Pull Apart Puff Pastry Snowflake Recipe By Tasty Recipes

EASY PUFF PASTRY SNOWFLAKE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, lightly roll each sheet to seal together any perforations.
• Cut each sheet of puff pastry into a 9-inch circle. (The easiest way to do this is to trace around a large bowl.) Place one of the circles on the lined baking sheet.
• Spread the Nutella in the center of the puff pastry circle on the baking sheet, leaving a 1/2-inch border around the edges of the circle.
• Place the second puff pastry circle atop the Nutella, pressing the two pieces of puff pastry together lightly to seal them together.
• Place a 2- or 3-inch glass or bowl in the center of the circle. Using a sharp knife or pizza wheel, cut from the edge of the glass outward to make 16 wedges around the circle.
• Remove the glass then brush the pastry all over with the egg wash.
• Twist two of the wedges in toward each other then pinch them together to seal them shut. Repeat the twisting and sealing process with the remaining wedges to form 8 points to the snowflake.
• Sprinkle the sanding sugar (optional) all over the top of the snowflake then bake it until the pastry is golden brown and puffed, 20 to 25 minutes.
• Remove the pastry snowflake from the oven and set it aside to cool slightly before dusting it with confectioners' sugar and serving.
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CHURRO PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the puff pastry sheets in half, then use a rolling pin to roll each half out to 24 inches long x 8 inches (60x20 cm) wide.
• Brush the puff pastry sheets with the softened butter, then carefully roll them up into tight logs. Cut the logs in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place the spirals in a muffin tin and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for another 15 minutes.
• Combine the sugar and cinnamon in a small bowl.
• Remove the muffins from the oven. Once cool enough to handle, roll in the cinnamon sugar mixture.
• Enjoy!

APPLE & BLACKCURRANT PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out the sheet of puff pastry and cut into 8 equal rectangles.
• Cut a border about 1 cm (½ inch) from the outside, not cutting all the way through the pastry.
• Spread the blackcurrant jam all over the center. Layer apples in an overlapping pattern.
• Sprinkle with sugar and cinnamon.
• Transfer to parchment-lined tray and brush with egg wash.
• Bake for 25 minutes, then cool.
• Mix together the icing sugar and milk until it is a thick paste.
• Drizzle over the cooled pastries.
• Enjoy!

PUFF PASTRY SNOWFLAKES

Steps:

• Put a large piece of parchment paper on a work surface and sprinkle with 2 tablespoons of the vanilla sugar. Lay the puff pastry on top, sprinkle with 2 more tablespoons vanilla sugar and roll out into a 12-inch square. Trim the edges to make an even square, then cut the pastry into four 3-inch-wide strips.
• Lightly beat the egg and water in a small bowl. Brush the egg wash lengthwise down the center of 3 of the pastry strips. Stack the 3 strips neatly on top of each other; top with the remaining pastry strip. Place the rolling pin lengthwise down the center of the pastry stack and press gently to adhere the layers in the center; the edges should remain separated. Cut the stack crosswise into 1/2-by-3-inch strips. (If the pastry is too soft to cut, transfer to a baking sheet and refrigerate until firm, about 15 minutes.)
• Line 2 baking sheets with parchment paper. Pinch the center of each strip, then twist the pastry twice at the pinch point. Arrange 1 inch apart on the prepared baking sheets. Fan out the edges of the pastry. Lightly brush with the egg wash, then sprinkle with the remaining 2 tablespoons vanilla sugar. Refrigerate until firm, about 20 minutes.
• Position racks in the middle and lower thirds of the oven; preheat to 375 degrees F. Bake, switching the pans halfway through, until the cookies are golden brown, 18 to 20 minutes. Immediately transfer the cookies to racks to cool completely.

PULL-APART PUFF PASTRY SNOWFLAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
• Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
• Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
• Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
• Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
• Brush the snowflake with the beaten egg, covering completely.
• Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40-45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
• Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
• Enjoy!

RASPBERRY PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
• Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place spirals in a cupcake pan and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
• Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.
• Enjoy!

BIRTHDAY CAKE PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
• Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place spirals in a cupcake pan and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
• Remove from the oven. Once cool, dip the tops into the melted white chocolate then the cereal and sprinkles.
• Enjoy!