Nutella Banana Puff Pastry Triangle Dessert

Serves 12

Ingredients:
1 egg white with 1 tbsp water, whisk.
1 box puff pastry
12 teaspoon nutella
2  ripe bananas, sliced
powdered sugar



Directions:
1. Preheat oven to 425 degrees.
2.Follow puff pastry directions to thaw. Cut puff pastry into 3-4 inch squares. You should have 16.
3. For each square, scoop 1 teaspoon nutella in the center of the pastry and add 3-4 slices of bananas on top of the nutella.
4. Brush all sides of pastry with egg white mix.
5. Fold pastry over filling to create a triangle.
6. Crimp the edges with a fork to seal. Prick the top of each pastry and brush each with egg white.
7. Place the desserts on a non-greased pan and Bake for 18-20 minutes or until brown.
8. Let cool for 5 minutes and sprinkle powdered sugar.

*serving suggestion: Serve with a scoop of your favorite ice cream.

Chicken Breast Phyllo Wrap

Inspired by Liza Nealon. *****


Serves 8

Ingredients:
1 box of Athen's Phyllo dough
4 chicken breasts (Cut chicken breasts in half hamburger way)
Asparagus trimmed to length of chicken breasts.
8 slices of Havarti Cheese
Can add crispy bacon if desired
Melted butter
Salt and Pepper




Directions:
1. Cut chicken breasts in half (hamburger way)
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt 5 tablespoons of butter
4. We are going to be using 6 phyllo dough sheets for each wrap. Brush every 2 phyllo dough sheets with butter.
5. Place 4 or 5 asparagus sticks down in the middle, next place the cheese, (can add the crispy bacon here if you have it) and then chicken (salt and pepper) and fold the sides of the phyllo over the chicken, envelope style.
6. Continue with remaining chicken breasts.
7. Brush each wrap with left over butter.
8. Bake for 45-60 minutes or until browned.

Serving suggestions: Mashed potatoes  w/ gravy and salad or steamed broccoli and carrots.

Chicken Pot Pie in Puff Pastry

In this picture, the recipe was doubled and I used 1.5 puff pastry sheets for a 9x13 inch dish.

Serves 1-9 inch Pie

 *****

Ingredients:

2 chicken breasts diced

1 small onion diced

1 cup frozen vegetable medley

1 cup diced mushrooms

2 tbsp lawry's season salt

1- 1/2 cup whole milk

1tbsp fresh parsley

2 tbsp corn starch

olive oil

1 tbsp cold water

1 egg white
1 box pepperidge farm puff pastry (follow directions on box)

Directions:

1. Prepare puff pastry as directed on box.

1. Season diced chicken with lawry's season salt.

2. Heat large pot to medium heat. Add olive oil and cook diced chicken and set aside.

3. Use the same large pot and saute onion, vegetables, and mushrooms for 5 minutes.

4. Sprinkle 1-2 tbsp of corn stach over veggies, mix well then pour milk into pot. Continue to stir and then stir in cooked chicken for 5 minutes until heated, and turn off heat. 

5. Lay out 1 layer of puff pastry in a oven safe dish. Add the chicken filling and then add the second layer of puff pastry as the top or create a criss-cross design . (or skip the bottom sheet and just use one sheet for the top). Cut or poke holes. 

6. Mix egg white and water then brush top of puff pastry to get a nice brown finish.

7. Set in the oven for 20 minutes or until brown. 

*Add more milk until desired creamy consistency.

Inspired by www.katiescucina.com