Nothing says summer more than party food! ☀️ And each shop offers dozens of great ones to choose from. However, if you are on a budget, why not buy a single sheet/block of puff pastry and create some yummy bites for your guests? You will only need a few ingredients and little effort! Today, we are showing you 3 ways to use puff pastry. We also included two sweet and one savoury recipe for you: Raspberry Cream Horns, Jam Parcels and Feta & Asparagus Tarts.
Pretty, tasty and homemade. These are just a few words that guarantee your party food will be a success. Well, almost homemade! But do not worry, I am not going to tell them. 😉 Who has time to make puff pastry from scratch these days, anyway?! So next time you will be inviting friends and family over for a picnic or an afternoon treat, amaze them with beautiful, delicious and homemade bites. 😊
3 Ways to Use Puff Pastry
PREP TIME: 15min
TOTAL TIME: 40min
SERVINGS: 8 cream horns/ 6 jam parcels/ 6 tarts
INGREDIENTS
- 1 block puff pastry (430g)
- 1 egg yolk
- 1 tsp granulated sugar
Raspberry Cream Horns (8)
- 100ml vegan double cream
- 1 tbsp freeze-dried raspberries (finely ground)
- 1tbsp icing sugar
Jam Parcels (6)
- 6 tsp jam of your choice (I used apricot and strawberry)
Feta & Asparagus Tarts (6)
- 100g feta cheese
- fresh thyme
- 8 asparagus, cut into pieces
- 1 tbsp chopped roasted pepper and sundried tomato
You will also need:
- 8 cream horn moulds
- piping bag with a star-shaped nozzle
PREPARATION
1. Roll out the pastry on a lightly floured surface into a 2-3mm thin, rectangular sheet. Cut down 8 long strips, each 1cm wide, then cut the rest of the pastry into 12 squares.
2. Line 2 large baking trays with parchment paper and set them aside. Preheat the oven to 180°C/160°C fan/Gas 4.
RASPBERRY CREAM HORNS
To make the cream horns, wrap a pastry strip around a mould, starting at the pointed end (slightly overlapping), then place it on the baking tray. Repeat with the rest of the strips. Brush each horn with some egg yolk, then sprinkle with granulated sugar. Pop the tray into the oven and bake the cream horns for about 12 min, until golden. Remove from the oven and let them cool completely.
Remove the horns from the moulds and prepare the raspberry filling. Whip the double cream for a couple of minutes, then add the icing sugar and raspberry powder. Beat until soft peaks form. Spoon the whipped raspberry cream into the piping bag and fill each horn.
JAM PARCELS
While the horns are in the oven, prepare the jam parcels. Simply add 1 tsp of jam over 6 squares, then fold in one side diagonally, then the opposite one. Add a little egg wash between the two tips so that the parcels won’t open. Transfer onto a baking tray. Brush the top of the pastry with the egg wash and sprinkle with some granulated sugar. Pop into the oven and bake for about 15-20 min, until golden.
FETA AND ASPARAGUS TARTS
To make the tarts, transfer the remaining pastry squares onto the baking tray. Crumble the feta into a small bowl and mix in the thyme. Add some crumbled feta to each square, then add the asparagus, sundried tomato and roasted pepper pieces. Brush each square with the egg wash and bake in the oven for about 15-20 min, until golden.
Once ready, remove the jam parcels and feta tarts from the oven and serve them hot or cold.
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