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Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, ... The dough for phyllo is stretched and rolled to its final pre-baking size. Layering is ...
Whether you want fancy little puff pastry bites or the classics like stuffed mushrooms and bacon-wrapped jalapeno poppers, we have 85 bite-sized finger food recipes that are going to be perfect ...
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [34] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
Lightly brush top third of puff pastry with beaten egg. Carefully unwrap chilled mushroom-cabbage log; discard plastic wrap. Lay log lengthwise on bottom edge of puff pastry with about 2 1/2 ...
To create a raised pastry edge around your filling, use a sharp knife to mark a 1-inch border around the inside of the pastry sheet being careful not to cut all the way through. Line your baking ...
A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. [2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. [3]
1. Heat the oven to 400°F. 2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares.
Beignet – Deep fried pastry; Bichon au citron – Puff pastry filled with lemon curd; Brioche – Type of French pastry; Canelé – French rum and vanilla pastry; Chouquette – Petits fours originating in France; Coussin de Lyon – Sweet pastry specialty of Lyon, France; Croissant – Crescent-shaped viennoiserie pastry
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