Crisp Puff Pastry Tops Recipes

CREAMY CHICKEN PIE

Steps:

• Preheat the oven to 200˚C/180˚C fan/ 392˚F
• Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
• Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
• Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
• Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
• To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
• Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
• Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
• Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
• Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
• Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
• If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
• Place in the oven and bake for 25-30 minutes until golden brown.

RUSTIC APPLE TART

Steps:

• Preheat oven to 375°F. Toss the sliced apples, light brown sugar and cinnamon in a bowl.
• Unfold the thawed pastry on a parchment lined baking sheet. Use a fork to score a 1/2 inch border around the edges of the dough.
• Brush the dough with egg wash and place the apple slices on top, slightly overlapping each other. Brush the tops of the apple with melted butter and sprinkle the entire pastry with granulated sugar.
• Bake for 20 minutes and rotate baking sheet. Bake an additional 15 to 20 minutes or until the edges are dark golden brown and the apples are starting to caramelize on top.
• Warm the apricot preserves and water until melted in the microwave or a small saucepan. Brush the apples with the glaze. Cut into 9 squares and serve warm or at room temperature.

PUFF PASTRY APPLE CRUMBLE

Steps:

• Thaw the puff pastry sheet according to the directions on the box.
• Preheat oven to 350 F. Grease a baking sheet. Take the puff pastry sheet and use a rolling pin to roll to about 12-15 inches long. Place on the baking sheet and set aside.
• Cut the apples into slices. Place in a bowl with the flour, white sugar, lemon juice and cinnamon. Stir until coated. Arrange the apple mixture on the puff pastry sheet.
• In another bowl, combine the crumble ingredients. Mix until crumbles form. Sprinkle over the apple mixture.
• Bake for 15-20 minutes or until puff pastry is browned and apples are soft.

HONEYCRISP APPLE, CHEDDAR AND CRANBERRY TURNOVERS

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
• Stir the apple, cheese, cranberries, pecans and sugar in a medium bowl. Cover and let stand for 15 minutes.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
• Spoon about 1/4 cup apple mixture in the center of each pastry. Brush the edges of the pastries with the egg mixture. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Cut 3 slits in the top of each filled pastry. Brush the pastries with the egg mixture. Sprinkle with additional sugar. Place the pastries onto a baking sheet.
• Bake for 20 minutes or until the pastries are golden brown.
• Easy Substitution: Any other large, crisp apple, like Gala or Fuji, can be substituted for the Honeycrisp.
• Recipe Note: If you have a salad plate, saucer or small bowl that is 5-inches in diameter, you can use that as a template for cutting your pastry circles.

20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry appetizer in 30 minutes or less!

CRISP PUFF PASTRY TOPS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Sprinkle work surface with sugar. Place puff pastry on top of sugar. Sprinkle top of puff pastry with sugar. Roll puff pastry into a 12-by-14-inch rectangle. Using a round cookie cutter, cut six 4 1/2-inch rounds; transfer to prepared baking sheet.
• With a sharp knife, score each pastry, making curved lines every 1/2-inch from the center out towards the edges, to resemble a pinwheel. Transfer baking sheets to a refrigerator until well chilled, at least 30 minutes.
• In a small bowl, beat together egg yolk and cream. Brush tops of chilled pastry rounds, leaving a 1/4-inch border around the edge; take care not to let any egg mixture drip over cut edges, as it will prevent pastry from puffing evenly. Sprinkle each round with 2 teaspoons sugar. Bake until crisp and caramelized, 15 to 18 minutes. Let cool on baking sheet.