6 of the Easiest Recipes Promising Pastry Perfection

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Flaky, buttery, and rich pastries can be the best breakfasts, a supreme snack, or delightful dessert. Unfortunately, they can also be a pain to make, involving laborious efforts with tricky doughs — not a task everyone has the will or patience to tackle. The “cheater’s” way, of course, is to use frozen pastry dough, a method we completely back for its simplicity. Plus, you’re making pastries — who is going to care if you cut a few corners? Everyone will be too busy relishing one of the following six sweets to even notice the discarded frozen pastry dough wrappers and boxes.

Source: https://www.flickr.com/photos/14328577@N08/

1. Palmiers

Also known as Elephant Ears, palmiers are beyond simple to make at home when you follow the recipe from Pepperidge Farms. You can leave out the cinnamon for a sugar version, or drizzle melted chocolate overtop of either version.

Ingredients:

  • 1 egg
  • 1 tablespoon water
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • All-purpose flour
  • 1 package (17.3 ounces) puff pastry sheets (2 sheets), thawed

Ingredients: Heat the oven to 400 degrees Fahrenheit. Beat the egg and water in a small bowl with a fork. Stir the sugar and cinnamon in a small bowl. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Brush the pastry with the egg mixture and sprinkle with 2 tablespoons sugar mixture. Starting at both short sides, fold the pastry toward the center, leaving a 1/4-inch space in the center. Brush with the egg mixture and sprinkle with 1 tablespoon sugar mixture. Fold one side over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet.

Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the slices cut-side down, 2 inches apart on baking sheets, and brush with the egg mixture. Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

Cut each rectangle into 12 (3/4-inch) slices, making 24 slices in all. Place the slices cut-side down, 2 inches apart on baking sheets, and brush with the egg mixture. Bake for 12 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks.

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