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.

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.

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Raspberry Buttercream Mille Feuille

Raspberry Buttercream Mille Feuille

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make. In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves, named for the many layers in the puff pastry upon which it is based. Traditionally they are filled with pastry cream but because it's summer I decided to fill them with some simple vanilla buttercream frosting  and raspberry jam to make them more portable and picnic friendly. This version is once again inspired by another popular Vachon snack cake that I ate as a kid.

Raspberry Buttercream Mille Feuille

Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.

• 1 pound package frozen puff pastry

Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.

Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.

Vanilla Buttercream Frosting

• 4 cups icing sugar (powdered sugar
• 1 cup butter
• 2 tsp vanilla extract
• a few tbsp milk

Blend together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.
Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality

• raspberry jam

Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.

Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.

Vanilla Glaze

• 1 1/2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• milk

Blend together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn't pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread  the glaze evenly over the surface of the constructed mille-feuille.

Melt together:

• 1/4 cup chocolate chips
• 1 tsp butter

Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.

Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus, enjoy. ;)

Raspberry Buttercream Mille Feuille

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make. In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves, named for the many layers in the puff pastry upon which it is based. Traditionally they are filled with pastry cream but because it's summer I decided to fill them with some simple vanilla buttercream frosting  and raspberry jam to make them more portable and picnic friendly. This version is once again inspired by another popular Vachon snack cake that I ate as a kid.

Raspberry Buttercream Mille Feuille

Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.

• 1 pound package frozen puff pastry

Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.

Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.

Vanilla Buttercream Frosting

• 4 cups icing sugar (powdered sugar
• 1 cup butter
• 2 tsp vanilla extract
• a few tbsp milk

Blend together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.
Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality

• raspberry jam

Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.

Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.

Vanilla Glaze

• 1 1/2 cups icing sugar (powdered sugar)
• 1 tsp vanilla extract
• milk

Blend together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn't pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread  the glaze evenly over the surface of the constructed mille-feuille.

Melt together:

• 1/4 cup chocolate chips
• 1 tsp butter

Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.

Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus, enjoy. ;)

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Shortcut Summer Peach Strudel

Shortcut Summer Peach Strudel

A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.

• 1 lb frozen puff pastry, thawed

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.

Mix together:

• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4tsp freshly grated nutmeg
• 1 tbsp corn starch

Toss together with:

• 6-8 fresh peaches, thickly sliced

Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well. 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.

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:

• 1 egg
• 2 tbsp water

You will not need to use all the egg wash. Sprinkle the top of the pastry with coarse sugar. I use

• turbinado sugar

Pop the strudel into the hot oven and bake for 20 minutes. 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. Serve warm with some good vanilla ice cream.

Shortcut Summer Peach Strudel

A quick and easy summer dessert can take only minutes to prepare with some store-bought puff pastry on hand. Perfect for when summer fruits are at their best and time is in short supply. What a fantastic take along to a sunny day cookout or picnic too.

• 1 lb frozen puff pastry, thawed

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.

Mix together:

• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4tsp freshly grated nutmeg
• 1 tbsp corn starch

Toss together with:

• 6-8 fresh peaches, thickly sliced

Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seems together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well. 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.

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:

• 1 egg
• 2 tbsp water

You will not need to use all the egg wash. Sprinkle the top of the pastry with coarse sugar. I use

• turbinado sugar

Pop the strudel into the hot oven and bake for 20 minutes. 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. Serve warm with some good vanilla ice cream.

reade more... Résuméabuiyad

Five Spice Pear Strawberry Galette

Five Spice Pear Strawberry Galette

This recipe is a great endorsement for keeping frozen puff pastry in your freezer at all times. Everyone knows I hate to waste food, and by waste I don't mean that I eat it all rather than throw it out; my friends and neighbors can attest that get our surplus. What I'm talking about is when we overbuy produce for example as in the case of the strawberries and pears in this galette tart. Both fruits were quickly getting over-ripe and it was unlikely they would be eaten in the couple of good days they had left in them. Solution? Turn them into a very fast and simple dessert for dinner using frozen puff pastry already on hand.

The fruit was simply tossed together with a little sugar and Chinese Five Spice powder to give it an interesting spicy, fragrant touch, then just thrown onto some rolled out puff pastry which is then folded rustically over the fruit to form the tart. It really couldn't be simpler. Just make sure you always have some great ice-cream on hand in the freezer along with that puff pastry.


I like to macerate the strawberries in sugar to draw out some of the liquid so that the galette doesn't get too soggy.

• 1 1/2 cups fresh strawberries cut in quarters
• 3 tbsp sugar

Toss together and set aside. Leave them for about a half hour tossing occasionally, then drain off any excess liquid.

• 1 one pound package of puff pastry, thawed
• 3 large pears
• 1/4 cup sugar
• 1/2 tsp Chinese Five Spice powder

Mix the spice powder through the sugar to distribute it evenly, then toss it together with the pears and drained strawberries. 

Roll the pastry out t o about a 14 inch square and place the fruit mixture evenly in about a 10 inch square in the center.

Fold the edges of the dough toward the center of the galette. Brush the edges of the pastry lightly with an egg wash made by whisking together:

• 1 egg
• 1 tbsp water

You do not need to use all this egg wash, just enough to lightly coat the pastry. Sprinkle the pastry edges with turbinado sugar if desired. Chill the galette in the freezer for about 30 minutes before popping it into a preheated 425 degree oven for 20 minutes, then turn the heat down to 350 degrees F and continue to bake until the crust is evenly golden brown. Let cool for 20 minutes before serving warm with ice cream.

Five Spice Pear Strawberry Galette

This recipe is a great endorsement for keeping frozen puff pastry in your freezer at all times. Everyone knows I hate to waste food, and by waste I don't mean that I eat it all rather than throw it out; my friends and neighbors can attest that get our surplus. What I'm talking about is when we overbuy produce for example as in the case of the strawberries and pears in this galette tart. Both fruits were quickly getting over-ripe and it was unlikely they would be eaten in the couple of good days they had left in them. Solution? Turn them into a very fast and simple dessert for dinner using frozen puff pastry already on hand.

The fruit was simply tossed together with a little sugar and Chinese Five Spice powder to give it an interesting spicy, fragrant touch, then just thrown onto some rolled out puff pastry which is then folded rustically over the fruit to form the tart. It really couldn't be simpler. Just make sure you always have some great ice-cream on hand in the freezer along with that puff pastry.


I like to macerate the strawberries in sugar to draw out some of the liquid so that the galette doesn't get too soggy.

• 1 1/2 cups fresh strawberries cut in quarters
• 3 tbsp sugar

Toss together and set aside. Leave them for about a half hour tossing occasionally, then drain off any excess liquid.

• 1 one pound package of puff pastry, thawed
• 3 large pears
• 1/4 cup sugar
• 1/2 tsp Chinese Five Spice powder

Mix the spice powder through the sugar to distribute it evenly, then toss it together with the pears and drained strawberries. 

Roll the pastry out t o about a 14 inch square and place the fruit mixture evenly in about a 10 inch square in the center.

Fold the edges of the dough toward the center of the galette. Brush the edges of the pastry lightly with an egg wash made by whisking together:

• 1 egg
• 1 tbsp water

You do not need to use all this egg wash, just enough to lightly coat the pastry. Sprinkle the pastry edges with turbinado sugar if desired. Chill the galette in the freezer for about 30 minutes before popping it into a preheated 425 degree oven for 20 minutes, then turn the heat down to 350 degrees F and continue to bake until the crust is evenly golden brown. Let cool for 20 minutes before serving warm with ice cream.

reade more... Résuméabuiyad

Quick and Easy Chicken Penne Timpano

Quick and Easy Chicken Penne Timpano

Originally published on September 15 2008.

I am not a big fan of leftovers as my friends and neighbours can happily attest. This recipe however, is one of my favorite ways to stretch a leftover pasta dinner into a second and quite delicious meal.

Timpano is a traditional Italian dish comprised of many components from boiled eggs to salami to meatballs to pasta to tomato sauce all baked in a drum shaped baking vessel. Some of you may remember it as the centerpiece dish of the 1996 film "Big Night" about 2 brothers and their failing Italian restaurant.

This much simpler version of a "pasta pie" still has some very good flavours incorporated into it and I have made it on occasion from simple leftover pasta and sauce. Using frozen, pre-made puff pastry adds to the easy preaparation while dressing up a dish that is fit to feed even the most discriminating dinner guests.

I do like to prepare this dish with all of the components cold so I prepare the pasta and sauce in advance and let them cool down before using them. This will greatly aid the crust baking well on the bottom. You can also blind bake the bottom crust for about 10-15 minutes before adding the filling, using parchment paper and some baking weights. This also greatly helps the bottom crust of the Timpano.

To begin you will need about 6 cups of cooked pasta with sauce. My favorite for this recipe is penne pasta with roasted fennel marinara sauce which was recently featured on my blog

http://rockrecipes.blogspot.com/2008/09/penne-with-cicken.html but use your favorite, especially if you have leftovers in the fridge.

2 sheets frozen puff pastry

Roll out one sheet of the puff pastry and place in the bottom and sides of a 9x9 inch glass baking dish. You can blind bake this bottom crust for about 15 minutes, if you prefer.

Add half the pasta and sauce evenly over the bottom crust and top with

1/2 roasted red pepper

1/2 sliced red onion

1/2 cup sliced mushrooms (optional)

2 cups shredded mozzarella

2 cups baby spinach leaves

Top with the remaining half of the cooked pasta and sauce and

3/4 cup freshly grated parmesan cheese

Top with the remaining sheet of puff pastry. Brush the top with an egg wash of desired. Cut four small slits in the top crust and bake for about 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 30 minutes.

Quick and Easy Chicken Penne Timpano

Originally published on September 15 2008.

I am not a big fan of leftovers as my friends and neighbours can happily attest. This recipe however, is one of my favorite ways to stretch a leftover pasta dinner into a second and quite delicious meal.

Timpano is a traditional Italian dish comprised of many components from boiled eggs to salami to meatballs to pasta to tomato sauce all baked in a drum shaped baking vessel. Some of you may remember it as the centerpiece dish of the 1996 film "Big Night" about 2 brothers and their failing Italian restaurant.

This much simpler version of a "pasta pie" still has some very good flavours incorporated into it and I have made it on occasion from simple leftover pasta and sauce. Using frozen, pre-made puff pastry adds to the easy preaparation while dressing up a dish that is fit to feed even the most discriminating dinner guests.

I do like to prepare this dish with all of the components cold so I prepare the pasta and sauce in advance and let them cool down before using them. This will greatly aid the crust baking well on the bottom. You can also blind bake the bottom crust for about 10-15 minutes before adding the filling, using parchment paper and some baking weights. This also greatly helps the bottom crust of the Timpano.

To begin you will need about 6 cups of cooked pasta with sauce. My favorite for this recipe is penne pasta with roasted fennel marinara sauce which was recently featured on my blog

http://rockrecipes.blogspot.com/2008/09/penne-with-cicken.html but use your favorite, especially if you have leftovers in the fridge.

2 sheets frozen puff pastry

Roll out one sheet of the puff pastry and place in the bottom and sides of a 9x9 inch glass baking dish. You can blind bake this bottom crust for about 15 minutes, if you prefer.

Add half the pasta and sauce evenly over the bottom crust and top with

1/2 roasted red pepper

1/2 sliced red onion

1/2 cup sliced mushrooms (optional)

2 cups shredded mozzarella

2 cups baby spinach leaves

Top with the remaining half of the cooked pasta and sauce and

3/4 cup freshly grated parmesan cheese

Top with the remaining sheet of puff pastry. Brush the top with an egg wash of desired. Cut four small slits in the top crust and bake for about 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 30 minutes.

reade more... Résuméabuiyad

Leftover Turkey Mushroom Turnovers

So I was left at home alone for dinner one evening this past week and had to pull together something for a meal for one. Leftovers in the fridge included some leftover turkey and gravy as well as the remnants of the excellent, rich gravy that we served with it. Just a few button mushrooms remained in the package in the fridge as well as a single sheet of thawed frozen puff pastry that remained from a dessert experiment. I pulled it all out and quickly threw together two of these turnovers in just a few minutes.

About a half hour later I had eaten the first one and couldn't resist scarfing down the other right after. They were so delicious. With Thanksgiving in Canada coming up in a couple of weeks and in about a month for our American friends, this is definitely an easy must-try meal idea for all that leftover turkey after the celebrations are over. I know I will be making this again for our family; I just have to be sure to make enough.

 2 twelve inch square sheets puff pastry cut in half

Make an egg wash by whisking together:

1 egg
2 tbsp water



Mix together:

1 1/2 pounds diced leftover turkey
1 cup sliced mushrooms
1 1/3 cups cold leftover gravy

Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry. Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal. Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown.

Great served with cranberry sauce and some roasted root vegetables.

So I was left at home alone for dinner one evening this past week and had to pull together something for a meal for one. Leftovers in the fridge included some leftover turkey and gravy as well as the remnants of the excellent, rich gravy that we served with it. Just a few button mushrooms remained in the package in the fridge as well as a single sheet of thawed frozen puff pastry that remained from a dessert experiment. I pulled it all out and quickly threw together two of these turnovers in just a few minutes.

About a half hour later I had eaten the first one and couldn't resist scarfing down the other right after. They were so delicious. With Thanksgiving in Canada coming up in a couple of weeks and in about a month for our American friends, this is definitely an easy must-try meal idea for all that leftover turkey after the celebrations are over. I know I will be making this again for our family; I just have to be sure to make enough.

 2 twelve inch square sheets puff pastry cut in half

Make an egg wash by whisking together:

1 egg
2 tbsp water



Mix together:

1 1/2 pounds diced leftover turkey
1 cup sliced mushrooms
1 1/3 cups cold leftover gravy

Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry. Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal. Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown.

Great served with cranberry sauce and some roasted root vegetables.

reade more... Résuméabuiyad