Tag Archives: puff pastry

le Soleil nutella puff pastry


le Soleil nutella puff pastry|marmite et ponpon

A gooey sun, made of two ingredients and thousand feelings of bliss. Each ray takes you to a different world full of light and warmth especially when shared with a family. One of the best things during summer vacation, i get to share my recipes with my family, not just for appreciation but for the pleasure of sharing. I believe, the best family gatherings are over food!

le Soleil nutella puff pastry |marmite et ponpon

It’s a very simple and easy dessert prepared in no time and served in less than half an hour. All you need is 2 sheets of puff pastries, thawed and rolled into 2 same size circles, and 1 1/2 cup of Nutella.

Place one of the puff pastry sheets on a baking tray lined with parchment paper. Spread the Nutella avoiding 2cm from the edge. Brush this left 2cm with water and place the other puff pastry sheet on top and press them well together.

Place the lid of Nutella jar in the middle and cut into 4 rays starting from the lid. Then cut each quarter in half, then each eighth also in half. You will get a total of 16 rays.

Remove the lid and start twisting each ray by putting your finger near the center and gently make 3-4 turns. Repeat with each ray.

Preheat oven to 200°C. Brush with egg wash (one egg + 1tsp cold water) and bake for 20 mins or until nicely golden. Let it barely cool done before all get their hands on it.

le Soleil nutella puff pastry| marmite et ponpon

le Soleil nutella puff pastry | marmite et ponpon

Do i even need to say that the end result was heavenly? Nothing was left after 10 minutes! Only the trace of “once upon a time there was a sunny flaky Nutella pie on this parchment paper…” it’s always a happy ending when there is chocolate!

See you in the next fairy tale…
sunny nutella puff pastry|marmite et ponpon
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Zaatar (thyme) and cheese straws


zaatar(thyme) and cheese straws |marmite et ponpon

These savory straws are perfect as appetizers, quick and easy to make and most of all they are addictively tasty. Yes i am hooked on these flaky sticks.

The most common recipes call for cheese, but being Lebanese and fond of our man’oucheh zaatar (thyme), can’t but give it a try using this frangrant and flavorful herb!

Man’oucheh  style straws, and it’s heavenly delicious!

zaatar(thyme) and cheese straws| marmite et ponpon

To make Zaatar straws you need:

  • a sheet of puff pastry (250g) makes 10-12 straws
  • egg wash (one egg +1 tbsp cold water)
  • 1/3 cup ground zaatar (prepared with sumac and sesame as for man’oucheh )
  • pinch of salt

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the zaatar and salt and with the rolling pin press gently the zaatar into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 15 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes.

 

zaatar(thyme) and cheese straws|marmite et ponpon

zaatar(thyme) and cheese straws | marmite et ponpon

To make cheese straws you need:

  • a sheet of puff pastry (250g) makes 10-12 straws
  • egg wash (one egg +1 tbsp cold water)
  • 1/2 tsp garlic salt
  • pinch of black pepper
  • 1/4 cup shredded gruyere
  • 1/4 cup grated parmesan

Roll out the defrosted puff pastry on a lightly floured board until almost 25×30 cm. Beat the egg with one table spoon of cold water and brush the surface of the pastry. Sprinkle the garlic salt, pepper, gruyere and parmesan. With the rolling pin press gently the flavorings into the dough. With the knife or pizza wheel cut the puff pastry into (1.5-2cm wide) strips. Twist each strip and lay on a baking sheet lined with parchment paper to bake for 10 mns (in a preheated oven to 200°C) until browned and puffed then turn them to bake for another 10 minutes. Don’t over bake to not burn the cheese, they are more delicate than the zaatar straws.

zaatar(thyme) straws and cheese straws | marmite et ponpon

zaatar(thyme) straws and cheese straws| marmite et ponpon

You’re gonna sooooo love these melt in your mouth deliciousness. Try it with a glass of wine or bottle of beer, and enjoy!

zaatar(thyme) straws & cheese straws |marmite et ponponI

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Apple braid puff


IMG_4340Following the pear tart  i made two weeks ago, i found myself exploring more fillings for the puff pastry. Having the dough ready made (knowing that It’s not difficult to make at all, but time consuming), It doesn’t need too much pastry skills, it just takes someone who loves “les viennoiseries”.

This apple braid is the kind of sweet that i like albeit not too sweet. The combination apple cinnamon has it all!

IMG_4353To make this braid you need:

  • 400g puff pastry
  • 2 red apples (gala), core removed, washed and sliced
  • 2 tbsp brown sugar
  • 1 tsp vanilla
  • 1 tbsp cinnamon (or more, to taste)
  • 1 egg, beaten, for egg wash
  • granulated sugar, for sprinkling

Mix apple with sugar, vanilla and cinnamon and set aside. Preheat oven to 180°C.

how to do

Roll the pastry dough into a 30 cm x 30 cm square. Lightly divide it (without cutting) into 3 equal rectangles. Using a rotary cutter or simply the pizza cutter cut about eight strips, on the side rectangles. Leave the center rectangle intact. Remove the corner sections from each of the 4 corners strips.

Spread the apple cinnamon in the center section of the pastry. Fold the top flap down over the filling. Start by folding the top right strip over the filling slightly diagonal and press lightly to adhere. Then fold the top left stripe in the same manner. Repeat with the remaining strips until you reach the end, but before folding the last two strips make sure you folded the bottom flap.

Whisk the egg with one tbsp of cold water and brush the top of the braid then sprinkle with the sugar and bake for 20 mns or until golden and flaky.

IMG_4341This pretty braid is served any time of the day, for breakfast or dessert, warm or cold, with juice or even ice cream.

IMG_4354

IMG_4349If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More posts yet to come, stay tuned!

Pear cannelle puff pastry tart


IMG_4234It’s not so hard to live a delicious life. Not all seductive deserts need a lot of efforts, skills, ingredients or money. This impressive tart is served on your table in less than 20 minutes and cost me only 5$

This is my favorite desert, every time we dine at Paul, there is a small place reserved in my stomach for a pear cannelle tart. I am not a sweet lover, but this tart is exactly what i fancy; balanced flavors and not too much sweet. I decided to make it myself at home, the result was too much to resist!

IMG_4221For this quick and easy desert you need:

  • 1 sheet of puff pastry (to fit a pan of 22cm)
  • 3 pears sliced
  • 2 tbsp or almost 30g butter melted
  • 1 tbsp brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp granulated sugar

Preheat oven on 180ºC. Lay the puff pastry sheet in the pan and torn the edges.

Combine the butter, brown sugar, vanilla extract and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry.

Layer the pear slices on top of the puff pastry covering all the surface. Brush the top of the pears with the remaining butter mixture, and sprinkle with the granulated sugar.

Bake for 15 minutes or until the pastry is golden brown.

IMG_4228Trust me your house will be full of aroma, so tempting to abstain yourself from. I was thinking how to resist having my first piece until i take pictures for the post.

IMG_4244This is my piece

IMG_4240this is 10 seconds later

IMG_4248And this is my second one 🙂 Try it warm or cold at any time of the day!

 

Homemade galette des rois à la crème d’amande and paper crowns printables


galette des roisLa Galette des rois à la crème d’amande, a traditional confection consisted of puff pastry pie garnished with butter. Today’s recipe has a stuffing of crème d’amande and not frangipane. There is a difference between the two: crème d’amande (almond cream) is a mix of butter, sugar, ground almonds, and eggs. Frangipane is a blend of crème d’amande and crème pâtissière (pastry cream).

la galette des rois

La Galette des rois is a typical french tradition celebrated on the Epiphany, january 6, the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus. The fun about this tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure.

The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.

galette des rois - crowns

Last year i was the queen, i got the fève. I kept it to use it this year in the galette as a good luck!

Galettes des rois

Ingredients:

500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).

La crème d’amande:

  • 125g unsalted butter, softened
  • 125g sugar (i used brown sugar)
  • 125g almond flour
  • 1 tbsp cornstarch
  • 1 pinch of salt
  • 2 large eggs
  • 1 drop almond extract (optional)
  • 1 tbsp liquor of your choice (grand marnier, rum…)

For the eggwash and glaze:

  • 1 egg yolk
  • 1 tbsp water room temperature
  • 1 tbsp confectioner’s sugar
  • 1 tbsp hot water

Accessories:

  • la fève or porcelain trinket
  • 2 paper crowns, click here to download printable files i created

Prepare la crème d’amande:

Beat the butter until creamy. In a bowl combine sugar, almond flour, cornstarch and salt. Add the creamy butter to it and mix until smooth. Add the almond extract, liquor and then the eggs one at a time and mix well at each addition. Refrigerate for an hour or overnight if you are willing to bake the next day.

1

Assemble the galette:

Place the smaller of the two circles on a piece of parchment paper.  In a small bowl, combine the egg yolk with a tablespoon water until smooth. Using a pastry brush, brush the outer rim of the dough with it by a width of about 2.5 cm (1 inch). Make sure not to wet the actual edge of the dough, or it will impede its rise. Pour the crème d’amande in the center and spread it inside the eggwash ring.

2

Place a porcelain trinket of your choice in the crème d’amande, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette.  Press it down gently to bury it.

Lay the second round of dough precisely on top of the first, smooth it out gently over the crème d’amande to remove any air pocket, and press it down all around the sides to seal.

3

Using the back of the tip of your knife, draw a decorative pattern on top of the galette. I did a sun shaped pattern. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward where each sun ray ends, to create a festooned pattern.

4

Brush the top of the galette lightly with the eggwash: again, make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce 5 holes in the top dough (one in the center, and four around the sides, piercing through the pattern you’ve drawn) to ensure an even rise. Transfer to a baking pan and refrigerate for 1 hour. 

5

Bake:

Preheat the oven to 180°C and bake for 30 minutes until puffy and golden brown. Combine the tablespoon of confectioner’s sugar with a tablespoon of very hot water. When the galette is done, remove it from the oven, brush the top with the syrup, and return it to the oven for a minute; this will give it a shiny finish. Transfer to a wire rack and let it cool to room temperature before the fun begins!

galette des rois and crowns

 

IMG_4143IMG_4147IMG_4155Happy Epiphany everyone!  دايم دايم