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Beef Wellington. This impressive holiday dish will look so festive as part of your Christmas dinner menu. The buttery pastry wraps up the mushroom mixture and beef tenderloin, just like a Christmas present. Get the Beef Wellington recipe. Hector Sanchez. 9.
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Use a pastry cutter or similar to straighten out the sides of the dough. Fold the top of the rectangle (the short side) down to the middle of the rectangle. Then fold the bottom half up over the top half, folding it like a letter. Wrap the dough tightly in plastic wrap and freeze for 20 minutes.
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Roll out the dough into a large rectangle or square 1/8 " thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden.
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Easy Churros With Mexican Chocolate Sauce. Aaron Dyer. To make these tasty, churros-inspired treats, you twist rectangles of puff pastry dough into spirals, bake, and toss with sugar and cinnamon. A Mexican chocolate sauce is essential for dipping, combining the sweet and the spicy. View Recipe. 17 of 17.
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Fundraiser Services. Wyhe's Choice Fundraising has two programs: The Butter Braid Pastry Fundraiser and The Puff Pastry Fundraiser. Wyhe's Choice Fundraising knows that the foundation of every successful fundraiser is a proven product that tastes great and is unique to the fundraising market. That's why we've chosen to feature our.
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Instructions. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above.
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Combine the cold water and lemon juice. Make a well and add the liquid (the tablespoon of lemon juice or vinegar helps tenderize the dough and keep it from oxidizing or turning gray). Stir into the bowl while lightly tossing the ingredients to moisten them evenly, keeping the butter pieces large. Gather the dough into a ball.
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Sunny-Side-Up Herbed Tart. Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.—Diana Neves, Lafayette, California. Go to Recipe. 10 / 49.
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Pastry Puffins are light, flaky, and delicious artisan-style puff pastries. Each Pastry Puffin is filled with one of our seven irresistible sweet fillings — apple, blueberry cream, caramel, cherry, cinnamon, cream cheese, or strawberry cream. Each package comes with 12 servings that you can break off and put directly into the oven from the.
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How we make puff pastry at the King Arthur bakery. By Amber Eisler. Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes. To prepare the butter block: Mix together the flour and butter until they're well blended and smooth.
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Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat. Stir in the cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
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That is definitely true about these 18 incredible desserts made with puff pastry. Each one is so easy to make thanks to simple puff pastry, which also gives each dessert a buttery taste and a.
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Step 6: Shape the block. Cut out a piece of parchment paper that measures 16×12 inches. Transfer the butter block mixture to the parchment and shape it into a neat 9×6-in. rectangle with sharp edges that is about an inch thick. Fold over the excess parchment then wrap the butter block in plastic.
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On a lightly floured surface, roll out dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out dough again, taking care not to let butter break through dough, to about 1/2 inch thickness. Fold into thirds.
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Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads. Pat the dough into a rough log, and.
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In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour. Mix until smooth. Scrape this dough into a flat square about 1 inch thick. The square should measure about 5 inches by 5 inches. Wrap well in plastic, and chill for at least 30 minutes.
