French Onion Puff Pastry Squares Recipes

FRENCH ONION TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
• When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

CINNAMON SWIRL PUFF PASTRY MUFFINS

Steps:

• Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray; set aside. Stir together sugar and cinnamon in a small bowl; set aside.
• Roll 1 of the puff pastry sheets into an 11- x 15-inch rectangle on a lightly floured work surface. Brush rectangle evenly with butter. Sprinkle evenly with 3 tablespoons of the sugar mixture. Starting at longer side, roll rectangle into a tight log; pinching along seam to seal. Cut log lengthwise into quarters to form 4 long layered strands (they don't have to be perfect). Wrap each quarter into a spiral shape, tucking outer end underneath. Place each spiral into prepared muffin pan. Repeat entire process with remaining 2 puff pastry sheets. Chill pan in refrigerator for 10 minutes.
• Whisk together egg and 1 tablespoon water in a bowl until frothy. Brush muffin tops with egg wash.
• Bake in preheated oven until muffins are puffed and browned, about 30 minutes. Cover with aluminum foil after 20 minutes to prevent overbrowning. Cool in pan 10 minutes. Remove muffins from pan, and roll in remaining sugar mixture.

FRENCH ONION PUFF PASTRY SQUARES

Steps:

• Cook onions, broth and Worcestershire sauce in skillet on medium-high heat 18 to 20 min. or until onions are softened and most of the broth is cooked off, stirring occasionally. Remove skillet from heat. Stir in 1/4 tsp. thyme.
• Heat oven to 400°F. Unfold pastry on cutting board; cut into 16 squares. Place in single layer on parchment-covered baking sheet.
• Bake 9 to 11 min. or until pastry is puffed and golden brown.
• Top each warm pastry square with 1 cheese cube; press cheese into pastry with rounded handle of wooden spoon to make level with top of pastry. Top with onions. Bake 8 to 9 min. or until cheese is softened. Let stand on baking sheet 5 min. or until cheese is melted. Transfer to serving plate.
• Sprinkle with remaining thyme.

ONION POTATO TARTLETS

Steps:

• Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
• Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.
• Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives.

MINI FRENCH ONION TARTS

Steps:

• Set oven to 400°F.
• Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
• Trim edges to form an exact 12-inch square.
• Prick sheet all over with a fork.
• Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
• Bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown.
• Transfer the baked squares to a rack and cool until just warm .
• Heat oil in a skillet over medium heat until hot but not smoking.
• Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
• Stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate).
• Lightly brush tops of pastry with olive oil.
• Make a small indentation in the center of each square with you larger finger.
• Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
• Serve on a platter.