Kitchen and Living Room Combined Designs: pepperidge farm puff pastry

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

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a <a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party</a> post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="437" /></a></div><span style="font-size: large;">Caramelized Onion and Goat Cheese Tartlets </span><br /><i>18 hors d'œuvres</i><br /><br />1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)<br />2 tablespoons of olive oil<br />1 red onion, sliced thinly<br />4 ounces of goat cheese<br /><br />Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.<br /><br />Start by caramelizing the onions in a saute pan in olive oil over medium  heat.  This will take 10-15 minutes.  Keep stirring until they start to  turn brown... you're bringing out the sugar in the onion and creating a  caramel.  When they have turned slightly brown in color, remove them from the heat.<br /><br />Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three  long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.<br /><br />Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s1600/IMG_8479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s640/IMG_8479.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge  Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I  approached them to join me in partnership this Holiday  season because I  LOVE their products and have relied on them for years to make my  entertaining a success! </div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post. The appetizer was fashi...

3:41 PM

Pain au Chocolat | Easy Chocolate Croissants from Puff Pastry | Pepperidge Farm Puff Pastry

Pain au Chocolat | Easy Chocolate Croissants from Puff Pastry | Pepperidge Farm Puff Pastry

If you've stocked your freezer with Pepperidge Farm Puff Pastry this holiday season (as I highly recommend you do!), then you can whip...

9:02 AM

Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s1600/IMG_7964.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s640/IMG_7964.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Brie in Puff Pastry with Caramelized Pecans & Apple</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Baked Brie in Puff Pastry was one of the first items in my catering repertoire for my clients... always a huge hit.  It is elegant, takes only minutes to prepare, and feeds a crowd.  In fact, it is one of the only things from my catering days that I still serve at my own parties!</div><br />My version of Baked Brie en Croute is stuffed with pecans and brown sugar.  When it bakes, the brown sugar melts over the pecans creating just the right amount of caramel sauce - perfect with the sharp bite of creamy brie cheese.  To keep it seasonal, I decided to serve it with apples, but crackers would be great, too.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Baked Brie in Puff Pastry</span><br /><i>with Caramelized Pecans & Apples</i><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 sheet of frozen Pepperidge Farm Puff Pastry</div><div class="separator" style="clear: both; text-align: left;">1 medium wheel of brie (14-16 oz.)</div><div class="separator" style="clear: both; text-align: left;">1 handful of pecans (about 2/3 cup)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup of brown sugar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of butter, cut into pieces</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">Apples (Grapes, or Crackers for Serving)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven 400 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove 1 sheet (2 come in a package) of Pepperidge Farm Puff Pastry from the freezer.  Let it sit out for about 20 minutes before you unfold it to allow it to slightly thaw.</div><br />Fold it out onto a lightly floured board and roll it out just to flatten the seems.  Place the wheel of brie in the center, then top with pecans, brown sugar, and pieces of butter.  Fold up the sides* of the puff pastry, pressing them together.  Crack the egg into a small bowl and whip it with a fork.  Brush the egg on the outside of the pastry.  (You won't use all of the egg).  Place the entire thing on a silpat (or parchment) lined baking sheet.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake at 400 degrees for 25 minutes, or until puffed and golden.  Let it sit for 5 minutes before you cut into it.  Serve with Apples, Grapes or Crackers.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*I like to make it more rustic looking than 'fancy,' but there are many ways to add fanciful touches to make it more festive - you can cut leaves out of the pastry and put them on top, or create a bow.  For more ideas, visit the <a href="http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23992">Pepperidge Farm Puff Pastry page</a> - they have a lot of ideas on how to make it look special.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s1600/IMG_7918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s640/IMG_7918.JPG" width="640" /></a></div><br />When you unfold the puff pastry, make sure it has thawed enough not to break.<br /><br /><br /><a name="more"></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s1600/IMG_7922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s640/IMG_7922.JPG" width="640" /></a></div><br />You can see I've only slightly rolled out the pastry, just to flatten the seems and to make it big enough to stretch around my brie. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s1600/IMG_7923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s640/IMG_7923.JPG" width="640" /></a></div><br />I like whole pecans, but you can certainly use pieces. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s1600/IMG_7926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s640/IMG_7926.JPG" width="640" /></a></div><br />Handful of brown sugar... then top with the little butter pieces.  They will help to melt the brown sugar into a sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s1600/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s640/IMG_7928.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s1600/IMG_7929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s640/IMG_7929.JPG" width="640" /></a></div><br />Fold up the dough, pinching together the seems - it is very important to get it all sealed up... you don't want the brown sugar to run all over your oven! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s1600/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s640/IMG_7930.JPG" width="640" /></a></div><br />Brush the egg was on the outside, covering the entire thing. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s1600/IMG_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s640/IMG_7932.JPG" width="640" /></a></div><br />Bake for 20 minutes at 400. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s1600/IMG_7949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s640/IMG_7949.JPG" width="640" /></a></div><br />Doesn't it look so, so good!?  Just wait... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s640/IMG_7959.JPG" width="640" /></a></div><br />Even better - I love the goo-ing cheese.  The brown sugar gives it just a hint of sweetness.  So good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s1600/IMG_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s640/IMG_7965.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s640/IMG_7969.JPG" width="640" /> </a></div><br /><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I approached them to join me in partnership this Holiday  season because I LOVE their products and have relied on them for years to make my entertaining a success! </div>

Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

Baked Brie in Puff Pastry with Caramelized Pecans & Apple Baked Brie in Puff Pastry was one of the first items in my catering repertoire...

9:01 AM

Pecan Rolls with Puff Pastry | Cinnamon Rolls with Pecans

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s1600/IMG_8442.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s640/IMG_8442.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_syfAX7mDvtvJVuUjdP3DZFLfCKp2__AbGUTEkEn5dB9zKD5Amr4JLl8yOUhJLW4Bb1UBGdfT5L-HWUziLcEfycJrr4xV4bx1FP1ljhz0Sh01b3JX0U8566s_UEhd5FQ4FAGW2GZP0o/s1600/IMG_8432.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_syfAX7mDvtvJVuUjdP3DZFLfCKp2__AbGUTEkEn5dB9zKD5Amr4JLl8yOUhJLW4Bb1UBGdfT5L-HWUziLcEfycJrr4xV4bx1FP1ljhz0Sh01b3JX0U8566s_UEhd5FQ4FAGW2GZP0o/s400/IMG_8432.jpg" width="321" /></a> When I was catering, I did a lot of brunches and breakfasts for ladies... usually holiday breakfasts, or baby and wedding showers.  I learned so much about how women eat - especially around other women.  I would be so disappointed that they would skip over the giant cinnamon rolls I had slaved over.  Sure they would oh and ah at them, but no one would be willing to fill their plate with the huge pastry.  However, when I started making these smaller Pecan Sticky Rolls, they were a hit - the ladies would even ask for seconds!  Maybe it was the more petite size, or perhaps the lack of frosting?  Maybe the caramel pecan glaze (made from a simple schmear) was too much to resist?!    </div><br />When I was in college working at a bakery, I discovered 'schmear.'  Schmear at this bakery didn't mean cream cheese on a bagel... but, a smooth mixture of butter and brown sugar that was 'schmeared' on the bottom of the muffin pan before the cinnamon rolls were put in.  After baking, we inverted the rolls onto a tray to reveal that the schmear had created a caramel glaze that cascaded over the rolls.  <br /><br />That sounds easy (and delish), right?  It gets better.  Instead of slaving over homemade bread dough to make the cinnamon rolls like they did at the bakery, now I use frozen Pepperidge Farm Puff Pastry.  Instead of the typical fluffy, doughy cinnamon rolls (fabulous in their own right), the Puff Pastry creates a buttery, flakey roll that is, well, soooo good.  I also love that they are smaller than the normal over-sized bakery cinnamon rolls - they are a perfect indulgence to serve at brunch or with a cup of coffee.  <br /><br />You can prepare these ahead of time (great to have around for the holidays...) by following the directions below, then putting them into the freezer instead of the oven.  When you are ready to bake them, just let them sit out for 10-20 minutes before they go into the hot oven.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Pecan Rolls</span></div><div class="separator" style="clear: both; text-align: left;"><i>with Puff Pastry</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 sheets of Pepperidge Farm Puff Pastry* (1 package)</div>2 tablespoons of butter<br />1/4 cup of sugar<br />1/2 cup of brown sugar<br />2 tablespoons of cinnamon<br /><div class="separator" style="clear: both; text-align: left;">.....</div>12 tablespoons of butter, softened<br />1/2 cup of brown sugar<br /><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of salt</div>1 cup of pecans<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees.  </div><br />*Let frozen Puff Pastry sit out to thaw for 20 minutes before using.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fold the Puff Pastry sheets out on a lightly floured surface.  Spread 1 tablespoon of softened butter out onto each sheet.  Next, spread half of the 1/4 cup of sugar and 1/2 cup of brown sugar onto each sheet.  Sprinkle 1 tablespoon of cinnamon onto each sheet.  Roll the sheets into long rolls, then cut them each in to 6 even pieces.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Create the schmear by creaming together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.  Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.  Put 4-5 pecans on top of the schmear mixture, pressing it down.  Put a slice of the cinnamon roll, spiral side up, in each muffin cup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the muffin tin on a baking sheet - just in case they will bubble over in the oven.  Bake for 25-27 minutes, until puffed and golden.  Let them cool in the muffin pan for 2 minutes - only!  Place another sheet pan on top, and invert them, removing the muffin pan.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdJtFXrsw3qw3-wWTmhYCEKqqC7eXtr2zx7ZP4iow7op43Bl_q2g35ZdIhfajY6xF7iKTwsuANYF35bByeF9J9-3mbuJEh6O1-1fWgpIhY2FXb1eh6bjk7yoVp9JS-C_iAQmE4t2B5b8/s1600/IMG_8402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdJtFXrsw3qw3-wWTmhYCEKqqC7eXtr2zx7ZP4iow7op43Bl_q2g35ZdIhfajY6xF7iKTwsuANYF35bByeF9J9-3mbuJEh6O1-1fWgpIhY2FXb1eh6bjk7yoVp9JS-C_iAQmE4t2B5b8/s640/IMG_8402.jpg" width="640" /></a></div><br />Unfold the puff pastry sheet. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z3LkpVX-J_EU6Ick_JscySyVsIo_qnO7_U1P9mIphqVQASbtxdj1c9eKdZ6_eDCe-6-Ds46tAlbYm_ytnbqJ4XJpPziDWHNS43DhWfIRUQp9z8_k4GlsV-u3O3usmkCAs53xeOVEZ9A/s1600/IMG_8404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z3LkpVX-J_EU6Ick_JscySyVsIo_qnO7_U1P9mIphqVQASbtxdj1c9eKdZ6_eDCe-6-Ds46tAlbYm_ytnbqJ4XJpPziDWHNS43DhWfIRUQp9z8_k4GlsV-u3O3usmkCAs53xeOVEZ9A/s640/IMG_8404.JPG" width="640" /></a></div><br /> Spread the butter evenly.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQlZ7qOxgIEp6UHB7dvf_KZ4ZAKXegEtlvKlOTiPxX_zmnY-feTpGsl_WK5r-MxJ2V0kumabXRSDZe5GCn3BsCimWFnbP5kKn0qEW2lE98tiveR8lMNf05ny2ckbEPl22ixxVZ9x0xSM/s1600/IMG_8406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQlZ7qOxgIEp6UHB7dvf_KZ4ZAKXegEtlvKlOTiPxX_zmnY-feTpGsl_WK5r-MxJ2V0kumabXRSDZe5GCn3BsCimWFnbP5kKn0qEW2lE98tiveR8lMNf05ny2ckbEPl22ixxVZ9x0xSM/s640/IMG_8406.JPG" width="640" /></a></div><br />Follow with sugar. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIn8QUyY9BrU1qJGXeOLSE3H7yuca436LNeZf7nS7S0PTK8WL1rHSC3YDk1cEqFew42l5y44gCErLm8c4PjdC0a5yznNvqUCysM7axRqGxKeaduRd-WM2W0gPRoqdaECpAfOw2OVVciU/s1600/IMG_8407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIn8QUyY9BrU1qJGXeOLSE3H7yuca436LNeZf7nS7S0PTK8WL1rHSC3YDk1cEqFew42l5y44gCErLm8c4PjdC0a5yznNvqUCysM7axRqGxKeaduRd-WM2W0gPRoqdaECpAfOw2OVVciU/s640/IMG_8407.JPG" width="640" /></a></div><br />Then brown sugar... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN_dzwDB25fMifznuQBNB9OIrvhnZ2AZABqLzpXqB7g0Aosikd86gNYT2y6-NlAgCAXBKD1tJFWK6XO5VyK9oGUZeW1OUp_WPG5pqQdhmq6fmoSStErT8yc48KAJE5Eaa6ACTw6CajXo/s1600/IMG_8408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN_dzwDB25fMifznuQBNB9OIrvhnZ2AZABqLzpXqB7g0Aosikd86gNYT2y6-NlAgCAXBKD1tJFWK6XO5VyK9oGUZeW1OUp_WPG5pqQdhmq6fmoSStErT8yc48KAJE5Eaa6ACTw6CajXo/s640/IMG_8408.JPG" width="640" /></a></div><br />And cinnamon.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44o3YE0Tl1opaRsqQjVY-WkAM7Lhtzm7QYvN8CBBg3rBOAUcAqAS265tMRzXVvUHweq1M7AkaTvNJ1WfdF76OIXF0pg6cMDcdIR8iuK-c4tYhOmkAQqinmHaHBdVYprD3V0baAw3wRs/s1600/IMG_8410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44o3YE0Tl1opaRsqQjVY-WkAM7Lhtzm7QYvN8CBBg3rBOAUcAqAS265tMRzXVvUHweq1M7AkaTvNJ1WfdF76OIXF0pg6cMDcdIR8iuK-c4tYhOmkAQqinmHaHBdVYprD3V0baAw3wRs/s640/IMG_8410.JPG" width="640" /></a></div><br />Roll it up tightly. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMo8QB-rpCeFmVlpEdf9_PB7eiGWhJQXkprqKGqn4Stusv6g4kej1SzOA1kjBCdARFP6MKbKiG4uWWW2uRWe0c1nam9DHfgm2lcRPDrt7nvK_xURtpF8_4tyXLCGUi32l65gW0fv3OJgs/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMo8QB-rpCeFmVlpEdf9_PB7eiGWhJQXkprqKGqn4Stusv6g4kej1SzOA1kjBCdARFP6MKbKiG4uWWW2uRWe0c1nam9DHfgm2lcRPDrt7nvK_xURtpF8_4tyXLCGUi32l65gW0fv3OJgs/s640/IMG_8412.JPG" width="640" /></a></div><br />Slice each sheet into 6 pieces.  You can even do 8 if you wan to stretch it.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKri_DWrAEWqu7BSjAQJFPnnw30uQqxRue8O6yeIRUnM28TZ6VJKVFQHrLZYTeri9FImB6-sRgQrNMSfS2zPJkTNzZvBbcYETuTQPjcFhxqB-qRRoJGFLlAb0Cxhz6J9PwQ5h06Cd4oyQ/s1600/IMG_8414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKri_DWrAEWqu7BSjAQJFPnnw30uQqxRue8O6yeIRUnM28TZ6VJKVFQHrLZYTeri9FImB6-sRgQrNMSfS2zPJkTNzZvBbcYETuTQPjcFhxqB-qRRoJGFLlAb0Cxhz6J9PwQ5h06Cd4oyQ/s640/IMG_8414.JPG" width="640" /></a></div><br />Put a scoop of schmear in each cup. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcerDzf5XD5lTroYajaPcAGwZPk97aVrIizmx7FIbmiw1WjuoBXjnEnfliGOM62bERpVhL6Csli66mdEa8a_oI5296Zk2S3YxA9vArSyOjZ7X1R-n51w8YODTaUiHL_XBpBhsB2HnjWeI/s1600/IMG_8415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcerDzf5XD5lTroYajaPcAGwZPk97aVrIizmx7FIbmiw1WjuoBXjnEnfliGOM62bERpVhL6Csli66mdEa8a_oI5296Zk2S3YxA9vArSyOjZ7X1R-n51w8YODTaUiHL_XBpBhsB2HnjWeI/s640/IMG_8415.JPG" width="640" /></a></div><br />Then smash it down with the pecans.  I like the look of pecan halves, but you can use pieces, too. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKarRX9YMDx1OY7Jxtt-BkyAgaxuhIr5r9cYah6-9F8l0iM55S8U0Tupn7n9fvYiP_gyZduGV2vbg_HO2NBtnZkMEFCRzffyxZ5aucNZiZo0H7hoiCgg92SBNdLpWUNubLETGVyWQeVTU/s1600/IMG_8418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKarRX9YMDx1OY7Jxtt-BkyAgaxuhIr5r9cYah6-9F8l0iM55S8U0Tupn7n9fvYiP_gyZduGV2vbg_HO2NBtnZkMEFCRzffyxZ5aucNZiZo0H7hoiCgg92SBNdLpWUNubLETGVyWQeVTU/s640/IMG_8418.JPG" width="640" /></a></div><br />Place the rolls on top of the pecans (I only made 6, using just one sheet).  Want to make these ahead of time?  This is the point you can wrap them up and stick them in the freezer!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcaWx8uR3Qics2VghdcZSq7I61MDksgF1PvR1N7zj_D8GOXRI0NxMOB8WQPskpK7pUloGMlAI282w6C3bS4Jea9Pnx4HDF3tVRe3tU4iy35pBtG7rCcrPAzuBAQDeOLMQfqEw1eotc1g/s1600/IMG_8429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcaWx8uR3Qics2VghdcZSq7I61MDksgF1PvR1N7zj_D8GOXRI0NxMOB8WQPskpK7pUloGMlAI282w6C3bS4Jea9Pnx4HDF3tVRe3tU4iy35pBtG7rCcrPAzuBAQDeOLMQfqEw1eotc1g/s640/IMG_8429.JPG" width="640" /></a></div><br /> Puffed and baked.  I used an extra large jumbo muffin tray, but you can use a normal size.  Yours will be more overflowing if you use a standard muffin tray... both work great.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6fDP8ZHLS3Zw1jKR6JIPYU20I6IWgNsNks_wrpgSYtl0jY39zufcXc6fjEwxGF4aUAhOEK1Rvlbf0sxt4PdCcAuZtUmFeM5DxA7R6T88uX1EBA1JPDhUPoGkO151m1UTudjCwDhXQvg/s1600/IMG_8430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6fDP8ZHLS3Zw1jKR6JIPYU20I6IWgNsNks_wrpgSYtl0jY39zufcXc6fjEwxGF4aUAhOEK1Rvlbf0sxt4PdCcAuZtUmFeM5DxA7R6T88uX1EBA1JPDhUPoGkO151m1UTudjCwDhXQvg/s640/IMG_8430.JPG" width="640" /></a></div><br />Place a pan (upside down) on top of the other tray, then flip. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wFzhOoMVp2R6_duvAPk8MLFWB3YXdeTbvVfad3NIiba1DGM9B5rB_zdooRdNEp7YZppi9TF9ZJWtLLs4cOqiBG8ocr-ZMJXTsXSGNfH28WG0deLwb9p0OpS7sbk_HefCF3ZNBVVTXk/s1600/IMG_8431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wFzhOoMVp2R6_duvAPk8MLFWB3YXdeTbvVfad3NIiba1DGM9B5rB_zdooRdNEp7YZppi9TF9ZJWtLLs4cOqiBG8ocr-ZMJXTsXSGNfH28WG0deLwb9p0OpS7sbk_HefCF3ZNBVVTXk/s640/IMG_8431.JPG" width="640" /></a></div><br />Remove the top tray, and the muffin tin... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpFapNX7pnlNL4uca0BSMyi5feRb753qXF0-rBYH1YJ6nnQbruEyZTG8HmQujqAmQSJUqCGzFMbkMJUrNWG2RzXKX6YWJyW-P1hYTzzw9RgCJAKf5ytntPeWQT4XgIfbhvgzn0Do3tOY/s1600/IMG_8440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpFapNX7pnlNL4uca0BSMyi5feRb753qXF0-rBYH1YJ6nnQbruEyZTG8HmQujqAmQSJUqCGzFMbkMJUrNWG2RzXKX6YWJyW-P1hYTzzw9RgCJAKf5ytntPeWQT4XgIfbhvgzn0Do3tOY/s640/IMG_8440.JPG" width="640" /></a></div><br />Look how ooey, and goey!  These are so easy to make, they're great for any old Saturday morning, or a special brunch.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I approached them to join me in partnership this Holiday  season because I LOVE their products and have relied on them for years to make my entertaining a success!</div>

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