Quick Puff Pastries

Quick Puff Pastries

Description

Quick Puff Pastries

Croissants

Yields 12 croissants

2 sheets, frozen puff pastry, thawed

1 cup jelly or jam of choice or 1 cup chocolate almond filling egg wash (optional)(1 egg white plus 1 tablespoon water)

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Cut each sheet of puff pastry into 3 squares. Slice each square into 2 triangles by cutting the square on the diagonal. Place a Tablespoon or two of filling of choice in the center of the long side of the triangle. Roll it up to the small point of the triangle is on the outside. Place the rolled triangle onto the cookie sheet and curve the ends inward slightly to form a croissant shape. Lightly brush with egg wash. Repeat until have used all the triangles. Place in the oven and bake for 20-25 minutes until dough is golden brown. Remove from oven and allow to cool for 5 minutes and filling is very hot.

Jam Twist Rounds

Yields 12 pastries

2 sheets, frozen puff pastry, thawed

½ cup clear apricot jelly with bits of apricot

¼ cup toasted almond slices

1 cup jam or jelly of choice and 1 cup cream cheese or 1 cup chocolate almond filling (recipes follows)

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Slice each sheet of puff pastry into 6 long strips of dough. Gently twist the dough into a tight corkscrew. Twist the corkscrew around so it makes a round pastry. Flatten the corkscrew in the center to make a flat surface to place filling. Place 2 Tablespoons of cream cheese then 2 Tablespoons of jelly or place 2-3 Tablespoons of chocolate almond filling in the center of the corkscrew. Place pastries on the cookie sheet and place in the oven. Bake for 20-25 minutes until dough is golden brown. Remove from oven and allow to cool for 5 minutes. While pastries are cooling, lightly heat apricot jelly in microwave until it is easily spreadable. Spread or brush a light coat of jelly onto cooled pastries and sprinkle with almonds.

Chocolate Almond Filling

½ cup sliced almonds

½ cup chocolate chips or pieces

2 Tablespoons granulated sugar

4 oz. cream cheese

Place all ingredients in a food processor and pulse until well blended.

Sold Out

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.