Puff Pastry Croutons Food

PUFF PASTRY CROUTONS

Steps:

• Preheat the oven to 425 degrees. Line a half-sheet pan or heavy baking sheet with parchment.
• Place pastry on a cutting board and cut crosswise and lengthwise with a very sharp knife (clean cuts will ensure the pastry layers separate and rise) to make 1-inch croutons (or any size you wish).
• Brush top only of pastry with the egg yolk, being careful not to let any mixture drip down the sides or it will prevent pastry from rising evenly, and prick all over with a fork. Mix herbs and salt and sprinkle over pastry. Place the croutons on the prepared baking sheet and bake until the croutons are puffed, browned, and crisp, 15 to 20 minutes (the time depends on the type of pastry). If croutons brown too quickly before they are fully puffed, reduce the heat to 350 degrees. Transfer to a wire rack to cool until using.Nutritional information is based on one serving.

PUFF PASTRY CROUTONS

Steps:

• Cut small squares out of desired amount of pastry sheets. Brush with melted butter, and sprinkle with black sesame or regular sesame seeds.
• Bake in a preheated 400*F. oven for 15 minutes until golden. Float in soup, sprinkle over a salad, or eat out of hand as a snack! Enjoy!

CROUTONS

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

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.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.