Tag Archives: pastry

Easy peasy nibble – spinach feta in puff pastry dough


spinach puff pastry A tasty nibble, so easy to prepare. It’s a quick favorite that takes a lot of compliments whenever we have people over lunch or dinner.

Puff pastry dough is one of the staples kept in my freezer. Whenever i need a last minute savory snack, this ready made dough comes to rescue me. Thaw it in the refrigerator for 4 hours or so and it will be soft enough to use. This rich flaky pastry makes a simple snack into a real treat.

spinach puff pastry2

Spinach and feta pair successfully, to prepare this stuffing you need:

  • 400g spinach chopped (you can use it frozen)
  • 150g feta cheese
  • 1 onion diced thinly
  • 2 tbsp olive oil
  • juice of one lemon
  • salt to taste.

In a pot, cook the onion with olive oil until tender and fragrant. Add spinach and cook with the onion on a medium to low heat, usually i add 1/4 cup of water, it’s enough with the water that spinach releases.

Cook until done about 15 minutes, turn of the heat then add lemon juice and mix. Cut the feta cheese in cubes, add it to the spinach and mix them together until well incorporated. Eventually the cheese will melt. Feta is a salty cheese you might not need to add salt, it’s a matter of taste.

Bring to room temperature before stuffing the puff pastry. This quantity makes around 20 if you are using the puff pastry dough cut in 10×10 cm sheets. Here is a self explanatory step by step picture.

how to do

spinach fetta fatayerWhen you place them in the pan, brush the top with eggs before baking in the oven (180°C) for 15-20 minutes or until the dough is puffed and the top is golden.

spinach puff pastry

Bon appetit!

 

la crème pâtissière – the easiest no fail recipe


 Crème pâtissière

Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes  and lots of dessert pastries.

 crème pâtissière

I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!

It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.

 crème pâtissière

You will need:

  • 3 cups milk
  • 3 tbsp flour
  • 4 tbsp sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tbsp rum

In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.

Add the eggs one by one and mix.

Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.

Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.

 crème pâtissière

I have pâte a choux that i will fill in with this delicious cream!

 crème pâtissière

 crème pâtissièreYou can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!

 crème pâtissière

 crème pâtissièreEven kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.

 crème pâtissière

Enjoy!