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An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becoming soggy ...
Get the Baked Brie In Puff Pastry recipe. Andrew Bui. Upside-Down Cream Of Mushroom Tartlets. ... Get the Apple Cheddar Bundles recipe. PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON.
Get the Cream Cheese Caramel Apple Pinwheels recipe at Garnish and Glaze. ... Get the Puff Pastry Bacon Pinwheels recipe at Julie's Eats and Treats. ... Allrecipes. The top 10 food trends of 2024.
Apple dumplings are typically made by wrapping a pastry crust around a peeled, cored, and sometimes quartered apple, sometimes stuffing the hollow from the core with butter, sugar, sometimes dried fruits such as raisins, sultanas, or currants, and spices, sealing the pastry, and pouring a spiced sauce over the top before baking or, in the case of older recipes, boiling.
Apple filling in a turnover. Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. [2] Specialty versions are also found, such as wild rabbit and leek. [3]
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.
Classic Buffalo chicken dip mix—chopped chicken, cream cheese, cheddar, blue cheese, hot sauce, and chives—is baked into a crisp puff pastry shell until bubbling and golden.
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...