 |
| Baked Pastry Puffs |
They're fun to make and can be made in larger sizes for use as dessert, by filling with berries, topped with whipped cream; pudding or ice cream, then drizzled with chocolate. Again, use your imagination. Family and guests will be impressed with your presentation.
This recipe makes about 24 - 36 mini puffs but can be doubled for larger groups. After baking they freeze well, and handy for quick appetizers or desserts.
Mini Pastry Puffs
4 Tabs. of butter cut in pieces
1/2 cup water
1/2 cup flour1/4 tsp. salt
2 eggs
Optional seasoning: poppy seeds, sesame seeds, fresh rosemary
Heat oven to 425.
In medium saucepan, bring water butter and salt to a boil. Remove from heat and add flour all at once, stirring til dough hold together. Return to heat an let cook about 1 minute, until a film coats the bottom of the pan. Put dough in a bowl and let cool about 5 minutes.
Beat in eggs one at a time until dough is soft, glossy and sticky. Put dough in pastry bag with 1/2 inch nozzle, or use a plastic bag and cut off corner.
Squirt vertically on prepared non-stick sheet an inch apart in one inch to 1-1/2 inch wide mounds, about 1/2 inch thick. Each will have a small peak, so wet your finger and pat each mound down a bit to smooth. An egg wash can be applied, then sprinkle with seasoning of choice.
Bake for 12 minutes, at 425, then reduce heat to 375 and remove sheet, taking a toothpick to pierce the side of each puff, then return to oven to bake until golden brown, about 10 to 15 more minutes. Cool on wire rack. Slice open to fill with desired fillings.
In medium saucepan, bring water butter and salt to a boil. Remove from heat and add flour all at once, stirring til dough hold together. Return to heat an let cook about 1 minute, until a film coats the bottom of the pan. Put dough in a bowl and let cool about 5 minutes.
Beat in eggs one at a time until dough is soft, glossy and sticky. Put dough in pastry bag with 1/2 inch nozzle, or use a plastic bag and cut off corner.
Squirt vertically on prepared non-stick sheet an inch apart in one inch to 1-1/2 inch wide mounds, about 1/2 inch thick. Each will have a small peak, so wet your finger and pat each mound down a bit to smooth. An egg wash can be applied, then sprinkle with seasoning of choice.
Bake for 12 minutes, at 425, then reduce heat to 375 and remove sheet, taking a toothpick to pierce the side of each puff, then return to oven to bake until golden brown, about 10 to 15 more minutes. Cool on wire rack. Slice open to fill with desired fillings.
Woo-HOO! NOW yer talkin'!!! The PERFECT niche for you. Great name for the blog, and goodness - *11* post in less than a month already! I love the Tip$ and Trick$ page too - brilliant!
ReplyDeleteHave fun w/ the blogging. I'm now subscribed via RSS so I won't miss a single word.