pastry puff help
I'm making a pastry puff hors d'oeuvres for Thanksgiving. I planned on buying a box of frozen pasry and letting it come to room temp. I planned on making two variations, one with a spreadable cheese like a boursin, but would love an alternate suggestion. I was going to put red pepper, shallots, thyme, rosemary, garlic.
For the other half, I wanted to do a meatier version, with caramelized onions, pancetta, chorizo (soft) and potentially another meat.
Any suggestions for making this tastier, and also, 325 for how long? I've only cooked PP once.
HI, my sister makes this: roll out the pastery just a bit bigger than it comes out of the package. Spread a very thin layer of honey mustard (we make our own with dijon and honey)layer on proscuitto or very thin ham and carmelised onions OR roasted peppers.
Roll it up jelly roll style and cut into 1/2 inch slices, place on parchment lined baking sheet in 325 oven till golden, don;t remember how long. honey makes it stick so be sure to use the parchment!
My favourite recipe is from a cooking class I took last year. Roll out the puff pastry into a large rectange and place on parchment lined cookie sheet. Spread olive tapenade (homemade or store bought) over the pastry then top with Manchego cheese and sprinkle with fresh thyme. Fantastic and always a hit. (Follow the cooking temperature on the package).
One note of advice - don't let the pastry get too warm or it'll start to melt. This time of year it shouldn't be a problem, but if you have a lot going in your kitchen, you should take care.
We make a main course tomato tart using puff pastry that would easily work with the pastry cut into portions. Roll out and spread the base with tomato chutney, leaving a border. Top that with a mix halved cherry tomatoes and sunblush tomatoes. Add some thyme leaves and salt & pepper. Bake for around 25 minutes at 200C. Drizzle with balsamic vinegar just before serving. reckon it's better warm rather than straight from the oven.