Tuesday, May 14, 2013
RECIPE OF THE WEEK
Witch Hat Appetizers (makes 5)
WITCH HATS INGREDIENTS:
a sprinkling of flour to dust work surface
1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet
1 egg (whisked with 1 teaspoon of water to make an egg wash)
poppy seeds (1/4-1/3 cup)
5 long slices of cheese (white or orange, 1/2"-3/4" wide by 6" long)
pesto chicken salad
(2 cups of diced chicken breast, 1/3 cup pesto, 1/3 cup mayo mixed together)
OR tuna salad, shrimp salad, ham salad, lobster salad, crab salad, chicken salad,
turkey salad, cream cheese, nut butter, cheese spread, spinach/artichoke dip, etc.
Special Equipment Needed:
template -create it out of paper or card stock
pizza cutter or knife
3" round cookie cutter
5 metal cream horn molds
parchment paper or foil
Dust your work surface very lightly with flour. Open and unroll the crescent dough. Use your hands or a rolling pin to flatten out and even out the thickness of the dough, stretching it out a bit. Use a piece of paper or card stock to make a template. Draw a 4" line. Then create a triangle with two 3 3/4" sides. Under the 4" line create a curved area. Set the template on the dough and cut out 5 triangles using a pizza wheel or knife. Then cut 5 circles using the 3" round cookie cutter.
Lay out your triangles of dough. Set the seam of the cream horn mold along one straight edge of the triangle. Roll the cream horn form over bringing the dough with it until both straight edges of dough meet up. Press the two edges of dough together, flattening it and smoothing it out so the seam wont puff when baked.
Place poppy seeds in a shallow dish (or lid.) Brush the cones of dough with egg wash then roll them in poppy seeds, being sure to completely cover the cone. If you have bare spots you may have to carefully drip on some more egg wash then press the poppy seeds onto the dough. Brush the rounds of dough on one side and all around the edge with egg wash. Set the egg washed side of the dough into the poppy seeds and press gently. Then be sure to press poppy seeds all around the edge of the dough as well. Line a baking sheet with parchment paper.
Set poppy seed covered cones on baking sheet, seam side down. Place at least one of the poppy seed rounds with the dough facing up, so that you can easily see how the dough is browning in the oven. Set the others any way you like on the baking sheet. Refrigerate for 20-30 minutes.
Pre-heat oven to 400 degrees Fahrenheit. Bake for 6-8 minutes until deep golden brown.
Depending on how the dough baked, your cones may not sit perfectly straight on the rounds (see the first hat on the left which is leaning - it needs trimmed), so use kitchen shears or a knife to level off the bottoms of each cone.
Carefully fill each cone with your savory filling. Set each cone down in the center of a round. Cut thin slices of cheese into 1/2"-3/4" wide by 6" long strips. Wrap one strip of cheese around the base of each cone. Press the two edges of the cheese together gently. They are ready to serve. If you are making more than 5 hats, be sure to clean your cream horn forms before repeating the process to make more hats.
You can refrigerate your hats for a few hours or up to a few days, depending on the filling. Mine kept well for several days - the hats didn't get soggy at all. If your filling is a bit wet, then you might not want them sitting around for more than a few hours. I think those filled with a cream cheese or cheese spread would also keep for several days. I was happy with how these hats looked, but do think they could have had a few embellishments. If you make them, you might want to add a buckle using orange cheese. To give the actual hat more character, you could allow the tip of the cone to bend over. Just form the triangle of dough on the cream horn mold allowing the very top point to hang over. After you cover it in poppy seeds, bend the tip over and set on your baking sheet. Add whatever you'd like or keep them as is.
I think these little hats will be the perfect topper to your Halloween party, this year! Thanks Beth for this awesome recipe... and be sure to check out more great recipes at Hungry Happenings.com!