Azuki Puff Pastry Fingers
Azuki Puff Pastry Fingers

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, azuki puff pastry fingers. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Azuki Puff Pastry Fingers is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Azuki Puff Pastry Fingers is something which I’ve loved my entire life.

I'm sharing my mum's easy, shortcut recipe to help you make the best, flakiest puff pastry you'll ever taste. Delicious puff pastry made from scratch that tastes infinitely better than frozen, store-bought puff What can rough puff pastry be used for? With your fingers quickly rub the butter into the flour.

To get started with this recipe, we have to prepare a few ingredients. You can have azuki puff pastry fingers using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Azuki Puff Pastry Fingers:
  1. Take 1 sheet Butter Puff Pastry *thawed
  2. Prepare 1/2 cup Sweet Azuki Paste *You would need about
  3. Prepare *Note: Today I used ‘Sweet Black Sesame & Azuki Paste’
  4. Prepare *Note: Peanut Butter is another good addition
  5. Make ready 1-2 teaspoons Milk *optional
  6. Prepare Sugar for topping *optional

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Steps to make Azuki Puff Pastry Fingers:
  1. Preheat oven to 200℃. Line a baking tray with baking paper.
  2. Cut the sheet Butter Puff Pastry in half, spread Sweet Azuki Paste on one sheet and cover with the other.
  3. Lightly brush or spread Milk on top, scatter some Sugar evenly, but this is optional. Cut into 3 pieces, then cut each piece into 4 fingers.
  4. Place on the prepared baking tray. Bake for 12 to 15 minutes or until golden, then place on a wire rack to cool.

I cut the puff pastry sheets into three strips (they came folded that way, so I worked with it) and gently rolled them to widen them slightly. Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Puff pastry is one of the cornerstones of the French pastry kitchen. Puff pastry is a laminated dough. This means that the whole is comprised of layers that are all sandwiched together.

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