36 puff pastry french Recipes

frozen puff pastry (2 sheets per package.), granulated sugar, cinnamon sugar (optional), vanilla (optional) or chocolate, glaze (optional)

puff pastry sheets, thawed, butter, sugar, powderd almonds, eggs, flour

puff pastry, fromage blanc, lardons or 200 g canadian bacon, slices, onions, pepper

sheets frozen puff pastry, thawed, cold milk, vanilla instant pudding mix (or use chocolate), cool whip, sliced fresh strawberries, powdered sugar

milk, all-purpose flour, whole vanilla bean, castor sugar or superfine sugar, salt, egg yolks, frozen puff pastry, apricot preserves (optional), sugar for dusting

granny smith apples, golden delicious apples, water, sugar, fresh lemon juice, all-butter frozen puff pastry (1 or 2 sheets , depending on brand), thawed, egg, beaten to blend (for glaze), superfine sugar (optional)

sheet puff pastry , 10 x 10 inch thawed, and rolled out 1/8-inch thickness, egg, lightly beaten, butter, mixed mushrooms, whole (mixture, your choice ), onion, sweet , coarsly chopped, shallot, small, french, finely chopped, pepper , cayenne, salt, sea, white wine, good quality, creme fraiche or 1/4 cup sour cream, parmesan cheese, finely grated, good quality, thyme, fresh, chopped

sheet (from a 17 1/2 oz package) frozen puff pastry, instant french vanilla pudding, milk, vanilla nonfat yogurt, fresh strawberries, sugar

butter, yellow onions, thinly sliced, white wine, sugar, fresh thyme, coarse salt, ground pepper, ricotta cheese, egg, sheet puff pastry, shredded parmesan cheese, crumbled cooked bacon (optional)

french puff pastry (6 inch), sugar, unsweetened cocoa, flour, salt, milk, melted butter, kahlua

olive oil, shallot, minced, fresh morel mushrooms, sliced, fresh oyster mushrooms, stemmed and sliced, dry white wine, ground cumin, paprika, dried oregano, brown sugar, garlic powder, dried parsley flakes, ground black pepper, kosher salt, rack of lamb, trimmed and frenched, sheet frozen puff pastry, thawed, egg yolk, beaten, demi-glace, butter, chopped fresh parsley

sheet puff pastry, applesauce, sweetened, fresh lemon juice, cinnamon, apple brandy, grated lemon rind, granny smith apples, peeled, cored, and cut in thin slices, sugar, butter, pizza wheel

full sheet of thawed puff pastry (rolled out ), butter, extra virgin olive oil, onions, (halved , then very thinly sliced), dried bay leaf, thyme , or poultry seasoning, salt & pepper, beef bouillon mixed into 1/2 cup. water, shredded swiss cheese (about 2 cups)

butter, olive oil, white onions, finely sliced into rings, garlic cloves, crushed, salt, soft brown sugar, flour, beef stock, thyme, bay leaf, cognac, madeira wine, dry white wine, salt & freshly ground black pepper, puff pastry, gruyere, coarsely grated, egg yolk, mixed with a little water, for egg wash

frozen puff pastry sheet, thawed (from a 17-oz package), olive oil (can use vegetable oil also), onion (halved and cut crosswise into about 1/8-inch slices), salt, pepper, anchovy fillets (patted dry and finely chopped ), dried thyme (rubbed between fingers), kalamata olive, pitted and very thinly sliced (can use other black olives but kalamata is best)

french green lentils , sorted, rinsed, salt, fresh ground black pepper, bay leaf, olive oil, onion, diced into 1/2-inch pieces, carrot, diced into 1/2-inch pieces, celery rib, diced into 1/4-inch pieces, garlic clove, mashed, tomato paste, dry red wine, dijon mustard, olive oil (or butter), chopped parsley (or tarragon), sheet puff pastry (or pie dough)

colorado lamb chops , frenched, olive oil, to season, essence, to season, chevre cheese, toasted pine nuts, minced garlic, chopped chervil, salt and pepper, creole mustard , or coarsely ground mustard, by 4 inches) squares puff pastry, egg, beaten, prepared veal demi-glace diluted by 1/2 cup water, hot, several sprigs fresh rosemary, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option