5 Puff Pastry Recipes | Quick & Easy Appetizers
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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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Hot Pepperoni Muffuleta Dip
Trying a recipe by Renee’s Kitchen Adventures for an appetizer for a New Orleans Cooking as a First Language Class! Yummy!!
MINI MUFFALETTA SANDWICHES!! NEW ORLEANS INSPIRED!!
Let's use some of that delicious olive tapenade we made in a previous video and use it as the base for an olive salad that will go into these delicious mini muffaletta sandwiches! The muffaletta sandwich is a New Orleans classic. Born and bread in the heart of the Big Easy at the Central Market, this sandwich has been satisfying New Orleaneans for over a century! Filled with a generous abundance of meats and cheese and garnished with a salty, briney olive salad that takes this sandwich over the edge to a place you will want to come back to again and again!
I am calling these mini muffaletta sandwiches because I am not making this in the traditional manner. This is more of an inspired way of doing things using ingredients I could procure locally with ease. The original version of this sandwich is made on a large, round loaf of bread. Yes, the entire loaf is split and the sandwich is built inside. Intended to feed four to six people. Today I am using some fresh Kaiser rolls from a local deli. You could use any hard Italian or French style roll that will get the job done. If you like to make the original version you can seek out a large shepherd's style loaf of round bread or a French style Boule with a great crust will work as well.
The meats and cheeses traditionally include lots of thinly sliced salami. Either Genoa or Soprasetta or a combination of the two. Thin sliced ham such as Capicola, Danish or in my case Black Forest ham as well as Italian Mortadella which is, for all intents and purposes, Italian style bologna. The difference is that mortadella will often times have cheese and or roasted pistachios in the sausage itself, so that when sliced you can see the beautiful mosaic created by the addition of those ingredients. I could not procure any of this delicacy so I went with my favorite style German bologna and it works just fine. Add in some cheese. Today I am using Provolone but you could use that as well as a combination of mozzarella, ementaler, swiss or any other mild cheese you prefer.
The magic happens when you add the delicious olive salad which is what makes a muffaletta, a muffaletta. The Central Market makes and markets their own version of this salad which is a lovely combo of black and spanish olives fresh vegetables and olive oil. Since we made the olive tapenade, I thought this was a great starting point for the olive salad.
I took approximately a cup of my tapenade and combined it with some jarred giardiniera that I drained and chopped roughly. I added a couple tablespoons of olive oil to give the mixture the right consistency and juiciness. This is pure gold and if you are a fan of both olives and pickled veggies, you are in for a real treat!
To build the sandwich simply spoon some olive salad on the bottom bun then layer the meats. Salami first, then bologna or mortadella, cheese, ham and more salami and topped off with more olive salad on the top bun then everything is mashed together for good measure! Some purists will tell you to wrap the sandwich tightly in plastic and set a weight on top and let it rest for at least an hour to allow the olive salad to do it's magic and soak into the bread and compress the behemoth. You can do that, but I don't think it's entirely necessary. Especially since you will want to eat it right away it will be too delicious smelling to resist!
I am telling you that delicious, does not begin to describe this delicacy! The combination of meats gives you many textures from soft bologna, chewy salami, sweet ham, and the cheese to the briney, salty goodness of that olive salad. Dare I say this really is a sandwich to try before you die!
I hope you will give my verison of the New Orleans Classic Muffaletta a try sometime soon and I hope you love it!
Happy Eating!
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Susan's Manicotti - Everyday Food with Sarah Carey
Mother's Day is this Sunday -- what's the food that brings you back to childhood? For me, one such dish is the recipe I'm going to show you today: my mom's manicotti. It's cheesy and saucy and oh, so good. She's been making it since I can remember, and I still love it. So I decided to share it with you for Mother's Day.
Sarah's Tip of the Day:
For this recipe, you'll need tomato sauce, uncooked manicotti shells, and filling made from ricotta and mozzarella cheeses, garlic, eggs, parsley, and a bit of sugar. Pipe it into the uncooked shells. That part can be messy, but it's fun when you get the hang of it. Bake with plenty of sauce until bubbly, and give it a sprinkle of extra Parm near the end. It's so simple, and I bet your family is going to love it as much as I always have.
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Nutritional Info: per serv (makes 6): 630 cal; 31 g fat; 34 g protein; 54 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Susan's Manicotti - Everyday Food with Sarah Carey
Sándwich Muffuletta. ¡MUY FÁCIL!
Compra mi libro de recetas COCINA PARA TRIUNFAR en este link
Mi sartén Tefal Aroma 24 cm
Batidora de varillas para bizcochos y pan Suscríbete a mi canal. Novedades todas las semanas!
Bocadillo o sándwich muffuletta. Este bocadillo es originario de Nueva Orleans y se prepara con el pan muffuletta. Lleva encurtidos, salami, mortadela y queso. Con uno de estos bocadillo salen 4 raciones muy completas, quizá hasta más. Puedes adaptarlo a tu gusto con lo que más te guste ;).
La receta la he sacado del libro Los mejores bocadillos del mundo (varios autores). Parece ser que se ha agotado en amazon.
Receta del pan muffuleta en este vídeo (es muy fácil y apenas requiere amasado)
Ingredientes:
1 pan muffaletta
200 g de salami
200 g de mortadela de Bolonia
200 g de queso provolone
400 g de encurtidos variados (zanahoria, pimiento,
pepinillos, coliflor, cebolletas, alcaparras)
200 g de aceitunas rellenas
12 anchoas
Para el aliño: aceite de oliva, vinagre, sal, orégano, perejil
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Contacto: anna@annarecetasfaciles.com .
Para comprar levadura seca de panadero
Cacerola ovalada de pyrex
Muffaletta or Stuffed Picnic Loaf Video Recipe cheekyricho
Video Cooking Demonstration and recipe for Stuffed Picnic Loaf or Muffaletta. Great for the meat lovers and the vege smugglers. We think our family favourite may just become your favourite too. It's economical, delicious, easy as chutney and all in under an hour. We hope you enjoy it.
INGREDIENTS:
One loaf of Crusty Bread and layers of the fillings of your choice, here we used salami, semi dried tomatoes, gherkins, roast beef, cooked slices of kumera, cheese, cheekyricho mango chutney, bacon, spring onions, parsley, cheekyricho tomato paste and mushrooms. Dont let this idea limit your choices, you could use chicken, pork, fish, avocado,spinach, egg, feta, pate, eggplant, smoked salmon, omelette and mashed potato the possibilities are endless.
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Up on a Housetop.