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Preheat the oven to 400°F and lay out your puff pastry onto nonstick baking sheets. Thinly slice 3 apples and add these slices to a bowl. The recipe calls for ⅔ cup of brown sugar, but I cut ...
To create a raised pastry edge around your filling, use a sharp knife to mark a 1-inch border around the inside of the pastry sheet being careful not to cut all the way through. Line your baking ...
Gently press the toppings into the puff pastry with a rolling pin, then roll out the sheet to roughly 10 by 12 inches. Using a sharp, lightly floured knife or pastry wheel, cut the puff pastry ...
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
[74] [75] The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. [74] [76] Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light ...
A mille-feuille (French: [mil fœj]; lit. ' thousand-sheets '), [notes 1] also known by the names Napoleon in North America, [1] [2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.
When you’re ready to break out your frozen pastry to make a delicious puff pastry dessert, remove the package from the freezer and defrost at room temperature for about 20 minutes before handling.
Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets.
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