Reynolds Parchment Paper Review by my Mom

Since I'm no chef, I left my latest product review to my mother.  I couldn't imagine any real practical use for Reynolds Parchment paper but when I arrived home for the holidays, I found my mom uses it in almost all her cooking.  Here's a video of her cooking project today that I captured on film.  Oh, how I love that woman!



The film isn't too specific on the actual recipe or cooking instructions, but I'll let my mom give you the recipe below if you'd like to recreate our delightful midday treats.  Here are some videos to showing you how to prepare/cut your puff pastry for filling.  One from a professional, and one from my nine year old niece.  But best to just watch my Mom! I'm having her type her recipe below:

Braided Puff Pastry

Thaw a sheet or two of Pepperidge Farm Puff Pastry (sheets, not shells) by placing on a piece of parchment paper and zapping in the microwave till it begins to soften enough to unfold. Make sure you don't overdo it. Or allow to thaw at room temperature, but who does that?

The sheets come folded in thirds. Unfold a sheet and roll it a bit to increase the length. Make diagonal cuts about an inch apart on the sides, trimming the two top corners at angles. Lay the filling down the center, alternating the cut strips across the filling till the entire creation is trussed up like a neurotic in a straight jacket, but a fetching braided jacket. Brush entire pastry with egg wash (break a whole egg in a bowl, whisk with a fork, that's your recipe; easy, eh?), then sprinkle with raw sugar or other crystallized coarse sugar if you're doing a sweet pastry, or with coarse salt (Careful! Not to much) and oregano or other greenish herb if it's to be a savory pastry. I once tried shaking the salt from it's container and it was too much. Use your fingers dipped into a bowl of salt and control the flow.

How to make the filling? Be creative! What's in your fridge?  It can be sweet or savory.  Take a can of cherry pie filling from the store, mix with fresh frozen berry mix.  For a savory filling, use slices of good sausage and your favorite cheese, drizzle with olive oil and lay in a bit of fresh basil or spinach for color.

Our demonstration shows an apple filling, made from a couple of apples, sliced with peels on, sweetened with brown sugar, adding a bit of vanilla, a sprinkle of nutmeg and enough flour to thicken the juices (2 tablespoons? Maybe, or possible only one. Let your Inner Diva decide. A sprinkle of salt and a few pats of butter are mandatory additions. And cinnamon! And some raisins if you like, dark or golden, or wouldn't it fun to put craisins instead for a fetching dash of color? Make sure you have a loved one on hand to eat the extra filling if it's just too plentiful to put it all down the middle of the pastry. Cook that apple filling ahead in the microwave till the apples soften and begin to release their juices, stir, and spoon it down the middle section of your soon-to-be-braided pastry. Preheat the oven to 400 F., load the concoction in on its parchment paper cut to fit on your baking sheet, and leave it in there about 20 minutes or till the pastry is golden and beginning to get a little crisp. Or you could always follow the package directions, but what is that about? Just watch it and take it out at the time it looks best. Don't undercook or it will be soggy.  

To serve, take that puppy off the parchment and place it on some pretty serving piece and wow your guests. Make sure they give  ample attention to your marvelous creation. If it's sweet, you might want to serve each slice with a dollop of whipped cream or ice cream. Who knows? You might squirt some Redi-Whip into a pretty glass bowl, add a spoon, and let your customers add their own, thinking that you just whipped cream back there in the kitchen. Thanks, Redi, for the help! We're tired now, and don't need to be whipping any cream in the kitchen these days when we have you around to makes us look good. MMmm. Enjoy!

Wait; I was supposed to be specific? That's not my style. But it's fun to cook this way.