Tips & Tricks
Hand Pies
Posted by Annette Bellisari on
Cook 1 ½ cups Bellisari’s Blistered Jalapeno & Fig Spread and ⅓ cup sugar in a saucepan over medium heat, stirring often, until the filling is thick and glossy, 6 to 8 minutes. Let cool.
Unroll 2 sheets defrosted puff pastry (from one 17.6-oz package). Cut each sheet into 4 equal squares, then divide the fig mixture among the 8 squares. Add ¼ cup of diced brie cheese (casing removed) Fold each square over into a triangle to seal the filling inside, then use a fork to crimp the edges shut. Brush the pastry with water, then sprinkle with sugar. Bake at 400º F until the pastry is golden brown and flaky, 20 to 25 minutes. Serve hot.
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Hand Pies
Posted by Annette Bellisari on
Cook 1 ½ cups Bellisari’s Blistered Jalapeno & Fig Spread and ⅓ cup sugar in a saucepan over medium heat, stirring often, until the filling is thick and glossy, 6 to 8 minutes. Let cool.
Unroll 2 sheets defrosted puff pastry (from one 17.6-oz package). Cut each sheet into 4 equal squares, then divide the fig mixture among the 8 squares. Add ¼ cup of diced brie cheese (casing removed) Fold each square over into a triangle to seal the filling inside, then use a fork to crimp the edges shut. Brush the pastry with water, then sprinkle with sugar. Bake at 400º F until the pastry is golden brown and flaky, 20 to 25 minutes. Serve hot.
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Amazing Hand Pies
Posted by Annette Bellisari on
Put your hands together for these amazing Hand Pies, filled with Blistered Jalapeño & Fig Spread and Brie. 👏
Here's the simple recipe: https://bit.ly/2GPvB1u
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Amazing Hand Pies
Posted by Annette Bellisari on
Put your hands together for these amazing Hand Pies, filled with Blistered Jalapeño & Fig Spread and Brie. 👏
Here's the simple recipe: https://bit.ly/2GPvB1u
Read more
Breakfast Tips
Posted by Annette Bellisari on
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Breakfast Tips
Posted by Annette Bellisari on
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Effortless Easter Dinner
Posted by Annette Bellisari on
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Effortless Easter Dinner
Posted by Annette Bellisari on
Shrimp Tips
Posted by Annette Bellisari on
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Shrimp Tips
Posted by Annette Bellisari on