Puff Pastry Pillows Recipes

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

CHOCOLATE RASPBERRY PILLOWS

Steps:

• Beat the egg yolks and water in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
• Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.
• Heat the oven to 375°F.
• Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.