Ayos Pastry

NO CHILL SIMPLE PUFF PASTRY FROM
SCRATCH
Ingredients:
1 stick butter
1 c. water
dash of salt
1 c. flour
2 eggs
Procedure:
1. Bring butter, water and salt to a rolling boil.

2. In a separate bowl, mix in 1 cup flour very well (by hand).
3. Break in 1 egg at a time and beat well with wooden spoon.
4. Beat until eggs disappear. Remember to add one egg at a time
and beat until smooth after each addition.
5. Drop by spoonfuls, however large you'd like them.
6. Pipe through a pastry bag onto cookie sheets, making sure they
won't touch while baking or else they might cook together.
7. Bake at 400-425 degrees until puffed and golden and they look
dry, though the center will still be soft.
8. You may have to adjust heat if they brown too quickly, being very
careful while opening oven door if you don't have an oven light.
9. Good for all things that you normally use puff pastry for, from
puddings, to éclairs, to about anything else you need good
dough for.
CREAM PUFF PASTRY

Ingredients:
1 c. water
3 oz. butter, cut in pieces
1 c. flour, sifted
4 eggs, lg. size
1/8 tsp. nutmeg
Procedure:
1. Preheat oven to 425 degrees. Bring water and butter to boil, turn
down heat, add flour and spice all at once and beat vigorously for
2 or 3 minutes. The dough will form into a mass.
2. Add eggs one at a time and blend until smooth. Spoon onto
baking sheet 2 inches apart, using small amounts to make hors
d'oeuvre shells and larger amounts for dessert shells.
3. Bake 20 minutes for larger pastries, and less for smaller ones.
They will double in size. When baked, remove and pierce side to
let out steam.
4. When cold, fill shells with a French cream for dessert.
CURRIED PUFF PASTRY
Ingredients:
1 pkg. frozen filo dough
1/2 lb. seafood chunks
1 can sliced water chestnuts
1 bunch broccoli (chopped
1 lg. onion (chopped)
2 stalks celery (chopped)
1/2 lb. butter (2 sticks)
1 tsp. curry
Procedure:
1. Sauté all ingredients (except puff pastry or filo dough) in 3
tablespoons butter. Melt remaining butter, grease 9x13 inch pan.
2. Butter each sheet of filo as you go, being careful not to allow it to
become dry and brittle (cover with damp cloth if are delayed).
Layer 12, and then add a layer of curried mix, 2-3 layers dough,
remaining curried mix, then layer the rest of the dough. Pour any
remaining butter over the top.
3. Bake approximately 30 minutes at 350 degrees.
PASTRY CREAM
Ingredients:
1/3 c. sugar
3 1/2 tbsp. cornstarch or 6 tbsp. flour
1 tsp. vanilla
6 lightly beaten egg yolks
2 c. milk
Procedure:
1. Mix sugar, cornstarch and egg yolks in a saucepan. Scald the

milk and pour it gradually over the egg yolk mixture, stirring
rapidly with a wire whisk.
2. Cook over low heat or in a double boiler, stirring rapidly with the
whisk, until the mixture is thickened and smooth. Do not allow
the pastry cream to boil. Cool and stir in the vanilla.
BRIE IN PASTRY
Ingredients:
1 wheel Brie cheese (about 2 lbs.)

1 (17 1/2 oz.) pkg. frozen puff pastry
1 egg
Procedure:
1. Preheat oven to 400 degrees. Roll a sheet of pastry lightly to fit

sides and bottom and cut to overlap 1/2 inch on top of Brie.
Brush 1/2 inch of pastry rim with water.
2. Roll second sheet lightly and use top of Brie box to cut dough to
fit exactly on top. Place on top, using fork to press down and seal
edges.
3. Cut out leaves, flowers, or other shapes with any leftover pie
crust and decorate top.
4. Mix egg with a little water and brush top. Bake 25 minutes, or
until crust is golden brown. Wait 45 minutes to an hour before
serving. Cut into thin wedges. Serve surrounded with crackers.
CHICKEN IN PUFF PASTRY

Ingredients:
6 skinless, boneless chicken breasts

Pepperidge Farm Puff Pastry Sheets, defrosted
6 slices cooked ham
1 can cream of chicken soup
Dijon mustard
6 slices Swiss cheese
1 (8 oz.) sour cream
1/8 c. milk
Procedure:
1. Roll Puff Pastry. Spread a thin layer of Dijon mustard on the

pastry. Place a chicken breast on mustard and top with a slice of
ham and cheese. Roll pastry around chicken and seal it. Bake at
400 degrees for 30 to 40 minutes. Serve with sauce made with:
sour cream, 1/2 can of soup, and milk. Warm until it boils.
CHOCOLATE PASTRY - Brioche au Chocolat
Ingredients:
1 pkg. refrigerated crescent rolls

6 tbsp. semi-sweet chocolate chips
Powdered sugar (enough to sprinkle lightly on each pastry)
Procedure:
1. Preheat the oven to 400 degrees.

2. Remove dough according to directions on package. Smooth out
perforations (dotted lines) in dough with your fingers and cut
dough into 6 rectangles.
3. In the center of each rectangle, place 1 tablespoon of chocolate
chips. Bring each of the 4 corners of the rectangle to the middle
and seal to make an envelope.
4. Place pastries on an ungreased cookie sheet and bake 10-15
minutes or until golden.
5. Remove and place pastries on a cooling rack. Sprinkle tops
lightly with powdered sugar.
EGG YOLK PASTRY

Ingredients:
5 c. sifted flour (preferably pastry flour)

4 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 c. lard or solid vegetable shortening (Crisco, etc.)
2 egg yolks (or 1 egg), slightly beaten
Cold water
1 tsp. vinegar
Procedure:
1. Put flour in bowl; add sugar, salt and baking powder.

2. Stir to blend well. With pastry blender, cut lard or shortening into
flour mixture.
3. In measuring mix egg yolks (or whole egg) with vinegar put
enough water to make a scant cup of liquid. Sprinkle this egg
water mixture gradually over flour shortening mixture while
blending lightly with pastry blender or fork to form soft dough.
4. Mix no more than necessary to blend to assure flaky pastry.
5. Roll immediately on floured board or pastry cloth or store in
refrigerator.
6. This pastry freezes well so crusts or pies can be made up frozen
and used "whenever".
PECAN PASTRIES
Ingredients:
PASTRY:
1/4 c. butter
3 oz. cream cheese
1 c. flour
FILLING:
1 c. brown sugar
2 tbsp. butter
1 tsp. vanilla
Pinch salt
3/4 c. chopped pecans
1 egg
Procedure:
1. Mix pastry and roll in palm of hand.

2. Line 12 muffin cups with flattened dough. Mix filling and heat,
but don't boil.
3. Spoon filling into pastry, not quite to top.
4. Bake at 350 degrees for 20 minutes.
PUFF PASTRY CHEESE TWISTS
Ingredients:
1 env. Lipton Golden Onion Recipe Soup Mix
1/4 c. grated Parmesan cheese
2 tsp. chili powder
1 tsp. ground cumin
1 pkg. (17 1/4 oz.) frozen puff pastry sheets, thawed
Procedure:
1. Preheat oven to 425 degrees.

2. In medium bowl, combine all ingredients except pastry sheets;
set aside.
3. Unfold 1 pastry sheet and sprinkle with 1/2 soup mixture; top
with remaining pastry sheet.
4. With rolling pin, lightly roll layered sheets into a 15x11 inch
rectangle.
5. Sprinkle top pastry sheet with remaining soup mixture, then, with
rolling pin, lightly roll mixture into pastry.
6. Cut pastry into 30 ((1/2 x 11 inch) strips; twist strips.
7. Arrange on two ungreased baking sheets.
8. Decrease heat to 350 degrees and bake 12 minutes or until
golden brown. Makes about 30 twists.

Ayos Pastry

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NO CHILL SIMPLE PUFF PASTRY FROM

1. Bring butter, water and salt to a rolling boil.

CREAM PUFF PASTRY

CURRIED PUFF PASTRY

1. Mix sugar, cornstarch and egg yolks in a saucepan. Scald the

1 wheel Brie cheese (about 2 lbs.)

1. Preheat oven to 400 degrees. Roll a sheet of pastry lightly to fit

CHICKEN IN PUFF PASTRY

6 skinless, boneless chicken breasts

1. Roll Puff Pastry. Spread a thin layer of Dijon mustard on the

CHOCOLATE PASTRY - Brioche au Chocolat

1 pkg. refrigerated crescent rolls

1. Preheat the oven to 400 degrees.

EGG YOLK PASTRY

5 c. sifted flour (preferably pastry flour)

1. Put flour in bowl; add sugar, salt and baking powder.

1. Mix pastry and roll in palm of hand.

PUFF PASTRY CHEESE TWISTS

1. Preheat oven to 425 degrees.

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