This is another installment of the Father’s Day Cooking Extravaganza, complete with recipes. If you missed the Butternut Squash Turnovers, the amazing (delish, perfect, wow!) recipe is here. The Butternut Squash Turnover recipe was labor intensive and tasted out of this world. What I like about the recipe below is that it is super, duper simple and still tastes amazing.
Ingredients
One 14-ounce package all-butter puff pastry (thawed if frozen but still cold)
½ cup fig preserves (it’s sort of like a thick jam)
One 14-ounce package all-butter puff pastry (thawed if frozen but still cold)
½ cup fig preserves (it’s sort of like a thick jam)
¾ cup crumbled Stilton cheese (4 ounces)
1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 ½ -inch rectangle. Trim to form a 10 ½-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 ¾-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
2. Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares. Note: in my oven, 20 minutes was sufficient to get the pastry squares a nice consistency. But, I have a convection oven and supposedly, they heat differently than ‘regular’ ovens (shrugging shoulders).
3. Return as many cooled squares as will fit to a baking sheet. Top each square with ½ teaspoon of the fig preserves. Sprinkle with the Stilton. The Stilton sort of melts, sort of doesn’t. It’s a nice consistency when it’s warm. You can serve these fantastic appys warm or at room temperature but take it from me, they are best when fresh out of the oven. Makes 4 dozen squares.Make Ahead The unbaked frozen pastry squares can be in an airtight container for up to 1 month.
that's perfect. thanks!
Here's one of my favorite vegetarian appetizers. Pat dry each of the artichoke bottoms from one can of artichoke bottoms. Mix tomato paste with your favorite pesto to taste, and the consistency of pizza sauce. Sprinkle with freshly grated Parmesan cheese. Bake about 8 minutes or until the cheese is melted and bubbly. Oh so yummy! Friends were expecting regular pizza crust ang bit into the artichoke–they were surprised they liked it.
Hi Dalene –
Cold Process Soap can be easily turned into a shaving bar with the addition of 3% Castor AND 2 tsp of Bentonite Clay to the recipe. The Bentonite Clay adds a super slip to the soap that makes it ideal for shaving.
With Shampoo Bases, I use a lot of Coconut (up to 50%) and PKO and Palm and up to a full 8-9% Castor. The key is lather – big beautiful copious lather – with a hard bar that lasts a long time in the shower.
I hope this helps.
oooooh! You are going to LOVE IT! =)
that looks delicious–i love it when you share recipes!
i'm sorry to digress, but i'm following up on a previous thread and i also had another question (i was unable to find the answers through a search or on teach soap).
1. i asked on a previous post about a good shaving cream recipe to go with brambleberry's lovely brushes, but you needed to know which method. the answer is cold process. do you have one you'd recommend? i've heard once you try a shaving bar you never buy shaving cream from the store again.
1. i'm also looking for a good shampoo bar recipe (cold process)
thanks!
It's almost eerie how you knew that my sister had given us a jar of fig preserves that I have no idea what to do with! I'm only half joking…about the eerie part. The rest is true, and now we can actually use up the jar so my sis won't get here to visit and ask, "why haven't you eaten this? Don't you like it?" 😉
Kat – If you make those two recipes for Thanksgiving, everyone will be in complete awe of you =)))
Anon – Stay strong! Stay on your diet until your cheat day. You can do it! And think how much yummier the squares will taste when you are successful.
Casco – I knew something about how the oven worked – I just didn't realize how FAST it worked. Wow! Five more minutes and my little puffs would have been burned to a total crisp =)
sounds great! I love brie with jam in puffed pastry and this seems similar and a bit less work…you do know that your convection oven is special right? I see you "shrugged shoulders", it circulates the air in the oven with a fan, increasing even cooking and often faster cooking. thanks for the recipes!
🙂
Ohhh, Anne-Marie, this is not a good thing to show to a woman on a diet!! 🙂
They look yummy!
Anything with less than 10ingredients for me is a winner. This has 3 – how easy can that be!!
Right away the fig/stilton mix seems like it would be awesome. I can't wait to actually make it.
Thanks
At the farmer's market I'm at the Indian food vendor next to me has killer jalapeno chutney, that on a pita with some brie is to die for! Reminds me of this recipe in some ways. It's the salty with the sweet that works so well!
The thought just occurred to me…
More of a confession.
I wonder how many other people are thinking what I am thinking; "OK, now I have two recipes for Thanksgiving….A) Squash Dish and B) This dish!
Both sound so tasty and freshly original!