Puff Pastry Snowflakes Food

EASY PUFF PASTRY SNOWFLAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, lightly roll each sheet to seal together any perforations.
• Cut each sheet of puff pastry into a 9-inch circle. (The easiest way to do this is to trace around a large bowl.) Place one of the circles on the lined baking sheet.
• Spread the Nutella in the center of the puff pastry circle on the baking sheet, leaving a 1/2-inch border around the edges of the circle.
• Place the second puff pastry circle atop the Nutella, pressing the two pieces of puff pastry together lightly to seal them together.
• Place a 2- or 3-inch glass or bowl in the center of the circle. Using a sharp knife or pizza wheel, cut from the edge of the glass outward to make 16 wedges around the circle.
• Remove the glass then brush the pastry all over with the egg wash.
• Twist two of the wedges in toward each other then pinch them together to seal them shut. Repeat the twisting and sealing process with the remaining wedges to form 8 points to the snowflake.
• Sprinkle the sanding sugar (optional) all over the top of the snowflake then bake it until the pastry is golden brown and puffed, 20 to 25 minutes.
• Remove the pastry snowflake from the oven and set it aside to cool slightly before dusting it with confectioners' sugar and serving.
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PUFF PASTRY SNOWFLAKE BREAD WITH RASPBERRY FILLING

Steps:

• Defrost the puff pastry dough according the instructions on the box.
• Remove one sheet of the puff pastry from the package. On a floured work surface, using a lightly floured rolling pin, roll the puff pastry gently into a 10" square. Using a sharp knife cut a 10" circle. Place the circle on a piece of parchment paper, brush a thin coat of beaten egg on the surface, then evenly spread the raspberry filling, leaving ¼" of bare puff pastry around the perimeter.
• Remove the second sheet of puff pastry from the refrigerator and the package and repeat the same rolling and cutting into the same size circle. Place it on top of the first filling-covered circle.
• Place a 2" to 2½" round cookie cutter in the center of the dough circle as a guide (you can also use a small drinking glass for this). With a pizza cutter or sharp knife, cut the circle first into four equal wedges, then each wedge into four more wedges so you end up with 16 wedges total, making sure to leave the pastry under the cookie cutter uncut.
• Using your two hands, lift two adjacent wedges and twist them away from each other twice, then pinch the ends together to reconnect them. Repeat with the remaining wedges so that you end up with eight pairs of twisted wedges. Your puff pastry should look like a snowflake shape with eight points. Remove the cutter and transfer the pastry with the parchment on a baking sheet.
• Preheat the oven to 400°F and position an oven rack in the center of the oven. Place the baking sheet in the refrigerator while the oven is preheating.
• Brush the pastry with a thin coat of the beaten egg. Sprinkle with some pearl sugar. Pinch again the points to reshape, if necessary. Bake it for 15-20 minutes, or until it is puffed and nicely golden brown.
• Remove it from the oven and allow it to cool slightly for about 10 minutes before you dust with a little confectioners' sugar (optional).
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the snowflake bread and let it harden, about 30 minutes. Serve warm or at room temperature.

PULL-APART PUFF PASTRY SNOWFLAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
• Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
• Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
• Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
• Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
• Brush the snowflake with the beaten egg, covering completely.
• Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40-45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
• Enjoy!

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.