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Marjon
January 29th, 2009 - 12:48

Very simple. Sprinkle puff pastry with sugar, cut into triangles and bake until golden brown. Get ready made chocolate mousse or something like that. Put one triangle on bottom, spoon some mousse on it and put another triangle on top.

chuck
January 29th, 2009 - 14:46

Take the puff pastry and wrap it around a tub of Ben & Jerry’s.

Tauna
January 29th, 2009 - 16:50

I recently made an easy apple tart from a barefoot contessa reciple with frozen puff pastry and it tasted great. This site has the basic recipe:

http://foodlibrarian.blogspot......pired.html

Lisa
January 30th, 2009 - 10:58

Yes, Tauna. That’s the one I was looking for to send to you, FG. I could only find her apple turnover recipe.

Lisa
January 30th, 2009 - 11:25

This one, too:
http://www.puffpastry.com/reci.....&rc=0

Maybe I will make for Oscar night?

Shannon
January 30th, 2009 - 15:18

This is easy and really yummy:

Depending on the size of your puff pastry, roll out 1 circle (I did one 12″) an inch larger than a second circle. Puff pastry can be pieced together to make larger slabs with a bit of water.

So two circles, one an inch larger than the second, preferably pie sized. Cut any scraps into 1/4 inch strips. Chill for half an hour on parchment.

Toss thinly sliced pears (I never peel them) some sugar, orange zest, a bit of cinnamon and about a table spoon of flour (ratio the flour so it just coats the pears) and add small cubes of butter—not too much and tiny cubes, but come on, get some butter in there. Add a touch of cardamon if you have it.

Spread your pear mixture over the larger circle like pizza sauce—not all the way to the edge. Brush the edge with water, place the smaller circle on top, and fold the lower part to form a seal. Brush the top with water lightly, and use any strips to create a decorative top.

Bake at 375 until completely puffed and golden (about an hour or a bit less.)