Strata In Puff Pastry Recipes

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PUFF-PASTRY CHEESE STRAWS



Puff-Pastry Cheese Straws image

Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h35m

Yield Makes about 30

Number Of Ingredients 5

1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
1/2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all-butter, thawed
All-purpose flour, for dusting
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
  • Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
  • Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
  • Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

STRATA IN PUFF PASTRY



Strata In Puff Pastry image

A delicious breakfast treat I had at Parliament Cottage Bed and Breakfast in Niagara-on-the-Lake in Canada. Recipe is compliments of my hostess, Isabelle Parliamnent. The version I had was made with turkey.

Provided by ReeLani

Categories     Breakfast

Time 1h15m

Yield 1 pan

Number Of Ingredients 10

1/4 cup shallot, chopped
1 clove garlic, minced
1 tablespoon butter
3/4 lb turkey or 3/4 lb salmon
2 cups medium cheddar, grated
411 g frozen puff pastry, thawed
300 g packaged frozen chopped spinach
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin
3 eggs

Steps:

  • Preheat oven to 400 degrees.
  • Grease a 9-inch springform pan.
  • Sauté shallots and garlic in butter for 4 minutes.
  • Squeeze extra water from thawed spinach'til it is very dry.
  • Mix together spinach, shallots and garlic.
  • Roll out 2/3 of the puff pastry dough and line the prepared springform pan with it, letting pastry hang over the edge of the pan.
  • Layer ham (or turkey or salmon), cheese, spinach mixture and peppers.
  • Beat eggs, reserving 2 tbs, and pour the remainder over the peppers.
  • Roll out the remaining puff pastry dough and place on top of the strata.
  • Crimp the edges and seal.
  • Cut slits in the top and brush with the reserved egg.
  • Bake 45 minutes.

Nutrition Facts : Calories 4164.6, Fat 280, SaturatedFat 106.7, Cholesterol 1079.2, Sodium 8106.4, Carbohydrate 219.8, Fiber 17.6, Sugar 10.5, Protein 195.7

PUFF PASTRY



Puff Pastry image

If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.

Provided by your mom

Categories     Bread     Quick Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 4

5 cups bread flour
2 ½ teaspoons salt
2 cups water, or as needed
2 cups unsalted butter, at room temperature

Steps:

  • Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
  • Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
  • On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
  • Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg

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