When dairy meals start becoming repetitive, I turn to puff pastry for inspiration. It’s a staple in my kitchen because is it so easy to work with and can be used for both savory and sweet recipes. Here are two fantastic pastries, which will allow you to save precious time in the kitchen and still impress your family and guests!
1/3 cup white sugar
2 egg yolks
2 tbs. ricotta cheese
1 tsp. vanilla extract
1/4 tsp. salt
1 pack puff pastry squares
1 egg, for egg wash
3 tbs. apricot/peach preserves
2 tbs. water
It’s a bakery classic that we all love…. and now you can make it at home! Flaky dough wrapped around the creamy cheese filling makes this the perfect dessert or accompaniment to your morning coffee.
1. Preheat the oven to 350 degrees, and line a sheet pan with parchment paper.
2. In a large mixing bowl, use a whisk to mix the egg yolks, ricotta, vanilla and salt until just combined.
3. Place the puff pastry squares on the baking sheet. Scoop a teaspoon of cheese filling onto the middle of each square. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Refrigerate the filled Danishes for 15 minutes. This will ensure that the dough won’t unfold during baking.
4. Bake the pastries for about 20 minutes until puffed and golden brown.
5. Meanwhile, heat up the preserves and water in a small saucepan for a few minutes until a sauce forms. Strain the sauce and brush the Danishes for the famous glossy look.
2 Portobello mushrooms, cleaned and sliced
1 large yellow onion, thinly sliced
1/4 tsp. dry thyme
Salt to taste
1 cup mozzarella cheese
1 pack puff pastry squares
1 egg for egg wash
This is a fancy appetizer that’s versatile and very easy to prepare. It’s a super-flavorful and fancy looking savory pastry that will surely impress your guests. The crispy dough combined with mushrooms, onions and cheese is an addictive combination.
1. Preheat oven to 350 degrees.
2. In a medium pan, heat up 2 tablespoons of oil and sauté the onion over medium heat for 10 minutes until softened. Mix every few minutes and season with salt and thyme, and then set the onions aside to cool.
3. In the same pan, heat an additional 2 tablespoons of oil and sauté the mushroom slices for 10 minutes until cooked, season lightly with salt and then set aside.
4. Place the dough squares on a parchment paper lined baking sheet. Use a fork to prick holes into the puff pastry to prevent bubbles from forming during baking.
5. Layer the onions, mushroom and mozzarella cheese on each puff pastry square then bake for 17-20 minutes until the dough is golden brown.
Here are a few simple tips to assure a perfect cheesecake every time.
Always make sure your ingredients are at room temperature. That will guarantee a creamy batter and prevent lumps from forming.
Once the cheesecake is baked, resist the urge to open the oven, and instead leave the cheesecake in for an additional hour while the oven is turned off. This will allow the cake to slowly cool down and prevent it from cracking.