Homemade puff pastry sheets are made plain flour and butter to create a beautiful laminated dough. The dough is enriched with butter and laminated with butter to create the flaky layers. In this blog post, I have shared two ways of making puff pastry sheets at home using butter and shorteni...
Think of Pepperidge Farm® Puff Pastry as your blank canvas. Be inspired by our recipes and use your imagination to create your own unique, impressive dishes that guests will love.
Sharon LerchRenee Schettler
Roll out the puff pastry sheets and cut out circles with a round cookie cutter. Place them on the lined baking sheet. Top each round with some white sauce, some mushroom mixture, and sprinkle the cheese over the top. Bake the mushroom puff pastries for about 20 minutes and then seve th...
Once you've prepped your puff pastry, it's time to start seasoning them. This is where you can really let your creative flair fly. A bit of sea salt can work well for a simple, buttery crouton, while you could also add things like oregano, onion powder, and rosemary for a more herb...
Leek and feta puff pastry cup appetizers are savory, satisfying, two-bite wonders. They pair beautifully with wine, cocktails, and beer.
I went to the store to buy the ingredients to make these but all I could find was Phyllo Pastry Sheets. Are these the same thing or similar enough to use to make these? Reply joythebaker says: December 28, 2011 at 9:17 pm phyllo is not the same as puff pastry. keep an eye ...
Ensure you buy'pure beurre'- the butter version of puff pastry is so much better. Using the back of a sharp knife, score a light line about 1cm from the edge of the puff. This will help raise the puff pastry to create a natural tart edge in the oven. ...
PREP FOR BAKING:Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400º F. Line 2 baking sheets with parchment paper or silicone mats. FILL:Using a sharp knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined ba...
Instead, I tried to make thin sheets and were very soft. I’m really happy to have prepared this Mattar Ke kachori! I will try the second version, filled with moong daal. Namaste’ ! ^_^ Log in to Reply January 20, 2013 nikki Do you use fresh or frozen peas in this recipe? Log...