>>>
>>> WELL,
>>> WELL, IT'S AMAZING HOW A LITTLE BIT OF PUFF PASTRY CAN
TRANSFORM.
TRANSFORM. SO FANCY.
SO FANCY.
SO FANCY. >> YES.
>> YES.
>> YES. >> TRANSFORM A MEAL.
LINDSAY IS HERE TO SHOW US A
SIMPLE APPETIZER.
SIMPLE APPETIZER. I LOVE SOMETHING THAT'S EASY TO
MAKE BUT LOOKS FANCY.
>> MY LOVE LANGUAGE IS FOOD SO I
WANT TO COOK FOR YOU.
>> I LIKE YOU.
>> I WANT IT TO BE AMAZING AND I
WANT YOU TO TELL ME HOW GREAT IT
IS.
IS.
IS. >>
IS. >> DEAL.
>> DEAL.
>> DEAL. >> MANY YEARS AGO I WAS FLIPPING
THROUGH ONE OF THOSE TABLOID
MAGAZINES AND I FOUND A
PEPPERIDGE FARMS RECIPE FOR A
PUFF PASTRY.
PUFF PASTRY. IMAGINE MY SURPRISE A COUPLE
MONTHS AGO WHEN I HAD TO GIVE UP
GLUTEN.
GLUTEN.
GLUTEN. I'M NOT LYING WHEN I SAY I
MOURNED THIS APPETIZER.
I MADE IT THE TRADITIONAL WAY,
IT'S THE BUTTERY GLUTEN YOU
LOVE.
LOVE.
LOVE. BUT
LOVE. BUT THEN I ACTUALLY TRIED FOR
THE FIRST TIME A GLUTEN FREE
PUFF PASTRY.
PUFF PASTRY. I GOT THE SHAR GLUTEN-FREE PUFF
PASTRY.
PASTRY.
PASTRY. >> SOMETIMES WORKS, SOMETIMES
DOESN'T?
DOESN'T?
DOESN'T? >> SOMETIMES WORKS, SOMETIMES
DOESN'T.
DOESN'T.
DOESN'T. AS A NEW PERSON TO THIS
GLUTEN-FREE WORLD, I FOUND OUT
THERE'S A LOT OF WORK.
THE PEPPERIDGE FARMS PUFF
PASTRY, TWO SHEETS FOR OUR OR
FIVE DOLLARS.
FIVE DOLLARS. THE SHAR, IT'S ABOUT TWO SHEETS
FOR $10.
FOR $10.
FOR $10. YOU HAVE TO KEEP IN MIND.
IT'S AN INVESTMENT BUT IT'S
WORTH IT BECAUSE IF YOU'VE EVER
HAD ISSUES WITH GLUTEN, THROW
THE MONEY AT IT.
I'M GOING TO GET STARTED TODAY.
I HAVE THE SHAR PUFF PASTRY OUT
HERE ON MY BAKING SHEET.
I HAVE MY OVEN SET TO ABOUT 400.
THE DIFFERENCE BETWEEN A
GLUTEN-FREE PUFF PASTRY AND
REGULAR PUFF PASTRY YOU'RE NOT
GOING TO GET AS MUCH MOVEMENT SO
YOU HAVE TO BE CAREFUL.
YOU'RE NOT GOING TO GET IT TO
SPREAD OUT, FANCY SHAPES, IT
WILL BE VERY BASIC BUT I'M DOING
THE TRADITIONAL BRIE CRUTE.
IF WE'RE LOOKING AT 2020 AND
WE'RE GOING TO CHANGE OUR WAYS,
GET ONE LAST LIKE JUST BIG OLD
NIGHT IN ON NEW YEAR'S AND GO
BIG, WE'RE JUST GOING TO START
OFF, I'VE GOT THE PUFF PASTRY
OUT.
OUT.
OUT. I'M
OUT. I'M GOING TO PUT SOME SLICED
BRIE IN HERE.
I LOVE USING THE SLICED BRIE
BECAUSE AS IT MELTS IN THE OVEN
IT WILL MELT ALL OVER
EVERYTHING.
EVERYTHING. THERE'S REALLY NO TECHNIQUE TO
THIS
THIS
THIS >>
THIS >> YOU CAN'T GO WRONG.
>> SO YOU'RE NOT BAKING
EVERYTHING BUT THE PUFF PASTRY.
EVERYTHING IN HERE IS GOOD TO
GO, SO YOU'RE HEATING IT UP TO
GET IT NICE AND GOOEY AND WARM.
WE'RE GOING WITH SOME
CRANBERRIES.
CRANBERRIES. IT'S GOING TO GIVE IT A
SWEET-TART FLAVOR AND WE'RE
GOING TO COUNTER THAT WITH
CRUNCHY WALNUTS.
CRUNCHY WALNUTS. IF YOU HAVE ALLERGIES OR AREN'T
INTO CRANBERRIES OR WALNUTS,
THERE ARE OTHER THINGS YOU CAN
DO.
DO.
DO. I
DO. I LIKE DRIED APRICOT.
I HEARD SOMEONE SINGING PRAISES
FOR A FIG JAM.
>> JOHN WHO THAT WOULD HAVE
BEEN.
BEEN.
BEEN. ANOTHER THING YOU CAN DO IS
FRESH ROSEMARY.
FRESH ROSEMARY. IN THE GRAND SCHEME OF THINGS IF
YOU TAKE THE BRIE OUT OF THE
EQUATION IT'S NOT ALL THAT BAD
FOR YOU BUT WE'LL PRETEND
OTHERWISE.
OTHERWISE. I LOVE JUST A GOOD COATING OF
SEA SALT ON THERE.
BRING OUT THE FLAVORS.
WHAT YOU'LL SEE HERE IS AS WE
START TO KIND OF PUT IT
TOGETHER, THIS PUFF PASTRY FALLS
APART SO BE VERY GENTLE.
I'M GOING TO GIVE MYSELF SOME
PANELS TO FOLLOWED OVER.
IF YOU'RE USING A REGULAR PUFF
PASTRY, WHICH IF YOU DON'T HAVE
GLUTEN ISSUES, FEEL TREE TO
DO -- YOU CAN GET A LITTLE
FANCIER WITH HOW YOU WANT TO
DESIGN IT.
DESIGN IT. YOU CAN PUT TWIRLS IN THERE,
LEAVES.
LEAVES.
LEAVES. I'M NOT AS WELL VERSED IN BAKING
WITH GLUTEN TO EVEN GIVING YOU
ANYTHING FANCY SO WE ARE JUST
GOING TO --
>> THAT'S WHAT WE LIKE.
>> AS IT PUFFS UP, IT DOES GIVE
IT A NICE ELEGANT FEEL TO IT.
YOU CAN THROW -- YOU CAN DO SOME
ROSEMARY ON THE SIDE, GIVE IT A
NICE DECORATIVE STANCE, SO TO
SPEAK.
SPEAK.
SPEAK. THE KICKER WITH THIS, AND THIS
IS SOMETHING YOU WANT TO DO
WHETHER YOU'RE DOING THE REGULAR
PUFF PASTRY OR THE GLUTEN-FREE
IS AN EGG WASH.
IT'S NOT NECESSARY BUT IT'S
GOING TO TAKE YOUR PUFF PASTRY
TO THE NEXT LEVEL AND WHAT IT
DOES IS BASICALLY AN EGG AND
WATER, YOU WHISK IT TOGETHER.
THE PROTEIN AND FATS GIVE IT
THAT BEAUTIFUL GOLDEN SHINE.
IF YOU GO TO THE RECIPE I'VE GOT
A BEFORE AND AFTER OF A NON-EGG
WASH AND AN EGG WASH AND YOU CAN
TELL THE DIFFERENCE.
IF YOU'RE SOMEONE LIKE YOU'RE
GOING TO -- I'M GOING TO MY
BOYFRIEND'S FAMILY OR I WANT TO
BE WITH NEW CO-WORKERS, I WANT
TO IMPRESS.
TO IMPRESS. >> THIS IS A GOOD THING TO TAKE
TO WORK.
TO WORK.
TO WORK. >> SUPER EASY.
I'M USING -- THIS IS LIKE A
MARINADE BRUSH FOR A GRILL.
YOU DON'T HAVE TO HAVE EXPENSIVE
STUFF.
STUFF.
STUFF. YOU COULD USE WHATEVER YOU'VE
GOT IN THE KITCHEN.
I GOT A LITTLE EGG IN THERE.
WATER AND WHISKED UP REALLY WELL
AND YOU'RE GOING TO COAT THE
PASTRY.
PASTRY.
PASTRY. YOU'LL NOTICE WHEN YOU GET SOME
EGG ON YOUR PARCHMENT PAPER, IT
IS GOING TO BAKE, NO BIG DEAL.
YOU PEEL IT OFF THERE.
400 DEGREES FOR 20 MINUTES.
WITH THE GLUTEN-FREE PUFF
PASTRY, KEEP AN EYE ON IT
BECAUSE IT'S GOING TO REACT
DIFFERENTLY, DIFFERENT
DIFFERENTLY, DIFFERENT TEMPERATURES, DIFFERENT OVENS.
>> WE'RE LEARNING.
>> ABSOLUTELY.
>> ABSOLUTELY. IN YOUR OVEN HERE THIS MORNING I
DID THAT ONE FOR ABOUT 18
MINUTES.
MINUTES.
MINUTES. IT TURNED OUT BEAUTIFULLY.
>> THAT IS BEAUTIFUL.
>> I PUT A LITTLE BIT MORE OF
THAT HONEY ON TOP.
>> LINDY, YOU'RE SAW SOME.
>> THANK YOU.
>> YOU CAN FIND THIS RECIPE ON