Fried Fish Friday chaFFle
Mostly almond flour chaffle today since I’m out of shredded cheese.
Fish (skin-on) will be fried on parchment paper in a steel pan with a drizzle of oil on top of the paper.
Med-high until opaque 3/4 through, remove pan, flip fish, let continue cooking a bit.
Honey-Dill sauce is 1/2 cup mayo, 2 tbsp honey (to taste)1 tbsp dill, big pinch of salt
Cream Cheese Filled Blueberry Puff Pastry Treat Needs A Better Name
Defrost puff pastry as per box instructions.
Place layer of cream cheese filling (room temp). whipped for 2 mins. Add 1 egg yolk, 1 tbsp lemon juice, 1/4 cup sugar, 1 tsp vanilla. Mix until just combined. (lemon juice is not optional – if you want more tang, zest a lemon and stid that in).
Preheat oven to 375F
On parchment paper, layer the cream cheese filling in a rectangle about 2″ from the top and bottom.
Cover with blueberries!
Carefully make 4 slits and fold bottom and top over the blueberries.
Here’s where we can get super fancy. Instead of just folding over the sides, brushing with an egg wash, sprinkling sugar on top, cut diagonal strips 1/2″ wide and form a braid. Applying some egg wash to glue the last few strands together. (lightly whisk 1-2 yolks and a splash of milk for the egg wash). Sprinkle with coarse sugar.
Any extra pieces should be brushed with the egg wash and baked – dip into some nutella, or sprinkle with cinnamon sugar.
Transfer to a silicone mat on a baking sheet.
Bake until golden brown.
Let cool on a rack, and sprinkle with some confectioner’s or powdered sugar.
optional – chocolate chips, nutella, espresso or instant coffee powder. sliced peaches with a drizzle of peach syrup or jam on top … puff pastry is super versatile.
even more optional – 1 cup icing sugar + 3 tbsp milk and pipe that on top.