Spinach Puff Pastry Quiche

!±8± Spinach Puff Pastry Quiche

Spinach, green onion, cheddar, parmesan and cream cheese, eggs and half-and-half. For the recipe, visit fromlaurelstreet.wordpress.com

Spinach Puff Pastry Quiche

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Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

!±8± Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

Learn how to make this crowd pleasing dessert. Watch this video to see how simple it is to make extraordinary, inspired dishes with Puff Pastry. ©2008 Pepperidge Farm, Incorporated. All rights reserved.

Apple Turnovers & Caramel Sauce (Puff Pastry Recipe)

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Orestis' Kouzina "Greek Puff Pastries with Chef OH" (Orestis Hillas)

!±8± Orestis' Kouzina "Greek Puff Pastries with Chef OH" (Orestis Hillas)

Chef OH shows how to make the BEST Greek Puff Pastries for your next gathering! **See below for Chef OH's recipes. Visit our website: www.greekfoodandwine.com Find us on facebook: www.facebook.com Follow Chef OH on twitter: www.twitter.com/OrestisKouzina Check out our Blog: www.fotisandsonimports.blogspot.com GREEK PUFF PASTRIES: 1 - Hortopita Sfoliata ( Puff Pastry) 2 Bunches Dandelion 1 Bunch Swiss chard 1 Bunch Chicories 1 Spinach 1 leek 1 bunch dill 1 Bunch Mint 8 oz Greek Feta 3 Table Spoon Greek Extra virgin olive oil ½ tsp Kosher salt ½ tsp ground pepper Wash all Horta (greens) and dry. Cut the Dandelion, Swiss chard, Chicories, Spinach and Leeks into ¼ inch pieces. Dice Dill and mint into fine pieces. In a skillet pour extra virgin olive oil and add Horta and let sauté for about 5 minutes or until completely wilted. Remove from skillet and place in bowl. Add rest of ingredients and mix with hands until completely mixed. Do not over mix. On a counter place Sfoliata flat with the long side facing you. Sheet should be 15 x 11.5 and spread mixture evenly starting from back to front. Leave about two inches area at end with no spread. Once you have spread the filling start to roll the away form you towards the end where there is no spread. Once completely rolled you will have a roll that is about 15 inches long and about 2 inches high. With a sharp knife cut roll into rounds and place on cookie sheet. Back in a 350 degree oven for 10 to 12 minutes or until golden brown ...

Orestis' Kouzina "Greek Puff Pastries with Chef OH" (Orestis Hillas)

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Cake and Biscuit Recipes

!±8± Cake and Biscuit Recipes

Try these out with this simple and easy recipes for cake and biscuits. It is surprising how little time it takes to prepare such satisfying favorites as cheese cakes, coconut tarts, peanut biscuits, coconut biscuits, peanut puffs and curry puffs.

Cheese Cakes Recipe

Pastry:
4 oz. flour
2 oz. margarine
1 tablespoon raspberry jam
cold water
Cake mixture:-
2 oz. flour, castor
sugar and margarine
1 egg
½ teaspoon baking powder
½ teaspoon vanilla

Method:
1. Sieve the flour for the pastry into a mixing bowl,rub in the margarine and make short crust pastry.
2. Roll out the pastry 1/10" thick and cut into rounds with a fluted cutter. Make 10-12 rounds.
3. Line the patty tins with the rounds of pastry and leave them aside to relax.
4. Cream the margarine and sugar for the cake mixture until light and fluffy.
5. Add in the beaten egg gradually and beat well.
6. Add in the vanilla.
7. Sieve the flour together with the baking powder and fold it into the creamed mixture.
8. Put a little jam into each pastry case and spoon the cake mixture over it.
9. Bake in a hot oven, at 400ºF, for 20 to 25 minutes.
10. When the cakes are nicely browned, cool them on a wire tray before serving them on a doily.

Coconut Tarts Recipe

Ingredients:
4 oz. short crust pasty
1 tablespoon raspberry jam
Filling:-
2 oz. margarine
castor
sugar
grated coconut
1 egg
½ teaspoon vanilla

Method:
1. Make short crust pastry and line 10 to 12 patty tins with it.
2. Cream the margarine and sugar till it is light and fluffy.
3. Beat in the eggs gradually and add in the vanilla.
4. Mix in the grated coconut.
5. Put a little jam in each pastry case and cover it with the coconut mixture.
6. Place crossed strips of pastry on top and bake in a hot oven, at 400ºF for 20 to 25 minutes.
7. When tarts are brown and well cooked, cool them on a wire tray before serving them on a doily.

Peanut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1½ oz. castor sugar
1 oz. peanut (lightly fried, skinned and chopped)
½ teaspoons vanilla

Method:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Sieve the chopped peanuts. Keep the big pieces aside and add the finely chopped nuts to the flour.
4. Add the sugar and mix well.
5. Separate the egg and add 2 teaspoons of water and the vanilla to the egg yolk.
6. Add the egg mixture to the flour and mix quickly into a stiff dough. Add more water if necessary.
7. Knead the dough lightly on a pastry board, and roll it out to â...>" thick.
8. Cut into rounds or rings with fluted cutters. Lift the biscuits carefully with a table or palette knife on the baking sheets.
9. Brush the top with egg white and sprinkle the remaining peanuts on top.
10. Bake the biscuits for 15 to 20 minutes in a moderate oven, at 350ºF, until they are a pale brown color.
11. Cool the biscuits for minute or two on baking sheets before lifting them on to a wire tray to cool them further. Store biscuits in an airtight tin.

Coconut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1 oz. desiccated coconut
1½ oz. castor sugar
1 egg
1 teaspoon vanilla

Methods:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Add the sugar and the coconut and mix well.
4. Separate the egg and add 1 tablespoonful of water and the vanilla to the egg yolk.
5. Add the egg mixture to the flour and mix into a stiff dough.
6. Knead the dough lightly and roll it out to â...>" thickness.
7. Prick the dough well with a fork.
8. Cut the dough into neat fingers or rounds and lift them carefully on the greased baking trays.
9. Glaze the biscuits with egg white and bake in a moderate oven, at 350ºF, for 15 to 20 minutes.
10. When the biscuits are cooked and are a pale brown color, take them out, leave them for a couple of minutes before lifting them on to a wire tray to cool.
11. Store cool biscuits in an airtight tin.

Peanut Puffs Recipe

Ingredients:
4 oz. short crust pastry
3 tablespoon fried peanuts
3 teaspoons fried gingelly seeds
3 teaspoons castor sugar

Methods:
1. Make short crust pasty, roll out to 1/10" thickness and cut into rounds with a plain cutter.
2. Chop up the peanuts and mix it with the sugar and gingelly seeds.
3. Put an equal amount of filling on each round of pastry, wet the edge of the pastry and fold it over to make a puff.
4. Seal the edge by pressing it together with a fork or by folding the pastry over to get a twisted edge.
5. Fry the peanut puffs slowly in lightly smoking oil till brown.
6. Drain well and serve on a doily.

Curry Puffs Recipe

Ingredients:
4 oz. short crust pastry
75 gram meat or 115 gram prawns
1 potato
1 tablespoon curry powder
½ Bombay onion
2 onions
a few curry leaves
salt
oil

Methods:
1. Wash and mince the meat or shell and dice the prawns.
2. Peel, wash and dice the potato and Bombay onion.
3. Peel, wash and chop up the onions.
4. Heat up 1 tablespoon of oil and fry the chopped onions.
5. Add the curry leaves and curry powder and fry for 2 to 3 minutes.
6. Add the meat or prawns and fry for another minute or two.
7. Add the potato, salt and ½ cup water. Cover and cook until the potato is soft and the filling is dry. Season well and cool the filling on a plate.
8. Make the short crust pastry, roll out to 1/10" thickness and cut it into rounds.
9. Put an equal amount of the cooled filling on each round of pastry, wet the edges of the pastry rounds, fold over to make the curry puffs.
10. Seal the edge of each puff with a twisted edge.
11. Fry the puffs slowly in lightly smoking oil till the pastry is thoroughly cooked. Drain well and serve with a sprig of parsley.

Cake and Biscuit Recipes

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Easy and Fun Puff Pastry Recipe with Salmon or Crab!

!±8± Easy and Fun Puff Pastry Recipe with Salmon or Crab!

"Pacific Poached Salmon Puffs" by Chef Ron and Patricia. Carole Anne & Ron travel to Whidbey Island in the Pacific Northwest to visit Patricia and learn how she makes her fave appetizer. "Patricia's Pacific Poached Pastry Puffs" with Salmon or Crab. Hard to pronounce, Easy to Make! Pacific Poached Salmon Puffs (makes 18 pastries) 1 package (17.3 ounces) frozen puff pastry sheets, thawed according to package directions (2 sheets per package, each makes 9, 3" envelopes). Even out folds of sheets carefully on a lightly floured surface with rolling pin Filling 1/2 pound cooked crabmeat (poached salmon) or cooked shrimp 4 ounces softened cream cheese 2 T finely chopped bottled roasted red peppers 2 T chopped fresh basil leaves 2 T chopped almonds 1/2 cup shredded cheddar/monterey jack cheese mix 1/4 t paprika Brush with egg wash just before baking ( 1 large egg beaten with 1 tablespoon half and half). Bake at 425 for 15 - 18 minutes on a parchment paper lined cookie sheet. (These can be made up ahead of time if covered with plastic wrap to prevent dough from drying out) Brush with the egg wash just before baking.) Video Produced and Directed by Carole Anne (Babers201) Edited by paulgrem Music by ScoreFitter

Easy and Fun Puff Pastry Recipe with Salmon or Crab!

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Christmas Baking Recipes - Creme Brulee

!±8± Christmas Baking Recipes - Creme Brulee

This rich custard dessert is real favorite during the holidays. You can use a small blow torch to brown the sugar, instead of the broiler.

4 cups heavy whipping cream

9 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

Brown sugar

Directions

Preheat oven to 325 degrees.

In a large and heavy saucepan, heat the cream to exactly 180 degrees over medium heat; stir frequently.

Meanwhile, in a large bowl, whisk the egg yolks, sugar and vanilla. When the cream reaches a temperature of 180 degrees, slowly stir the cream into the egg yolk mixture.

Pour mixture into eight 6-ounce custard cups. Place the cups into a baking pan. Add 1-inch of boiling water to the pan. Bake uncovered for 45 to 50 minutes or until a knife inserted into the center comes out clean. Take custard cups out of the pan.

Before serving, sprinkle each cup with brown sugar. Put the cups onto a baking sheet. Heat up the broiler. Broil 6-inches from the heat source for 3 to 5 minutes or until the sugar on top is carmelized. Serve immediately.

Makes 8 servings.

Christmas Baking Recipes: French Vanilla Cream Puffs

These elegant cream puffs are surprisingly easy to make.

1 cup water

1/2 cup butter

1 cup all purpose flour

1/4 teaspoon salt

4 eggs

Cream Puff Filling

Directions

Preheat oven to 400 degrees.

Prepare baking sheets with nonstick cooking spray.

In a saucepan, add butter to water and bring to a boil. Add in the flour and salt together; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add the eggs, one at a time, beating well after each one. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Remove puffs to wire racks or plates. Immediately cut a slit into each puff to allow the steam to escape. Let puff cool.

Split puffs in two and remove the soft dough. Add filling.

Cream Puff Filling

1 1/2 cups cold milk

1 pkg. instant French vanilla pudding mix

1 cup whipped topping

1 pkg. miniature semisweet chocolate chips

Confectioners' sugar

Directions

In a bowl, beat the milk and pudding mix on low speed for 2 minutes. Let sit in the refrigerator for 5 minutes. Fold in the whipped topping and chocolate chips. Remove puff pastry tops. Fill each puff pastry with cream filling right before serving; put tops back on puff pastry. Dust each pastry with confectioners' sugar.

Christmas Baking Recipes: Banana Cream Brownie Dessert

An irresistibly decadent chocolate dessert.

1 pkg. fudge brownie mix

1 cup semisweet chocolate chips, divided

3/4 cup dry roasted peanuts, chopped and divided

3 medium firm bananas

1 2/3 cups cold milk

2 pkgs. instant vanilla pudding mix

1 (8 oz.) carton frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees.

Prepare a 13x9-inch baking pan with nonstick cooking spray.

Prepare brownie batter according to package directions for making fudge-like brownies. Stir in 1/2 cup of the chocolate chips. Stir in 1/4 cup of the peanuts. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

Slice up the bananas and arrange in a single layer on top of brownies, Take the remaining chocolate chips and chop them up. Sprinkle 1/4 cup of the chocolate chips and 1/4 cup of the peanuts over the banana layer.

In a large bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold the whipped topping into pudding mixture. Spread on top of chocolate chip and banana layer.

Sprinkle the remaining chocolate chips and nuts on top.

Makes 12 to 15 servings.

Christmas Baking Recipes - Creme Brulee

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[11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

!±8± [11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

Want to win a cookbook and a guest spot on OneStepCloserTV? Make your favorite diet-friendly recipe and post a video response to www.youtube.com this week!! Recipes: Turkey (or Chicken) Pot Pie: Filling: 2 cans or about 3 cups of mixed vegetables, drained 6 oz cooked, diced white meat turkey or chicken 2 cans 98% fat free cream of chicken soup (or soup base, see recipe below) Topping: 2 cups Fiber One pancake mix 1 1/3 cup water 1/4 cup sharp cheddar cheese, 2% milk Directions: Preheat Oven to 400°F. Mix filling ingredients in large casserole dish. In separate bowl, mix pancake mix and water. Pour pancake mix over filling in casserole dish and distribute evenly without mixing it in. Top with shredded cheese. Bake for 30 minutes or until crust is golden and bubbly. Makes 8 servings at 200 calories per serving, 3.5g fat. Cream of Chicken Soup Base: Ingredients: 2 cups instant non-fat dry milk 1 tbsp onion powder 1/2 tbsp garlic powder 1/4 cup granulated chicken bouillon (or crushed cubes) 3/4 cup cornstarch 1 tsp. pepper Mix thoroughly and store in cool dry place. Reconstitution: To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. Heat in microwave safe bowl for 2 minutes, stir. Cook for 30 seconds at a time, stirring in between cooking sessions, until thickened. Can also be heated on stove by cooking on med-high, stirring constantly, until thick. Entire recipe makes 3 cups or 9 cans soups. ENJOY!

[11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie

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Jamie Oliver - Jamie at Home - Pastry 1:2

!±8± Jamie Oliver - Jamie at Home - Pastry 1:2

Jamie Oliver Jamie at Home Perfect Pastry Part 1 of 2

Jamie Oliver - Jamie at Home - Pastry 1:2

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Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

!±8± Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

Phyllo, or puff pastry, is a versatile dough that can be used in dishes from appetizers to dessert (and practially everything in between.) For the beginner, save making this dough from scratch and buy it at your grocery store. It can be found in the freezer section. Until you are comfortable working with the pastry, frozen phyllo sheets work perfectly and cut down on time. The brand I like to use is called Athens but any brand will do.
The dough comes in what looks like sheets of paper, rolled loosely, encased in plastic wrap. Thaw the dough overnight in the refrigerator. Have a pastry brush handy for brushing the phyllo dough with melted butter. Carefully remove the plastic, and work with the dough as quickly as you can. The dryer it gets, the harder it is to work with. To keep it moist, put plastic cling wrap over the sheets that aren't being used and put a moist towel on top of that. Don't leave phyllo dough exposed to the air any longer than necessary, or it becomes brittle and hard to deal with.

Butter the bottom of whatever pan you are using, then place phyllo sheets, brushing butter on each layer, in the pan. Brush from the outside in, because the edges tend to dry out quicker. Build up nine sheets, then add a layer of the filling of your choice. You can use either sweet or savoury filling, as the dough compliments both. For this example, I will mention apple filling (7 or 8 chopped apples, 1 tsp cinnamon, 2 cups brown sugar, lemon zest and separately, 2 cups ground almonds and 1 cup brown sugar mixed together.) What I do is spread a layer of apple filling, then a layer of ground almonds mixed with sugar, then add another nine layers of buttered phyllo sheets, then repeat until filling and almonds are used up. Cover with the last phyllo sheets, butter them on top then cut them carefully into a sharp knife. Bake in a 350 degree oven until golden brown (oven temperatures vary, I bake mine 45 minutes or more.) Make sure the phyllo isn't right up where the heating element is at the top of the oven, to avoid burning. I put my pan in the middle of the oven to be safe.

When the pastry is finished, take out of the oven and pour warmed honey (about one cup) on top while the pastry is still warm. Using phyllo is that easy. It is amazing how many uses there are for it. Try using it for meat pies, baklava, napoleons, and more. Be creative and try different fillings that interest you. Just go online and use free recipe websites like RecipeZaar.com to find whatever recipes you like. Also, check out the Athens website for useful recipes using phyllo dough. Using phyllo will impress your family and make dinnertime look like a gourmet feast.

Working With Puff Pastry, Or Phyllo, Dough is Not That Hard to Do

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Puff Pastry Snacks with Mince Filling Stretched Canvas Poster Print, 12x16

!±8± Puff Pastry Snacks with Mince Filling Stretched Canvas Poster Print, 12x16

Brand : Art.com | Rate : | Price : $74.99
Post Date : Oct 28, 2011 14:01:36 | Usually ships in 6-10 business days

Decorate your home or office with high quality wall décor. Puff Pastry Snacks with Mince Filling is that perfect piece that matches your style, interests, and budget.

• Print Title: Puff Pastry Snacks with Mince Filling
• Size: 12 x 16 inches
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