Welcome to Happylifeblogspot! A food blog with drool worthy recipes
Crescent Roll Breakfast Casserole is my go to recipe when I need breakfast on the table in a jiffy! This delicious egg and sausage bake will make the whole crowd happy. And it’s so easy to pull off that it’ll make you happy too. The […]
If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]
I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a traditional Pennsylvania Dutch pie crust recipe filled with a sweet and creamy rhubarb custard filling and finished off with a no-fail meringue topping. It’s the absolute perfect balance of sweet and tart, kind of like lemon meringue but with a completely different flavor. This pie takes a little bit of effort but the rave reviews that you’ll receive when it’s done are totally worth the extra steps. Plus I’ll be here the whole time to walk you through it.
Here’s all you’ll need: flour, salt, sugar, shortening, eggs, vinegar, cold water, rhubarb, flour, heavy whipping cream, corn starch and cream of tartar.
Ok so really this recipe is three parts: the pie crust, the filling, and the meringue topping. We’ll start at the bottom and work our way up. So let’s cross that pie crust off the list. Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. A pastry blender is a great tool for this step (plus they’re really inexpensive), but if you don’t have one on hand a fork or even your bare hands will work just fine.
Next combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.
Once the dough is firm enough to handle, roll it out on a lightly floured surface. Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Basically we’re just crimping down the edges. An easy way to do this is to fold over the edge one time. Then I like to go around the whole pie and press my finger into the crust to form little indentations. That’s it! We have a nicely flute pie crust. Easy as…you guessed it…PIE!!!
Chop the rhubarb into small chunks. Don’t be intimidated if you’ve never worked with this colorful crop. It has a very similar look and feel to celery. This brightly colored plant is actually a vegetable but often used in combination with fruits. It can easily be grown in the garden and is known as a hardy and problem-free perennial.
Now onto that deliciously creamy custard filling. In a medium sized bowl whisk together 1 cup of sugar, 3 Tablespoons of flour, a sprinkle of salt, 3 large egg yolks, and 1 cup of heavy whipping cream. Save the egg whites and set them aside. We’ll be using them a little bit later.
Place the rhubarb into the pie crust. Pour the custard filling over the top to cover. Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.
Meanwhile as the pie bakes we can prep the meringue. Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.
Remember those egg whites that we set aside earlier? Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy.
Then add in the cornstarch mixture and beat on high until soft peaks form. Soft peaks will barely hold their shape. and flop over immediately when the beaters are lifted. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. To achieve this consistency you’re going to have to crank that hand mixer all the way up to its top speed and keep it up there for at least 5 minutes. I find it best to move the hand mixer in a back and forth motion while mixing. Every 30 seconds or so I’ll give it a swirl around the entire bowl. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five speed mixer this process can take a little longer. Don’t give up on it!
Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.
Remove from the oven and cool for 1 hour on a wire rack. Rhubarb Meringue Pie must be stored in the refrigerator. And I would even argue that it’s best served cold. Of course I won’t be refusing a warm from the oven piece any time soon either! Seriously though…could there be a more perfect slice of pie?!? This one’s tough to beat. If you love rhubarb then you’ll absolutely love our Rhubarb Ice Cream and Rhubarb-b-q Chicken Drumsticks recipes too!
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Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]
We all love a good mimosa with brunch but if you really want to up your brunch game then you NEED Creamsicle Mimosas in your life! This easy mimosa recipe is anything but basic. Your favorite boozy champagne cocktail just got a major upgrade. It’s […]
They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this next recipe. Heck, I’ll even cook! Puff Pastry Eggs Benedict is an exciting new spin on an old classic. If you’re an Eggs Benedict fan, then you’ll love this dish! Both rich and filling, this breakfast pastry is totally worth the splurge. This tender, flaky puff pastry is loaded with eggs, ham and cheese, and drizzled in a homemade lemony hollandaise sauce. It’ll make you wanna lick the plate clean. Pair with mimosas and a fresh fruit salad for the perfect brunch. I’ll be waiting for my invite!
Here’s all you’ll need: egg yolks, eggs, lemon juice, Dijon mustard, butter, cayenne, fully cooked ham, green onions, milk, frozen puff pastry, cheddar cheese, and tarragon (to garnish).
Let’s get started because I’m dying to dig in! Our first step is to make that luscious, rich, and delicious hollandaise sauce! A homemade sauce sounds overwhelming but it’s really not. Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken.
Next reduce the heat to low. Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper for a little extra oomph! Continue to cook and stir until you reach the desired consistency.
The key to any Eggs Benedict dish is a good hollandaise sauce and this one if perfect! If you love to dip and dunk then I would just go ahead and double that sauce portion of this recipe right now. It’s no sweat to double the batch. Keep the sauce warm and set aside. We’ll need it a little later.
Now onto those pastries!! Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender. I can tell you what I’ll be making this week with my leftover Easter ham!!
In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. It’s ok for the eggs to be a little on the wet side because they’ll continue to cook in the oven. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce. You’ll be tempted to dive right in now, but I promise it’s worth the wait! Stay strong!
Unfold the puff pastry on a lightly floured surface. You’ll want to thaw according to package directions first, of course. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.
Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese. Load ’em up really good!
Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry or basting brush. Fold the pastry over the egg mixture and pinch the seam to seal, then crimp the outside edges with a fork. Next cut several small slits in the top of the pastry to allow the steam to escape while baking. And lastly brush the pastry with the remaining egg mixture. This will not only give us that gorgeous golden brown color, but also helps our pastries to bake up crisp, tender, and flaky.
Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden.
Remove Puff Pastry Eggs Benedict from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. And there you have it. A gourmet brunch that’ll really WOW!! I’ll bring the mimosas! If you love brunching as much as I do, then you’ve gotta try our Maple Glazed Mini Pancake Bites and Creamsicle Mimosas next.
Puff Pastry Eggs Benedict
April 20, 2019: 4 servings: EasyIngredients
- HOLLANDAISE SAUCE:
- 2 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
- Dash cayenne pepper
- EGGS BENEDICT FILLING:
- 2 cups cubed fully cooked ham
- 2 green onions, chopped
- 1 tablespoon butter
- 6 large eggs
- 2 tablespoons milk
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 cup shredded cheddar cheese
- EGG WASH:
- 1 large egg
- 1 tablespoon water
- Minced fresh tarragon, to garnish
Directions
- Step 1 Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken. reduce the heat to low.
- Step 2 Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper. Keep the sauce warm and set aside.
- Step 3 Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender.
- Step 4 In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce.
- Step 5 Unfold the puff pastry on a lightly floured surface. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.
- Step 6 Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese.
- Step 7 Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry brush. Fold the pastry over the egg mixture and pinch the seam to seal and crimp the edges with a fork. Cut several small slits in the top of the pastry. Brush the pastry with the remaining egg wash.
- Step 8 Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden. Remove from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Shop this recipe!
YESSSSS!!!!!!! Look at all of that drippy cream cheese frosting! OMG! This is one of those recipes that I almost shouldn’t have. They are SO good! I definitely should NOT be able to make these whenever I feel like it. And you know what’s even […]
Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
