Puff Pastry Raspberry Danish

Ingredients:

• 2 package (16 ounces) cream cheese, softened
• ½ cup sugar
• 4 large egg yolks, room temperature
• 2 tablespoon water
• 2 package (17.3 ounces) frozen puff pastry, thawed
• 1 ½ cups raspberry jam or any other jam of choice
• Powdered sugar (optional)
• 4 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Fresh raspberries (optional, for garnishing)

Preparation:

1. Preheat the oven to 425° F. Add two egg yolks in a mixing bowl. Beat it along with the cream cheese, sugar, all-purpose flour and the vanilla extract until smooth.
2. Now, combine the remaining egg yolks and water.
3. Unfold each puff pastry sheet on a lightly floured board, then roll into a 12-inch square. Each square should be divided into 4-inch squares. These squares should be placed on baking pans that have already been lined with parchment paper.
4. One spoonful of that cream cheese mixture should be placed on top of every square, along with one full teaspoon of the raspberry jam. Now, place those two opposite pastry corners together over the filling and cover that with the egg mixture. Feel free to use the remaining (if any) yolk mixture to brush the tops.
5. Bake for fourteen to sixteen minutes, or until golden brown.
6. Garnish with powdered sugar and fresh raspberries, if preferred. Serve warm. Feel free to store the leftovers in the refrigerator.

Puff Pastry Pizza Bites

Ingredients:

• 1 sheet (17.3 ounces) puff pastry dough, thawed
• 1 egg, lightly beaten
• 1 tablespoon parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon chili flakes (optional, for garnish)
• 1 teaspoon dried oregano (optional, for garnish)
• 32 slices pepperoni
• 6 pieces string cheese
• 2-3 fresh basil leaves (optional, for garnish)

Preparation:

1. Put parchment paper on a baking pan and preheat the oven to 400° degrees Fahrenheit.
2. Cut the round roll dough into three strips after unrolling it.
3. Line the middle of each strip with ten pepperoni chunks.
4. Place two pieces of string cheese on top of the pepperoni.
5. Each dough strip should have its edges wrapped around the cheese and pepperoni. The seams should be sealed with a pinch.
6. Cut each portion into slices of one inch.
7. Brush the pieces with egg after placing them on the baking sheet that has been prepared.
8. Add Italian spice, garlic powder, and parmesan cheese on top.
9. The puff pastry should be golden brown and the cheese should be melted after 12 to 15 minutes of baking.
10. Serve them straight out of the oven, garnish with dried oregano, fresh basil leaves and chilli flakes (optional).

Blueberry Tartlets

Ingredients:

• 1 sheet butter puff pastry, thawed (if butter puff pastry is not available to you, use regular)
• 1 egg, lightly beaten
• 6 oz cream cheese, at room temperature
• 3 tablespoons powdered sugar
• ½ teaspoon fine lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups blueberries
• 2 teaspoon fine lemon zest
• 2 tablespoons dark brown sugar

Preparation:

1. Before you begin, make sure your pastry has defrosted and preheat your oven to 200° C (400° F).
2. Measure and cut nine equivalent squares from the pastry sheet using a clean ruler.
3. Score a square with the point of a sharp knife, not cutting all the way through, about 1 cm (½ inch) inside the square.
4. Line a baking tray with non-stick baking paper and place the pastry squares on it. To stop the pastry from rising, use the prongs of a fork to firmly prick the center square.
5. Apply the beaten egg to the pastry’s outer frame.
6. Sprinkle brown sugar over the edges.
7. Bake for about 10 minutes in a preheated oven, until the sides are golden brown and the pastry bottom is cooked.
8. After taking the squares out of the oven, let them cool on a baking dish for approximately fifteen minutes before garnishing them.
9. Put the cream cheese, powdered sugar or icing, lemon zest, and vanilla essence in a medium-sized bowl. You can beat this mixture with a stand mixer, handheld electric beaters or by hand if you would prefer that. Beat it till the mixture is smooth and creamy enough.
10. Spread around 1½ tablespoons of the cream cheese mixture in the middle of the pastry square of the Blueberry Tartlets before serving.
11. Serve after adding your fresh berries on top!

Autumn Harvest Puff Roll

Ingredients:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 teaspoon salt
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• ½ cup finely chopped walnuts
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh sage
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 3 tablespoons water
• 1 sheet puff pastry dough, thawed
• ½ teaspoon of extra virgin olive oil, for brushing
• Pinch of sea salt
• 1 medium butternut squash, about 4 cups, peeled and cut into ½-inch pieces

Preparation:

1. Heat the oil in a large skillet over medium-low heat for the roll.
2. Add the onion and salt, and simmer for approximately 8 minutes, stirring periodically, until the onion is tender and transparent.
3. Add the additional ingredients and cook until the squash is fork-tender, stirring periodically, about 20 minutes. When finished, take off the heat, cover, and put aside.
4. Preheat the oven to 400 degrees before assembling the roll.
5. A sheet of parchment paper around the size of a baking tray should be laid down. On a piece of parchment, unfold one puff pastry sheet. Shape the pastry sheet into a rectangle that is about 16 by 12 inches.
6. Spoon the butternut filling onto the bottom half of the pastry sheet, keeping the longest side horizontal to counter, until it is within 1 inch of the edge.
7. The pastry should be rolled akin to a Swiss roll. Start rolling from the closest side and secure the ends of the roll with a tuck.
8. The parchment paper should be removed and be placed on the baking sheet. Season the pastry with salt and drizzle a bit of oil on it. Also, make sure to make some (three to four) diagonal slits in the pastry, and they should be spaced a few inches apart.
9. Bake the roll for about twenty-five minutes, just until the entire pastry is golden brown in colour.
10. Take the autumn harvest roll out of the oven and let it cool for five to eight minutes.
11. Cut into parts of the appropriate size with a serrated knife.
12. You can serve it warm with any type of gravy or eat it as it is!