Day before yesterday did not begin in a good way. I woke up to find the fridge wasn’t as cold as it was supposed to be. Big S I G H … what an arduous task when I had my hands full with so much already. Transfer, spring clean, clear … and stuff the other fridge to the gills. The upside of course was the urgency to use up my frozen puff pastry which was saved up for a rainy day! Another positive was that the fridge repair man showed up within 6 hours, was a gem, fixed the fault in 10 minutes … Woot!!
I had made the puff pastry from Ottolenghi: The Cookbook a couple of weeks ago, and it was time I used it up, so I was back to Google for ideas. Saw turnovers, pop tarts, pies … and so much sweet and savoury ‘puff pastry deliciousness’ online. Also found Tarte Tatins that the boy has been on my case to make ever since he saw Meryl Streep making it in Julie & Julia! But then I saw a Dorie Greenspan ‘Flaky Apple Turnovers‘ recipe on Cream Puffs in Venice, and I knew this is just what I wanted to make…
… Dorie Greenspans adapted apple filling would happily be parceled into the Ottolenghis puff pastry. What a great meeting of 2 great cookbooks, and authors I admire. If you have the pastry ready, the rest is done in a matter of minutes. The filling is simply tossed together so that the apples are nicely coated with the flour mix. There was some butter in Dories recipe, which I completely forgot about, but we didn’t miss it in these classic and quintessential parcels. This is a simple, yet delicious sweet vegetarian pastry, good for breakfast, good for a snack … and also great for dessert. I gave it a low fat cream glaze… you can give it an egg white or yolk glaze, or maybe a milk glaze.Puff pastry is a very versatile pastry to have on hand. A quick search online throws up infinite ways in which to use this delightful pastry. making it at home is a breeze. Do bear in mind the weather has to be cool, or cold. Summer heat and the butter will ooze out leaving you in a puddle of despair, crying copious tears. I’ve been there, so I know. For me here in North India, this is a winter pastry, indulgent and full of promise.
I did some puff pastry savoury swirls for someone yesterday, and they were winners. That post will be here soon too. Am already missing the luxury of puff pastry sitting in the fridge/freezer, and can see myself making another batch pretty soon. Yay winter, and yay Ottolenghi! Do you make your own puff pastry, or do you buy ready-made? Just curious. I have no choice but to make it; yet it isn’t as daunting as I thought it was!
More ‘Fruit in Baking‘, a passion for me as you might know, so this is also headed for this months Monthly Mingle that I am guest hosting for my spicy-sweet friend Meeta. If you are BAKING WITH FRUIT this month, do send it in to Monthly Mingle posted HERE.
Don’t miss a post
Also find me on The Rabid Baker, The Times of India