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Puff Pastry Ideas

Candy Jul 19, 2007 11:06 AM

I guess I am just the party girl this month. I have a Bon Voyage party, I'm green with jealousy, for members of our dining group. It is a week from tomorrow and I have a superfluity of Dafour Puff Pastry (the all butter sort) on hand. Anyone have some favorite recipes that usese puff pastry. The only criteria is that it must be fnger food. No forks allowed. Normally I'd do a big batch of chao gio, the Viet. spring rolls but we just has an Asian put luk a few weeks ago so I think I need to head in another direction. It can be anything. Ideas?

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  1. m
    MakingSense RE: Candy Jul 19, 2007 11:46 AM

    Do you have tiny Vol au Vent cutters? You could make a whole bunch and then fill them with whatever hot savory filling you wished. Sur La Table or a good specialty shop may have them. Try http://www.lacuisineus.com/
    The late much-lamented MacKenzie's Bakeries in New Orleans sold tiny ones, no more than an an inch and a quarter across, and they were a mainstay of cocktail parties in the City, filled with fine oyster and crabmeat concoctions.
    I found tiny vol au vent cutters in various shapes when that bakery chain closed and have been making my own ever since. A very small amount of anything goes a long way inside those little pastry shells that look so elegant.

    1. a
      ali patts RE: Candy Jul 20, 2007 01:35 AM

      how about some anchovy straws. Roll the pastry, lay anchovies in lines, more pastry on top, cut through the anchovies in to thin strips then bake. Or use for some savoury palmiers - just be careful not to add too much filling. Anchovy/parmesan, sundried tomato paste/feta. alsorts of combos.
      Mini olive and tomato tarts. hmmm, what else, mini parmesan croissant thingies.

      1. Tom P RE: Candy Jul 20, 2007 12:54 PM

        Any of the tarts in the SUNAY SUPPERS AT LUCQUES cookbook many of us raved about would be wonderful. They start with puff pastry, are easy to make, and can be cut into squares to eat with your fingers (which is how I always serve them...and I serve them a lot.)

        1. c
          Cheesy Oysters RE: Candy Jul 20, 2007 01:44 PM

          I make one with grated Gruyere, sliced proscuitto, and chopped fresh sage. Roll them up, slice, and bake in a 400 oven for 10-12 minutes. I also like sauteed mushrooms in garlic and butter and Gorgonzola. Prepare and bake the same.

          1. v
            vttp926 RE: Candy Jul 20, 2007 01:50 PM

            i like to do sweet things with puff pastry rather then savoury. my fave thing to make is elephant ears. here is a link to the recipe. http://www.puffpastry.com/recipedetai...

            this website mainly is using the pepperidge farm puff pastry sheets. but i think it can be adapted to any brand. it is also devoted to just puff pastry recipes. maybe you can find something there that will suit what you are looking for.

            2 Replies
            1. re: vttp926
              Candy RE: vttp926 Jul 20, 2007 02:42 PM

              Thanks, there is plenty there to consider.

              1. re: Candy
                vttp926 RE: Candy Jul 20, 2007 02:48 PM

                no problem at all. i actually like making the palmiers more then the elephant ears. just because i am not big fan of cinnamon.

            2. s
              sandra RE: Candy Jul 20, 2007 02:48 PM

              this is my staple hors doeuvre...cut pastry into squares...my best toppings are sauteed onions with rosemary, sliced tomatoes with basil, and mushrooms sauteed in a bit of butter...anything else will work just as well...pile toppings on squares and bake till golden brown...these can sit around till you're ready to pass around...everyone loves them and always ask for the recipe...have fun

              1. boogiebaby RE: Candy Jul 20, 2007 04:41 PM

                These are always a big hit, and super easy to make.

                Mix 1 8oz package of softened cream cheese with 2 tbsp. sugar. Roll out a sheet of puff pastry, and then spread 1/2 of the cream cheese on it, leaving 1" on one long end without cream cheese. Sprinkle with 1/2 cup chocolate chips. Roll it up the long way, moisten the non-cheese end with water to seal. Do the same with the other sheet. Chill 1 hour, then cut into 1" circles and bake for 15 minutes until golden brown.

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