Florentine Pastry Puff
A flavorful Florentine stuffing with a blend of three cheeses incased in a flaky puff pastry shell. 4.59
| 147519 120/2 oz Pennant Puff Pastry Dough Square .24 |
| Recipe below for Florentine Stuffing .44-1/2 cup |
| Garnish: Pool of marinara sauce laced w/shredded parmesan .10 |
| Total Food Cost .78 |
| Suggested Sell 4.59 |
| Profit 3.81 |
Pepperoni & Asiago Pinwheels
Flaky wheels of puff pastry filled with pepperoni and asiago cheese. 3.79
| Recipe below for Pepperoni & Asiago Pinwheels .31-6 ea |
| Garnish: 2 Sprigs of curly endive .10 |
| Total Food Cost .41 |
| Suggested Sell 3.79 |
| Profit 3.38 |
Turkey & Wild Mushroom en Croute
Tender diced turkey, sautéed wild mushrooms and vegetables drenched in herbed white wine cream sauce. Served incased in a golden flaky puff pastry puff. 4.29
| 147519 120/2 oz Pennant Puff Pastry Dough Square .48-2 ea |
| Recipe below for Turkey & Wild Mushroom Filling .38-1 cup |
| Total Food Cost .86 |
| Suggested Sell 4.29 |
| Profit 3.43 |
Chocolate Pecan Pastry Bundles
Golden puff pastry filled with semi-sweet chocolate and pecans, served warm on a pool of Melba sauce sprinkled with powdered sugar. 2.39
| Recipe below for Chocolate Pecan Pastry Bundle .35-1 ea |
| Garnish: Melba sauce sprinkled with powdered sugar .10 |
| Total Food Cost .45 |
| Suggested Sell 2.39 |
| Profit 1.94 |
Spinach Florentine: Yield: 5 – 1/2 cups
| 2 T FL PV Margarine Solids (134011 30/1 lb) |
| 1/2 cup Medium Yellow Onions (100408 1/10 lb) |
| 1 cup Moonlight Medium Mushrooms (100023 1/10 lb) |
| 2 ea Garlic Dry Peeled, Minced (162323 4/5 lb) |
| 10 oz GA IQF Chopped Spinach (158113 12/2 lb) |
| 1 tsp Salt (133112 24/26 oz) |
| 2 tsp GA Chopped Italian Seasoning (133184 1/6 oz) |
| 1/4 cup FL Shaved Parmesan (112011 6/3 lb) |
| 1/2 cup Fl Ricotta Cheese (100254 2/5 lb) |
| 1/2 cup Luzzati Shredded Mozzarella Cheese (112027 4/5 lb) |
Sauté diced vegetables and garlic in margarine. Thaw spinach, drain and squeeze dry. Add spinach and seasoning to onion mixture; sauté 2-3 minutes. Remove from heat. In a bowl, combine cheeses. Add spinach mixture and blend well. Place 1/2 cup scoop in the center of each puff pastry square. Bake at 400F 10-12 minutes until golden.
Pepperoni & Asiago Pinwheels: Yield: 5 – 6 pinwheels each
| ¼ cup FL Shredded Asiago Cheese (112326 6/5 lb) |
| 1 tsp GA Chopped Italian Seasoning (133184 1/6 oz) |
| 1/8 tsp GA Black Pepper (133074 1/16 oz) |
| 1 T GA Stone Ground Mustard (124186 2/32 oz) |
| 5 ea Pennant Puff Pastry Dough Square (147519 120/2 oz) |
| 30 ea Mr. Nuccio Pepperoni Slices (146257 2/12.5 lb/400 ct) |
| 1 ea Egg, beaten (100105 1/15 doz) |
Mix 1st three ingredients. Spread mustard over thawed puff pastry squares, leaving a ¾" plain border at one edge. Place 6 pepperoni slices on each square. Sprinkle with seasoned cheese. Brush plain border with egg. Starting at opposite side of plain border, roll up pastry. Transfer roll, seam side down, to medium baking sheet. Cover and chill rolls until firm, about 30 minutes up to 1 day. Preheat oven to 400F. Line baking sheet with foil or parchment paper, coat with vegetable oil spray. Cut each roll into about 6 pinwheels. Transfer pinwheels to prepared baking sheet, laying flat. Bake until golden, about 10 minutes.
Turkey & Wild Mushroom Pastry Puff: Yield: 8 ea
| 1 cup GA White Sauce Mix, prepared (124188 12/11 oz) |
| 1 cup Half & Half (101532 16/1 qt) |
| 1/3 cup Medium Yellow Onions, diced and sautéed (100408 1/10 lb) |
| 1/3 cup White Wine |
| 1 ½ tsp Pro Act Fresh Thyme (100317 4 oz) |
| 1/3 cup FL Shaved Parmesan (112011 6/3 lb) |
| 1 2/3 cup Simplot Catalina Blend Vegetables (158134 8/3 lb) |
| ½ cup Moonlight Crimini Mushrooms, diced (100281 1/5 lb) |
| ½ cup Moonlight Portabella Mushroom Caps, diced (100282 1/3 lb) ) |
| 2/3 cup Medium Yellow Onions, diced (100408 1/10 lb) |
| 1 T Roland Extra Virgin Olive Oil (137048 4/1 gal) |
| ¼ tsp GA Black Pepper (133074 1/16 oz) |
| 1/8 tsp Salt (133112 24/26 oz) |
| 10 oz Sara Lee Diced Turkey (149205 2/5 lb) |
| 5 ea Pennant Puff Pastry Dough Square (147519 120/2 oz) |
In saucepan over medium-low heat, combine 1st six ingredients; whisk to blend. Heat to 165F, stirring frequently. Remove from heat; reserve. Heat olive oil in large skillet over medium-high heat. Add vegetables and seasoning, sauté 3-5 minutes or until vegetables are crisp-tender. Remove form heat. In large mixing bowl, combine turkey with vegetables and cream sauce; toss well to blend. Line each ramekin with 2 sheets of thawed puff pastry. Fill the puff pastry shells with ¾ cup of turkey filling. Fold in edges of pastry and brush tops with egg wash. Place in preheated oven at 375F and bake for 15-18 minutes until pastry is golden brown.
Chocolate Pecan Pastry Bundles: Yield: 4 - bundles
| 4 ea Pennant Puff Pastry Dough Square (147519 120/2 oz) |
| 6 oz Nestle Semi Sweet Chocolate Chips (132026 1/25 lb/900 ct) |
| ¼ cup FA Pecan Pieces (135074 2/2.5 lb) |
Thaw pastry 30 minutes. Preheat oven to 400F. Combine chocolate chips and pecans. Place chocolate mixture in the center of each square. Bring pastry corners together just above filling; twist & turn. Fan out corners. Place on ungreased baking sheet. Bake 10-15 minutes until golden brown. Let stand at least 10 minutes. Sprinkle with powdered sugar and serve on a pool of Melba sauce.