![]() ![]() For best results, chill again before baking to guarantee the perfect flaky, puffed layers. Unfold puff pastry and roll it out thin-ish. In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). ![]() Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside. Even though you’re using store-bought dough, you’re still going to want to break out the flour to keep it from sticking to your countertops (get some on your apron too, for added authenticity □). Preheat oven to 400° Fahrenheit/200° Celsius. Thaw in the refrigerator, and only pull it out right before assembly time. Store it in the freezer until the night before you’re ready to use it. Some tips for puff pastry success: Keep it COLD. And truly, is there ever a bad time for a seasonal fruit or vegetable tart? We’re enjoying them from breakfast to dessert, all year round. Puff pastry can even assist with making a great dinner, like our turkey meatball pie or beef Wellington. Looking for hand-held options? Try our spinach bites (stuffed with spinach and artichoke dip) or our brie, asparagus & prosciutto bundles-they kill at parties. Having last-minute guests over? Wrap some brie in puff pastry and bake- in less than half an hour you’ll have an appetizer sure to wow your guests. Want to impress at brunch? Make our mini bacon asparagus quiches (so no one has to share), or our giant fruit danish (so everyone does!). You can let the puff pastry do all the work, and keep all the flaky, layered glory for yourself. The best part about puff pastry is how EASY it is to use it to create impressive dishes that look way more difficult than they actually are. ![]() Check out our 33 best puff pastry recipes for inspiration on what to do with it (hint: EVERYTHING). We always keep a stash of the stuff in our freezer, and recommend you do too. Place half a piece of prosciutto on each piece of pastry, followed by a short strip of Brie, then gently press an asparagus spear. Puff pastry is made through a lamination process of folding sheets of butter and dough over and over again to create. ![]() However, to ensure your pastry bakes up perfectly, it's important to understand what makes it rise in the oven. Cut puff pastry into 24 equal-sized rectangular strips. The base of this tart starts with a secret store-bought weapon: frozen puff pastry. Drain and spread out in a single layer on towels to dry. Luckily, buying frozen or store-bought is a cinch and works just as well. Blanch asparagus spears in boiling water until just tender, about 3 minutes. It's a real game-changer in the kitchen, but making it from scratch is a rather involved process, including lots of butter and lots of dough folding. Sounds awesome, right? Puff pastry dough makes it all possible. Finish with the remaining Parmesan cheese.īake for 20 minutes, then slice and serve.Think of the flaky layers in a croissant, then imagine them in everything from appetizers to desserts. Dot with mozzarella cheese and the reserved asparagus tips. Then spoon the vegetable mixture evenly over the crust. Sprinkle the crust with ¼ cup of Parmesan cheese. Use a knife to gently score a 1-inch border around the pastry dough. Transfer to a large half sheet baking pan lined with parchment paper. Fold over the edges a little to make a slightly built up crust, and prick the surface all over with a fork. On a clean and lightly floured surface, prepare and roll out the puff pastry into a 10x15-inch rectangle. Try for about a 10x14-inch rectangle, then transfer this to a baking sheet. Stir until the cheese is melted and has coated the vegetables. Turn off the heat and add the mascarpone cheese and thyme. Cook and stir this mixture until the mushrooms are starting to brown, the shallots are soft and separated, and the liquid in the pan has evaporated. Give this a minute or two to start cooking, then add in the pre-cooked asparagus. (No oil needed) Wait until the mushrooms begin to release liquid, then add the shallots to the pan. Then, add sliced mushrooms to a skillet and heat on medium-high. (Reserve the more tender tips for later.) I like to microwave the cut-up asparagus stems for a couple minutes to give them a head start on cooking. ![]()
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