Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Puff Pastry Savory And Sweet

on October 30, 2015

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Puff pastry is a staple in my house. I use it for both sweet and savory recipes. I’ve been making these two for many years.  Ina Garten, from the Food Network also had an episode where she made these recipes. What was crazy about it was, my recipe for Elephant Ears was close to Ina’s. The Cheese Straws, well they were a bit different. I used Grana Pandano cheese with mine, where as she used two cheeses, Parmesan and Gruyere. When I made this recipe to post on my blog, I added the Gruyere to mine and they were delicious. Two cheeses are better than one!

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Directions: Preheat oven to 450 degrees F.
I’m starting with the Elephant Ears. The first thing I do is to move the puff pastry to the frig the day before, so it will defrost in the frig over night. You want to work with it as cold as possible. I set up 2 bowls, one with granulated sugar and a pinch of Kosher salt mixed together, and one with sugar and cinnamon combined. I spread the bowl with the sugar and salt mixture all over a flat surface like my cutting board. A marble surface is fine too. I unfold the pastry and lay in right on top of the sugar mixture. On the top of the pastry, I pour the cinnamon sugar mixture evenly all over covering the top. So now there’s sugar on the bottom surface of the pastry, and cinnamon sugar on the top surface. You need to move quickly so the dough remains as cold as possible. I take my rolling pin and roll the pastry out into a rectangle about 12 inches square. Doing this it allows for the sugar to be pushed into the pastry on both sides. Next, fold the sides of the square towards the center so they meet in the middle. Repeat this process again with those halves to the folds meet in the middle, as shown in the pictures above. Then fold both halves on top of each other making 6 layers. Then I slice the dough into slightly under 1 inch slices. Place the slices, cut side up onto baking sheets lined with parchment paper. Bake the pastry for 5 minutes, or until the bottoms are caramelized and brown, then flip then over with a spatula, and bake for another 4-5 minutes. This will allow for the other side to caramelize. Carefully move each one to a rack to cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 8 ears per sheet
Equipment: baking sheet pans, parchment paper, and rolling pin

Ingredients: (for one sheet of puff pastry)
1 cup of granulated sugar divided into 2 bowls
1/8 teaspoon of Kosher salt
1/2 teaspoon of cinnamon
1 sheet of Pepperidge Farm puff pastry

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Directions: Preheat oven to 375 degrees F.

First, grate the cheese in a food processor with the metal blade. Once all the cheese has been grated, then  roll out each sheet of puff pastry on a light floured board. You want it to be a rectangle, about roughly 10 by 12 inches. Beat and egg with 1 tablespoon of water and brush the surface of the pastry. With the grated cheese, divided into 2 bowls, for each sheet (1/4 cup of Grana Padano cheese and 1/2 cup of Gruyere, 1/2 teaspoon of fresh chopped basil, 1/2 teaspoon of Kosher salt, and a pinch of black pepper), spread the cheese over the top of the brushed pastry. Using a rolling pin, press the flavoring into the pastry. Next, use a pizza cutter to slice crosswise the pastry into 10 strips. Twist each strip and lay them on baking sheet lined with parchment paper. Bake for 10-12 minutes, or until lightly browned and puffed. Turn each one over and bake for another 2 minutes. Be sure to keep an eye on them you do not want to over bake them causing the cheese to burn. Cool and serve at room temperature.

Prep Time:15 minutes
Yields: 12 straws per sheet
Equipment: baking sheets, parchment paper, pizza cutter

2 sheets of Pepperidge Farm puff pastry defrosted overnight in the frig
1 large egg ( beaten with 1 tablespoon of water
1/2 cup of freshly grated Grana Padano cheese ( divided into two bowls)
1 cup of freshly grated Gruyere cheese ( divided into two bowls)
1 teaspoon of freshly minced basil leaves
1 teaspoon of Kosher salt
a pinch of black pepper


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