Usually I don’t eat much sugar, but then there are the less usual times like breakfast time after a night out. Continue reading
So on Sunday while Mr. was sleeping I prepared these puff pastries, which are inspired by a Swiss pie from Canton Glarus. Well, they are partly inspired because the pie usually contains 2 fillings: one half of the pie is filled with an almond paste while the other has a dried prune filling. Choosing only the first filling I made hand sized treats by adapting the recipe I have in my Betty Bossi Swiss Cooking
book. The great thing is that if you have some puff pastry waiting to be used, this is a really easy recipe that isn’t overly sweet. At least I get Mr. to eat some nuts by combining it with his passion for sweet food.
Simple Almond Puff Pastries
Recipe for 8 pieces
Prep time: 25 min
Cook time: 20 min
16 rounds butter puff pastry of about 8.5 cm diameter (a can of sliced pineapples has this size)
150 g ground skinless almonds
2 tbsp. melted butter
2 tbsp. lemon juice
2-3 tbsp. water
1 tsp. finely grated lemon zest
60 g sugar
Heat oven at 200°C.
Prepare the almond filling by mixing the ground almonds, melted butter, lemon juice, water, lemon zest and sugar together.
Take one round and in the middle place about a tbsp. of almond mix in the centre. With the tip of your finger dab the edged with a little water. Take another round of puff pastry and place it on top of the first. With the help of a fork close the pastry by pressing on the edges to seal it. Poke a few holes (3-4) in the pastry a place on a parchment lined baking tray. Repeat with the other seven pieces.
Once all the pastries are ready place them in the lower part of the oven and cook for about 20 min, watch that the pastry doesn’t get too brown. Let the almond pastries cool on a wire rack and dust with icing sugar before serving.
Back at home things have gone back to their usual rhythm except for the fact that this week I have broken one of my grocery shopping rules: Continue reading
I have bought commercial puff pastry. Usually I order it at my local baker because I know it’s made with butter and no other fat. I have trouble understanding why I Switzerland it’s almost impossible to find pure butter puff pastry in any food store, even in the organic ones. All store bought puff pastries I have seen are made with vegetable oil and the taste is clearly different. This week, when I made this recipe for my boyfriend and me I told him about my frustration about the no-butter puff pastry and he agreed with me. Next time I will use real puff pastry. I found the idea of this recipe in the book I bought over the Christmas holidays. This is a simple recipe idea which can be easily adapted to any taste. Next time I have guests I may try this with salmon instead of chicken.
Creamy Chicken and Leek Puff Pastry
Recipe for 4
Prep time: 15 min
Cook time: 20-25 min
4 8X10cm rectangles puff pastry
350 g chicken breasts
1 tbsp butter
320 g leeks
1.6 dl chicken stock
2 tsp lemon zest
2 tbsp lemon juice
Salt and pepper
1.6 dl cream
Optional: egg or milk to brush the puff pastry
Heat oven at 220°C.
Slightly roll out the puff pastry triangles, eventually brush them with some egg or milk. Place in the oven for about 10 minutes or until golden brown.
Slice the chicken into about 0.8 cm pieces and in case the breast is large divide into two each slice.
Heat some olive oil in a pan and add the chicken to brown on all sides. Once ready set aside.
Chop the shallot and julienne the leeks. Put the butter in a pan and add the leeks, shallot,, cayenne pepper, salt and pepper and cook to soften for 8-10 minutes. Add the stock, the lemon juice and the lemon zest; leave to reduce by half. Add the cream and cook for a few minutes more. Add the chicken and stir.
Take the puff pastry rectangles and cut them in half horizontally. Place on a plate the bottom half of the rectangle, add the leeks and chicken and place top part of the puff pastry shapes on top. Serve warm.