Puff Pastry Treats

Posted in - Canapes on December 2nd 2012 0 Comments

Every Friday evening my children and I go to our local for an hour or so to see friends.  I have a cold glass of white wine while they eat chips and I persuade them that their piano skills are best saved for home (they are 4 and 5).  This time I took these treats; I know I shouldn’t have but it was a one-off.  Suffice it to say that while unfortunately this photograph does not do their delicousness justice, the empty box I went home with does…

cooked-puffs

A sheet of puff pastry – you can get this frozen in most supermarkets.3
1 jar of Sacla Aubergine Sauce
30g grated parmesan cheese
1 egg beaten for glazing

1.  Lay a sheet of puff pastry on a cool surface.
2.  Spread the sauce onto the sheet and sprinkle the parmesan on top.

raw-flat-puff

3. Roll the pastry from the longer side so that the pieces are not too large.

rawroll

4.  Cut them with a sharp  knife into pieces and lay them on a baking sheet.  You can cut them thin of thick.  The thinner cut photograph is under the thicker below. Brush with beaten egg, though this is not a necessity.

raw-puff-pastry

chopped-puffs

5.  Bake them at 190 degrees C for 15-20 minutes or until golden brown. Then turn the oven off and allow them to stay there for up to 20 minutes, depending on your oven, to dry out otherwise the centres may be doughy.  If you have an aga, put them at the bottom of a two door for up to 20 minutes and at the top left of a 4-door for the same.  Ovens differ so please be careful as this final part may change depending on how quickly your oven cools.
6. They are best served warm though on the day they are made, room temperature is just as good.

 

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