May 12, 2009 at 8:38 pm (Desserts, all-purpose flour, cinnamon, eggs, granny smith apple, granulated sugar, oven, powdered sugar, puff pastry, raisins)
Thaw Time: 40 minutes
Bake Time: 35 minutes
Prep Time: 30 minutes
Cool Time: 30 minutes
Serves: 6
1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners’ sugar (optional)
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Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edge and roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 35 minutes or until the pastry is golden brown. Let cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners’ sugar, if desired.
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March 31, 2009 at 4:04 pm (Breakfast, black pepper, eggs, fontina cheese, ham, kosher salt, mushrooms, olive oil, oven, puff pastry, stovetop, thyme, thyme leaves)
Work: 25 minutes
Total: 1 hour 40 minutes
Serves: 6
Play around with your own combos for the filling–try different cheeses, vegetables and herbs.
2 T olive oil
2 C (6 oz) sliced mushrooms
1/2 t kosher salt, divided
1 t fresh thyme leaves OR 1/2 t dried thyme
1 C (4 oz) grated Fontina cheese
2 large eggs
1/8 t ground black pepper
1 sheet puff pastry, thawed
4 oz sliced Black Forest ham
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1. Heat oven to 375 degrees with rack in lower third. Line a baking sheet with parchment.
2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside.
3. In a bowl, mix together the cheese, 1 egg, 1/4 teaspoon salt and pepper. Roll pastry on a floured surface into an 11-by-11-inch square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1″ border of pastry. Add mushrooms, egg mixture and another layer of ham.
4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes.
5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a rack and cool 10 to 15 minutes. Serve warm or at room temperature.
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