With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH
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Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
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THE RECIPES:
BETH'S BRIE AND FIG BRAID RECIPE
*PRINT RECIPE HERE*
BETH'S SAUSAGE AND CHEESE PINWHEEL RECIPE
*PRINT RECIPE HERE*
BETH'S MUSHROOM TARTLET RECIPE
*PRINT RECIPE HERE*
Puff Pastry With Spinach and Cheese | Puff Pastry Rolls | Taste Assured
Looking for a savory alternative to your everyday pastry? Check out our delicious puff pastry with spinach and cheese recipe! Learn how to make these puff pastry rolls with ease and ensure that every bite is packed with flavor.
Not a fan of spinach? No problem! We've also included a cheese puff pastry recipe that's perfect for those who enjoy a bit more cheesy flavor in their pastry. Whether you're a vegan or not, these recipes are sure to please!
Puff Pastry With Spinach and Cheese | Puff Pastry Rolls | Taste Assured
#spinach and cheese#puff pastry#rolls#spinach and ricotta puff pastry
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Ingredients:
Fresh spinach. 300 g
Olive oil. 3 tbs
Garlic cloves. 3
Egg. 1
Salt to taste
Black pepper powder. 1/2 tsp
Ricotta cheese. 250 g
Mozzarella cheese. 1/2 cup
Parmesan cheese. 1/2 cup
One egg+ 1 tbs milk for egg wash
Puff pastry
Some sesame seeds(optional)
Music credit to
@beatbyshahed
Spinach & Goat Cheese Frittata (Keto & Low-Carb)
This Spinach and Goat Cheese Frittata is simple to make and incredibly delicious. You only need 30 minutes and two skillets - potentially even just 1. Serve this keto/low-carb frittata hot or room temperature and savor the custard like eggs with the sweetness of the cheese. Not to mention, its gluten-free, diabetic friendly, vegetarian, and just all around healthy!
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INGREDIENTS
8 large eggs
4 handfuls of fresh spinach, or ~1 cup whittled
~4 ounces goat cheese
½ onion, diced
Lots of Extra Virgin Olive oil
kosher Salt
HARDWARE
Cast iron or stainless steel skillet (it will go into the oven, so it needs to be oven safe. This is my cast iron skillet:
Silicone Brush (optional. Buy here:
DIRECTIONS
1. Begin by whittling down your spinach if. Place it in a pan over medium heat and salt it, then watch it to make sure it doesn't burn by moving it around every so often. Once it’s a dark green and has reduced in size to almost nothing, remove it and drain it of as much water as possible.
2. Heat your cast iron (or stainless steel) skillet over medium heat.
3. Add a large amount of olive oil - about 5 tbsp to the skillet. Using the brush, cover all parts of the inside of the skillet. We want it to be nicely coated for later.
4. Add your onions. They should sizzle but not burn. If they do not, that means that your pan was not hot enough. Spread them out and salt them.
5. Preheat your oven to 350℉.
6. Scramble and salt your eggs in a bowl. Remove any shells you may have dropped in there. No one wants or expects crunch in this recipe. Seriously.
7. Once the onions are semi-translucent and slightly brown, add your eggs. They should not be sizzling - we don't want to fry them.
8. Add in the spinach evenly around the pan. Avoid the edges as we don't want it to stick.
9. Add dollops of goat cheese around the pan. Add as much as you want, but avoid the edges so that it does not stick.
10. Once the goat cheese has been added, place the skillet into the oven for 10 minutes. No more, no less.
11. When the 10 minutes are up, remove the skillet. Let it cool for a minute, then serve.
12. Drizzle extra virgin olive oil over the top of the frittata. I cannot stress this enough. Don’t use regular olive oil - it has no real flavor; use extra virgin olive oil. If you skip this step, your level of enjoyment of the dish will not reach its full potential.
13. Enjoy! But only if you added the olive oil =)
Tip: This can be served at room temperature and honestly, might actually be better. If you place it in the fridge, make sure to heat it up before consuming. Or, simply take it out about an hour before.
Tip 2: This is a great dish to make in advance of a get together.
NUTRITION INFO
This is an estimate as I did not measure much - and a lot will depend on how much olive oil you use as well as how much onion you add. And of course, what you would consider a serving. I'm counting a serving as half (because that would be the equivalent of 4 eggs)
WHOLE Frittata:
Calories: 808
Fat: 66g
Carbs 18 g
Fiber: 4 g
Protein: 36 g
Per Serving (I set a serving as half the frittata):
Calories: 404
Fat: 33 g
Carbs 9 g
Fiber: 2 g
Protein: 18 g
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#frittata #castiron #spinachandgoatcheese
Heavenly Spinach, Parsley And Feta Cheese Puff Pastry Pockets - By One Kitchen
Heavenly Spinach, Parsley And Feta Cheese Puff Pastry Pockets! They taste sooo good and they are great both warm and cold!
Music by Epidemic Sound (
24 snacks
You will need:
2 sheets of puff pastry
2.5 oz of fresh spinach
1 large handful of parsley
2 cloves of garlic
7 oz of cream cheese
11.1 oz of feta cheese
Salt and pepper
2 handfuls of almonds
1 lightly beaten egg
350 degrees F convection for about 14 minutes.
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Food, Cooking and Recipes
#food #cooking #homemade #recipe #pastry #feta
5 Puff Pastry Recipes | Quick & Easy Appetizers
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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