Just another simple recipe using homemade puff pastry, this time using blueberry. Enjoy!
1. Mix 2 C Blueberry with 2Tbs lemon juice, 3 Tbs sugar, 3 Tbs corn starch, set aside.
2. Cut the puff pastry sheet into smaller square, 6″x 6″ total 8 squares (if using ready frozen pastry, just divide each sheet into 4 squares ).
3. Spread 1Tbs cream cheese then scoop the blueberry into each square, fold the perimeter to hold the berries, brush with egg wash.
4. Bake in 350F oven about 15-20 minutes or the pastry is golden brown. Drizzle with honey (optional).
Last week I made cream puffs for our church community christmas gathering and had prepared melted chocolate for drizzling on the top, but it was quite a busy morning with the baking, cooking, baby bathtime, feeding, and since it’s christmas day I needed extra time to dress up nicer than usual… at the end I had no time to drizzle the chocolate ( because it needed to be melted again as I made it too soon in the morning). So here it is, the dessert I made using those chocolates, Rapsberry Cupchocolate… instead of Raspberry Cupcake 🙂
I melted the chocolate again, poured and molded it to the silicon cups, then stored them in fridge for them to harden.
Once they are ready, which is not long, gently take them out and store again in the fridge until you want to use them.
I made fruit tart pastry cream for the filling and added rapsberry on the top. It is easy, quick, and also pretty for dessert. Enjoy!
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.