Posts Tagged ‘puff pastry’


Bacon Cheddar Spirals

December 31, 2013

I love anything and everything wrapped in puff pastry. The simplest of ingredients become a delicate amuse bouche, delicate enough to ring in the New Year, and rugged enough to please your hungriest football fan.

1 sheet puff pastry , thawed and rolled to remove creases
1/2 C. very sharp cheddar, shredded
2 green onions, minced (about 1/4 cup)
5 strips bacon, cooked crisp and crumbled (I have used 6 strips of vegetarian bacon here)

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet lightly to remove the fold marks.

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Cover in cheese. add top with bacon and onion. Go all the way to the ends of the pastry, or your first and last cut will be empty!

Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  Refrigerate for 15 minutes or until the pastry is firm.


Cut the pastry crosswise into 1/2-inch slices.  Place the slices onto a baking sheet lined with parchment paper. (I used foil- don’t you do that!)

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Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool for 10 minutes.

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Caramel Nut Flakies

December 7, 2011

Elegant! Simple! Versatile! Did I forget addictively delicious? I have made no secret that I love amything made with puff pastry or phyllo.This is no exception.the combination of the  flakey pastry, the sweet caramel and the salty nuts are the perfect marriage.Whether with a steaming hot cup of coffee or a cold glass of milk, for breakfast, an afternoon snack or a tempting dessert these are a must for holiday company … or a quick sweet treat anytime.

  • 1 sheet puff pastry,defrosted according to directions
  • 1 C.Marzetti Caramel Dip, room temperature
  • 1 T. Sugar in the Raw
  • 1 C. nuts, your choice (we  use sunflower seeds or toasted pumpkin seeds due to allergies)


Pre heat your oven,with rack in the middle, to 350 degrees.If the nuts you are using are not toasted now is the time to do that. In the oven it takes about 8-10 minutes. Cool and chop them and set aside.

Increase oven temp to 400 degrees. Line a baking sheet with parchment paper.

Unfold the puff pastry.You will see the lines  which “divide”  it into three “panels” Use these as your guidelines.

 Spread one half of the caramel over the center section of the pastry. Sprinkle one third of the toasted nuts over the caramel.

Carefully fold an outer third over the caramel and nuts.

 Spread the renaining caramel over that top center layer, and then another third of the nuts.

Fold the last section over,covering the caramel layer completely. Sprinkle with the tablespoon of raw sugar.

Put on middle rack in oven.Check at 15 minutes to see if it is done. Ours usually need the full 20 minutes to rise and brown evenly. Remove from the oven.

This is perfectly delicious as is,especially with the crunchy raw sugar on top. Adding a light  powdered sugar glaze makes a fancier presentation. To make the glaze you will need:

  • 1/2 C. powdered sugar
  • 1 T. cream or milk
  • 1/4 t. vanilla (or kahlua,vanilla vodka or Bailey’s!)
  • dash of salt

Mix together adding wee amounts of liquid if it is too thick.

Over cooled pastry,drizzle your icing and top with the reamaining nuts. If you don’t use the glaze just sprinkle the nuts on top and around the plate.

Slice with a sharp knife, and serve.These are served with  my Chocolate Mousse Clouds.


Harvest Fruits on Puff Pastry

November 20, 2010

This recipe came about as a “food challenge”. Peaches were the ingredient that I needed to use.No specifics were given and since this is not the season for fresh peaches,it became even more of a challenge! Not  wanting to use canned and seeing so many beautiful apples and pears at the produce stands,the peach part was going to have to be in a different form.I already knew I was going to use a piece of puff pastry I had in the freezer,having used the other piece in my Zucchini with Carmelized Onion Tart.. A jar of peach preserves and a few ounces of peach schnappes and I was ready……

  • 1 sheet puff pastry,defrosted and unrolled
  • 1/2 C. peach preserves
  • 2 T. raw sugar
  • 3 pieces of fruit ( I used one red pear, one green pear and one Granny Smith apple)
  • 1 1/2 oz. peach schnappes
  • Sprinkle of cinnamon and a squeeze of lemon

Cut the apple and pears in quarters.Remove seeds and stem, and make sure the core is all removed. Put in a bowl and squeeze a little lemon over them to prevent browning. Splash a half oz. of schnappes over them and sprinkle with cinnamon and a bit of the raw sugar. Let them sit while you make the glaze and prep the pastry.

Mix the schnappes with the preserves. Heat in the microwave on low to reduce,aboout 3 minutes. Stir. You want to be able to brush this on the pastry and on the fruit, so the consistancy should be thin but not runny. Don’t over heat or the mixture will become hard due to all the sugar in the preserves. Reducing in the microwave can be tricky- so do it slowly or do it on the stove.

Line a cookie sheet with parchment paper.Lay out the puff pastry and cut into 9 equal parts.

Glaze the squares lightly with the preserves and schnappes mixture and sprinkle some raw sugar over the glaze.

Begin to cut the fruit. You may have to do some triming to fit the squares depending on the size of the fruit you used.Holding your piece of fruit make slices about 1/8 apart from each other beginning about a half inch in from the edge.Spread the cuts out,fan style.

Lie the fanned fruits on the squares. Brush the fruit and any part of pastry not covered with fruit with the remaining preserves.Finish with a generous sprinkling of raw sugar. Raw Turbinado sugar is a larger crystal, and adds a nice crunchy touch on pastries or pies.

Bake in a 400 degree oven for 25 minutes.

Flakey, fruitysweet, and a little crunchy,the combinations are endless with this. A thin layer of cream cheese with some fresh summer fruits on the puff pastry will definitely be in my oven next summer. For now,enjoy the  earthy flavors of late fall….