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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

 

Puff Pastry

Puff Pastry is a staple in my house. I use Puff Pastry 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 Garten’s recipe. The Cheese Straws, well they were a bit different. I used Grana Padano cheese with mine, whereas she used two kinds of cheese, Parmesan and Gruyere. When I made this recipe, I added the Gruyere to mine too and they were delicious. Two kinds of cheese are better than one!

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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 (1/2 cup per bowl)
1/8 teaspoon of Kosher salt
1/2 teaspoon of cinnamon
1 sheet of Pepperidge Farm puff pastry

Directions For The Elephant Ears: 
Preheat oven to 450-degrees F.

The first thing is to move the puff pastry to the frig the day before so it will thaw out overnight. You want to work with it as cold as possible. Set up two bowls, one with granulated sugar mixed with a pinch of Kosher, and one with sugar and cinnamon combined.

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. The top of the pastry, 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. Take a 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.

Next, 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 them 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.

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

Ingredients:
2 sheets of Pepperidge Farm puff pastry thawed overnight in the frig
1 large egg for the egg wash (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
1/4 teaspoon freshly cracked black pepper

Directions For Cheese Straws:
Preheat oven to 375 degrees F.

First, grate the cheese in a food processor fitted with a metal blade. Once all the cheese has been grated, then roll out each sheet of puff pastry on a lightly floured board. You want it to be a rectangle, about roughly 10 by 12 inches.

Divided equally into two bowls add the grated Gruyere, Grana Padano cheese, chopped basil, Kosher salt, and freshly cracked black pepper. Brush egg wash over the top surface of one of the pastry sheets.  From one of the prepared cheese bowls, spread the cheese over the top of the brushed pastry.

Using a rolling pin, press the cheese mixture into the pastry. Next, use a pizza cutter to slice crosswise the pastry into 10 strips. Twist each strip and lay them on a 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 a close eye on them, watching that the cheese doesn’t burn.

Cool and serve at room temperature.

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