RECIPE: PUFF PASTRY NAPOLEONS ARE PERFECT FOR A PARTY!

Napoleons are one of those desserts that look so fancy and elegant but are as simple as they can possibly be. Perfect for any party or special occasion, you use puff pastry from the store to create these little masterpieces. You can cut them to the size you want; small for  bite size or larger for a full dessert portion at the end of a dinner party.

Make beautiful pastry shoppe quality Napoleons with store bought puff pastry from the freezer section!

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

INSTRUCTIONS

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

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

RECIPE: PUFF PASTRY PALMIERS ARE BETTER THAN THE BAKERY!

Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery anymore. These are so easy and even more delicious when you make them with puff pastry.

Store bought puff pastry, found in the freezer section of the store, will become your best friend once you discover its many uses! No need to go to the bakery for Palmiers, now you can make them at home!

PUFF PASTRY PALMIERS

INGREDIENTS

1 egg

1 T water

1/3 cup granulated sugar

1/8 cup raw sugar

1 t. ground cinnamon

1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle

 All-purpose flour

INSTRUCTIONS

Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.

Mix the two sugars together in a small bowl.

Make an egg wash by beating the egg with the water. Set aside.

Lightly dust the work surface and a rolling pin with flour.  Sprinkle the work surface with 2 tablespoons of the sugar mixture.

Open the first sheet of pastry and unfold it on top of the flour and sugar.

Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.

Working with the short side of the pastry, fold the top towards the center. Repeat with the bottom of the pastry but leave a 1/4 inch of space in the center.

Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.

Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.

Bake for 12 minutes or until golden brown. Remove to a cooling rack.

RECIPE: HOMEMADE VANILLA ICE CREAM

My mom used to make homemade ice cream for us all the time. There was just nothing like it and we’d all fight to get to lick the paddle. When I was really young, we had one of those crank kind of ice cream churns. I used to think it would never freeze. When I got a little older, we graduated to an electric freezer, but it did not make as much... a problem for an ice cream loving family.

The vanilla bean is my addition. We certainly never had a vanilla bean in our house growing up. You can add fresh fruit, chocolate chips, or other flavorings to this recipe if you want but add it in right at the end after you spin the ice cream for best results.

MOM'S HOMEMADE VANILLA ICE CREAM

Skill Level: Easy  

Prep Time: 10 minutes   Cook Time: 25 minutes

Makes approximately 4 cups of ice cream base mixture

INGREDIENTS

3/4 cup whole milk (you can use 2% if you prefer)

2 1/4 cups heavy whipping cream

1 vanilla bean, optional

2/3 cup granulated sugar

1/8 teaspoon salt

6 large egg yolks

1 tablespoon vanilla extract or to taste

DIRECTIONS

Add the milk, cream, salt, and the vanilla bean to a heavy pot or saucepan. Heat for one minute and stir in the sugar. Heat over medium heat just until the sugar is totally dissolved and just as little bubbles start to form around the edges but do not let it come to a boil. Remove from heat.

Whisk the egg yolks in a heatproof bowl until frothy. Whisk a cup of the hot mixture into the eggs; slowly whisk in another cup which will temper the eggs.

Whisk the egg mixture back into the remaining milk in the pot. Change to a wooden spoon. Cook the mixture over medium low heat, stirring constantly until it thickens enough to coat back of the spoon. You will know it is done if you use your finger to draw a line down the back of the spoon and it holds. This will be around 160 degrees if you are using a thermometer. Do not let the mixture boil. (If it goes over 180 degrees F, it will likely curdle.)

Strain mixture through a fine mesh sieve into a large heat-proof glass bowl. Split the vanilla bean, scrape it and add about 1/2 of the seeds to the mixture. Stir in the vanilla extract. Stir occasionally until cooled. Taste. Add additional vanilla or other flavorings as desired. Cover and refrigerate until thoroughly chilled; up to 24 hours before freezing.

Freeze according to manufacturer instructions.