Wednesday, September 16, 2009

Laminated dough doesn't come from Kinko's, Part 2

BREAKING NEWS: Our puff pastry puffed! I repeat: Our puff pastry puffed!

All of that folding and rolling and resting and repeating paid off in the form of rich, buttery goodness.

After giving our puff pastry dough a night's rest, we got to put it to work today.

Witness Exhibit A, above: The Cheese Straw. Butter. Cheese. Flaky dough. A little cayenne. How can it be wrong when it feels so right?

You just take a sheet of cold puff-pastry dough (the frozen, pre-made kind would be perfectly fine here), brush one half with a little water and sprinkle it with cheese, spices or whatever you like. Then, you fold the dough over and cut it into thin strips. Take each strip, give it a little twist and bake it at 400 degrees for about 15-20 minutes, until nicely golden.

If only we'd had a nice, dry martini at school today with which to enjoy these. But that didn't stop me from eating a couple of them.

Then we made some fall-spiced apple compote to fill little puff-pastry squares. Before baking, we brushed them with milk and sprinkled them with cinnamon sugar. We forgot to cut steam vents in the top and may have over-filled them a bit, so they weren't the prettiest, but they were plenty tasty.

When we weren't stuffing ourselves silly with puff pastry, we whipped up some danish dough for tomorrow. Unlike puff pastry, danish dough has yeast, eggs and a little sugar. Wowza. And I think it will make a delightful nest for some of that leftover apple compote.

It's probably a good thing I've got a 20-mile marathon-training run this Sunday.

2 comments:

  1. I think I would eat a whole pan of those cheese straws...

    ReplyDelete
  2. oh yum. what i would love is to know how you make cream horns. i can't find a recipe that looks right. maybe it is just puff pastry made into horns and filled with whipped cream. they are one of my favorite italian desserts.

    i love your blog.

    ReplyDelete

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