Stilton And Quince Jam Puff Pastries Food

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

QUINCE PUFF PASTRY SQUARES

Steps:

• Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured surface and cut into 8 squares.
• Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
• Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
• Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

JAM TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.

STILTON CHEESE PUFFS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
• Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
• Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
• Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

STILTON AND QUINCE JAM PUFF PASTRIES

Steps:

• Preheat oven to 425°F. and lightly butter a baking sheet.
• On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.

VERY EASY DANISH (JAM FILLED PUFF PASTRY)

Steps:

• Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
• Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
• Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
• Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
• Bake in oven for 20 minutes until puffed and golden.
• Allow to cool and enjoy.

CREAM CHEESE AND STRAWBERRY JAM PASTRIES

Steps:

• Preheat oven to 220°C.
• Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
• Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
• Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
• Bake for approx 20 mins or until golden.
• When cool dust with icing sugar.