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Using up Puff Pastry Suggestions?

f
FrenchSoda Sep 17, 2008 09:16 AM

A few days ago I made the Steak and Guiness Pie from Jamie Oliver's Jamie at Home cookbook. It was absolutely delicious and reheated perfectly the next day.

I couldn't find any puff pastry at my store so ended up making some fresh. Now I have half of the puff pastry left over and after all that effort, I'd like to do something interesting with it. Any suggestions for using it up?

  1. m
    marilees Apr 24, 2009 10:04 PM

    Ina Garten/Barefoot Contessa's Easy Sticky Buns..

    http://abcnews.go.com/GMA/Recipes/sto...

    1 Reply
    1. re: marilees
      LA Buckeye Fan Apr 26, 2009 05:44 AM

      Just made these on Easter. I used chocolate chips instead of raisens. They were fantastic.

    2. j
      jerry i h Apr 24, 2009 09:29 PM

      Hah! this time I found the recipe: "glazed puff paste", recipe #283 from "Jacques Pepin's Complete Techniques". You make a glaze with powdered sugar, cornstarch, and egg whites. Cut the puff paste into cookie shapes, brush with glaze, and bake in a hot oven till nice and puffy.

      1. Rubee Apr 24, 2009 08:05 PM

        Delicious, and one of my favorite Suzanne Goin recipes (I''ve used regular sweet red and yellow onions). I love that it can be made earlier in the day, and then popped in the oven when you're ready to serve.

        Wild Mushroom Tart with Young Onions, Gruyere and Applewood-smoked Bacon
        http://blog.attable.com/recipes/2008/11/wild-mushroom-tart-with-young-onions-gruyere-and-applewood-smoked-bacon.html

        Chowhound Recipe Reports (and more pics):
        http://chowhound.chow.com/topics/3970...

         
        1 Reply
        1. re: Rubee
          Green Omnivore Apr 25, 2009 11:11 AM

          I'm going to have to try the mushroom tart. You can't go wrong with mushrooms and bacon! I know it's not the season but this is one of my go-to BBQ sides recipes in the summer - tomato tart. I can't remember where I got this recipe from, it's probably a distorted version of something my mother-in-law made.

          Place puff pastry in tart pan, Add a tbsp of dijon mustard, spread to cover. Cover with cheese of your choice (I like using provolone or gruyere). Layer with sliced and seeded plum tomatoes and sprinkle with a mixture of bread crumbs and parmesan. Drizzle with olive oil and pop into the oven at 400F until golden brown. Garnish with basil chiffonade.

        2. Green Omnivore Apr 24, 2009 06:49 PM

          I made a tasty appetizer last week using puff pastry. I topped the rolled out sheet with caramelized onions, dotted the onions with crumbled blue cheese and pinches of brie. Then sprinkled it with thyme and parsley. Bake at 400F until golden and bubbly. Cut into triangles and serve warm.

          1. Phurstluv Apr 24, 2009 04:03 PM

            Use it as a pie crust for your favorite quiche or tart recipe. Parbake it blind first, then fill with your sauteed ingredients and custard base.

            My current favorite is a leek & onion tart, based on an old french recipe with gruyere. Can cut it into small wedges as an app as well. And you can assemble and freeze as is before the final bake, and it comes out perfect. Have brought this to many events and always get requests for the recipe.

            1. j
              jannareeves Apr 24, 2009 11:28 AM

              I got this from Sam the Cooking Guy - so easy!

              I just cut extra puff pastry into triangles (half of a 4" x 4" square) and bake them. Immediately after you take them out of the oven, roll them in cinnamon and sugar...sorta like bunuelos!

              1. BamiaWruz Sep 19, 2008 09:13 AM

                I like goat cheese and fig preserves (or a good jam - not too sweet) with puff pastry. Making little "cups" as appetizer morsels or snack.

                1. b
                  Babs Sep 19, 2008 08:55 AM

                  Rachael Ray has a recipe for "Steak Sandwich, Knife and Fork Required" that uses puff pastry as its base. It is an elegant take on the basic. It calls for skirt steak but I substitute flank steak as skirt is not readily available where I live. I have served it for company many times. The recipe is available on foodtv.com.

                  1. d
                    denverkate Sep 19, 2008 07:54 AM

                    I like to make cheese straws. Roll it out thin and sprinkle with fresh Parmesan cheese and rosemary. Fold in half and roll out again, then sprinkle again. Fold and roll one more time, then cut into long straws and bake until puffy and brown. They are SO good!

                    1. t
                      The Old Gal Sep 19, 2008 07:41 AM

                      I thought Pepperidge Farm puff pastry was in every freezer, in every store in the country. I guess they missed at least one.
                      After you do the suggestions you have so far, take the scraps and cut very small diamonds, circles, whatever you can manage and bake them off. Save to put on top of stews or creamed dishes.

                      1. WhatsToEatBaltimore Sep 17, 2008 10:19 AM

                        I do a chicken puff pastry. Chicken breast, some sort of herb cheese and butter spread spread (alloutte), salt and pepper.

                        Roll out the pastry, place your trimmed breast (or half of one) on the pastry. Salt and pepper, than lather the top with the spread. Fold the pastry over the chicken so its like a turnover. Than bake at 350 for about 30 mins. They also freeze well for later use.

                        1. leanneabe Sep 17, 2008 10:18 AM

                          Puff pastry freezes well, if you don't want to use it up right now. Lately, I've been keeping a sheet or two in the freezer in case I need to come up with a last minute dessert. So far, my easiest one involves spreading almond paste (mixed with an egg and sugar) over the puff pastry and layering fruit on top of that. Bake at 400 until the puff pastry is golden and you have a nice fruit tart.

                          You can also make palmiers. I just read about savory palmiers, made with pesto instead of the cinn-sugar mixture and that sounded good.

                          I've also taken puff pastry, cut it into squares, and filled them with a mixture of goat cheese and pine nuts (or walnuts). Seal the squares (either in a rectangle or triangle) and bake.

                          2 Replies
                          1. re: leanneabe
                            c
                            CeeBee Sep 19, 2008 09:07 AM

                            I've made the pesto palmiers..delicious. Just make sure your pesto isn't too oily, or you'll have a mess. I also did a version (I forget where I saw the recipe) with minced sundried tomatoes, basil and parmesan. Also very good.

                            1. re: leanneabe
                              lynnlato Apr 24, 2009 08:16 PM

                              Another vote for the palmiers. So easy and soooooooo good. The carmelized sugar that forms on the bottom is to die for. As they say, it's a candy and a cookie.

                              The savory palmier just don't sound as tantalizing to me, personally. But that could be b/c I am such a fan of the simplistic sweet ones.

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