Cini-Mini Wheels

I had one last puff pastry sheet in the freezer and I wanted to make a sweet treat. (insert sympathetic fake teardrop here). That means I must restock. Anyway...I've been having cravings for cinnamon rolls lately. Who doesn't love a nice warn cinnamon roll with ooey gooey frosting slathered on top. I decided to make use of that last sheet and make myself some swirlies.

The only thing inside the dough is brown sugar and cinnamon. I rolled it up and divided it into ten mini wheels. I flattened it a bit to give it a pinwheel shape. When they came out I lightly basted the top with some honey and powdered sugar. As if it couldn't get any sweeter. Mwhahahaha!!! This is devilishly good. You can't have one. I had 5!!!

Makes 10 mini wheels

Cini-Wheels Wheels

1 puff pastry sheet - defrosted
1/3 c brown sugar
3 Tbsp cinnamon
3 Tbsp granulated sugar
honey
powdered sugar

Preheat your oven to 400˚F

Lay the puff pastry on a flat surface the fold lines facing parallel to you. Sprinkle the brown sugar and cinnamon over. Then tightly roll the dough. Cut into 10 wheels.

Take each when and flatten the on the side, swirl facing up. Place them on a parchment paper lined baking sheet. Sprinkle some of the granulated sugar on top.

Bake for 15-20 minutes. Baste them slightly with a bit of honey.

Duck Puff??

I don't know what to call this. Maybe you, my loyal readers, may have an idea. A few weeks ago, I had gotten couple coupons from Pepperidge Farm for their frozen puff pastry products. Since discovering these in my local grovery earlier this year  I try to find any excuse to buy a box. So, when Foodbuzz offered its featured publishers to opt-in for a couple of coupons, I quickly signed up. A special thank you for them today. Sure enough, the coupons arrived in the mail in time for Thanksgiving. And as luck would have it, I took the last two boxes from the freezer section at my local grocery when I went ingredient shopping for Thanksgiving.

I knew I wouldn't be able to use them until after the holiday, but that still had my brain whirling with what I can make with them. I used some of the leftover duck as well as the onions i had stuffed in the cavity.  I par baked one sheet, then placed the topping over with some shredded cheese and fresh tomato. It looked like a puff pizza but then I topped with with a second sheet of puff pastry and out came this monster.

You can have this with some gravy or cranberry sauce. If you're like me and can't decide on which to choose. Why not have both, right?

Duck Puff?
1 1/2 c shredded cooked duck
1/2 medium sweet onion - sliced
1 c shredded cheese - your choice (plus extra for topping)
1 ripe tomato - deseeded and diced
2 puff pastry sheets

Preheat your oven 400˚F

Take one sheet of pastry puff and lightly score a square creating a border. Place it on a parchment lined baking sheet and baked for 15 minutes.

Remove the baking sheet from the oven and then sprinkl the shredded cheese over the followed by the duck, then the diced tomato. Place the other puff pastry on top and gently press to attach the

cut a few slahes on top to help release the steam inside. Bake for 20-30 minutes. Five minutes before removing from the oven, sprinkle some more shredded cheese on top.

Cheesy Crabby Swirls

I still had some crab meat that I eager wanted to make something with and I had a puff pastry sheet I've been wanting to use. I didn't feel like making something sweet with it. Maybe something I can snack on. Think back on those Bell Pepper Swirls, but with crab and minus the bell pepper. Sounds good, right?

I rolled out the dough, sprinkled on some cheese then the crab and tried to roll it as tightly as I can. I say tried as it can be a bit tricky sometimes to roll up the dough without is ripping on you. Then when I cut it all the filling falls out. But I managed to keep them in tact. Phew.

I pressed them lightly to get them in that disc shape. One had subtly exploded in the oven while they backed though. That didn't matter. It was still awesome! I had these as my dinner, but they can be as an appetizer or something to share with others. It's some cheesy crabby goodness

Makes 8-10 swirls depending on thickness.

Cheesy Crabby Swirls
5 oz crab meat
Shredded Cheese
1 puff pastry

Preheat your oven to 357˚F

Roll out the puff pastry on a floured surface and roll it out lightly. Spread the cheese and crab meat on the puff pastry and roll tightly length-wise.

Cut into 8 or 10 rolls and place on a baking sheet lined with parchment paper.

Press down on the swirls to make them into disc shapes.

Bake for 15-20 min.

 

 

Triple P (Peach Puff Pockets)

Peachy peach peach peach. I can't get enough of peaches. I already made a peach tart a few weeks back with the peacherry tart. So I decided on making another simple peach concoction. This one is a little more hands on friendly as you can hold it like a danish or something similar.

I poached the peaches for a few seconds in boiling water to remove the skins, then cut them into wedges. I made a little streusel type mix made of crushed graham cracker, cinnamon, sugar and a little butter. I coated the peaches in that before dumping them into the puff pastry. Sealed it like a pouch and baked. When they finished, I coated them with a little bit of honey to give the crust a little sweetness as well as a nice shine.

Look at the little peach playing peek-a-boo.

Serve 3



Triple P (Peach Puff Pockets)

1 sheet puff pastry - divided into three pieces
2 ripe peaches
3 graham cracker square - crushed
1 tsp granulated sugar
1 tsp cinnamon
1 tbsp melted unsalted butter
honey


Preheat you oven to 425˚F

Combine the sugar, cinnamon, graham cracker in a large bowl. Set aside.

Poach the peaches in some boiling water for roughly 45-60 seconds. This will let you remove the skin of the peaches. Once you've removed the skin, cut them into thin wedges and remove the pit.

Add the peach wedges to the cinnamon mixture and toss to combine.

Divide the puff pastry in three rectangular pieces. Divide the peaches among the three puff pastry pieces. Only putting them on one side leavint at leas 1/2-inch to seal the pouch.

When you've divided the peaches, take the other half of the puff pastry and fold over. Crimp and fold the edges to seal. Place them on parchment paper lines baking sheet and baste with the melted butter.

Baked for 15-20 min. Remove from the oven and lightly coat the top with some honey.

Best served warm.

Puff Egg Sammies

Dish #2 of a 4-part meal.

I had finally found some puff pastry in my local grocery. Whenever I went, there didn't seem to be any in the freezer section. That and ladyfingers. But on one trip there was. Woo...

Anyway...puff pastry usually comes tri-folded, so it will be easy in dividing these. One sheet will make about 9 sammies. Cut along the folds making 3 strips. Then divide each strip into 3 squares.

The recipe below will make about 4 sammies.


Puff Pillows

4 3"puff pastry squares
1/2 tsp butter or margarine (melted)

Preheat oven 325˚F

Place the 4 squares of pastry puff on a baking sheet with either a silpat or parchment paper. Lightly butter each square evenly on the top and bake for about 10 min. This will make the puff up into pillows.

When done, remove from oven and let cool. Slice the pillows in half. Don't put too much force when slicing them as they will flatten easily. They'll look like beignets in shape and the inside should look almost hollow.



Scrambled Egg

4 eggs (scrambled)
1/2 c mild shredded cheddar (I use Sargento)
1/8 tsp salt (literally a tiny pinch)

Heat a pan with a little drizzle of oil. Place the cheddar cheese and salt in the eggs and mix. Once the pan is well heated pour in the egg mixture. It will cook pretty quick, so stir and scrap constantly until egg is fully cooked and cheese is nicely blended in. (You may mix in herbs, spices or other ingredients to your liking)


Putting it all together: Take the bottom of the puff pillow and spread some mayo or your choice of sandwich spread. I use my own special spread made from a yellow mustard base. Then place a nice helping of scrambled egg on each. Top it off with the other half of the puff pillow.


These are great for breakfast, lunch or dinner. No need for egg mcmuffins. Not that I liked those anyway. Enjoy!