Cinnamon Puff Pastry

Ingredients

1 8 1/2-oz sheet puff pastry dough
3 tbsp softened butter
1/4 cup sugar
1 tsp cinnamon
1/4 cup miniature chocolate chips
1 egg, lightly beaten
6 oz chocolate candy coating
Crushed nuts for decorating,optional

Instruction

You need to start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it. Preheat the oven to 400 degrees Fahrenheit. Cover two baking sheets with parchment paper. Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles. Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon. Brush the second pastry half with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate chips. Press along the edges, then lightly run a rolling pin on top of the dough to seal them together. Use a pizza cutter or a sharp knife to cut the dough crosswise into 24 strips that are each about 1/2-inch wide. Gently twist the strips several times, then set them on a parchment-covered baking sheet. Press the ends down so they stay flat on the sheet. Repeat until all of the dough is formed into twists. Brush the twists with the beaten egg, and sprinkle them with the remaining 2 tablespoons of sugar. Bake at 400 degrees for 10-12 minutes, until they’re puffed and golden brown throughout. Rotate the trays halfway through baking so they bake evenly. Let the twists cool completely at room temperature. Melt the chocolate candy coating, then dip each end in the coating. If you want to add chopped nuts, sprinkle them on top of the coating while it’s still wet. 

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Mushroom Tarts

Ingredients:

• 10 brown mushrooms (champignon)
• 1 rectangular sheet of puff pastry
• 80g Philadelphia cream cheese
• 2 tbs sour cream
• 50g asiago cheese
• 2tbs grated parmesan
• 2 eggs ( one beaten for the pastry and the other for the cheese)
• salt
• pepper
• chives
• 2 cloves of garlic
• parsley
• 2tbs olive oil

Instructions:

• Preheat the oven to 190°C
• Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
• Turn over the oven to 175°
• In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
• Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
• Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
• Sprinkle with some chopped chives for some extra flavor. Serve them warm or cold.

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Puff Pastry Apple Strudel

INGREDIENTS:

3 apples, peeled, cored and thinly sliced or cubed 

1 teaspoon lemon juice

3 tablespoons sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

1/4 cup dried cranberries

1/4 cup chopped walnuts, plus more for the top

1 egg

1 sheet of puff pastry, thawed

Glaze:

1/2 cup confectioners' sugar

2 teaspoons heavy cream or milk

INSTRUCTIONS

1. Heat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Toss the apples with lemon juice then spirnkle the sugar, flour and cinnamon over them. Toss well. Add the cranberries and walnuts, toss again.
3. Beat the egg with a tablespoon of water in a small bowl.
4. Sprinkle flour on a work surface and unfold the pastry sheet. Flour a rolling pin and roll the puff pastry out to a 16 x 12 -inch rectangle.
5. With the short side facing you spoon the apples onto the bottom half and leave a 1-inch border around the edges.
6. Brush the border all the way around with egg.
7. Roll the puff pastry up and place seam side down on the baking sheet. Press the edges together well and tuck them under.
8. Brush the top with egg and cut slits in it for the steam to escape.
9. Bake about 35 minutes or until golden brown all over. Let cool.
10. In a small bowl whisk the confectioners sugar with the heavy cream until smooth. Drizzle over the strudel and sprinkle with a handful of chopped walnuts.
11. Cut into slices or slabs with a serrated knife. Store leftovers tightly covered up to 3 - 4 days.

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