Puff pastry treats: 4 amazing and simple ideas!

Name: Puff pastry treats: 4 amazing and simple ideas!
Uploaded: 2019-10-11T16:17:33Z
Duration: PT214.480S
Channel: Food Inspiration

published on 11 October, 2019 at 18:17

1 Chocolate Hazelnut Cookies

INGREDIENTS

1 pcg frozen puff pastry

24 Chocolate candies, melted

1 egg white, whipped

METHOD

Powdered sugar, for serving
Cover the baking sheet with parchment paper.
Cut the puff pastry into squares.
Make ½”thick slots about 2 ½” long at the bottom edge of each piece of dough.
Apply a thick layer of melted chocolate candies about 1 inch from the top edge of the dough.
Roll the dough. Join each end of the roll together to form a ring, and seal the seam with your fingers.
Freeze for 10 minutes, then grease with beaten egg white and bake for about 35 minutes 375˚F/190°C, until golden brown and puff.
Sprinkle with powdered sugar before serving.

2 Raspberry Cream Cheese Cookies

INGREDIENTS

• 2 packs puff pastry, thawed

• 1oz packet of freeze-dried raspberries, finely ground

• 2 tbsp unsalted butter, room temperature

• 8oz f cream cheese

• 6oz fresh raspberries

• 1 egg white, whipped

METHOD

Line baking sheet with parchment paper. Expand each sheet of puff pastry.
Spread the butter over one of the sheets of puff pastry, and then generously sprinkle with freeze-dried raspberries. Roll and freeze for about 20 minutes.
In the meantime, cut the remaining 3 sheets of dough into squares measuring approximately 3 "x3". Freeze for approximately 5 minutes.
After the squares for the dough have cooled, cut a large X into the center of each square. Loosen the central valves, then tuck each outer corner into the center (it should look like a small ear after it has been tucked in). Freezer for another 5 minutes.
Take the raspberry spiral out of the freezer and cut it crosswise into 1 ”turns.
Remove the rolled squares from the freezer and place about 1 tablespoon of cream cheese in the center of each. Place 1 raspberry in the corner of each crease.
Grease pastries with beaten egg white, then bake for 15 minutes at 400˚F/200°C. After 15 minutes, lower the oven temperature to 375°F/190°C and bake for 30 minutes.

3 Sugar Cinnamon Folds

INGREDIENTS

• 1 pack puff pastry, thawed

• 1 tbsp ground cinnamon

• ½ cup dark brown sugar

• 2 tbsp unsalted butter, room temperature

METHOD

Line baking sheet with parchment paper.
Cut each slice vertically into 6 2 ”thick slices (12 strips total).
Apply each strip with a thin layer of butter, then sprinkle half of the strip with brown sugar and cinnamon.
Fold and freeze for 5 minutes.
Meanwhile, tear 6 strips of aluminum foil about 2 ”wide and 10” long. Wrap one strip of foil tightly on the sides of each dough to create your own small baking dish.Return to the freezer for 5 minutes.
Bake each dough for 45 minutes at 375˚F/190°C

4 Lemon Cakes

INGREDIENTS

• 1 packet puff pastry

• 1 can marshmallows fluff or homemade meringues

• 1 jar cooked lemon curd

• 2 lemons

METHOD

375˚F/190°C
Line a baking sheet with parchment paper.
Slice a 3-inch canoe into the dough.
Poke holes in all pieces of dough. Then dampen the edges of each canoe test and lay one piece on top. Freeze for 10 minutes, then fill each baking with about 3 tablespoons of lemon curd. Bake for 35 minutes at 375˚F/190°C.
Allow the baking to cool, then pour a small spoonful of fluff marshmallows. Slightly fry te with a kitchen torch until they are golden brown. Top with fresh lemon zest.

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