Yeah, yeah, I know. I’m horrible. I have some great posts coming up soon, though…including the dreaded “What to drink with Thanksgiving dinner” post.
However, this isn’t about wine. Today, we’re talking about my other favorite subject…FOOD! Specifically, the versatility of Pepperidge Farm® Puff Pastry !!
If you aren’t familiar with Puff Pastry, then let me introduce you to the flaky deliciousness!
Puff Pastry is often seen as something that’s difficult to work with, due to it’s delicate nature. However, it’s NOT difficult at all to work with.
Some tips for working with Puff Pastry inlcude:
- Thaw the pastry for about 30 minutes before working with it
- Lightly flour the work surface
- Roll the pastry out to the desired size
- If it gets too warm, or hard to manipulate, return it to the fridge to chill down
- Preheat your oven for 15-20 minutes before baking Puff Pastry
One of my favorite things to do with Puff Pastry is to roll it out thin, cut it into strips, bake them, and use it as a dipping sauce for a Finnish dessert called kiisseli. What is kiisseli? The best description would be it’s a combination of fruit soup and jelly. It’s not thick and wobbly like jelly, but it’s not thin and watery like a soup can be.
The sweetness of kiisseli comes from the fruit itself, not any added sugars. My recipe comes from Tarja Moles, a fellow blogger who’s work you can find at No Naughties. Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions. Many thanks to Tarja for allowing me to repost her recipe. I have posted her recipe, found here with my substitutions in parentheses. She used strawberries in hers, but there’s no limit to what fruit you can use.
- 4 cups fruit (I used blackberries, raspberries, strawberries,and peaches for mine)
- 1 cup apple juice
- 1 cup + 1/2 cup water
- 3 tbsp cornstarch
- 1/3 c agave nectar (you can also substitute honey)
- 1. Prepare the fruit and place half into a blender or electric chopper. Blitz until they form a smooth purée.
- 2. Pour the purée into a large saucepan. Mix in the apple juice, 250 ml (1 cup) of water and agave nectar or honey.
- 3. Heat the saucepan and bring the strawberry liquid to the boil. Stir occasionally with a whisk.
- 4. While the sauce is heating up, prepare the thickening agent: put the corn starch and 125 ml (½ cup) into a small measuring jug and stir until the corn starch has lost its solid texture.
- 5. When the pureé comes to the boil, stir the corn and water mixture, then pour it into the saucepan very slowly, stirring with a whisk all the time. The kiisseli will now start to thicken. Simmer for 4 minutes, then take off the heat and set aside.
- 6. Chop the remaining fruit into tiny pieces. Mix them into the kiisseli. Taste the kiisseli and add more sweetener if need be.
- 7. Let the kiisseli cool to room temperature, then chill it in a refrigerator.
- If you can't eat corn, use potato starch instead of corn starch. In fact, in Finland kiisseli is traditionally made with potato starch.