Monday, August 6, 2012

Truffled Breadsticks

Perfect Pairing:  Assorted containers

I already wrote about my love of truffle pate, now you are going to hear all about my love of truffle salt.  I use truffle pate and truffle salt because I can’t afford to even be in the same room as an actual truffle, so this is as close as it gets for a single girl on a budget.
I first purchased truffle salt at an adorable gourmet store on a girl’s trip to Galena, IL.  I am pretty sure my friends thought I had lost it when I purchased the 4 oz jar for $18.  I believed in that salt.  I had big plans for that salt, which is what I told them. 
I have not regretted that purchase for a minute!  I use that salty, truffle-y goodness on everything and it transforms the dish.  Baked potato?  Perfect.  Steamed vegetables?  Makes them fancy.  Eggs?  Gourmet.  I have barely made a dent in the jar, so I feel like I got my money’s worth.  I even ordered it as stocking stuffers for Christmas.
I made these truffled breadsticks at a recent party and they were a hit.  I served them with the meal but you could definitely put them out as an appetizer.
Did you know that puff pastry is very forgiving?  I learned that little tidbit while cooking for said party.  My girlfriend, Amy, and I took on the challenge of cooking for our small group from church.  I think we ended up making 10+ dishes from scratch, in one day.  It was a little chaotic but we had a great time.  Anyway, I put the puff pastry out to defrost and completely forgot about it (next to the oven).  By the time I got around to the breadsticks the pastry was completely stuck together and in no mood to unfold.  I ended up just rolling it out while folded and it worked!

The Perfect Pairing for Truffled Breadsticks are assorted containers.  I love how they look in containers of various colors and shapes.

Truffled Breadsticks
Adapted by Lindsay at Perfecting the Pairing from Rachael Ray

·         2 sheets of puff pastry, defrosted
·         4 Tb butter, divided
·         8 oz (one container) sliced mushrooms, chopped into small pieces
·         1 egg
·         Truffle salt
·         Flour
Preheat the oven to 425 degrees F.
Melt 2 tablespoons of butter over medium heat in a skillet.  Add the chopped mushrooms and sauté until they are softened and cooked through.  Set aside to cool.
Flour a work surface and spread out one sheet of puff pastry.  Flour a rolling pin and roll into a rectangle until the dough is thin, about 1/8 inch thick.  Melt the remaining 2 tablespoons of butter and brush a thin layer of butter across the dough.  Top half of the dough with half of the cooked mushrooms and sprinkle with truffle salt.
Fold the empty dough over the mushroom side and press with fingers to secure the edges.  Lightly beat the egg in a small bowl and brush a thin layer of egg on the top of the dough.  If desired, sprinkle additional truffle salt on the dough.  Using a sharp knife, cut strips, a little less than an inch, out of the dough.  Twist each strip and place on the baking sheet pressing the edges into the baking sheet to secure. 
Repeat with the remaining dough and mushrooms.  You should fill two baking sheets. 
Bake in the oven for 10-15 minutes, until the pastry is golden brown.  Allow to cool completely on a wire rack.


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