Shortcut Apple Strudel

Shortcut Apple Strudel

It's Thanksgiving weekend here in Canada and if you haven't had time to bake a pie for dessert, this last minute idea might just be a lifesaver. I've used golden delicious apples in this recipe which were quite sweet and didn't need a lot of extra sugar but judge for yourself if your apples are more tart, you may want to add a little more.


We use this idea all the time at our house and it was especially popular on Rock Recipes this summer when we first featured it in this Peach Version.

Shortcut Apple Strudel

Recipe by Barry C. Parsons

An easy, shortcut version of apple strudel using frozen puff pastry. A great quick Autumn dessert when apples are at their plentiful peak.

Prep time: 1/2 hour
Cook time: 1/2 hour
Total time: 1 hour
Yield: 6-8 servings
Ingredients

• 1 pound frozen puff pastry, thawed
• 1/2 cup white sugar
• 1 tsp cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 tbsp corn starch
• 1 egg
• 2 tbsp water
• About 2 tbsp turbinado sugar
• 6 large apples, thinly sliced

Cooking Directions

1. On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.
2. Mix together the white sugar, cinnamon, nutmeg and corn starch and then toss it together with the apple slices.
3. Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends.
4. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seams together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.
5. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
6. Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together the egg and water.You will not need to use all the egg wash.
7. Sprinkle the top of the pastry with turbinado sugar or other coarse sugar.
8. Pop the strudel into the hot oven and bake for 20 minutes.
9. Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble.
10. Serve warm with some good vanilla ice cream.

Blueberry Hazelnut Baked Brie

Blueberry Hazelnut Baked Brie

One of the most popular things we serve at evening gatherings of friends is a baked brie in puff pastry with various combinations of nuts and berries. We have used raspberries, cranberries, blackberries and partridgeberries in combination with almonds, pecans, macadamias and as in this case hazelnuts. Use whatever combination you like best. We also add a couple of tablespoons of honey or maple syrup before wrapping the brie, berry and nut bundle and baking it to golden oozing creamy perfection.

• 1 sheet frozen puff pastry, thawed
• 1 small wheel brie cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/2 cup fresh or frozen blueberries
• 3 tbsp honey
• 1 egg + 2 tbsp water, whisked together to make an egg wash

Roll out the pastry sheet and cut it into a circle about twice as wide as the wheel of brie. The pastry must be very cold in order to work with it so, if necessary, return it to the fridge or freezer for a few minutes if it gets too warm.

Place the brie in the center of the pastry circle and cut eight evenly spaced, 1 inch slits in the crust all around the outside edge of the pastry pointing toward the center of the circle.

Top the brie with the hazelnuts, blueberries and honey. Brush the edges of the pastry with the egg wash and begin bringing the flaps of pastry over the top of the brie, to the center of the cheese. These flaps will start to overlap so that the brie becomes completely enveloped in the pastry.

At this point, you can decorate the top of the pastry with leaf shaped cut-outs of puff pastry if you desire. Brush the entire pastry with the egg wash and chill for at least an hour before baking on a parchment lined baking sheet in a preheated 375 degree F oven for about half an hour or until the pastry is evenly golden brown.

Serve with crackers or small slices of French baguette.

Shrimp Cocktail Quiche

Here's a very versatile recipe that works well in these little individual portions as an appetizer course or make it as a full size quiche to serve as a quick workday supper. On the weekend this is a tasty dish to serve when entertaining guests at a great weekend brunch.

1 pound frozen puff pastry

Roll out the puff pastry and cut it into  twelve 4 inch squares. Place the squares into lightly greased muffin tins, making sure the pastry is pushed into the corners. Chill in the refrigerator for a few minutes.

1 pound shrimp
2 tbsp butter
1 tbsp olive oil
salt and pepper to season
3 tbsp chopped dill or tarragon

Heat the butter and olive oil over medium high heat in a saute pan. Quickly saute the shrimp for only a minute or two, adding the salt and pepper to season. A very light saute is all that is needed. Be careful not to over cook the shrimp at this point. Remove from heat and toss in the chopped herbs. Let cool for a few minutes. Reserve at least a dozen shrimp to garnish the quiche and divide the remaining shrimp evenly into the prepared pastries in the muffin cups.

 

Whisk together:

6 extra large eggs

1/2 cup whipping cream

1/4 tsp salt

1/4 tsp coarsely ground black pepper

Pour the egg mixture over the shrimp and herbs  in the muffin tins. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 7-10 minutes or until the eggs have just set. Allow to rest for 5 minutes before removing from the pans. Serve with Spicy Quick Tomato Compote.

 

For a full size 9 inch quiche, you will need only about half the amount of pastry. Bake at 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake for an additional 20-25 minutes or until the eggs have just set.

Spicy Quick tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce or chili flakes
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Blueberry Lemon Mini Puff Pastries

Blueberry Lemon Mini Puff Pastries

Such pretty little pastries and so easy to make. A terrific hand-held little dessert that's ideal for parties or even picnics. I sometimes make these as a take along contribution to parties and they are always very popular. People always seem impressed by them even though they are so easy to make.

Makes 16 pastries

• 1 package frozen puff pastry (2 sheets)
• 1 egg + 1 tbsp cold water beaten together (egg wash)
• Sugar
• Blueberry Jam
• Lemon Buttercream Frosting (recipe below)

Lay the first sheet of pastry flat and brush with the egg wash. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.

Place the squares onto a parchment lined baking sheet. Brush the tops of the pastries with egg wash and sprinkle the tops with a thin layer of plain table sugar. Chill the pastries for a half hour in the fridge before baking.

Bake in a 375 F degree oven for about 20 minutes until medium golden brown. Cool the pastries on a wire rack. When cool fill with a layer each of blueberry jam and lemon buttercream frosting.

Lemon Buttercream Frosting

• 2 cups icing sugar
• ½ cup butter
• ½ tsp vanilla extract
• Juice of one lemon
• Zest of ½ lemon, finely minced

In the bowl of an electric mixer combine the icing sugar and butter until the mixture resembles a coarse meal, then add the lemon juice and lemon zest. Beat together well until smooth, light and fluffy. Depending on the size of the lemon you use, you may not have to use all the juice or you may be a little short; just add a little milk to bring it to the proper consistency. If it is a little too soft, just add a little more icing sugar.

Raspberry Vanilla Puff Pastry Ice Cream Sandwiches

Raspberry Vanilla Puff Pastry Ice Cream Sandwiches

When I posted a preview picture of this dessert on the Rock Recipes Facebook Page I got one of the biggest responses ever in terms of the number of people who commented on the photo and even more who messaged me for the recipe immediately!!

This was an idea I had based upon the famous Vachon brand "Flakie" snack cakes that are sold here in Canada. Everybody who tried them loved them, especially the kids. It's a very simple thing to put together and they keep very well for at least a couple of weeks in a sealed container in the freezer. They are a great thing to have on hand for a quick dessert. I can see a whole lot of possible flavor combinations here. I can't wait to try making them with some of my homemade ice cream too.

Makes 16 pastries

• 1 package frozen puff pastry
• 1 egg + 1 tbsp water whisked together to make an egg wash
• Raspberry Compote
• Vanilla Ice Cream

Lay the first sheet of pastry flat and brush with the egg wash. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.

Place the squares onto a parchment lined baking sheet. Brush the tops of the pastries with egg wash and sprinkle the tops with a thin layer of plain table sugar. Chill the pastries for a half hour in the fridge before baking.

Bake in a 375 F degree oven for about 20 minutes until medium golden brown. Cool the pastries on a wire rack. When cool, split each pastry horizontally with a sharp serrated knife and fill with a layer each of raspberry compote and vanilla ice cream. Block ice cream works best because it can easily be sliced and cut to the exact size of the pastries.

Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/2 cup sugar
• 1/4 cup water
• 2 tsp corn starch dissolved in ¼ cup water

Slowly simmer raspberries, sugar and water for about 5 minutes. Stir in the corn starch mixture stirring constantly and cook for an additional minute. Cool completely.

Chorizo and Garlic Mini Quiches with Smoked Cheddar Sauce

Here's a delicious weekend brunch idea that uses frozen puff pastry as a time saver. Some herbed hashbrowns served beside one or two of these scrumptious mini quiches will make a great satisfying brunch for family or guests. Line the muffin tins with the pastry the night before, cover with plastic wrap, and store in the fridge to save even more time in the morning. You can have these on the table in a half hour if you use this tip.

Lightly grease 12 muffin tins.

One pound package frozen puff pastry, thawed

Cut the pastry into 12 squares and fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.

Filling

6 large eggs
½ cup whipping cream
¼ cup sour cream
4 cloves finely chopped garlic
½ cup grated aged cheddar cheese
¼ tsp paprika
Salt and pepper to season
½ cup chopped chorizo sausage

Share the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.

Whisk together the eggs, sour cream, whipping cream, paprika, salt and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
While the quiches are baking, make the smoked cheddar sauce.

Smoked Cheddar Sauce
In a small saucepan combine and cook for 2 minutes over medium low heat

2 tbsp flour
2 tbsp butter
¼ tsp black pepper

Whisking constantly pour in

1 cup hot milk

Remove from heat and season with salt to taste, then add

1 cup grated smoked cheddar cheese

Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.

Brie with Partridgeberries, Pistachios, and Honey in Puff Pastry

Today's recipe is one of my very favorite things to serve to guests as an hors d'oeuvre. Of all the times I have served it, I have never, ever had leftovers of this one. I do several variations on this recipe as well, using hazelnuts or almonds. I sometimes do it with blueberries, bakeapples, raspberries or cranberries and sometimes use maple syrup instead of the honey. I've also found that this recipe can be warmed again in a moderate oven after it has been previously baked, which makes it a great dish to bring along to a party or as a pot luck appetizer . Do not pre-bake it and try to reheat it in the microwave; you will get a soggy crust instead of a crispy one. I generally serve it on water crackers or small slices of French baguette.

1 sheet frozen puff pastry, thawed
1 small wheel brie cheese
¼ cup roasted pistachio nuts
1/3 cup partridgeberries
3 tbsp honey
1 egg + 2 tbsp water, whisked together to make an egg wash

Roll out the pastry sheet and cut it into a circle about twice as wide as the wheel of brie. The pastry must be very cold in order to work with it so, if necessary, return it to the fridge or freezer for a few minutes if it gets too warm.

Place the brie in the center of the pastry circle and cut eight evenly spaced, 1 inch slits in the crust all around the outside edge of the pastry pointing toward the center of the circle.

Top the brie with the pistachios, partridgeberries and honey. Brush the edges of the pastry with the egg wash and begin bringing the flaps of pastry over the top of the brie, to the center of the cheese. These flaps will start to overlap so that the brie becomes completely enveloped in the pastry.

At this point, you can decorate the top of the pastry with leaf shaped cut-outs of puff pastry if you desire. Brush the entire pastry with the egg wash and chill for at least an hour before baking on a parchment lined baking sheet in a preheated 375 degree F oven for about half an hour or until the pastry is evenly golden brown.
Serve with crackers or small slices of French baguette.

Easy Bakeapple Peach Strudel

I invited one of the neighbours for dinner one day last week and needed a quick dessert to serve to our last minute guest. With some frozen puff pastry, fresh peaches and bakeapples already on hand, I managed to whip this one up in just a few minutes.


Serves 4

3 large peaches, peeled and sliced
1 cup bakeapples, fresh or frozen
1 tsp corn starch
Pinch salt
¼ cup brown sugar
1 tsp cinnamon
¼ tsp freshly ground nutmeg

1 large sheet frozen puff pastry
1 egg and 2 tbsp whisked together to make an egg wash
2 tbsp sugar + ¼ tsp cinnamon mixed together

Mix together the corn starch, brown sugar, cinnamon, salt and nutmeg, then toss with the peaches and bakeapples. Place the fruit mixture in the center of the puff pastry sheet. Brush the egg wash along all the outer edges of the puff pastry which you have placed on a parchment lined baking sheet. Bring the edges of the pastry together at the center of the fruit and pinch together the edges and the ends to seal. Gently roll the strudel over so that the center seam in on the bottom.

Brush the entire strudel with the egg wash and then sprinkle with the cinnamon sugar. With the tip of a sharp knife cut a couple of small slits in the top of the pastry for steam vents. Refrigerate the strudel for at least 20 minutes to chill the pastry before baking in a 375 degree oven for about a half hour or until the pastry is evenly golden brown.

Easy Puff Pastry Bacon and Cheddar Quiche

This simple bacon and cheddar quiche is a really quick and easy recipe for Sunday brunch. No need to make pastry, just use store bought frozen puff pastry. No need to roll out the pastry either or even trim it into a circle for a standard pie plate, just use a square baking dish instead and save the fuss.


Serves 4

1 sheet frozen puff pastry, thawed
6 eggs
6 slices smoked bacon
2 cloves minced garlic
½ cup whipping cream
1 cup shredded cheddar cheese
½ tsp salt
½ tsp freshly ground black pepper

Preheat oven to 375 degrees F.

Place the puff pastry sheet in a 8x8 inch baking pan, covering the bottom and sides.

Cut the bacon in small pieces and fry to crisp in a heavy skillet over medium low heat.

Whisk together the eggs, whipping cream, salt and pepper. Fold in the garlic, cheese and bacon. Pour into the pastry crust and bake for about 30 minutes or until the eggs are fully set. Cut and serve.