Upside Down Baking
We have been seeing tons of posts on upside down cooking recently and of course we had to give it a try. Frozen puff pastry is so simple to use and it always yields great results. The key is to let it defrost in the fridge and to roll it out slightly. Prick it with a fork so that it does not puff too high.
For the upside-down cooking method, parchment paper is your friend. Lay down your base of honey or sweetener, top with sweet or savory ingredients, then top with puff pastry squares. Crimp the edges down and brush the pastry with an egg wash. Bake for about 12 to 15 minutes, then wait for the rave reviews!
We tried both sweet and savory puffs; the possibilities are endless. We have included a few of our favorites in the blog this week.
Garlic Rosemary Mascarpone with Pear and Honey
1 whole egg
1 sheet puff pastry, defrosted, rolled out and cut into 9 equal squares
1 to 2 Bartlett pears, cut into thin ¼ inch slices
8 oz mascarpone
1 Tbsp Halladay’s Roasted Garlic Rosemary Dipping Oil Blend
Honey
Preheat oven to 425°F. Make an egg wash by beating one whole egg with a splash of water; set aside. Mix mascarpone with Halladay’s Garlic Rosemary Blend; set aside.
On a parchment paper lined baking sheet, make 9 evenly spaced squares of honey using 1 to 2 tsp per square. Slightly overlap 3 to 4 slices of pear directly on top of honey. Scoop one spoonful of Roasted Garlic Rosemary mascarpone mixture in the center of the puff pastry square and stretch over the top of the pears and honey, mascarpone side down.
Crimp around the edges using a fork and poke a couple of holes in the top of the puff pastry. Lightly brush the top with egg wash mixture and bake for 12-15 minutes until the puff pastry is golden brown. Let cool for 5 minutes and flip over using a thin metal spatula to serve.
Boursin Cream Cheese with Prosciutto and Honey
1 whole egg
1 sheet puff pastry, defrosted, rolled out and cut into 9 equal squares
9 thin slices of prosciutto
8 oz cream cheese, softened
1 Tbsp Halladay’s Boursin Cheese Dip & Cooking Blend
Honey
Preheat oven to 425°F. Make an egg wash by beating one whole egg with a splash of water, set aside. In a separate bowl, mix the cream cheese with Halladay’s Boursin Cheese Seasoning; set aside.
On a parchment paper lined baking sheet make 9 evenly spaced squares of honey using 1 to 2 tsp per square. Place slightly bunched prosciutto directly on top of honey. Scoop one spoonful of Boursin Cheese cream cheese mixture in the center of the puff pastry square and stretch over the top of the prosciutto and honey, cream cheese side down.
Crimp around the edges using a fork and poke a couple of holes in the top of the puff pastry. Lightly brush the top with egg wash mixture and bake for 12-15 minutes until the puff pastry is golden brown. Let cool for 5 minutes and flip over using a thin metal spatula to serve.
Cinnamon Bun Cream Cheese and Apple
1 whole egg
1 sheet puff pastry, defrosted, rolled out and cut into 9 equal squares
1 to 2 Honey Crisp apples (or apple of choice) cut into ¼ inch slices
8 oz cream cheese, softened
3 Tbsp Halladay’s Cinnamon Bun No-bake Cheesecake Mix, divided
Preheat oven to 425°F. Make egg wash by beating one whole egg with a splash of water. Mix cream cheese with 1 Tbsp of the Halladay’s Cinnamon Bun Cheesecake Mix.
Gently toss apple slices with 2 Tbsp Halladay’s Cinnamon Bun Cheesecake Mix. On a parchment paper lined baking sheet, make 9 evenly spaced squares of 3 to 4 slightly overlapped apple slices. Scoop one spoonful of Cinnamon Bun Cheese cream cheese mixture in the center of the puff pastry square and stretch over the top of the apple slices, cream cheese side down.
Crimp around the edges using a fork and poke a couple of holes in the top of the puff pastry. Lightly brush the top with egg wash mixture and bake for 12-15 minutes until the puff pastry is golden brown. Let cool for 5 minutes and flip over using a thin metal spatula to serve.
Sea Salted Caramel Banana and Nutella
1 whole egg
1 sheet puff pastry, defrosted, rolled out and cut into 9 equal squares
2 to 3 bananas, cut into ½ inch slices
Nutella or chocolate hazelnut spread
2 Tbsp Halladay’s Sea Salted Caramel No-bake Cheesecake Mix
Preheat oven to 425°F. Make egg wash by beating one whole egg with a splash of water.
Gently toss banana slices with 2 Tbsp of Halladay’s Sea Salted Caramel Cheesecake Mix. On a parchment paper lined baking sheet make 9 evenly spaced squares of 4-6 slightly overlapped banana slices. Scoop one spoonful of Nutella in the center of the puff pastry square and stretch over the top of the banana slices, Nutella side down.
Crimp around the edges using a fork and poke a couple of holes in the top of the puff pastry. Lightly brush the top with egg wash mixture and bake for 12-15 minutes until the puff pastry is golden brown. Let cool for 5 minutes and flip over using a thin metal spatula to serve.
If you try any of these recipes, we want to see your pictures! Post to Instagram or Facebook and tag us @halladaysharvestbarn and use the hashtag #halladaysathome so we can see them.
-Kathleen Govotski, Owner Halladay’s Harvest Barn