Strawberry Puffed Pastry

 Strawberry Puffed Pastry

 

How easy can it get?  A wonderful strawberry dessert served with iced cream can put a smile on anyone’s face. Just three ingredients and a few minutes to make. But OMG!  What you get is a dessert fit for a king...or Queen.

 

Strawberry Puffed Pastry

 2 sheets puffed pastry dough

 4 ounces softened cream cheese

1 can Strawberry Pie filling

1 egg, beaten

 

Lay out your pastry dough and flatten the seams. You can use a rolling pin to make sure the seams are flattened and blended in with the rest of the dough.

 

 

 

 

 

 

 

 

 

 

 

Cut sheet into 6 rectangles. With a sharp knife cut through the center horizontally and then down the middle like a cross.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread about a tablespoon of cream cheese on each rectangle.

 

 Add a dollop of pie filling in the middle of 6 rectangles on top of the cream cheese. Top the filled rectangles with the remaining 6 pieces of dough.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Crimp the edges with a fork. 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for about 12-14 minutes or until golden.

 

 

 

 

 

 

 

 

 

 

 

Be careful Filling will be hot.  Allow to cool for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Serve with ice cream, whipped cream, or just powdered sugar.

 

 

 

 

 

 

 

 

NOTE: These will rise up 3 times their size so leave room above them.

 

 

 

 

 

 

 

 

 

  

 

 

 

So good!

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Pan Seared Sea Scallops

 

 

 

 

 

 

 

 

 

 

 

  

 Sea scallops can be one of those delicacies that can either turn out perfect or into a complete disaster. If you sear them at just the right temperature for just the right amount of time, you will get a sweet and delicate dish to remember. This was my dinner tonight and they were perfect. Just the right amount of sear on the outside and so buttery, sweet, and tender on the inside.

Pan Seared Sea Scallops 

1 dozen fresh, large sea scallops
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Place a skillet on the stove over medium high heat. Add the 3 tablespoons of butter and one teaspoon of olive oil in the middle of the melted butter. Roll butter and oil around pan to coat until its melted and foamy.

 

Place the large sea scallops on a clean plate and pat as dry as you can with paper towels. 

 

 

 

 

 

 

 

 

 

 

 

 Take off the little side muscle flap if they have not already been removed. Just pull it off the side and throw it away.

 

 

 

 

 

 

 

 

 

 

Season both sides with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

Place the scallops, one at a time into the hot skillet. Sauté the scallops for a 2 minutes on each side until they become golden brown- make sure not to overcook them. 

 

 

 

 

 

 

 

 

 

 

Your goal is to get a quick sear on each side but timing is of essence here.  Do not overcook them or they will be rubbery.

 

They are opaque when cooked. 

  

 

 Cook the remaining scallops until done. Remove from heat and place on a serving plate. Squeeze some fresh lemon on each scallop.

 

  Garnish with sliced lemons.

Photography is the property of and copyrighted to Welcome Home.