Tag Archives: puff pastry

Chocolate Croissant Bites

Posted in Desserts/Baking, Other Desserts by

This is a quick little dessert that reminds me of chocolate-filled croissants from a nice pastry shop somewhere — the kind of place with small tables and a big window to the street, that smells more of sugar than coffee and has a display case full of desserts almost too beautiful to eat. (I really do miss visiting places like that.)

Gourmet thoughts aside, this is actually a simple back-of-the-box recipe I’ve had in my cookbook for ages. It was called Fudgy Brownie Cups, but to me that doesn’t describe it well enough. There is no rising agent in the chocolate mixture, and that’s what makes them fudgy, but they just don’t seem like brownies when they’re wrapped in the flaky layers of puff pastry.

All you need is a saucepan, a rolling pin and a couple of muffin pans and it’s ready in less than 20 minutes.

Makes 20

8 oz. (227g) sheet of puff pastry (half of a standard U.S. box), thawed
4 oz. (113g) dark chocolate (I used Lindt‘s 70% cocoa chocolate bar)
4 oz. (113g) unsalted butter (half a stick)
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. all-purpose (plain) flour, plus extra for dusting countertop
Confectioner’s (icing) sugar (optional)

Heat oven to 400F/200C degrees.

In a pot over medium-low heat, melt chocolate and butter. Turn off heat and mix in sugar. Add eggs and vanilla, then mix in flour.

On a lightly floured surface, roll out puff pastry to a 12×15-inch rectangle. Cut into 3×3-inch squares and press each one into an ungreased muffin cup. Fill with 1 tablespoon of chocolate mixture. Bake 15-20 minutes or until golden (you want to err on the longer side to make sure the puff pastry comes out crispy on the bottom, not chewy).

Immediately remove to a wire rack. Serve warm or at room temperature, dusted with confectioner’s sugar.

Creamy Chicken Pot Pie with Puff Pastry

Posted in Casseroles & Savory Pies, Main Courses, Poultry by

 

20200418_200434

This is a deconstructed chicken pot pie, one that cooks on the stove and doesn’t need to be baked. You just let it simmer until the sauce thickens, and then it’s ready. The puff pastry is the only part that needs to go in the oven, and it’s a nice way to finish the dish, especially with the sprinkling of parsley on top.

The recipe is my version of one printed in Southern Living magazine a few years ago.

Serves 4
4 boneless, skinless chicken breasts (about 1.5 lbs.)
3 cups chicken stock
1 puff pastry sheet, thawed if frozen (1/2 of a 17.3-oz. package)
1 egg, lightly beaten
About 1 tsp. dried parsley
12 oz. frozen peas
3 Tbsp. butter
1 medium onion, chopped
2 medium carrots, thinly sliced
1 large celery stalk, diagonally sliced
1/4 cup all-purpose (plain) flour
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Optional: 4 cooked bacon slices, slightly crumbled

Preheat oven to 400F/200C degrees. Place chicken in a large pot with chicken stock and enough extra water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through. Turn off the heat, then remove the chicken and let cool. Reserve the cooking liquid.

Line a large baking sheet with parchment. Unroll the puff pastry sheet and place on parchment, then cut into four squares. Brush lightly with beaten egg and sprinkle with parsley. Bake on bottom rack for 12-14 minutes, or until pastry is puffed and golden brown.

Cook peas according to package directions. Shred the cooled chicken and set aside.

In a large skillet, melt butter over medium-high heat. Add onion, carrots, and celery, and cook until carrots and celery are tender-crisp, about 8 minutes. Add the flour and stir constantly for 1 minute. Add the cream and 2 1/2 cups of reserved stock and bring to a simmer, stirring constantly.

Stir in peas, cheese, and chicken and cook until mixture is thickened, about 10-20 minutes (watch carefully). Season with salt and pepper. Add bacon toward the end of cooking, if using.

Divide mixture among four shallow bowls (you may have some left over), then top each bowl with a square of puff pastry.