QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE
Looking for a quick and easy dessert that will wow your guests? Try this simple 3-ingredient puff pastry dessert filled with dulce de leche. An absolute treat!
Provided by Fioa
Categories Desserts
Time 35m
Yield 20
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
- Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
- Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 21.4 g, Cholesterol 2 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 93 mg, Sugar 8.2 g
CHICKEN IN PUFF PASTRY
You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.
CHICKEN STOLTZFUS® AND PASTRY SQUARES
Number Of Ingredients 18
Steps:
- Put the chicken in a 6-quart kettle. Add the water, salt, pepper, and saffron and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 1 hour. Remove the chicken and cool enough to debone. Strain the stock. Continue cooking to reduce the stock to 4 cups. Remove the skin and bones from the pieces. Melt the butter in the pot in which the chicken was cooked and mix in the flour. Cook over medium-low heat until golden and bubbling. Add the cups of chicken stock and cream, stirring constantly. Cook over medium-high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add chicken pieces and chopped parsley. Serve hot over Pastry Squares. Pastry Squares: These may be made beforehand. Store in an airtight container. Cut the lard and butter into the flour and salt with a pastry blender, or mix by hand, until it forms crumbs. Sprinkle ice water over the crumbs with one hand while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part 1/8 inch thick to fit an ungreased cookie sheet. On the cookie sheets, cut the dough into 1-inch squares with a pastry wheel or sharp knife. Bake in a preheated 350° oven for 12-15 minutes until lightly browned. Arrange pastry squares on a heated platter. Spoon the chicken on top. Garnish with fresh parsley.
Nutrition Facts : Nutritional Facts Serves
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
CHICKEN STOLTZFUS AND PASTRY SQUARES
Number Of Ingredients 16
Steps:
- Put the chicken in a 6-quart kettle. Add the water, salt, pepper, and saffron and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 1 hour. Remove the chicken and cool enough to debone. Strain the stock. Re duce the stock to 4 cups. Remove the skin and bones from the pieces. Melt the butter in the pot in which the chicken was cooked and mix in the flour. Cook over medium-low heat until golden and bubbling. Add the 4 cups chicken stock and the cream, stirring constantly. Cook over medium-high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add chicken pieces and chopped parsley. Serve hot over Pastry Squares. For Pastry Squares: These may be made beforehand. Store in an airtight container. Cut the lard and butter into the flour and salt with a pastry blender, or mix by hand, until it forms crumbs. Sprinkle ice water over the crumbs with one hand, while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part 1/8 inch thick to fit an ungreased cookie sheet. On the cookie sheets, cut the dough into 1-inch squares with a pastry wheel or sharp knife. Bake in a preheated 350° oven for 12-15 minutes until lightly browned. Arrange pastry squares on a heated platter. Spoon the chicken on top. Garnish with fresh parsley.
Nutrition Facts : Nutritional Facts Serves
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