Puff the Magic Pastry

By Michele

Puff the magic pastry lives in my freezer! It’s always on hand allowing me to explore its multiple uses. This pastry is a light, buttery, flaky dough used in both sweet and savory dishes, from appetizers to main courses to desserts. It contains only three ingredients - flour, butter, and salt, and yet it rises to a great height with no added leavening agent.  Amazing! You could make it, but the Pepperidge Farm brand is delicious sans the work. Hence, that is what I chose to use in my recipes below.

Don’t hesitate to work with dough, as this pastry dough handles well, and can be used in so many ways.  The Internet is your friend when looking for ideas.

Today, to get you started, I made for you salmon in puff pastry with a twist, an apple and ham puff pastry tart, and a banana filled with Nutella and wrapped in puff pastry.

Let’s get rolling!

Salmon Wrapped in Puff Pastry 

(serves 2)

The addition of coleslaw gives this salmon a delightful layer of creamy, tangy and sweet flavors with an added slight crunch.

Ingredients

6-ounce salmon fillet (skin on)

Salt & Pepper

1 sheet frozen puff pastry, thawed

½ tablespoon mayonnaise

1/3 cup home-made or store-bought coleslaw

1 egg, beaten with a drop of water

Preparation

1.     Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2.     Unfold the puff pastry on a cutting board.

3.     In the middle of the pastry, spread the mayonnaise in a 6” by 3” strip (basically the

size of the fillet). Add coleslaw on top of the mayonnaise.

4.     Salt and pepper the salmon fillet and place, flesh side down, on top of the coleslaw.

5.     Working quickly, fold one side of the puff pastry over the top of the fillet like a flap

followed by the other. Carefully flip the salmon package over and transfer to the

prepared baking sheet.  

6.     Crimp ends with a fork. Using a sharp knife, score shallow diagonal lines all over in a

crisscross pattern and brush the top and sides of the package with the egg wash.

7.     Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a

few minutes on the baking sheet before cutting in half and serving.

Apple & Ham Tart 

(6 servings)

Apples in season are the perfect accompaniment to ham. Together they make this tart sweet and salty.

Ingredients

1 sheet frozen puff pastry, thawed

1 tablespoon evoo

½ small red onion, thinly sliced

1 tablespoon fresh thyme leaves, plus a small pinch or two for garnish

Salt and pepper

1 cup shredded gouda cheese

1 small apple in season, thinly sliced

4 slices deli sliced ham, cut into strips

Preparation  

1.      Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2.     In a small bowl, toss the red onion with the evoo and thyme. Season with salt and

pepper to taste. Set aside.

3.     On a floured surface, roll out the puff pastry an inch on all sides.

4.     Sprinkle the gouda cheese over the pastry leaving a one-inch edge cheese-free. Scatter

the onion mixture on top, followed by the sliced apple and ham. 

5.     Bake until the cheese melts and the pastry edges turn brown, about 15 minutes. Cool for

a few minutes before cutting (a pizza cutter works best).

Banana stuffed with Nutella and wrapped in Puff Pastry 

(serves 2)

This is a favorite of mine. Warm banana, wrapped in a buttery pastry with the added surprise of melted Nutella. The perfect package!

Ingredients

1 sheet frozen puff pastry, thawed

1 medium banana

1 tablespoon Nutella, placed in a pastry bag

1 teaspoon sugar

1 teaspoon cinnamon

1 egg, beaten with a drop of water

Preparation

1.      Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2.     Unfold the puff pastry sheet on a cutting board. 

3.     Mix the sugar and cinnamon together and sprinkle down the center of the pastry.

4.     Cut about ½-inch off ends of banana and peel.

5. With the end of a fork or spoon, make a well down the middle of the banana about ¼-

inch deep.

6.     Fill the well with a generous amount of Nutella and place the banana on top of the sugar

and cinnamon mixture.

7. Trim about one inch off the puff pastry on the long side. Start to wrap by folding one end

over the other. 

8.     Transfer the pastry to baking sheet seam side down. Crimp ends with a fork and

brush egg wash over the entire package. Bake for about 20 minutes or until nicely

browned.