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Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes. Bake the spinach cups until puffed and golden, 25 ...
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 ...
2 large sheet (2 x 475g) ready rolled puff pastry 175g mature cheddar or red leicester or a mix, grated 100g brie or camembert or a mix, chopped into 0.5cm cubes
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed; All-purpose flour, for rolling; 10 large eggs, divided; 1 tsp water; 9 slices bacon, cut in half crosswise; 3 tbsp unsalted butter ...
Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets. 3. Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. 4. Spoon about 1/2 teaspoon each cheese and bacon onto each pastry.
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
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Soft pastry, covered in chocolate and lemon-flavoured syrup or icing, originally from Messina, Sicily Pinza: Traditional dessert flan with pine nuts, dried figs, raisins, fennel seeds and grappa: Pinza bolognese: Mostarda-filled pastry from Bologna Pinza triestina: Julian Easter bread Piparella