#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3839 - Puff Pastry Chicken Pizza

(by Shirley McNevich)

1 sheet frozen puff pastry dough (thawed according to package directions)
garlic powder
oregano
salt
pepper
1/2 cup shredded mozzarella cheese
grated Parmesan cheese
pesto sauce OR your favorite pasta sauce
1 to 1 1/2 cups cooked/diced chicken breasts
olive oil

Place a single sheet of thawed puff pastry dough on to a greased cookie sheet. Use your fingers to pinch closed any small holes in the seams of the dough. Use the tines of a fork to prick the dough all over (including the edges) so that the dough won't puff as much during baking. Spread a layer of pesto sauce OR pasta sauce over the dough. In a bowl add the diced cooked chicken and a little olive oil--toss to coat. Spread the chicken pieces evenly over the sauce. Sprinkle garlic powder, oregano, salt, pepper and Parmesan cheese over the chicken pieces. Spread the shredded mozzarella cheese evenly over the top. Bake at 400 degrees 15-24 minutes until cheese is melted and starting to brown. Remove from oven--cool slightly, then slice to serve.

#3815 - Puff Pastry Cheese Puffs

(by Shirley McNevich)

2 sheets of puff pastry dough (thawed according to box directions)
1 egg
1 TBSP water
grated or shredded cheese (your choice of flavor)

In a bowl add the egg and water--beat with a whisk and set aside. Use any shape cookie cutter to cut out shapes from both pieces of puff pastry dough and place them on parchment paper covered cookie sheets (if you don't have parchment paper, you can spray Pam on the cookie sheets). Use a pastry brush to brush the egg mixture evenly over each dough shape. Sprinkle the cheese evenly over each dough shape. Bake at 350 degrees 9-10 minutes or until pastry is puffed and cheese is melted to golden brown. Serve warm.

#3786 - Pastry Cookies

(by Shirley McNevich)

2 sheets frozen puff pastry (thawed according to package directions)
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP white sugar
1 3/4 cups Nestle's MILK chocolate chips

In a bowl add cream cheese and white sugar--beat well until mixed and smooth. Unfold one sheet of puff pastry--roll it out to a 10" x 14" rectangle. Spread HALF of the cream cheese mixture evenly over the puff pastry, leaving a 1" border all the way around without cream cheese. Sprinkle HALF of the milk chocolate chips over the cream cheese mixture. Start on the long side of the pastry and roll the whole pastry into a log. Spray a little Pam on the final edge so it will stick together to the log. Place the log on a cookie sheet. Repeat the above steps with the second sheet of puff pastry and place the log on the cookie sheet. Refrigerate the logs for 1 hour. Remove ONE log from the refrigerator and use a very sharp knife to cut 1" thick cookies. If you haven't used the whole log, return remaining log to refrigerator. Place the cookies on a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Cool for 2 minutes, then place cookies on paper towels to cool completely. Repeat with remaining dough (but keep any extra dough refrigerated until you're ready for it).

#3630 - Puffed Potatoes

(by Shirley McNevich)

1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
salt
pepper
garlic powder
parsley flakes
2 sheets of puff pastry (thawed according to box directions)
1 egg
1 TBSP water

Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.

#3150 - Puff Perogies

(by Shirley McNevich)

3 medium red potatoes
1 medium onion (chopped)
1/4 cup fresh parsley (chopped)
1/2 rib of celery (chopped)
1/2 pound of the sharpest cheese you can find (shredded)
1 tsp. salt
1/4 tsp. pepper
milk (if necessary)
1 package frozen puff pastry sheets (thawed)
1 egg (beaten)
1 TBSP water

Peel potatoes and cut them in half. In a pot cover potatoes with water and add salt, chopped onions, chopped parsley and chopped celery. Bring the water to a boil and cover partially with a lid. Cook for 20 minutes with lid tilted to prevent boiling over. Test with fork for doneness (potatoes should be soft). If potatoes are not soft, cook longer. Remove potatoes from heat. Drain water off using a sieve. Any onions, celery or parsley that accidentally get drained should be put back in with potatoes. Add shredded sharp cheese to potaotes--use a potato masher to mash potato mixture and cheese. Add pepper and then mash like mashed potatoes. If the potato/cheese filling is too stiff, add a dash or two of milk and remash. Flour your counter and roll two puff pastry sheets out to 12" each. Cut each of the two puff pastry sheets into 6 squares (so cutting both of the puff pastry sheets will give you 12 squares total). In a bowl add the beaten egg and water--beat with a fork. Spread the potato mixture evenly on the 12 puff pastry squares. Use a pastry brush to brush all of the edges with the egg mixture. Fold one corner of a puff pastry to its opposite corner (forming a triangle pastry), and crimp the edges shut with the tines of a fork. Repeat closing all puff pastries. Place them on baking sheets, then brush the tops of the pastries with the remaining egg mixture. Bake at 400 degrees for 18-20 minutes or until golden brown.