Puff Pastry Partay
Calling all flakey pastry lovers! This one must be one of my favorites so far because it reminds me of my girlfriends. The year we discovered how easy it is to make puff pastries at home I swear we sold out every store in the area for months – sorry but truly not sorry because a variation of the asparagus pastries below is where it all started, and I’m still obsessed. I live for the gasps I get when I bring puffies to a gathering and people think I slaved away in my family bakery all day – so start practicing your humble reactions in the mirror now because you’re about to be the most sought-after pastry chef in all the lands. I hope you enjoy it!
Apricot and Apple Puffies
Ingredients
1-2 apples
Apricot jam
Puff pastry
Powdered sugar (optional)
Lemon juice (optional)
Egg
Instructions
Preheat your oven to 350 degrees.
Thaw your puff pastry according to the box. Once thawed cut into 6-8 squares
In the center of each square spread a layer of apricot jam and thinly sliced apples.
Brush the edges with a beaten egg and bake for 18-20 minutes until golden and flakey.
Optional: Mix 2 tbsp of powdered sugar with a squirt of lemon juice (or water) until smooth. Drizzle on top of slightly cooled pastries and enjoy!
Asparagus Pastries
Ingredients
Asparagus
Gruyere
Cured meat of choice – prosciutto or speck are my fave
Egg
Puff pastry
Instructions
Preheat your oven to 350 degrees.
Thaw your puff pastry according to the box. Once thawed cut into 6-8 squares and place on a parchment lined cookie sheet.
Trim your asparagus and cut spears into 2-3 pieces, grate/shred your cheese and open your cured meat.
Wrap your asparagus with your cured meat, place the asparagus diagonally like tip to tip of a diamond, sprinkle with cheese and pinch the outer corners together to create a seal.
Brush the edges with a beaten egg and bake for 18-20 minutes until golden and flakey.
Persimmon and Goat Cheese
Ingredients
Persimmon Jam
Puff pastry
Goat cheese
Honey
Instructions
Preheat your oven to 350 degrees.
Thaw your puff pastry according to the box. Once thawed cut into 6-8 squares and place on a parchment lined cookie sheet.
In the center of each square spread a layer of goat cheese and top with persimmon jam.
Brush the edges with a beaten egg and bake for 18-20 minutes until golden and flakey.
Once cooled slightly, drizzle with honey and enjoy!