Puff Pastry Stars

Puff Pastry!!!

These little stars would jazz up a Christmas buffet or perhaps a nice little gift for a shut-in!

The pearl sugar adds a pretty touch and you can't go wrong with a sprig of mint!

The above photo was taken just prior to the stars entering the oven!

Puff Pastry Stars:

1 package puff pastry, thawed according to package directions
Small amount of pie filling, your choice (I used cherry)

Roll out pastry (one sheet at a time) to measure 16 X 8"
Then cut 8 - 4" squares from each sheet

Place one scant tablespoon of pie filling in center of each square

From each 4" square, cut a slit to within 3/4" of filling

Take every other corner up to the middles (overlapping a bit) and pinch pastry together and place on pastry lined sheet.

Bake at 350 degrees for 18-20 minutes

Prepare a powdered sugar glaze and spread on stars after they have been out of the oven for a few minutes

Sprinkle with pearl sugar and garnish with mint, if desired

Savory Tartlets

Now, this is my kind of dinner but Ben, on the other hand, thought there should be a little meat included in the tartlets...maybe next time!

I cut the puff pastry into 3" rounds and using a sharp knife scored four little cuts being cautious not to cut through the dough.

The above photo was snapped just prior to placing in oven~

Here we have the finished product and the aroma is heavenly throughout the house.

Mushroom, Gruyere, and Caramelized Onion Tartlets:

1 tablespoon olive oil
1 large onion, I used a sweet onion, sliced thinly
1 tablespoon unsalted butter
16 oz. white mushrooms, thinly sliced
1 garlic clove, minced
1/2 tsp. dried thyme
Salt and pepper, to taste
1/4 cup chicken broth or white wine
2 sheets puff pastry, thawed
1 cup freshly grated Gruyere cheese
1egg beaten together with 1 tbsp. water
Handful of parsley, chopped

Heat the olive oil in a large pan over medium-low heat and then add the onions. Cook slowly, stirring occasionally, until onions start to caramelize (about 20 minutes or so)- be patient in this process, you'll be happy you did!

Add the butter to pan of onions and once melted, add the mushrooms, stirring once in awhile until they are completely soft and the liquid has evaporated. This takes 20-25 minutes. Again, be patient!

Add the garlic and thyme and saute until fragrant, about 2 minutes. Season with salt and pepper.

Add the chicken broth and cook once again until liquid has evaporated. Remove from heat.

Unfold the pastry sheets and cut into rounds using a biscuit cutter, placing the rounds on a silpat lined cookie sheet (you will need two sheets). Cut 4 small slits into each round as in the above photo.

Top the rounds with a small amount of the mushroom mixture, keeping the filling within the score marks. Top with shredded cheese and brush the edges of pastry with the egg wash.

Bake until golden brown, about 20 minutes.

Garnish with parsley!

You could make these into appetizers very easily, just use smaller rounds of pastry. Using the 3" round made 16 tartlets so if they were cut smaller you would have many appetizers.

Perhaps next time I will please Ben by putting a little sausage into the mixture but I was completely happy with the recipe as is!!!

Enjoy!

Puff Pastry Delights

When I saw this recipe in a Sandra Lee magazine I immediately filed it away in the memory bank, knowing full well that one day it would be just the right token for someone!

As you know, Sandra Lee likes the semi-homemade way of doing recipes!
She surely came up with a great idea for these little pastries, they are delicious!

Don't worry, Sandra would never have you make your own puff pastry...Pepperidge Farm to the rescue!!!

These little gems are perfect for delivering to someone who is "hurting" or wouldn't they be perfect for a brunch or Easter gathering??? Oh the possibilities, they are endless!

Ben & I saved a couple for ourselves and dolled them up with whipped cream (which we don't need), a blackberry for added color, and a sprinkling of powdered sugar!

Puff Pastry Delights:

1 sheet frozen puff pastry, thawed
1/3 cup mascarpone cheese
1/3 cup cream cheese, softened
2 tablespoons powdered sugar
1 - 2 bananas, nicely ripened
3 - 4 tablespoons orange or apricot marmalade
3 -4 tablespoons, chopped pistachio's (roasted)
Fresh mint
Whipped cream, if desired
Blackberries, raspberries...for garnish if desired

Pre-heat oven to 400 degrees.
Cut the thawed pastry sheet into 9 squares
Place the squares on a baking sheet (I used my silpat)
Very lightly score the tops of pastry with a sharp knife
Bake 10-13 minutes, or until golden
Allow to cool

Combine mascarpone & cream cheese together, slowly adding the powdered sugar.
Cut bananas in slices that will look nice on top of pastries and set aside, briefly.
Carefully spread the cheese mixture on top of pastries and top with banana slices.
Top the bananas with marmalade and sprinkle with pistachio's.
Garnish with mint and whatever suits your fancy!!!

Enjoy!

Asparagus/Mushroom Tarts

When I saw the asparagus/mushroom tarts on the Good Things Catered blog I just knew I must try them. I thought I would use fresh Michigan morels from our very own woods but day after day my husband went out shrooming with his mighty fine shroom bag and arrived home with an empty bag and a puzzled look on his face. This is the second year that he has had no luck finding the morels and we can't figure out what the problem is. Perhaps the deer are feasting on our delicacy.

So my bright idea for using morels didn't pan out which was disappointing but the white mushrooms from the grocery store were just fine!

I must say that the tarts are a bit on the fussy side, which I don't mind, but be warned. Believe me, they are worth the added effort. You must "carve" out an area in the puff pasty for the mushroom, gruyere, and asparagus filling. The complete recipe can be found at goodthingscatered.blogspot.com You will love the blog, it has so many wonderful ideas and inspiration galore! I so appreciate bloggers sharing their recipes!!!

It was seventy degrees here yesterday and today at this very moment it is only 48 degrees, what's up with that?