Tuesday, December 08, 2009

PUFF PASTRY IS OH SO TASTY

Meet our latest obsession: PUFF PASTRY.

Yum.

Although it works wonders with savory dishes, making tasty little pastry pockets out of all sorts of leftovers, it makes just the best tasting lightest little cookies out of...whatever!

We had lots of cranberry sauce leftover after Thanksgiving. Mostly 'cause I'm the only one in the house who likes it, but I always buy two bags of cranberries anyway, always cook like I'm on an Army base, and have freezer storage enough to withstand any sort of 2012 event! Bring it on, baby.

Ok, sorry, tangent over.

So, Saia and I had seen something on one of the cooking channels that we wanted to try. We rolled out the pastry, spread out the jelly (only we used the cranberry sauce instead), rolled both sides in to meet in the middle. Then we sliced the roll, brushed on a little butter (or egg white) and sprinkled each with a little bit of cinnamon/sugar.

They were perfect and yummy! But they don't do well the next day, so you best gobble them up in one sitting. Permission granted.
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1 comment:

lvlc said...

mmmmmmmmmmmm.... I went for dinner to a friends house the other day and she baked it with brown sugar and almond paste! Drooling!