Showing posts with label puff pastry. Show all posts
Showing posts with label puff pastry. Show all posts

Friday, February 13, 2015


Alright, I thought this would be an easy dessert to make. Oh, foolish me. Even with the purchase of the puff pastry dough, this recipe has a lot of steps. I made the pastry cream, whip cream, and icing. We thought it was great. Since Valentine's Day is approaching, I decided to skip the chocolate on top. If you want to make a fancy dessert, this is a great choice. Just remember to wash your berries and allow them to dry before placing them onto the whip cream unless you like the streak look.
Mille-feuille aka Napoleon
1 box of puff pastry sheets
frosting (recipe below)
Pastry Cream (click here)
Whip Cream (click here) 
1 box of fresh raspberries

  1. Defrost the puff pastry dough according to the package.
  2. Preheat oven to 400 degrees F.
  3. Line a baking sheet with parchment paper.
  4. Roll out the dough and cut into 3 equal pieces.
  5. Transfer the dough onto the baking sheet.
  6. Cover with parchment paper.
  7. Place another cookie sheet on top and place a heavy oven proof dish on top.
  8. Bake the puff pastry dough for 20 minutes or until golden brown.
  9. Uncover and allow the dough to continue baking for another 5 minutes.
  10. Remove from oven and allow to cool.
  11. Once cooled, place one piece of the puff pastry onto a wire rack.
  12. Evenly spread the white frosting on top of the puff pastry.
  13. With the red frosting, create designs on top of the white frosting by piping or dragging a knife through lines. Set aside to set.
  14. Place another piece of puff pastry on a serving dish.
  15. Spread the pastry cream over the first layer.
  16. Place the second layer of puff pastry on top of the pastry cream layer.
  17. On top of the second layer, spread the whip cream on top.
  18. Sprinkle fresh raspberries on top of the whip cream.
  19. Place the frosted piece of puff pastry on top of the raspberry layer.
  20. Refrigerate an hour before serving. 
Mille-Feuille recipe adapted from

1 cup powdered sugar
2 Tbsp unsalted butter, melted
2 Tbsp milk

1 drop red food coloring

  1. In a medium bowl, combine the powdered sugar with the butter and milk. (Add additional milk if needed for the desired consistency).
  2. Remove 1/3 of the frosting and place into a small bowl.
  3. Add the red food coloring and mix.
Frosting recipe adapted from Culinary Couture

One year ago............................................I made Spartak Cake.
Two years ago..........................................I made Vanilla Cupcakes.
Three years ago.......................................I made Wild Mushroom Soup
Did you already know.........................
-Mille-feuille name means cake with thousands of layers.
-Another name for mille-feuille is Napoleon.
-The dessert was not named for Napoleon Bonaparte since it was named before Bonaparte was born. 

Tuesday, April 10, 2012


Since my son has been asking for asparagus again, I figured I would do a twist on this recipe. My son helped prepare the dish with me. He even recruited my oldest daughter to help. They did a pretty good job. 
I will admit I don't use puff pastry a lot. The kids like it and it is very versatile. It does look fancy doesn't it.
Asparagus Spirals
1 lb asparagus
1 tsp olive oil
1/4 lemon zest, grated
1 tsp dry thyme
1 sheet of puff pastry, thawed

  1. Preheat oven to 400 degrees.
  2. Take one stalk of asparagus and bend it in half until it snaps.
  3. Cut the other pieces of asparagus the same length as the snapped asparagus.
  4. Drizzle the olive oil over the asparagus.
  5. Add the lemon zest and thyme. Toss to coat the asparagus.
  6. Roll out the sheet of puff pastry.
  7. Cut the puff pastry hortizontally in 1/2 inch strips.
  8. Wrap the strips around each piece of asparagus.
  9. Cook the asparagus in a single layer on a baking sheet for about 15 or until golden brown.
Recipe aspired from the Pepperidge Farm website.
 Did you already know...
-In 1937, Margaret Rudkin began to experiment with making preservative-free bread because her son was allergic to the commercial breads ingredients. 
-Margaret Rudkin began to sell her bread to local grocers.
-She named her business Pepperidge Farm after her family's farm in Connecticut.