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Cheesy Chorizo Phyllo Pastry Roll-Ups

Cheesy Chorizo Phyllo Pastry Roll-Ups

Creamy and flaky! What more could anyone wish from a hearty snack? These buttery roll-ups are stuffed with chorizo and goat cheese and you can dip them in a smoky lemony dip made with tasty roasted bell peppers.

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Ingredients Needed for Cheesy Chorizo Phyllo Pastry Roll-Ups

6 ounces goat cheese
2 ounces chorizo, chopped
1 tablespoon chives, chopped
salt
pepper
8 ounces phyllo pastry (some 20 sheets)
melted butter
2 red bell peppers, roasted and sliced
4 garlic cloves
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
2 teaspoons lemon juice
1 red onion, quartered

How to Make Cheesy Chorizo Phyllo Pastry Roll-Ups

  1. Add the goat cheese and chorizo to a bowl. Mix until even using a fork.
  2. Mix in the chives and season with salt and pepper.
  3. Place 5 phyllo pastry sheets on the work surface and coat the topmost one with melted butter. Add on top 5 more and do the same. Repeat for the remaining 10.
  4. Cut the stack of sheets into equal parts (try 9 or 12).
  5. Spread 1-2 teaspoons of goat cheese mixture over them and roll.
  6. Line a baking tray with parchment paper and transfer the rolls on it.
  7. Bake for 20 minutes at 360⁰F/180⁰C.
  8. Remove the tray from the oven, coat the rolls with more melted butter, then bake for 5 more minutes at  360⁰F/180⁰C.
  9. Add the roasted bell peppers, garlic, oregano, parsley, lemon juice, and onion to a measuring cup. Mash them together using a hand blender, then transfer to a cup.
  10. Serve the roll-ups with bell pepper dip.
Mascarpone Mousse with Pastry Strips

Mascarpone Mousse With Pastry Strips

Friends soon to be coming over to you for a dinner party? Prepare these yummy pastry strips for them to satisfy their sweet tooth. When making the dough add a touch of brandy. It’s good for the flavor and for the flakiness factor. Pair the crispy strips with a soft creamy mousse made with mascarpone and whipped cream.

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Ingredients Needed for Mascarpone Mousse With Pastry Strips

For the dough:

1 cup flour
1 ounce melted butter
2 eggs
1 tablespoon sugar
2 teaspoons of brandy
lime zest
salt

For the mousse:

2 tablespoons of sugar
1 egg
1 yolk
7 ounces of mascarpone
1 cup whipped cream
powdered sugar for garnishing

How to Make Mascarpone Mousse With Pastry Strips

For the dough:
  1. Add the flour on the work surface forming a little mound. Make a hole in the middle of it and add in there the melted butter.
  2. Add the eggs, sugar, and brandy. Season with lime zest and salt.
  3. Mix using your hands until you have a dough. Knead it for a while, then form it into a sphere.
  4. Wrap it with plastic wrap and refrigerate for 30 minutes.
For the mousse:
  1. Add the sugar, egg, and yolk to a bowl. Mix until smooth using a hand mixer.
  2. Add the mascarpone. Mix it in using a spatula and then the hand mixer. Mix until even. Add the whipped cream and mix it in. Set aside.
Cooking the pastry strips:
  1. Dust some flour on the work surface. Flatten the dough using your hands and the rolling pin.
  2. Cut the dough into long strips, trim them so they are rectangular and equal, then cut them in half. We’re left with 20 dough strips.
  3. Fill a frying pan 1/2-inch with vegetable oil and heat it. Deep-fry the dough strips on both sides until golden brown and puffed.
  4. Sprinkle the strips with powdered sugar, transfer the mousse in glasses and serve.
Beef Pastry Roulade

Beef Pastry Roulade

This little piece of art looks amazing and guess what. It tastes like it looks. It may look like a medieval golden casket adorned with precious stones, but once you “open” it, you get access to the extra-meaty and cheesy core. And it’s all wrapped in a mouth-watering, flaky crust with juicy tomatoes. So, not only fancy looks but also delicious taste.

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Ingredients Needed for Beef Pastry Roulade

1 teaspoon vegetable oil
14 ounces of beef chuck
1 pound pizza dough
2 ounces of sun-dried tomato
3 ounces of ham
2 ounces of emmental cheese
1 egg

How to Make Beef Pastry Roulade

  1. Heat the vegetable oil in a skillet over low heat. When the oil starts sizzling, turn the heat to medium-high and add the beef chuck. Fry the meat 6-7 minutes on each side. Set aside.
  2. Place one pizza dough on a parchment paper on the work surface. Cut 15 circular holes into the dough using a small shot glass. Discard the resulting dough mini-discs.
  3. Place sun-dried tomatoes over each hole in the dough. The tomato slices must be bigger than their corresponding holes.
  4. Cover this dough completely with the second one. Press to stick the margins of the two doughs together. Poke holes into the second dough using a fork.
  5. Place the slices of ham in the middle of the second dough, add the beef chuck over them, and top with the 4 Emmental slices. Carefully wrap the two doughs over the meat and cheese in the center. Try doing it so that the dried tomatoes keep their initial place.
  6. Transfer the beef wrap to a baking pan with the closing side downwards. Add the egg to a small bowl and whisk it. Coat the beef wrap with it using a brush. Bake for 30 minutes at 400⁰F/200⁰C.
Beef Pastry Ring

Beef Pastry Ring

Get ready for the mighty and hearty beef pastry ring. Wrap in puff pastry sheets pan-fried beef tenderloin placed on a bed of cooked veggies and bacon. Add to this core gooey mozzarella and bake them all to get a flaky and meaty wonder.

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Ingredients Needed for Beef Pastry Ring

For the bacon-veggie mixture:

1 large red bell pepper, diced
1 large onion, chopped
4 ounces of bacon, diced
salt
pepper
1 tablespoon dried oregano
2 teaspoons of vegetable oil
1 cup baby spinach

For the beef:

1 tablespoon vegetable oil
3 pounds of beef tenderloin halved
salt

For the ring:

2 puff pastrys sheet (8 ounces each)
3 ounces of low moisture mozzarella, sliced (6 slices)
1 egg, whisked

How to Make Beef Pastry Ring

  1. For the bacon-veggie mixture:

    Add the red bell pepper, onion, bacon, and oregano to a bowl. Season with salt and mix until even.

  2. Heat the vegetable oil in a skillet over low heat and add the veggie mixture. Cook and stir until the veggies start getting tender.
  3. Add the baby spinach. Cook and stir for 3-4 minutes.
  4. For the beef:

    Heat the vegetable oil in a skillet over medium heat and add the beef.

  5. Season with salt. Cook the meat on all sides until browned, or for around 15 minutes.
  6. For the ring:

    Line a baking tray with parchment paper and place on it one puff pastry sheet.

  7. Add the veggie and bacon mixture. Form it into a ring. Add the two beef pieces on top. Try to follow the form of the ring. Cover the beef with the slices of mozzarella.
  8. Cover all with the second puff pastry sheet. Cut a hole through the upper sheet corresponding to the center of the ring using an upside down glass. Cut off the extra puff pastry using a pizza cutter. Try to follow the circular form of the ring. Press along the edge of the puff pastry ring using a fork.
  9. Coat the puff pastry ring with the whisked egg using a brush. Bake for 45 minutes at 385⁰F/195⁰C.
Cheesy Butterfish-Stuffed Pastry Cups

Cheesy Butterfish-Stuffed Pastry Cups

For this snacky dish, you’ll first need to make some flaky pastry cups. For a milky and mildly sweet taste, toss yogurt and sugar into the dough mixture. You’ll fill the cups with a cheesy and delicious vegetable and smoked butterfish mixture.

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Ingredients Needed for Cheesy Butterfish-Stuffed Pastry Cups


For the dough:

¼ cup water
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup flour
½ cup yogurt (3-4 ounces)
1 tablespoon vegetable oil

For the filling:

1 teaspoon vegetable oil
1 large onion, diced
4 ounces of frozen spinach, thawed
10 ounces of smoked butterfish, shredded
salt
pepper
1 egg, whisked
4 ounces of low moisture mozzarella, grated
1 teaspoon lemon juice

How to Make Cheesy Butterfish-Stuffed Pastry Cups

  1. For the dough:

    Mix the yeast and sugar water. Mix until even.

  2. Add the flour and yeast mixture to the dough mixer bowl and start mixing.
  3. Gradually add the yogurt, vegetable oil, and 1 teaspoon of water while mixing. Continue to mix until you have a dough.
  4. Form the dough into a lump, place it into a bowl, cover with a towel, and let it rise for 30 minutes.
  5. Dust the work surface with flour, then flatten the dough using a rolling pin. Cut dough discs using a 3-inch diameter circular cookie cutter. In the end, we’ve got 6 of them.
  6. Use them to line the cups from a 6 cupcake pan. Prick each dough cup’s bottom with a fork. Bake for 10 minutes at 380⁰F/190⁰C.
  7. For the filling:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir for 30 seconds.

  8. Add the spinach and smoked butterfish and season with salt and pepper. Turn the heat to medium, cook and stir for up to 2 minutes.
  9. Add the whisked egg, grated mozzarella, and lemon juice. Cook and stir for 3 more minutes, or until the cheese starts melting.
  10. Fill the pastry cups with this mixture, then bake for 10 minutes at 360⁰F/180⁰C.
Caraway Cheese Puff Pastry Straws

Caraway Cheese Puff Pastry Straws

Hmm, mouth-watering, flaky snacks … Who would say no to something like this? Not many, I tell you. Prepare them yourself. It’s pretty easy. Prepare a buttery and garlic-flavored puff pastry sheet, then start cutting and twisting. Don’t forget the grated parmesan. Oh, and somehow they would be incomplete without caraway seeds.

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Ingredients Needed for Caraway Cheese Puff Pastry Straws

⅓ cup melted butter
1 teaspoon garlic powder
14 ounces of puff pastry (1 sheet)
⅓ cup parmesan, grated
2 tablespoons of caraway seeds

How to Make Caraway Cheese Puff Pastry Straws

  1. Add the melted butter and garlic powder to a small bowl and mix them.
  2. Place the puff pastry sheet on a parchment paper on the work surface. Coat it with melted butter mixture.
  3. Line a baking tray with parchment paper. Transfer the puff pastry sheet upside down to the baking tray (to do this easier, use the parchment paper it is on). Coat this side too, with melted butter mixture.
  4. Evenly sprinkle the grated parmesan and caraway seeds over the puff pastry sheet. Cut it into 16 long strips using a pizza/dough cutter.
  5. Bring one end of the first strip over the other. Do this with every second one following the same direction. Do this in the opposite direction with the remaining strips.
  6. Carefully twist each strip a 3 or 4 times. Bake for 25 minutes at 400⁰F/200⁰C.
Caramelized Peaches on Pastry Bed

Caramelized Peaches on Pastry Bed

We do love our fall desserts and this one really is an eye-catcher. Peaches are caramelized, filled with chocolate candies, and laid upon a warm, crispy pastry. The oven does most of the work, making sure all the elements unite into a welcoming, delicious dessert.

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Ingredients Needed for Caramelized Peaches on Pastry Bed

2 peaches
2 ounces of chocolate candys
7 ounces of puff pastry
1 egg yolk, whisked
1 tablespoon brown sugar

How to Make Caramelized Peaches on Pastry Bed

  1. Cut the peaches in halves and remove their pit.
  2. Add a few chocolate candies inside the peaches.
  3. Lay the pastry on your working surface.
  4. Lay the peaches on the pastry, cut-side down.
  5. Use a knife and cut about 0,4 inch (1 cm) around the pear, bordering it.
  6. Line a baking tray with parchment paper. Lay the pears along with the dough in the baking tray.
  7. Glaze the peaches with whisked egg and sprinkle some brown sugar.
  8. Slide the tray into the oven for 15 minutes at 360 degrees F/180 degrees C.
Cinnamon and Peanut Butter Puff Pastry Roll-Ups

Cinnamon and Peanut Butter Puff Pastry Roll-Ups

These peanut butter and walnut sweet bites are perfect for serving with coffee. They’re crunchy, flaky, and creamy at the same time and our advice is to make enough to cover the demand. It’s cinnamon-flavored puff pastry perfection.

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Ingredients Needed for Cinnamon and Peanut Butter Puff Pastry Roll-Ups

8 ounces of puff pastry (2 sheets)
4 tablespoons of sugar
4 tablespoons of cinnamon
4 ounces of peanut butter
2 ounces of walnuts, crumbled
1 tablespoon powdered sugar for garnishing

How to Make Cinnamon and Peanut Butter Puff Pastry Roll-Ups

  1. Lay 1 puff pastry sheet on your work surface. Spread 2 tablespoons of sugar over it, then 2 teaspoons of cinnamon.
  2. Add on top the second puff pastry sheet. Spread the remaining sugar and cinnamon over it.
  3. Roll, then cut it into 6 equal pieces using a plastic knife.
  4. Distribute the peanut butter and crumbled walnuts to the cups of a 6-cup muffin pan. Finally, add the small roll-ups.
  5. Bake for 25 minutes at 360⁰F/180⁰C.
  6. Transfer on a serving tray, drizzle with powdered sugar and serve.
semolina pudding phyllo stacks

Phyllo Pastry Cake With Semolina Cream Filling

Some of us seem to always be on a sweets bender. This time just try this Greek-inspired dessert – phyllo pastry cake with semolina cream which has such a smooth and milky filling. As always, the phyllo crust simply upgrades the sweets. Give it a try!

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Ingredients Needed for Phyllo Pastry Cake With Semolina Cream Filling


For the filling:

4 eggs
½ cup sugar
2 cups of milk
1 cup semolina flour
1 tablespoon vanilla extract
1 ounce butter

For the phyllo pastry cake:

½ cup melted butter
8 phyllo sheets
¼ cup sugar

For the syrup:

1 cup water
1 cup sugar
lemon zest from one lemon
1 cinnamon stick
1 tablespoon honey

How to Make Phyllo Pastry Cake With Semolina Cream Filling

  1. Beat the eggs with the sugar until creamy. Set them aside.
  2. Heat the milk in a pot over low heat. Continuously stir while gradually adding the semolina, then the vanilla extract.
  3. Continue to stir and bring the mixture to a simmer. Remove from heat, add butter and stir more until even. Combine with the egg mixture and set aside.
  4. For the phyllo pastry cake:

    Coat a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with melted butter. Line the baking dish with 2 phyllo sheets and coat them with butter. Add the next 2 phyllo sheets and again butter. Continue to add another 2 phyllo sheets and again butter.

  5. Transfer the semolina pudding into the phyllo-lined baking dish. Add the last 2 phyllo sheets and butter, and flip their margins inside over the semolina pudding.
  6. Sprinkle the top with the sugar. Bake for 25 minutes at 350⁰F/175⁰C.
  7. For the syrup:

    Add water and sugar to a medium-sized pan. Let them simmer for 5 minutes and then add lemon zest (or lemon peel), cinnamon stick and honey. After your cake is done, add this syrup over it and bake again for 15 minutes.

Cheesy Leek Puff Pastry Pie

Cheesy Leek Puff Pastry Pie

Serve this ultra-delicious puff pastry pie warm if you want to fully enjoy its flavors. The veggies packed in gooey mozzarella do their thing and together with the puff pastry make this irresistible. It’s creamy, it’s vegetarian and you have to try it now.

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Ingredients Needed for Cheesy Leek Puff Pastry Pie

7 ounces of puff pastry
1 tablespoon olive oil
1 large leek, sliced
1 spring onion, chopped
pepper
salt
lemon zest
4 eggs
salt
pepper
½ cup heavy cream
1 ½ cups of low moisture mozzarella, grated
2 ounces of white asparagus, cut into thin strips

How to Make Cheesy Leek Puff Pastry Pie

  1. Line an 8 x 4 x 1.5 inches cake pan with puff pastry sheet and trim the edges. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  2. Heat the olive oil in a skillet over low heat. Add the leek and spring onion. Cook and stir for 30 seconds.
  3. Season with salt, pepper, and lemon zest. Cook and stir for 2 – 3 minutes. Set aside.
  4. Add the eggs to a bowl. Season with salt and pepper, add the heavy cream and whisk until even.
  5. Remove and discard the parchment paper and beans from the cake pan. Fill the crust with 1 cup of equally-spread grated mozzarella, add the cooked vegetables, and white asparagus strips.
  6. Pour the batter over them and top with the remaining mozzarella. Bake for 30 minutes at 360⁰F/180⁰C.
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