Everyone has done this, one way or another. The latest and bestest addition, we think, is the bacon fig jam that is sold in winery stores or high end foodie stores.
- 1 sheet of puff pastry, thawed
- 1 8 oz. round Brie or Camembert cheese
- 1 egg
- 2-3 tbsp bacon fig jam
Heat oven to 400 degrees. On a floured surface, unfold the pastry sheet.
Place the cheese round in the center, add the jam on top and carefully fold the pastry over, cutting off the excess. Brush the seam with egg wash to seal.
You can make additional decoration to place on top from the scraps.
Place on a parchment lined cookie sheet, turn it over (seam down) and brush with the beaten egg. Bake in the oven for approximately 20-25 minutes until a golden brown. Let stand for about 15 minutes.
Put on a pretty plate with a variety of crackers. Have the wine chilled and sparkling glasses at the ready. Invite a few of your best friends over and the conversation will be lively.
Apple Slippers
Ha Ha….got your attention, didn’t I? Well this is the translated version of the French Chaussons aux pommes.
Who doesn’t remember or even love Apple Turnovers, especially when your home is going to have friends and/or family staying over?
- 1 tbsp. butter
- 1 large Gala apple, peeled, cored and thinly sliced
- 1 tbsp. plus 1 tsp. sugar
- 1/4 tsp. ground cinnamon
- pinch of kosher salt
- 1 large egg
- 1 sheet puff pastry, thawed overnight in the refrigerator, cut into four equal rectangles
Preheat oven to 425 degrees.
In a frypan, melt the butter and add the apple slices, cooking until softened. Stir often so as not to burn (about 4 minutes). Sprinkle 1 tbsp. of the sugar, the cinnamon and salt over the apples, cooking a further minute. Remove from the heat.
In a bowl beat the egg with 2 tbsp. of water and lightly brush the edges of the pastry. Spread the cooked apples evenly over one half of the long side of the rectangle, but not over the border.
Press to seal the edges lightly and place on a parchment lined cookie sheet.
Brush the tops with the remaining egg wash and sprinkle each “slipper” with a 1/4 tsp. of the reamaining sugar.
Bake for about 15-18 minutes until golden and serve while still warm.
Trout Wellington
Serves 6
This is a lovley way to serve trout. It looks so…..like expensive restaurant food.
- 3 sheets frozen puff pastry. thawed
- 6 x 6 oz trout fillets, all bones removed (make sure)
- thick teriyaki sauce, enough to cover the fillets
- 4 tbsp. chopped fresh tarragon
- 1 beaten egg – for pastry wash
Preheat oven to 425 degrees. Roll out pastry to about 12 inch square, then cut each one in half, forming 6 rectangles.
Place one fillet in the center of each rectangle and brush with the teriyaki sauce and sprinkle a bit of tarragon on each one.
Brush edges of the pastry with the egg wash and fold the pastry over each fillet and roll up. Seal the edges and, after placing on a parchment lined baking sheet, brush with the egg wash.
Bake until the pastry is a beautiful golden brown- which may take 20 minutes. Remove from heat and let stand about 10 minutes. While resting the trout, start making the Bernaise sauce.
Bernaise Sauce
- 3 tbsp. white vinegar
- 3 tbsp. white wine
- 10 peppercorns, crushed
- 2 tbsp. finely chopped shallots
- 1 tbsp. dried tarragon, chopped
- 1 tbsp. water
- 1 cup butter, melted
- 3 egg yolks
- 1 tsp. chopped fresh parsley
Combine the vinegar, wine, peppercorns, shallots and tarragon. Bring to a boil and reduce to 1 tbsp. Add 1 tbsp. water.
Combine the reduced liquid and egg yolks in a metal bowl, over simmering water. Whisk this until frothy and, in a steady stream, add the butter, whisking until it becomes thick. Salt and pepper to taste and strain through a chinois.
Serve with a bunch of asparagus spears and a glass of nice white wine. Ahh! Who could ask for more?
Asparagus and Brie Soup
This is a great tasting soup and your family and guests will really love this one.
- 1/3 cup butter
- 1/2 lb. asparagus, pared and blanched
- 1/4 cup flour
- 3 cups chicken broth
- 3/4 cups Piesporter white wine
- 1 1/2 cups whipping cream
- 3/4 cup Brie, rind removed.
In a saucepan heat the butter and add the asparagus, cooking just until tender. Stir in the flour and cook for a couple of minutes. Now add the broth, wine and cream. Bring to just boiling and immediately turn to simmer for 10 minutes.
Transfer to a food processor and puree until smooth. Return to the pot and reheat, but do NOT boil. Stir in the cheese and simmer for about 5 minutes. If this is not thick enough for your taste, just add more brie.
To bring this up a notch, add a square of puff pastry that would overhang the soup dish and bake until the pastry is golden. This is so classy and fun.
Apple/Pear Tartin
This is a funny one. We were getting ready to roll out the puff pastry so I could make my custard tarts and realized we had one sheet too many, but it was thawed. We are having company tonight for dinner (orphan neighbors-each has a partner away), and I needed a dessert.
We were looking for a way to use the pastry and realized we had 3 pears and one apple. Light goes on….if we saute the fruit in a sugar syrup with cinnamon and nutmeg (fresh) for about 10 minutes, adding golden raisins as well, we could use it all up.
Roll out the pastry, enough to cover the baking dishes you are using, and hang over the sides. Make a caramel sauce to use later. Voila! Dessert fit for a king. This was soooo easy and my husband is the genius this time. His idea for the puff pastry. Is it really a tartin? Only if you stretch the truth just slightly.
Reheat in the oven to get hot, put the whole dish on a plate, drizzle caramel sauce over the top and add a dollop of whipped cream on top. Works for me…now what kind of a martini shall I use? Later.
Belem Custard Tarts
This quickly became my #1 choice for holiday baking. (Actually tasting one tart did it). The picture is BEFORE the sugar topping. Read this through.
- 3 egg yolks
- 2 eggs
- 2 sheets of puff pastry, thawed
- 2 cups half and half cream
- 2/3 cup sugar
- 2 tbsp. cornstarch
- 1 tbsp. unsalted butter
- 2 tsp. clear vanilla
- 1 whole nutmeg
Preheat oven to 375 degrees. You will need a mini (24) tart pan. Starting from the rolled out pastry, cut into 24 equal circles. Flatten each circle with a rolling pin to make 3 inch circles. Grease every cup and carefully fit the pastry in.
Whisk the eggs, cream, sugar and cornstarch in a bowl set over a pot of simmering water. With a wooden spoon, stir until it is thick enough to coat the back of a metal spoon. Remove from heat. Whisk in the butter and vanilla. Strain into a clean bowl making sure to set a piece of wax paper directly ON the surface top of the custard. Chill completely.
Spoon an equal amount of custard into each shell. Grate the nutmeg lightly over the tarts. Bake for roughly 15-20 minutes until the pastry is a light golden colour. Now broil for two minutes until the tops get browned. Be very careful not to burn. Cool for 5 minutes and carefully transfer to a rack.
You are able to do the recipe twice as far as the filling goes. You will definitely need both sheets of pastry. There will be enough to spare to make about 5-7 more tarts.
Now, when we were in Portugal, in Belem, these are a most famous pastry and the line ups outside the store attest to this. What I found was they add a ‘creme brulee’ topping. So – sprinkle sugar on top of the baked tart and, using your baking torch, melt the sugar so you get a light crust on top. Better yet, have these warm. OMG! OMG! are they ever good.
Absolutely a fabulous item to put on the trays or just for your holiday celebrations.