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How To make Flaky Mushroom Swirls

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2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed,
- wiped, & finely chopped - (See NOTE) 2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves
- crumbled Salt Freshly ground black pepper 1 lb All-butter puff pastry
- defrosted according to - package directions IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about 12-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. Starting with the bottom long edge,
roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time. Preheat oven to 375F, and line a cookie sheet (or 2 if you have them) with baking parchment. Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 inches of space between them. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm. NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run. Over-processed mushrooms are often watery and will not brown.

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Garlic Parmesan Twists

1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated

In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.

Spinach & Artichoke Cups

1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten

In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min

Mushroom, Thyme & Goat Cheese Pinwheels

1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten

In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min

French Onion Puffs

2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten

In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.

Blue Cheese, Fig & Walnut Blossoms

1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten

Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min

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Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x

FULL RECIPE POST:

Puff Pastry Pinwheels (4 ways!) | Makes 24

????INGREDIENTS????

2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)

Pesto:

2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated

Pizza:

2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano

Prosciutto:

4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano

Marmite:

2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated

????METHOD????

Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.

Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:

Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.

Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).

Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.

Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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Spinach and Cheese Phyllo Pie

Stuffed flaky phyllo dough with spinach and cheese makes a delicious vegetarian dish. Full recipe at

Gordon Ramsay's Filo Pastry Treats

Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay

The Most Delicate Dumpling Taro Puff Wu Gok Recipe

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???? LINK FOR THE INFRARED THERMOMETER -
???? LINK FOR THE MESH STRAINER TO DEEP FRY THE DUMPLINGS -
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❤️ SUPPORT THE CHANNEL -

This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren't able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success.

INGREDIENTS (makes 20 dumplings)
Make the Wrapper
400 grams of taro
200 grams of water
1/2 tsp of salt
1 tbsp of sugar
160 grams of wheat starch (Amazon Link -
130 grams of lard

Make the Filling
1 tbsp of oil
114 grams (4 oz) of ground pork
40 grams of Cantonese sausage
3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid) (Amazon Link -
60 grams of carrot, minced
114 grams (4 oz) of shrimp, diced
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of black pepper (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2.5 tsp soy sauce (Amazon Link -
1 tsp dark soy sauce (Amazon Link -
2.5 tsp of cornstarch
2.5 tbsp of the mushroom soaking liquid
1/4 cup of scallion

Others:
2-3 cups of oil to deep fry the dumplings

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