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Copyright, 2015
October 12, 2014
Rob
Laminated doughs
0

Recipe: Savoury puff pastry appetizers

Whenever you have guests over, it’s good to offer an appetizer before a meal, right?

And if you don’t want to overthink it, this is a simple yet very effective solution: savoury appetizers with puff pastry!

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This recipe is great because it’s super fast (provided you have puff pastry at home, even a ready-made store-bought puff pastry will do), can save you at the last minute, and it allows you to reuse puff pastry scraps!

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As you know, once the puff pastry is rolled out completely once, you cannot make a ball of dough with the scraps and roll them out again: the rise of dough will be compromised since you will have destroyed all the layers.

Nevertheless, for appetizers (or even for a mille-feuille/Napoleon), you can still use the scraps.

So now just go get all the herbs and spices you want!

Savoury puff pastry appetizers

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Ingredients

Appetizers

200gPuff pastry
Poppy seeds
Sesame seeds
Paprika
Cumin (and any other spices/herbs you like)
1Egg

Directions

1
Roll out the puff pastry (prepared with 6 folds) rotating it of 90° every time, until you obtain a large, 4mm-high rectangle
2
Cut the dough into any shape you like: for example into small rounds with a cookie cutter...
3
...or small squares with a knife (this is good especially if you're working with small-sized scraps). In this case you don't need to perform a clear cut: just mark a few lines now so that it will be easy to separate the appetizers once they come out of the oven.
4
Brush the dough with the beaten egg and add a pinch of poppy seeds, sesame seeds, paprika, cumin seeds (or whatever else you like, in any combination you like) on each portion
5
Bake at 210°C for at least 30 minutes and anyway until golden brown and "dry" (the appetizers should not be leaking butter).

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Puff pastry – Pâte feuilletée

December 10, 2012
AppetizersCuminEasyFastLaminated doughsPoppy seedsPuff pastryQuickSesame seeds
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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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