Affairs of Steak (38 page)

Makes 12

This is such an easy dessert that it is almost like cheating when you use frozen puff pastry. The way the pastry is folded into the box actually gives you a perfect template for cutting the dough.

Preheat oven to 400 degrees F.

Unfold puff pastry and scatter 2 tablespoons sugar across the dough. Using the fold marks to guide your knife, cut each piece of the dough into three pieces. Cut each of the six rectangles into six equal-sized rectangles.

Place the pastry, sugared side up, on baking sheets, and bake until brown and flaky, about 15 minutes.

While the pastry is baking, slice the fruit into a bowl. Toss with remaining 2 tablespoons sugar and the liquor, if using.

When the pastry is done, remove from oven and let cool.

For each Napoleon, place a bottom layer of cooked puff pastry on a dish. Top with whipped cream and a spoonful of fruit. Repeat this for a second layer. Top with a third layer of puff pastry. Drizzle with the chocolate sauce; sift powdered sugar onto the finished dessert. Serve chilled.

CHOCOLATE NAPOLEONS

To make this variation, add 1 teaspoon cocoa powder to the whipped cream, or buy chocolate whipped cream in a can or chocolate whipped topping.

Use either strawberries or raspberries for the fruit. Proceed as with original recipe.

  SPINACH TRIANGLES  

This recipe is based on a traditional Greek dish made with phyllo dough called spanikopita. But making the dish this way is much faster and easier.

Makes 32 appetizer portions

Preheat oven to 400 degrees F.

Combine spinach, 2 eggs, cheese, onion, nutmeg, salt, and parsley in a bowl and mix thoroughly. Set aside.

In a small bowl, whisk remaining egg and water.

Roll each puff pastry sheet into a 12-inch square. Cut the squares into 3-inch squares.

Place a scant tablespoon of spinach filling into the middle of each square. Brush around the square with the egg wash. Fold the square into a triangle around the filling. Press the edges of the triangle to seal. Place on a baking sheet. Continue until all the squares of puff pastry are filled and sealed. Brush the triangle tops with the remaining egg wash. Place the pastries in the oven and bake for 20 minutes or until the pastries are golden brown.

Remove from oven. Serve warm.

  INDIVIDUAL CHICKEN POT PIES  

Serves 6

Preheat oven to 375 degrees F.

Melt the butter in a large saucepan over medium heat. Whisk in the flour until it forms a smooth paste. Very gradually whisk in the chicken broth until smooth. Bring the sauce slowly to nearly a boil, whisking constantly until it thickens. Turn down the heat to a low simmer. Add salt and pepper, to taste. Whisk in the sherry. Add the chicken, mushrooms, and peas and carrots. Stir until the additions are warmed through. Leave the sauce to simmer slowly.

Arrange 6 ovenproof bowls, soufflé dishes, or other individual containers on a baking sheet. Spoon the chicken filling into the containers. Top each container with a piece of puff pastry cut to fit.

Place the pies into the oven. Bake until the puff pastry is brown and puffed, about 25–30 minutes.

Serve warm.