Apple puff pastries They are delicious, single-portion desserts that can be made in just a few minutes. Perfect when your children call you and tell you they are coming home with some friends to study together. Or when a friend comes to visit you and you want surprise her with something prepared with your own hands. Their peculiarity is that they prepare themselves in reverse, starting from the surface up to the base. For this preparation we recommend some small, crunchy apples. Once ready, you can store them under a glass bell jar for up to 4 days.
Apple puff pastries
Ingredients
sliced apples 2
rectangular puff pastry 1 roll
honey
eggs 1
powdered sugar
Preparation
The first thing to do to prepare apple puff pastries is to peel the fruit and cut it into slices. Line the baking tray with baking paper. Create with honey 6 stripes. Spread them using a spoon. Arrange the apple slices next to each other along the strips. Cover them with a little more honey. Roll out the puff pastry on a work plate and cut it into pieces 6 rectangles. Arrange each rectangle on a strip of apples and honey and let it join pressing lightly with your fingers. In a small bowl, beat an egg. Brush it along the puff pastry.
Cook in a static oven 180 degrees for 15 minutes. Once cooked, turn the sweets over. Sprinkle with plenty of icing sugar and serve. Your Puff Of Apples they are ready. If you want, you can season the apples with cinnamon. If you like its intense flavour, it will combine very well with the apples and the pastry. If you want you can also replace the honey with jam. Let your imagination run wild to create ever-changing puff pastry treats. Enjoy your meal.
Read also: Benedetta’s puff pastries with cream and strawberries, the fastest dessert there is. It can be done in 2 minutes with the sugar trick
This video shows you the entire process for making Bari’s dirty muss at home
The Dirty muss in Bari they are small squares of puff pastry filled with custard generally served with coffee at the end of the meal, for example on Sunday or after a dinner based on traditional Bari food. They are sweets from Bari as the name suggests in Bari dialect. Dirty muss means DIRTY THE MUZZLE, therefore sweets that dirty the mouth being filled with cream that comes out from all sides and icing sugar. Impossible not to get dirty!
The great thing is that they are really quick and easy to prepare at home! The difficulty lies only in preparing a good traditional custard. Sometimes, but mainly in summer, they can be filled with diplomatic cream and then served cold or even in Bari there is the famous and historic Gentile ice cream shop which prepares them with ice cream. A good idea for summer!
INGREDIENTS – FOR 20 BARESI SPORCAMUSS
1 roll of homemade or purchased ready-made puff pastry
500 ml milk
5 egg yolks
125 g of granulated sugar
40 g of cornstarch
Vanilla pod
Zest of half a lemon
Powdered sugar
You need a pastry cutter and a piping bag.
You have probably also seen the dirtymuss in the famous TV series Lolita Lobosco. If you love Bari cuisine, try other iconic dishes such as focaccia from Bari, fried panzerotti, tiella of potatoes, rice and mussels, orecchiette with brasciole sauce and orecchiette with turnips 🙂
THE Savory baskets I'm a starter or aperitif gluttonous, delicious And chic! Of the salty pastries, made with a shell from pasta brisee , browse or salted shortbread then stuffed with mousse from various tastes: to the Ham, at the mortadella, ricotta cheese and herbs, pesto And Cherry tomatoes, tuna fish And olives and with addition of dried fruit and much more! Imagine them crumbly outside, give her different textures inside from creamy to crunchy depending on the ingredients! A real gluttony!
The recipe was born by chance, by now you all know my great passion for the Aperitif, every occasion is good to invent new treats that enrich this section! In this case I have chosen to make some delicious ones salty pastries.
It's about a very easy preparation And versatile! For the base I chose rustic shortcrust pastry, which is prepared in a very short time! but nothing prevents you from preparing the baskets of puff pastry for speed up further the preparation; or opt for the classic shortcrust pastry, which you can also prepare with oil; or the Crazy Pasta Vegan. A once the shells are made, you can realize the fillings of your choice! In the ingredients you will find many solutions.
Perfect like finger food, to serve as starter, apericene, buffet. They can't miss for birthday parties, party and of course Christmas e New Year's together with the classic salmon canapes, pretzels, puff pastry rolls! Try them soon they will literally be snapped up!
You can fill the baskets with various types of mousses, even those already bought. Patè of olives, Guacamole and salmon smoked, Tuna and mayonnaise, stracchino and herbs, spreadable cheese of any kind.
If you don't have the Stencils?
You can use baking cups or chocolate molds just like the method used in fruit baskets with cream
Method
How to make savory baskets
First of all, prepare the dough, following the instructions found in the article: Savory shortcrust pastry
Then place in the fridge for 30 minutes, roll out to a thickness of 4 mm and line the previously greased and floured molds.
Prick the center with a fork:
Finally, bake in a preheated oven at 180 ° for about 15 minutes until they brown on the surface.
Meanwhile, prepare the mousse various flavors.
Divide the perfectly drained ricotta in a cloth into 4 equal parts.
In one part add the pesto. If necessary, add 1 tablespoon more.
In another part, blend together with the cooked ham
Then blend another part together with the tuna
Mix the last part with the finely chopped aromatic herbs:
Finally, keep the mousses in the fridge until use.
Remove the baskets from the oven, remove them from the molds, let them cool perfectly. Stuff the various shells with the different mousses.
Then I used classic flower sac a poche for the tuna mousse (one part I decorated with olives)
for the others I used the Wilton 1A smooth and wide nozzle and decorated the pesto mousse with cherry tomatoes.
Once ready, you can keep them in the fridge until ready to serve!
here are the Savory baskets in all their glory!
Keep the salty baskets
In the fridge for about 2 days. Alternatively, you can make the shells and keep them closed in plastic food bags for up to 10 days before stuffing them.
Prepare the Recipe! Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!
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