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Recipes with all-butter puff pastry

4 recipes that use all-butter puff pastry, with photos, step-by-step instructions and cook times. The quickest, Pastelitos de guayaba, takes 35 minutes. It is most often cooked with egg, caster sugar and egg yolk.

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Pastelitos de guayaba

Pastelitos de guayaba are the flaky puff pastry squares sold warm from the glass cases of Cuban bakeries, eaten standing up with a café cubano mid-morning. Havana bakers fill them with dense guava paste, often with a layer of cream cheese (de guayaba y queso), and brush the tops with sugar syrup so they shine. Shop-bought all-butter puff pastry makes them easy at home. Chef's tip: chill the filled tray for 15 minutes before baking; cold pastry rises higher and the filling is less likely to leak.

35 minBaking
by KrazyBadal 0 views

Bourekas

Bourekas are what Israelis grab from the bakery on a Friday morning or bring to a family gathering: puff pastry shapes with savoury fillings, shiny with egg and dotted with sesame. The tradition came from Sephardi Jews of Turkey and the Balkans, but in Israel it settled into puff pastry, with the shape telling you the filling at a glance (triangles for cheese, rectangles for potato in many bakeries). This version fills triangles with feta and ricotta and rectangles with herby mashed potato, and goes with a hard-boiled egg, pickles and grated tomato. Chef's tip: keep the pastry cold right up to the oven; warm puff pastry won't rise into flaky layers.

45 minSnacks & Starters
by KrazyBadal 0 views

Geraardsbergse mattentaart

The small town of Geraardsbergen in East Flanders is so proud of its mattentaart that the little round puff-pastry tart has protected (PGI) status in the EU, and only bakers in the area may sell it under that name. It is filled with matten, a fresh curd made by curdling hot milk with buttermilk, mixed with eggs, sugar and a hint of almond, and baked until puffed and golden. Locals eat it with coffee, especially in late February when the town holds its Krakelingen festival. You make the curd yourself the day before. Chef's tip: hang the curd for a full night; too much whey left in it makes the filling weep and the pastry soggy.

70 minBaking
by KrazyBadal 0 views

Bled kremšnita

Kremšnita has been served in the cafés on the shore of Lake Bled since the 1950s, and a tall, wobbling square of it with a coffee and a view of the island church is still the reason many people stop in the town. It is a thick layer of vanilla custard, lightened with whipped egg whites, topped with whipped cream and sandwiched between thin sheets of crisp puff pastry. The custard holds its shape with egg yolks, cornflour and meringue alone; there is no gelatine. Chef's tip: fold the meringue into the custard while it is still boiling hot and keep stirring on a low heat for a minute, so the whites cook and set the cream.

85 minDesserts
by KrazyBadal 0 views

Goes well with all-butter puff pastry