Just made puff pastry for the first time

[deb-in-mi]

and I must admit it was kind of fun.

The recipe comes from David Lebovitz, "Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce"

Instead of making a butter block, he uses an easier method that basically cuts in frozen pats of butter into the flour (I used a stand mixer) and then adds water. It is then easy to start shaping into a rectangle and start the many folds. Making it extra easy; I used one of my silicone mats, dusted with flour, to roll the dough out (so easy clean-up)

It's in the oven now and the rise and layers are incredible!!

 

[mariadnoca]

This sounds delish! (recipe in link)

https://books.google.com/books?id=TY_ShVsf30sC&lpg=PT179&ots=I53gIMdT5-&dq=apple%20tart%20whole%20wheat%20puff%20pastry%20and%20maple%20walnut.sauce&pg=PT179#v=onepage&q=apple%20tart%20whole%20wheat%20puff%20pastry%20and%20maple%20walnut.sauce&f=true

 

[deb-in-mi]

Thank you for finding this...

I had no luck when I tried to search.

I actually only used the recipe for the puff pastry - which far exceeded my hopes and expectations. I just added white and brown sugar to the apple slices, fanned them on the tart, sprinkled with chopped walnuts and brushed with melted butter about half way through the cooking.

Made a thickish glaze of heavy cream, maple syrup and powdered sugar that I drizzled on the tart.

 

[richard-in-cincy]

Homemade Puff Pastry...

Love it. The first time I made it I was amazed at how easy it is. It just takes some time. I don't think taking shortcuts pays off for the finished product,other than dedicating the time to be there for the turns, what is the advantage?

The first time I did puff pastry was with a dear friend from music school who had gone on to the Cordon Bleu in Paris and was working at one of the top restaurants in Chicago when she came through for a visit. She announced that we would do puff pastry, I said "do we have time?" She said, we're going to be here all day working on this dinner, we have time.

The actual hands on time was truly minutes as we'd pull it out, roll, turn, and throw it back in the fridge. Having an old hand at it made it easy.

That evening we made Beef Wellington, Palmiers, hors'd'oeuvre, and pastries for breakfast.

 

[colleenmomof2]

Congratulations, Debra! Very exciting adventure!

I scooped 4 boxes from Trader Joe's pre-holiday and am looking forward to making an apple tart following your lead once holiday weight melts off smileys/wink.gif Colleen