Sunday, July 28, 2013

Simple Lemon-Glazed Puff Pastry Bites

From the kitchen of One Perfect Bite...This is one of those quick-fix recipes that every cook should have in their repertoire. These puff pastry bites are simple to make, but they make an elegant presentation on a buffet or tea table, and despite their simplicity they are always well received. The recipe comes from America's Test Kitchen Quick Family Cookbook and I've kept it in near constant use since I found it. The trick to good puff pastry is a really hot oven and avoidance of the tendency to peek at the pastry as it bakes. If you can keep that in mind, you'll have puffs that look like they came from a high-end bake shop. This recipe actually gives you three types of glaze with which to finish the pastry bites. I'm featuring the lemon glaze because I think it will be the most popular, but I also love these bites when they are topped with the the toasted almond glaze. I do hope you'll give these a try. Here is how they are made.

Simple Lemon-Glazed Puff Pastry Bites...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen Quick Family Cookbook

1 (9 x 9-inch) sheet frozen puff pastry, thawed (i.e. Pepperidge Farm)
1 cup (4 ounces) confectioners' sugar
1/2 teaspoon lemon zest + 2 tablespoons lemon juice

1) Move one oven rack to upper-middle position and another to lower-middle position. Preheat oven to 425 degrees F. Line 2 rimmed baking sheets with parchment paper. Set aside.
2) Roll pastry to a 12-inch square on a lightly floured counter and cut into 64 1-1/2-inch squares. Transfer pastry to prepared pans, spacing them about 1/2-inch apart. Bake until fully puffed and golden, about 15 minutes, switching and rotating baking sheets halfway through baking.
3) Meanwhile, whisk sugar and lemon zest and juice together in a bowl until smooth. Let pastry cool slightly, then dip tops in glaze. Let glaze set before serving. Yield: 64 pastry bites.


Coconut Pastry Bites: Substitute 1/2 teaspoon coconut extract and 2 tablespoons milk for lemon zest and juice. Dip pastry tops in 1/2 cup toasted coconut immediately after dipping into glaze.

Almond Pastry Bites: Substitute 1/4 teaspoon almond extract and 2 tablespoons milk for lemon juice and zest. Dip pastry tops in 1/2 cup toasted sliced almonds, chopped, immediately after dipping in glaze.

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Pondside said...

They sound very simple - could they really turn out for me? I don't have good luck with puff pastry, but I'll keep your hint in mind the next time I try.

Valerie Harrison (bellini) said...

You had me at lemon Mary.These are quick and easy.

decocinasytacones said...

Oh I´ve enjoyed reading this recipe for its simplicity and presence....I have to do it.
Love and have a great Sunday!!!

Lynn said...

I've bookmarked this for coffee with Ma, we'd love all three flavors:@)

From the Kitchen said...

Easy, tasty and appealingly piled on a platter. What more could one ask for. I learned my lesson re taking a look at baking puff pastry a long time ago. It was a hard lesson.


Tanna said...

Easy. Quick. Great result. Gotta love that! blessings ~ tanna

Judy@Savoring Today said...

Hi Mary, you know I'm always up for more lemon -- these are simple and lovely! It's been a busy summer, so I hadn't seen your new site design as yet and I love it! So fresh and new -- well done. :)

Cranberry Morning said...

Delicious puff pastry bites! Had to pin it, Mary. What a great treat.

Ginny Hartzler said...

These are very elegant and who would have thought it starts with puff pastry dough?

Eileen said...

These sound perfect ~ so quick and easy, and lemon, too, which is one of my favorite flavors.

Tender B. said...

Wow...simple is an understatement. I like this.

David said...

Mary, These Lemon-glazed puff pastry bites are clever, easy to make and elegant looking. Thanks and Take Care, Big Daddy Dave

Lori E said...

Are you serious? They are that easy? I am definitely going to be making these in many flavors.

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