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Brush the puff pastry with honey mustard before baking. Use any fully cooked sausage, such as frankfurters, andouille or chicken sausages, and serve with more honey mustard or whole-grain mustard ...
1 cup ricotta cheese. 1 teaspoon dried mint. 1 teaspoon dried wild oregano. Finely grated zest of 1 unwaxed lemon. 2 tablespoons lemon juice. 1 x 11-ounce ready-rolled puff pastry sheet (about 14 ...
This shrimp pasta dish comes together in just 15 minutes and features a pistachio- and ricotta-based pesto. Beef Wellington by April Franqueza and Scott Franqueza
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. Pasticciotti are approximately 1 inch (2.5 cm) thick. [ 1 ] They are typically served as a breakfast item, but may also be eaten throughout the day, [ 2 ] [ 3 ] and are a traditional pastry in Apulia . [ 1 ]
Pastizzi are usually diamond-shaped or round [3] (known as pastizzi tax-xema' in Maltese) and made with a pastry very much like the Greek filo pastry (although there is also a puff pastry version). The pastry is folded in different ways according to the filling, as a means of identification.
The filling is made with a combination of ricotta cheese, Parmesan cheese, fresh basil and grated nutmeg. ... Drape the whole thing in a blanket of puff pastry, which gets golden brown and flaky ...
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]