Strawberry Amaretto Pastries

First things first - these are every bit as good as they look. Strawberries are coming into season, which means you can buy better quality at a lower price. Isn't it amazing how that works? In a couple of months, I'll go picking with my best friend, and there's no telling what I'll post on here! For now, however, let me introduce you to a dessert that requires little effort yet is sure to please. One more note - this isn't healthy. I know it's got strawberries and a light, fluffy cream filling, but it's also got puff pastry (AKA: pure butter) and a whole lot of sugar. Eat a serving, enjoy it, and share the other eleven. (Displayed on the Trifle Bowl stand.)

Strawberry Amaretto Pastries

chefjennylyn.com

1/2 package frozen puff pastry dough (1 sheet), thawed

1 tbsp. sugar

8 oz. sour cream

1/2 cup powdered sugar

1/4 tsp. vanilla extract

1 1/2 cups whipped topping, thawed

12 large strawberries, sliced

Preheat oven to 400 degrees.

Unfold pastry dough, and slice in 12 squares. Sprinkle granulated sugar over dough's surface, lightly pressing in. Separate squares, and bake on Large Bar Pan for 16-18 minutes or until puffed and golden brown. Cool completely.

Whisk sour cream, powdered sugar, and vanilla together. Fold in whipped topping.

Split open each pastry, and fill with 2 heaping tablespoons of filling and strawberries. Top with other half of the shell, and serve immediately.

Rebecca, a friend of mine who was over for dinner, happens to be a master of all things strawberry. She sliced these bad boys beautifully! Her station includes the Large Cutting Board, the 3 1/2-inch Paring Knife from the Forged Cutlery Collection, and a Small Square Plate from the Simple Additions Collection.

After sprinkling puff pastry with sugar and slicing it into squares/rectangles, transfer it to the Large Bar Pan for baking. Hi, Mini-Serving Spatula. Thanks for getting under the dough without ripping it apart!

This is Rebecca. She's great, and she happens to love getting puff pastry squares off hot pans. These will cool on the Cooling Rack while Rebecca and I finish the filling.

If you don't have a Measure-All Cup, get one. This thing is incredible for measuring anything you can think of, but it really shines when you need sour cream, honey, peanut butter, and all that other not-solid-not-liquid stuff. Push it down, fill it up, and pop it out. I'm using the Classic Batter Bowl and the Classic Scraper for this mixture... classic.

This is my tweaked version of a Pampered Chef recipe, and one of my tweaks is that I use vanilla instead of almond extract. There's no reason other than my lack of almond extract and unwillingness to go buy it. The original recipe also includes almonds, which I didn't have. So now you know why these are called Strawberry Amaretto Pastries. Admittedly, I have abused the recipe, twisted it around, and passed it off as my own. Someone slap me. Moving on: This is the best Vanilla you'll ever use. Yes, I'm making a bold statement. Double-strength means the bottle lasts a really long time. Behind my display, you can see an Easy Read Measuring Cup with a little brown "eh" inside. That's why you never measure over your recipe: 1/4 tsp. becomes 1 tsp. very easily with a spill. Surgeons are allowed to break the rule since they have those crazy, steady hands. As for the rest of us, let's be realistic about our limitations.

This is where it all comes together! Don't you love this point in a recipe? You've done the work, and now you can enjoy the final step! Split each pastry with the Mini-Serving Spatula, fill it using a Large Scoop (2 heaping tablespoons basically equal 3 tablespoons, which is what the Large Scoop measures, right?), add some strawberries, and prepare for awesome in your face. Just be warned that puff pastry crumbs will be all over the table when you move the Cooling Rack.

If the first picture didn't inspire you to make these, this one should. If you can resist the urge to go buy strawberries and puff pastry right now, you're stronger than I. And probably thinner. Make these this spring and summer, and experiment with other fruits, extra layers, and maybe double-fisting. Enjoy!

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Asparagus Tart

If you read some of my past posts, you may remember that I recently butchered a cookbook my grandmother gave me. I cut out the stuff I could see myself making and threw out the rest, about half the book. This tart is my version of one of those recipes, and it's a keeper. Trust me, this thing is melt-in-your-mouth fabulous, and it's super easy! If you're looking for an appetizer that's a bit outside the box, try this. My friend Forest made it with me, and we both agreed that, yes, this is awesomely good and able to change lives if given the chance.

Asparagus Tart

chefjennylyn.com

15 asparagus spears, trimmed

1 sheet puff pastry, thawed

1/2 pound sharp white cheddar cheese, shredded, divided

1 tbsp. fresh lemon juice

1/2 tbsp. olive oil

1/2 tsp. grated lemon peel

1/8 tsp. salt

1/8 tsp. pepper

Preheat oven to 400

In a large skillet, bring 1 inch of water to a boil; add asparagus. Cover and cook 3-5 minutes or just until crisp-tender; drain.

Roll out puff pastry on stoneware, and bake at 400 degrees for 10 minutes or until golden brown. Sprinkle 1 1/2 cups cheese over pastry. Arrange the asparagus on top, and sprinkle with remaining cheese. Combine lemon juice, olive oil, lemon peel, salt, and pepper, and sprinkle over the top.

Bake 10-15 minutes or until the asparagus is tender, and the cheese is melted. Slice, and serve warm.

Forest was the main pastry artist, and he began by rolling the dough on the Rectangle Stone using the Baker's Roller. Notice the beautiful seasoning around the edges of the Stone!

(If you've never worked with puff pastry, it's in the freezer section around pie crusts.)

This is my stuff-to-go-on-top-of-the-pastry station. It's also where I cut my pinky finger for the first time ever. Note: Never reach across your body to get something when you're holding a sharp knife that happens to be in the path of your reach. You might run into it with your finger. The good news is that mine was a clean cut requiring no more more than a quick wash and small band-aid.

Ok, enough about that... I shredded the cheddar with the new Microplane Adjustable Coarse Grater, one of my favorite products. This thing is so efficient, and it stores easily. I'm using the 5" Utility Knife from the Forged Cutlery Collection for the lemon and the Easy Read Mini Measuring Cup for measuring juice. All of this is on the Cutting Board, a perfect work surface.

Forest is demonstrating the proper technique for snapping asparagus. Bend towards the bottom, and break it where it snaps easily. When you're shopping for asparagus, look for bunches with mostly green bottoms. If they're white most of the way up, you're paying by the pound for a lot of waste. Notice how the Large Cutting Board is resting over the sink to create extra space.

Ah, so pleased with this easy method for veggie prep!

What's fun after getting a tiny cut on your finger? Working with lemons, that's what! Fortunately, I have the Citrus Press, and that means I don't have to get juice all over myself. you can see exactly two tablespoons in the Easy Read Mini Measuring Cup, and that's what the original recipe called for. Once we put everything together, Forest and I decided there was too much lemon mixture, so this version of the recipe cuts it down. Tip: A standard lemon will yield right at two tablespoons of juice if squeezed properly, like with a Pampered Chef Citrus Press or Juicer.

My lemon juice, rind, and olive oil are in a Prep Bowl, and now I'm adding a dash of Salt with the Bamboo Grinder. I'm in love with the entire Bamboo Collection, but these Grinders are my favorite pieces.

It's time for a confession: I thought the Scoop 'N Drain was the lamest thing the Pampered Chef had ever released when I first saw it. A friend of mine quickly pointed out that it looked like a litter scoop, and that's all I could think from that point on. Until I used it. Then I was sold on the fact that this thing is awesome! It's perfect for lifting pasta, etc. out of boiling water, but it's also ideal for lowering it in. Forest is putting the asparagus in the 10" Executive Skillet, and he doesn't have to worry about scalding water splashing him since he has this handy tool. I'm sure he was thankful, but I forgot to ask. If I'd thought of it, the conversation would have gone something like this: "Forest, are you thankful for the Scoop 'N Drain and its ability to keep you from harm's way?" "You don't even know, Jenny... You don't even know!"

The V-Shaped Cutter isn't just for cutting up a fancy-pants watermelon or cantaloupe. No, it's also great for drizzling liquids... chocolate... glaze... lemon juice mixed with olive oil... At this point, Forest and I knew we had a winner on our hands, but I can't quite describe what happened when we pulled out of the oven, sliced it up, and tried it for the first time. Ridiculously good! P.S. That's the Microplane Zester in the background.

Dear Puff Pastry,

I think you and I have a future together. A long, buttery future. I love you.

Love,

Jenny

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Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464