Ba'aba Beh Tamur
On the Jewish holiday of Purim, friends and neighbors exchange gifts of ready-to-eat foods. These filled cookies come from the kitchens of Sephardic Jewry to commemorate the heroic Queen Esther. As King Ahasuerus' wife, she hid her Jewish origins until the time came to reveal herself and foil evil Haman's plot to annihilate her people. Legend says that in order to eat only kosher foods while living in the royal palace, Esther ate only raw fruit, nuts, and seeds. So Jews celebrating Purim "hide" a rich, sweet filling based on those foods in pastry.
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5
Known for her sweet creations, Angela Gong, pastry chef at Waterbar in San Francisco, has created some incredible recipes for the holidays. Angela’s Anise Drop Cookies are one of her family favorites, passed along from her grandmother, and one she makes year after year. This special cookie, which looks like a French macaroon, is perfect for any holiday or family celebration! 
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5
Purple Potatoes Wrapped in Puff Pastry
Peruvian purple potatoes are rich in the antioxidant anthocyanin. Their nutty taste and beautiful appearance set them apart from other potatoes. This recipe is just one of many great ways to use these medium-starch potatoes.
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4.05263
Homemade Puff Pastry Snack
By
An easy snack made with pastry puff. Try this recipe.   1 whole Puff Pastry Sheet 1 Tablespoon Olive Oil 1 teaspoon Garlic Chopped 1 Tablespoon Red Onion, Chopped 100 grams Smoked Salmon, Crumbled 50 grams Boiled Potatoes Small Diced 100 grams Tomato Diced ½ teaspoons Salt To Taste ¼ teaspoons Pepper 1 whole Egg White For Egg Wash   Preparation Instructions Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a large square using a rolling pin. Cut the sheet in to 12 equal sized pieces – about 3 1/2 x 3 1/2 inches square. I used homemade puff pastry but store bought is fine too. You can save a lot of money by making your own. In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well . Now place one teaspoon of filling mixture in the center of each square of dough. Brush the edges with the beaten egg white or you can use water. Fold the bottom half of the dough over to meet the edges of the top half (you are making a triangle). Next place snack on greased baking tray and bake the snack for about 20 minutes at 220C degrees or until golden brown. Enjoy.
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4
This is best eaten on the day it’s made, but it can keep at room temperature happily for several hours. If you made it a day or two ahead, wrap it in plastic wrap and keep it in the fridge. Bring to room temperature or gently reheat in a 325°F oven for about 4 minutes. Note: I love the kick of Dijon as a base for the tarts, but if you think it might be too spicy for some in your family, skip it, or use 1 tablespoon and coat a few of the rectangles and leave the others bare under the zucchini.
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4
Lobster Puff Pastry Pizza - Plated
Love is in the air and there's nothing like a homemade and fancy lobster recipe to impress your girlfriend, husband, boyfriend, or wife on Valentine's Day -- Lobster Puff Pastry Pizza. This pizza recipe is not any New York corner pizza joint’s pizza but one that turns some of my favorite ingredients into a luxurious pizza that one might find in a Parisian restaurant. With many of the fragrant flavors you'd use in "bouillabaisse",  a Provencal-style fish soup, the aromatic flavors in this pizza will excite all your senses. For the seafood toppings, I like to use local seafood. Montauk lobster is delicious any time of the year, particular on special occasions such as Valentine's Day, local swordfish and Peconic bay scallops, which are in season til March. The steaming liquid for the seafood provides the aromatic Provencal flavors -- white wine, water, fennel, orange zest and saffron -- all ingredients in a traditional bouillabaisse. And, for the vegetable toppings, I roast and chop vegetables to add to the bites of seafood:  plum tomatoes, fennel and red pepper. I prefer fresh tomatoes when they are in season although good quality canned plum tomatoes, preferably organic, can be drained and gently squeezed to remove excess liquid and used as a substitute for fresh.  
 The sauce is simple: roasted plum tomatoes, red pepper, fennel and garlic. To keep the fennel moist, pour a hint of wine to the pan. Garlic and wine are used liberally in bouillabaisse. I love the challenge of a hand rolled, folded and turned puff pastry made with flour, water and butter. However, it is very time consuming and easy to mess up. To save time, I suggest buying a good quality puff pastry that’s pre-made. Many of the finer supermarkets carry puff pastry (my Whole Foods sells Dufour Pastry Kitchens, a local, New York City brand). To create visual excitement and convey the contents of the lobster puff pastry pizza, use cookie cutters to make tiny puff pastry lobsters, scallops and fishes. For me, the best part of making this pizza is assembling the cooked pizza on a serving platter and garnishing it with the puff pastry seafood creatures. Magnifique! Like most pizzas, this Bouillabaisse pizza recipe is best when it’s made fresh and served immediately as puff pastry is more fragile than traditional pizza dough. Everything can be prepared ahead of time, and the crust baked and pizza assembled just before serving. Serve with a simple salad, light dessert, and a cold glass of bubbly champagne. Happy Valentine's Day.
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4
Of all of the traditional sweet, syrupy pastries, this one is my favourite, with its melted cheese and hint of lemon. Called "konafa" ("kunefe" or "kadayif" in Turkish), it is made with thin strands of pastry, similar in appearance to vermicelli. Unfortunately, they are almost impossible to make at home, as the batter requires tossing through a sieve onto a hot metal sheet over an open fire, but you can buy packets of ready-prepared strands in Middle Eastern, Turkish, and Greek food stores; you can also buy individual nonstick pans that are specifically designed for making konafa. The pastry is called "kadaif," which is also the name given to many of the sweet dishes prepared with it. The cheese most commonly used for konafa — dil peyniri — has a slightly rubbery texture and can be pulled apart into strings, so the standard pizza mozzarella is an ideal substitute. Perfect for the mezze table or, in fact, at any time of day, konafa is a sweet dish for reunions and celebrations — in other words, a dish to be shared.Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.
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4
These pastry cups make it easy to impress a crowd and highlight the perfect combination of tart lemon juice and subtle blueberries. For a shortcut, use store-bought puff pastry to make the cups.
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4
Nutella Puff Pastry Christmas Tree
This sweet, Nutella-filled, Christmas tree-shaped puff pastry dessert is the perfect festive treat for the holidays. Nutella and puff pastry — what's not to love?
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3.75
Chocolate
Used as the filling for the Bûche de Noël.Adapted from Jacques Torres’ “A Year in Chocolate."
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3.5
Tomato and Goat Cheese Puff Pastry Flatbread
Entertain with ease — make this no-fuss tomato flatbread recipe and get appetizers on the table in a snap. Open a bottle of prosecco and pass around some olives and fruit, and you've got a party going in no time.
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3.333335
Lobster Puff Pastry Pizza - Plated
Love is in the air and there's nothing like a homemade and fancy lobster recipe to impress your girlfriend, husband, boyfriend, or wife on Valentine's Day -- Lobster Puff Pastry Pizza. This pizza recipe is not any New York corner pizza joint’s pizza but one that turns some of my favorite ingredients into a luxurious pizza that one might find in a Parisian restaurant. With many of the fragrant flavors you'd use in "bouillabaisse",  a Provencal-style fish soup, the aromatic flavors in this pizza will excite all your senses. For the seafood toppings, I like to use local seafood. Montauk lobster is delicious any time of the year, particular on special occasions such as Valentine's Day, local swordfish and Peconic bay scallops, which are in season til March. The steaming liquid for the seafood provides the aromatic Provencal flavors -- white wine, water, fennel, orange zest and saffron -- all ingredients in a traditional bouillabaisse. And, for the vegetable toppings, I roast and chop vegetables to add to the bites of seafood:  plum tomatoes, fennel and red pepper. I prefer fresh tomatoes when they are in season although good quality canned plum tomatoes, preferably organic, can be drained and gently squeezed to remove excess liquid and used as a substitute for fresh.  
 The sauce is simple: roasted plum tomatoes, red pepper, fennel and garlic. To keep the fennel moist, pour a hint of wine to the pan. Garlic and wine are used liberally in bouillabaisse. I love the challenge of a hand rolled, folded and turned puff pastry made with flour, water and butter. However, it is very time consuming and easy to mess up. To save time, I suggest buying a good quality puff pastry that’s pre-made. Many of the finer supermarkets carry puff pastry (my Whole Foods sells Dufour Pastry Kitchens, a local, New York City brand). To create visual excitement and convey the contents of the lobster puff pastry pizza, use cookie cutters to make tiny puff pastry lobsters, scallops and fishes. For me, the best part of making this pizza is assembling the cooked pizza on a serving platter and garnishing it with the puff pastry seafood creatures. Magnifique! Like most pizzas, this Bouillabaisse pizza recipe is best when it’s made fresh and served immediately as puff pastry is more fragile than traditional pizza dough. Everything can be prepared ahead of time, and the crust baked and pizza assembled just before serving. Serve with a simple salad, light dessert, and a cold glass of bubbly champagne. Happy Valentine's Day.
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3