Puff the Magic Pastry, oh the possibilities!

Everyone knows just how much I love Pinterest, and it’s no secret that I am a recipe hoarder.

I have at least three boards for recipes, ranging from entrees to crockpot to sweets… and I’m slowly but surely working my way through cooking as many of them as possible!

It’s harder for me to cook several of the recipes, because they’re more of my taste than Joey’s. That means I have to cook them when I’m actually hungry.

stuffed puff pastry

Prior to baking today’s puff pastry recipe, I hadn’t eaten for two days. Now, it’s not because I’m starving myself or doing anything stupid and extreme for dieting. It’s because the medication I’m on suppresses my appetite, and makes food unappealing 90% of the time. The other 10% I obsess over eating and crave certain foods. Usually the same foods – sushi, salmon, pickles, avocado, banana, coffee, water (yes, my autoimmune disorder often causes me to crave water because the disorder dehydrates my muscles).

stuffed puff pastry

Any recipe that includes those items are a win in my book, but unfortunately, Joey doesn’t agree about some of them. Haha, avocado for him is guacamole, and he’s super finicky about that, too. He is totally against salmon, but he does like sushi, he just doesn’t obsess over it like I do.

So recipes like this puff pastry fall completely on my shoulders to pick out, bake up, try and make the “ultimate” decision on.

stuffed puff pastry

Sometimes, I’m just not good at making those decisions.

The preschooler kept saying, “Yum! Honey, I like this! Yes, honey, I like this.” And he ate. the. whole. thing.

I’ve never seen him do that before.

It’s funny, because the little turd won’t touch avocado, but he devoured it in these pastries!

stuffed puff

I followed most of the recipe, but on a few I played with ingredients. Nothing special, and they didn’t really turn out fantastic, in my opinion, but then again, I’m not sure if it’s my taste buds being off or the combination of ingredients.

The main recipe calls for salsa, avocado, cream cheese and the puff pastry. That recipe can be found at Averie Cooks. I made a few minor modifications, which I’m sharing below.

stuffed puff pastry

Strange Puff Pastry Stuffed with Random Ingredients that I’m not sure really works, but Avocado, recipe 1

adapted from Averie Cooks

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 small avocado, smashed
  • 1/3 cup cream cheese
  • 1/3 cup salsa (I used Peach-Mango Jalapeno Salsa from Kroger)
  • salt and pepper, to taste
  • 1 egg

Directions

  1. Before preheating the oven, thaw the parchment paper. My particular brand recommended a 40 minute thaw time. I followed this suggestion and let it sit on the counter for 45 minutes prior to working with it.
  2. Preheat oven to 400° and line a baking sheet with parchment paper.
  3. Prepare the puff pastry by dusting your counter with some flour, and rolling the pastry sheet. You don’t want it super thin, just thinner and a bit larger.
  4. Once the pastry sheet has been rolled out, use a pizza wheel or knife and cut into squares that are about 2″ x 2″.
  5. Carefully spoon the ingredients onto the squares, being careful to keep them within the center of the square. Do this on only half of the squares, leaving the other half to use as a cover. Spread the avocado, place a small drop of cream cheese, a scoop of salsa, then season if you want  with salt and pepper.
  6. Cover the filled squares, using a fork to press and seal the edges.
  7. Using the beaten egg, lightly brush the tops of the pastries.
  8. Bake for 15 to 20 minutes, or until pastry is golden brown and puffy.

 

That is the original recipe. I also played with the variation a bit, and created something similar, but different. This variation was alright, there is still room for improvement.

_MG_6531

I think what makes puff pastry so much fun is that you can put anything in the middles, and keep at it, until you find the perfect sandwich.

Ingredients:

  • Sun dried tomato hummus
  • smashed avocado
  • feta
  • tomato slices
  • salt, pepper to taste

Directions

  1. Follow the same directions as above, except at step 5, spread hummus on one side, top with avocado, sprinkle with feta, place a tomato slice, then season with salt and pepper.
  2. Cover the filled squares, using a fork to press and seal the edges.
  3. Using the beaten egg, lightly brush the tops of the pastries.
  4. Bake for 15 to 20 minutes, or until pastry is golden brown and puffy.

puff pastry

There are quite a few ideas floating around in my head with these puff pastry sheets. I think that’s what I’m most excited about – using puff pastry sheets for new and interesting fillings each time. I’m even thinking about using fruit fillings and creating a nice sweet glaze. Fruit handpies?! Yes. Please.

Hubby even tossed out an idea for an Italian puff pastry with salami, provolone, banana peppers… yum! That will probably happen next.

What ideas do you have for puff pastry filling?

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