Crisp Puff Pastry Tops Food

CRISP PUFF PASTRY TOPS

Crisp Puff Pastry Tops image

This recipe for crisp puff pastry tops is courtesy of Martha Stewart.

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 4

Ingredients

1 pound best-quality frozen puff pastry, thawed
1/4 cup sugar, plus more for rolling
1 large egg yolk
2 tablespoons heavy cream

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Sprinkle work surface with sugar. Place puff pastry on top of sugar. Sprinkle top of puff pastry with sugar. Roll puff pastry into a 12-by-14-inch rectangle. Using a round cookie cutter, cut six 4 1/2-inch rounds; transfer to prepared baking sheet.
With a sharp knife, score each pastry, making curved lines every 1/2-inch from the center out towards the edges, to resemble a pinwheel. Transfer baking sheets to a refrigerator until well chilled, at least 30 minutes.
In a small bowl, beat together egg yolk and cream. Brush tops of chilled pastry rounds, leaving a 1/4-inch border around the edge; take care not to let any egg mixture drip over cut edges, as it will prevent pastry from puffing evenly. Sprinkle each round with 2 teaspoons sugar. Bake until crisp and caramelized, 15 to 18 minutes. Let cool on baking sheet.

CRISP PASTRY CRUST

Crisp Pastry Crust image

Make and share this Crisp Pastry Crust recipe from Food.com.

Provided by Diana Adcock

Categories Pie

Time 5m

Yield 2 crusts

Number Of Ingredients 7

Ingredients

2 cups flour
1/4 teaspoon salt
2 teaspoons sugar
1/4 cup very cold butter
2 teaspoons Butter Flavor Crisco
1 egg yolk
4 -5 teaspoons ice water

Steps:

Place flour, salt and sugar into a large mixing bowl and mix well.
Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal.
In a cup whisk together the yolk and 3 teaspoons of the ice water.
Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl.
If it's still crumbly add a bit more water, 1 teaspoon at a time.
Turn out, knead for a few seconds and form into 2 even balls.
Wrap in plastic and chill for 30 minutes.
Roll out and use as you will.

Nutrition Facts : Calories 737.7, Fat 30.5, SaturatedFat 17.2, Cholesterol 157.8, Sodium 460.5, Carbohydrate 99.9, Fiber 3.4, Sugar 4.6, Protein 14.4

BACON AND CHEDDAR PUFF PASTRY CRISPS

Bacon and Cheddar Puff Pastry Crisps image

These are very nice to serve for guests and for an appetizer party at home. Found originally on puffpastry.com. Didn't include thawing time in prep time, 40 minutes.

Provided by Manami

Categories Pork

Time 33m

Yield 72 serving(s)

Number Of Ingredients 5

Ingredients

1 (17 1/3 ounce) package pepperidge farm frozen puff pastry sheets (2 sheets)
1 cup finely shredded cheddar cheese
1 (16 ounce) package bacon, cooked and crumbled (16 slices)
1/2 cup prepared ranch salad dressing
2 tablespoons chopped fresh chives or 2 tablespoons finely chopped green onions

Steps:

Thaw pastry sheets at room temperature for 40 minutes.
Preheat oven to 400ºF.
Lightly grease 2 large baking sheets and set aside.
Unfold 1 pastry sheet on lightly floured surface. Roll out to a 12x12-inch square. Cut into 36 (2-inch) squares. Prick pastry squares several times with fork. Place on prepared sheets. Repeat with remaining pastry sheet.
Bake for 8 minutes or until lightly puffed and golden.
Press down puffed center of pastry squares if necessary. Top each pastry with about 1 teaspoon each cheese and bacon.
Bake for 5 minutes more or until cheese is melted and lightly browned.
Garnish with dressing and chives or green onions.
Serve warm.

Nutrition Facts : Calories 81, Fat 6.8, SaturatedFat 2.1, Cholesterol 6.4, Sodium 95.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.1, Protein 1.6

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