Prosciutto Asparagus Pastry Puffs Food

PROSCIUTTO & ASPARAGUS PASTRY PUFFS

Steps:

• Preheat oven to 400°F. Line baking sheets with parchment paper. Set aside.
• Unfold pastry sheets. Cut each sheet into 9 squares for a total of 18 squares.
• Trim asparagus to fit down the diagonal of the puff pastry squares. Set aside.
• Spread about ½ teaspoon of mustard down the diagonal of the puff pastry square. Top the mustard with half a slice of prosciutto and 2 or 3 spears of asparagus. Top the asparagus with cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on the prepared baking sheet.
• Whisk together egg and water. Brush mixture over pastry puffs.
• Sprinkle puffs with salt, pepper, and garlic powder.
• Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.

ASPARAGUS TIP & PROSCIUTTO PUFFS

Steps:

• Preheat oven to 425 degrees.
• Wrap each Asparagus Tip with a prosciutto strip.
• Set aside until needed.
• Roll out puff pastry sheets on a lightly floured board.
• Brush the rolled out puff pastry with the mustard.
• Cut the prepared pastry into 2" squares.
• Place the reserved prosciutto & asparagus tip diagonally on each square.
• Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered.
• Moisten with water to seal.
• Bake 1" apart.
• Bake 15- 20 minutes- serve hot.

PROSCIUTTO ASPARAGUS SPIRALS

Steps:

• 1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
• 2. 2.Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
• 3. Bake for 15 minutes or until the pastries are golden brown.

PROSCIUTTO ASPARAGUS SPIRALS

Steps:

• Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
• Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown.
• TIPS
• • Don't try to manipulate Puff Pastry that's not completely thawed; unfolding it while it's still frozen could tear the sheet.
• • When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES

Steps:

• Preheat oven to 425°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
• Toss asparagus in olive oil and season with salt and pepper.
• To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
• Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired.
• Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

ASPARAGUS PASTRY PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

PORTUGUESE CHICKEN

Steps:

• Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
• Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
• Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.