![]() ![]() The following is a list of the ingredients needed to prepare this recipe. Each manufacturer seems to have different prep and baking times.Ĭlick on your most used social media icon below and follow me! Whatever you do, please follow the directions on the package very carefully. You can use puff pastry for so many things, so you might want to buy extra and keep it in your freezer. Look in the pie crust and cool whip section of the freezer. You can buy puff pastry in the frozen section of most grocery stores. Each layer of dough is separated from the next to create a puffed dough that’s golden brown and super delicate. This is how those flaky layers are formed. Once the puff pastry is baked, the butter melts to create steam. Commonly, puff pastry can have up to 1,000 layers! Do you see why I’m not attempting to make it from scratch? Then, it’s folded over and rolled out again. The dough is rolled out with a rolling pin and a layer of butter is smeared on top. It is thin layers of dough separated by a thin layer of butter. Puff pastry is a light, flaky, and buttery dough. (Don’t worry, my Canadian readers, there’s a special Canada Day-based treat coming for you in a few days!) So, for those readers, I prepared these delicious and super easy Puff Pastry Cream Cheese Tarts. In addition to my attraction to obviously materialistic things, a large portion of subscribers and readers of Lord Byron’s Kitchen resides in the United States. I have a full-on love affair with Trader Joe’s (which we don’t have here in Canada) and I love Target and Barnes & Noble. You know, Dear Reader, that I have a weakness for shopping and for country decor, and I find those things in the US. I love living in Canada, but I’m very much drawn to the United States. But, just because I live in Canada, that does not mean that I cannot celebrate and prepare a recipe like these Puff Pastry Cream Cheese Tarts for Independence Day! But, I long for a quiet life in the country. Everything is readily available and pretty much at your fingertips. There’s a positive side to living in a metropolis. To be more precise, we call Toronto home. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint.If you’re a loyal reader, you will mostly like know already that Canada is home for me. To assemble pastries, transfer filling to a piping bag fitted with a star or round tip. Repeat process with a second chilled sheet of pastries. Remove from oven and immediately follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it’s still warm. Brush the remaining sheet of puff pastries with egg mixture and sprinkle with sugar.īake for 10 to 15 minutes until well puffed and golden brown. Transfer one baking sheet of pastries to the refrigerator to keep it cold. Transfer pastries to two 18×13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart. Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides. Unfold dough then cut each sheet into 9 squares. Preheat oven to 400 degrees F about halfway through thawing puff pastry. ![]() Thaw puff pastry for about 20 to 30 minutes. Keep chilled until ready to serve pastries. Add remaining 1/2 cup powdered sugar and vanilla and mix until combine.Īdd ricotta and whip until fluffy for about 1 minute longer. In a separate medium mixing bowl, whip cream cheese until fluffy for about 1 minute on high speed. Add 1/4 cup of powdered sugar and whip until stiff peaks form then set aside. Whip the heavy cream in a medium mixing bowl using an electric hand mixer, set on high speed until soft peaks form. ![]()
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