping. Serves four.
(To make appetizer minis, wrap the lengths of sausage so they’re completely covered with pastry. Chill in freezer about 10 minutes, then cut with very sharp knife into 1/2 inch slices. Bake at 375 degrees on greased baking sheet till pastry is puffed, about 15 minutes. Skip the Parmesan cheese and egg wash step. Serve with mustard for dipping.)