Sun-dried tomato puff pastry sticks
- Roll out the butter puff pastry dough on a floured work surface, 1/4-inch-thick, in a rectangular shape.
- In a small bowl, mix the tapenade and the olive oil.
- Spread the mix onto the pastry dough.
- Cut the dough in the centre and fold one half over the other. Gently roll the roller pin over the dough.
- Cut into strips, about 1-inch-wide by 4 inches in length.
- Twist each strip, pulling slightly to form a spiral.
- Place the twisted strips on a cooking sheet. Cook in the oven at 350 °F (176 °C) for approximately 12 minutes.
Frankfurt sausage puff pastry bites
- Roll out the butter puff pastry dough on a floured work surface, 1/4-inch-thick, in a rectangular shape.
- In a bowl, beat the egg and water. Set aside.
- Brush the dough with the honey mustard
- Place the sausages in a row at the centre of the dough.
- Cut the dough in 3 pieces (length of each sausage)
- Roll up each sausage into the dough
- Brush the egg & water mixture onto the rolls
- Cut the dough into 2-inch-wide pieces (approx. 5 pieces per sausage)
- Place the pieces on a cooking sheet. Cook in the oven at 350 °F (176 °C) for approximately 12 minutes.
Ham & spinach puff pastry bites
- Melt the butter in a frying pan and then add the spinach. Season with salt and pepper.
- Remove the spinach from the frying pan and strain. Set aside.
- Roll out the butter puff pastry dough on a floured work surface, 1/4-inch-thick, in a rectangular shape.
- Spread the cream cheese on half of the dough.
- Place the spinach, followed by the slices of white ham on the cream cheese and garnish with mozzarella cheese.
- Roll the dough to form a large roll and cut into slices, about 1 ½ inch wide.
- Place the slices on a cooking sheet. Cook in the oven at 350 °F (176 °C) for approximately 12 minutes.
Watch the video here. (French onfly)
