We’re total carb-o-holics in this family. Give us a good pastry, muffin, bread and we are happy to do almost anything you’d want. : ) So it’s one thing that I’ve always wanted to master, a good pastry, like the ones you get in France! They are so delish! A few years ago I tested out croissants. The problem is, it’s an all day process. Not that you’re a slave in the kitchen all day, but you have to be at home to roll out and fold the dough. So I rolled and rolled and folded and folded. At the end of the day I had 12 croissants, that’s all. They were good, but when you can spend $3 and get a bunch of croissants it’s not worth it.
I decided I needed to try my hand at puff pastry. So I search the internet for advise. If I’m going to spend all my time doing this then I was going to get it right the first time. Then I found a recipe for Blitz Puff Pastry. It’s a little simplified and the recipe suggested you roll the dough and fold a couple of times per refrigerated session. What a great idea! What makes pastries and croissants flaky and yummy is that you’re folding butter over and over into your dough. So if you’re able to do a couple of folds then it will cut down on the number of times you have to put it in the refrigerator.
I combined it with an apple cinnamon sugar mixture. And it was really good. Lance asked me if I actually made the puff pastry because it tasted like it could be store bought. Woo Hoo!
Here’s what I learned:
* Make sure every layer is rolled out as small as possible. I think the thinner, the more roll outs, the flakier it will be. The dough is actually pretty hard to roll out because it’s cold. I guess I need to start working out my arms.
* I did a huge loaf, next time I’ll divide it out into separate little pastries because then I can add all sorts of different fillings.