hese attractive feuilletés are really simple to prepare and will make a tasty mise-en-bouche on Christmas day. The parmesan and rosemary combination is truly delightful but others are as exciting, so let your creativity guide you! Try poppy seeds and gouda for instance, or make a sweet version to serve with coffee, using sugar and crushed almonds or honey and hazelnuts. Oh, c’est si bon!!
Parmesan and rosemary feuilletés
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Recipe by: Adapted from Elle à Table, December 2007 Busy:10 min, Total prep time: 50 min (includes 30 min chilling time) Serves: Makes about 18 feuilletés |
Beat the egg yolk with a tablespoon of water, and brush it on the top side of the pastry.
Sprinkle with a bit of pepper, the parmesan and rosemary. It may seem a lot but you need the quantity to reach a nice, tasty feuilleté. Using the palms of your hands or the rolling pin, press gently the dry ingredients into the pastry.
Leave to set for 30 minutes in the fridge.
Preheat oven to 200 degrees C and take the pastry out.
Slice it across its length into strips of about 1/2 inch wide (a bit over 1 cm) each. Use a sharp knife and run it backward or forward as you cut to help with slicing the pastry without crushing it, which would prevent it from rising properly.
Delicately place the strips on an oven tray lined with greaseproof paper. Leave at least 2 cms between each strip as they will puff up when baking.
Reduce the heat to 180 degrees C and bake for about 10 mins, until the feuilletés are nicely browned.
Using a rolling pin, roll the pastry out on a floured surface to a thickness of just less than 1/4 inch (about 4 mm). You should aim to have a rectangle with a shorter side of no more than 20 cm.
Beat the egg yolk with a tablespoon of water, and brush it on the top side of the pastry.
Sprinkle with a bit of pepper, the parmesan and rosemary. It may seem a lot but you need the quantity to reach a nice, tasty feuilleté. Using the palms of your hands or the rolling pin, press gently the dry ingredients into the pastry.
Leave to set for 30 minutes in the fridge.
Preheat oven to 200 degrees C and take the pastry out.
Slice it across its length into strips of about 1/2 inch wide (a bit over 1 cm) each. Use a sharp knife and run it backward or forward as you cut to help with slicing the pastry without crushing it, which would prevent it from rising properly.
Delicately place the strips on an oven tray lined with greaseproof paper. Leave at least 2 cms between each strip as they will puff up when baking.
Reduce the heat to 180 degrees C and bake for about 10 mins, until the feuilletés are nicely browned.
If making a sweet feuilleté, the recipe changes slightly: mix the egg yolk with 3 tablespoons of milk, use 4 table spoons of sugar, add any other topping of your liking and bake for 10 mins at 200 degree C after having pre-heated the oven at 240 degrees C.
Ingredients
250 g puff pastry (if you get a pre-rolled one, get a rectangular shape)
1 egg
2 tablespoons fresh, finely chopped rosemary leaves
100 g grated parmesan
250 g puff pastry (if you get a pre-rolled one, get a rectangular shape)
1 egg
2 tablespoons fresh, finely chopped rosemary leaves
100 g grated parmesan
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