Puff Pastry Snowflake Bread With Raspberry Filling Recipes

EASY PUFF PASTRY SNOWFLAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, lightly roll each sheet to seal together any perforations.
• Cut each sheet of puff pastry into a 9-inch circle. (The easiest way to do this is to trace around a large bowl.) Place one of the circles on the lined baking sheet.
• Spread the Nutella in the center of the puff pastry circle on the baking sheet, leaving a 1/2-inch border around the edges of the circle.
• Place the second puff pastry circle atop the Nutella, pressing the two pieces of puff pastry together lightly to seal them together.
• Place a 2- or 3-inch glass or bowl in the center of the circle. Using a sharp knife or pizza wheel, cut from the edge of the glass outward to make 16 wedges around the circle.
• Remove the glass then brush the pastry all over with the egg wash.
• Twist two of the wedges in toward each other then pinch them together to seal them shut. Repeat the twisting and sealing process with the remaining wedges to form 8 points to the snowflake.
• Sprinkle the sanding sugar (optional) all over the top of the snowflake then bake it until the pastry is golden brown and puffed, 20 to 25 minutes.
• Remove the pastry snowflake from the oven and set it aside to cool slightly before dusting it with confectioners' sugar and serving.
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PUFF PASTRY SNOWFLAKE BREAD WITH RASPBERRY FILLING

Steps:

• Defrost the puff pastry dough according the instructions on the box.
• Remove one sheet of the puff pastry from the package. On a floured work surface, using a lightly floured rolling pin, roll the puff pastry gently into a 10" square. Using a sharp knife cut a 10" circle. Place the circle on a piece of parchment paper, brush a thin coat of beaten egg on the surface, then evenly spread the raspberry filling, leaving ¼" of bare puff pastry around the perimeter.
• Remove the second sheet of puff pastry from the refrigerator and the package and repeat the same rolling and cutting into the same size circle. Place it on top of the first filling-covered circle.
• Place a 2" to 2½" round cookie cutter in the center of the dough circle as a guide (you can also use a small drinking glass for this). With a pizza cutter or sharp knife, cut the circle first into four equal wedges, then each wedge into four more wedges so you end up with 16 wedges total, making sure to leave the pastry under the cookie cutter uncut.
• Using your two hands, lift two adjacent wedges and twist them away from each other twice, then pinch the ends together to reconnect them. Repeat with the remaining wedges so that you end up with eight pairs of twisted wedges. Your puff pastry should look like a snowflake shape with eight points. Remove the cutter and transfer the pastry with the parchment on a baking sheet.
• Preheat the oven to 400°F and position an oven rack in the center of the oven. Place the baking sheet in the refrigerator while the oven is preheating.
• Brush the pastry with a thin coat of the beaten egg. Sprinkle with some pearl sugar. Pinch again the points to reshape, if necessary. Bake it for 15-20 minutes, or until it is puffed and nicely golden brown.
• Remove it from the oven and allow it to cool slightly for about 10 minutes before you dust with a little confectioners' sugar (optional).
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the snowflake bread and let it harden, about 30 minutes. Serve warm or at room temperature.

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.

RASPBERRY SNOWFLAKE PULL-APART BREAD

Steps:

• For the dough: Stir together the water, yeast and granulated sugar in a spouted measuring cup. Let sit until the yeast is foamy, about 5 minutes.
• Combine the salt, cardamom and 3 1/2 cups flour in the bowl of a stand mixer fitted with the paddle attachment and mix briefly on low speed to combine. Beat together the 1 egg, 3 yolks, honey and oil in a medium bowl. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until combined. Add 1 more cup flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle. Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to 1/2 cup more flour if necessary, about 4 minutes.
• Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• For the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
• Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an unrimmed baking sheet with parchment paper.
• Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet. Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of filling. Repeat with a third dough disc and the remaining filling. Roll out the remaining dough disc and place it on top of the last layer of filling.
• Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
• Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Beat the egg yolk and 2 tablespoons milk in a small bowl. Brush the egg wash all over the risen dough. Pinch the points again to reshape if the dough has risen so much that the points no longer look pointy. Bake the bread until puffed and golden brown, about 30 minutes. Cool on a rack until just warm, about 30 minutes.
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.

PULL-APART PUFF PASTRY SNOWFLAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
• Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
• Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
• Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
• Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
• Brush the snowflake with the beaten egg, covering completely.
• Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40-45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
• Enjoy!