This is my 95th post so far, my goal is 100 posts by 2014, 5 more to go before entering 2015, wish me luck!
Since I’m racing with time to accomplish the goal, I’ve been looking into my files to see projects that haven’t been posted yet and this is one of them. I made this puff pocket often, but this one is different from what I usually made because I made the pastry from scratch. If you are looking for puff pastry recipe that is easy and fast, this is the recipe I got from A flock in the city blog: http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/ . I didn’t use food processor, just pastry blade. Another thing that I learned is you have to move fast to prevent the butter becomes too soft.
When your puff pastry is ready, cut it in 3″x3″ square, add slices of banana and shredded cheese, sprinkle with sugar then fold half to triangle shape, brush with egg wash, baked until golden brown, that’s it!
Every month, at least once, I make banana cake because of over ripe bananas sitting on the counter…they are so ripe you don’t want to eat them just like that, not to mention the skin discoloration that makes them so unattractive( though I know they are at their highest stage of health and nutritional benefits ). Then I started thinking about trying new recipe for those over ripe bananas and this one is very easy and good, this is actually Vietnamese dessert I had couple months ago. After comparing recipes, here is my version. Enjoy!
1.Roughly chop/ dice 4-5 slices of bread ( I used bread end, this recipe is also good for making use of bread ends). thinly slice 4 bananas, set aside.
2. Combine 1 C coconut milk, 3/4C water, and 2 tbs sugar (more if you like sweeter). Soak the bread ends into the mixture for about 5 minutes.
3. Arrange the sliced bananas in a layer alternatively with the soaked bread in the pie plate, baked for 20-30 minutes or until the top is golden brown.
4. Bon Apetite.
My favorite part in this dessert is the lemon tartlet, like it very much… I picked mango as the topping just because I have it ready in the kitchen, ripe and sweet. I could actually use berries topping, but I’d need to thaw them first while the mangoes were lining up on the counter, just need to be peeled and diced. I bought 2 boxes of half ripe mango last time went to grocery shopping, by the day I made this recipe they were all ripe, my little one just loves it.
Recipe for the tartlet can be find here.
Recipe for the pastry cream is for Joy of baking.com.
After making Mushroom Puff, I started my search of other recipe using pastry sheet. There’s a picture of mini pizza with puff pastry, the sheet was cut rectangle then we add the pizza toppings we want, bake it, that’s it… so easy. It gave me idea for making my version of mini pizza, I rolled it up. Perfect for snack.
1. Prepare 1 pastry sheet on well floured surface, spread tomato sauce onto the top, add 1C corn, 1/4C chopped sweet onion, 2 tbs green onion, add grated cheese as desired: white swiss, parmesan, cheddar, finish with mayo. Bottom line is you just add whatever you want for your pizza to suit your taste.
2. Roll it, seal the end with egg wash, cut into 10 pieces, bake at 350F for 20-30 minutes.
3. Here is the look fresh from the oven.
4. Bon appétit.