pasta sfoglia

It is the height of peach season and the best time to make this simple home style dessert with puff pastry.

Home Style Peach Puffs

puff pastry

peaches

sugar

butter and flour

Let the dough thaw. Peel the peaches, cut them in half, remove the stones and cut them into small wedges.&nbsp;

Butter and flour a rectangular baking pan (around 8"x13"). Roll out the thawed dough and line the baking pan with it. Add a thin rope of dough around the edge.Place the peach wedges on the surface. Sprinkle them with 2 Tbsp. powdered sugar. Brush the edges well with the egg yolk. Cook the tart for around 20 minutes at 400°F.

Sprinkle the top with additional powdered sugar and serve.

La torta salata al radicchio è una pietanza sfiziosa, perfetta da servire come antipasto,  può essere anche un'ottima proposta di secondo vegetariano.

Torta salata al radicchio

Radicchio tardivo 500 g

Pasta Sfoglia 230 g

Cipollotto fresco 160 g

Uova 2

Panna fresca liquida 125 g

Parmigiano Reggiano DOP da grattugiare 50 g

Olio extravergine d'oliva 1 cucchiaio

Asiago 50 g

Sale fino q.b.

Pepe nero q.b.

La torta Saint Honoré con pan di Spagna è un dolce che prende spunto dalla classica versione francese, morbido e croccante conquisterà i vostri ospiti

Torta Saint Honoré  con pan di Spagna

Uova (medie, a temperatura ambiente) 5

Zucchero 150 g

Farina 00 75 g

Fecola di patate 75 g

pizzico

Panna fresca liquida 100 g

Latte intero 150 g

Amido di mais (maizena) 25 g

Zucchero 60 g

Cioccolato fondente 50 g

Tuorli 60 g

Panna fresca liquida 75 g

Latte intero 175 g

Baccello di vaniglia 1

Zucchero 70 g

Albumi 220 g

Zucchero 180 g

Acqua 50 g

Acqua 150 g

Zucchero 80 g

Grand Marnier 50 g

Pasta Sfoglia (rotonda, diametro 22 cm) 120 g

Zucchero 100 g

Acqua 80 g

Panna fresca liquida 380 g

Zucchero a velo 25 g

Bignè 8

Granella di nocciole 60 g

Bite-size appetizers filled with savory meat are perfect for an aperitivo with sparkling wine.

Emilia Romagna-Style Bocconotti

puff pastry dough, rolled out

1LB. mix of sweetbreads, chicken hearts and livers

1/4LB. onion, chopped

mushrooms

bay leaf

dry white wine

olive oil

salt

pepper

Preheat the oven to 425°F.&nbsp;

Soak the mushrooms in hot water for 15 minutes. Drain and chop.

Prepare the vol-au-vents (puff pastry case): cut out 36 discs from the puff pastry dough with a fluted round cookie cutter (2 1/2" diameter). Cut holes into the center of 18 discs with a smaller smooth cookie cutter (1 1/2" diameter) to form rings. Beat the egg yolk with a Tbsp. of water. Perforate the 18 whole discs with a fork, brush them around the edges with the egg yolk, then place the rings on top, sticking them together. Line a tray with parchment paper and place the vol-au-vents on it. Bake for 10-12 minutes. Remove from the oven and break open the center to create a hole for the filling.

Sauté the chopped onion in 1 Tbsp. oil; trim and chop the sweetbreads, chicken hearts and livers, add to the onion along with a bay leaf. Season with salt and pepper and cook for 2 minutes. Add a splash of wine, then add the mushrooms. Cook with the lid on over low heat for an additional 6-7 minutes. Fill the vol-au-vents with meat mixture and place them back in the oven for 4-5 minutes. Garnish with fresh herbs to taste.

Pasta Paradiso translates as heavenly dough; similar to sponge cake, the light and fluffy cake baked in puff pastry is divine. 

Pasta Paradiso in a Puff Pastry Shell With Grapes and Walnuts

1/4CUP all-purpose flour

potato starch

unsalted butter

1OZ. black grapes

walnuts

eggs

orange

With an electric hand mixer, beat the eggs, egg yolk, and the granulated sugar until fluffy.&nbsp;

Sift the flour and potato starch together. Melt the butter in the microwave or in a small bowl over a bain-marie. Incorporate the flour and starch into the beaten eggs, then slowly pour in the butter; finally add the zest of half an orange and combine for the "pasta paradiso" batter.

&nbsp;Wash the grapes, cut them horizontally without slicing all the way through, remove the seeds, and put them back together.

Line an oval or rectangular (10” x 8”) baking dish with parchment paper; line it with the puff pastry dough and trim the excess. Pour the batter into the puff pastry shell, then sprinkle with the grapes and walnuts. Dust with powdered sugar and bake at 350°F for 45-50 minutes. Remove from the oven and serve cold.

La torta salata di zucchine e ricotta è una torta rustica realizzata con la pasta sfoglia pronta facilissima da realizzare! Scopri quanto è buona!

Torta salata di zucchine e ricotta

Pasta Sfoglia rotonda 1 rotolo

Grana Padano DOP 30 g

Pangrattato q.b.

Olio extravergine d'oliva q.b.

Timo q.b.

Zucchine 350 g

spicchio

Ricotta vaccina 250 g

Grana Padano DOP 100 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2023/09/4wpgro/4wpgro.mp4

Top 6 pasta sfoglia recipes from across the web

The most viewed pasta sfoglia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Home Style Peach Puffs

Torta salata al radicchio

Torta Saint Honoré con pan di Spag...

Emilia Romagna-Style Bocconotti

Pasta Paradiso in a Puff Pastry She...

Torta salata di zucchine e ricotta

Top 6 pasta sfoglia recipes from across the web

The most viewed pasta sfoglia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home Style Peach Puffs

Torta salata al radicchio

Torta Saint Honoré con pan di Spag...

Emilia Romagna-Style Bocconotti

Pasta Paradiso in a Puff Pastry She...

Torta salata di zucchine e ricotta

The most viewed pasta sfoglia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine