Pastry 2 Sheets Puff Pastry 1/2 cup Sugar 2 tsp Cinnamon 1 Beaten Egg White
*** Thaw frozen puff pastry for 20 minutes. Blend sugar with cinnamon. With fork, beat egg white a few times. Cut thawed puff pastry into small squares, rectangles or use cookie cutter shapes. Place dough on ungreased cookie sheet. Brush with beaten egg white. Sprinkle with cinnamon sugar. Bake 18-20 minutes in a 350F oven.
In a large skillet, heat the oil over medium-high heat. Meanwhile, separate the loaf of dough by pulling it apart into 1-inch pieces. Test the oil for readiness by carefully placing 1 piece of dough into the pan. You'll know the oil is ready when the dough bubbles around the edges. Place the remaining pieces of dough into the oil and fry a few at a time until golden brown on the bottom. Then turn the dough over and brown on the other side. Remove from the skillet with a slotted spoon and drain on paper towels. Repeat until all the dough is fried. Place the sugar in a shallow dish or a resealable plastic bag. Roll or shake the fried dough in the sugar to coat completely. Serve hot.
Note: BE CAREFUL making this! The oil will be very hot.
1 roll refrigerated biscuits 1/2 cup melted butter or margarine 1 cup cinnamon and sugar, mixed well
Stretch biscuits into an oval shape. Dip into melted butter, coating both sides. Dip into the cinnamon-sugar mixture, coating both sides. Twist biscuits about three or four times, twisting in one direction. Place on cookie sheet and place in a preheated 350 degree F oven until golden brown.
1/2 sheet prerolled frozen puff pastry from a 17.25 oz. box 1 T. plus 1 t. sugar, divided 1/2 cup heavy cream 1 basket strawberries, hulled, rinsed and sliced )1 pint)
Remove 1 sheet frozen puff pastry from freezer. Let stand at room temperature 5 minutes or until easy to unfold. Unfold. If pastry breaks, pinch together. Cut sheet in half crosswise. Rewrap 1/2 sheet and return to freezer for another use. Put pastry on lightly greased baking sheet. Let stand 15 minutes. prick all over with fork; sprinkle with 1 t. sugar; bake in preheated 400 oven for 15 to 20 minutes or until pastry is puffed and golden. Remove to rack to cool. Just before serving, beat cream with remaining 1 T. sugar until stiff peaks form. Spread over pastry. Top with the berries. 293 calories per serving. Serves 4
Ingredients: 1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet) 6 tbsp. creamy peanut butter 1 bar (4 oz.) sweet baking chocolate, broken into 18 squares 2/3 cup miniature marshmallows Directions: THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows. BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.
Preheat oven to 350. Mix softened cream cheese with sugar and set aside. Unroll cresent rolls. Press perferated edges of 2 triangles together. Spread some cheese mixture in middle , top with blueberries. Fold corners to center and seal in middle. Do remaining rolls. Bake 12 to 14 minutes or until golden brown. Sprinkle with confectioners sugar
1 (8 oz) tube refrigerated crescent rolls 1/4 C. sugar 1 T. ground cinnamon 8 large marshmallows 1/4 C. butter or margarine Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallows, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375 for 13-15 minutes. Serve warm.
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