Note to self: When puffed pastry makes its way into my baking and pastry arts culinary program curriculum, be sure to pay attention; and a whole lot of it. You see, this was my first time working with puffed pastry. Oy vey. Based on the TWD Q&A section, most members used Pepperidge Farms frozen puffed pastry. Not me. I, on the other hand, decided to make the puffed pastry dough from scratch. Yikes. I used Nick Malgieri's "Quickest Puffed Pastry" recipe. Quick? Yes. Easy? No. I followed the directions to a T and then added the quartered 1/2 apple, brown sugar, and bits of butter. Wallah. Photographed above is my version of a Parisian apple tartlet. While the actual pastry was flaky, buttery, crispy, and delicious; my presentation was disgraceful!
Thanks to Jessica of My Baking Heart who chose this weeks TWD recipe. Because of Jessica, I now officially realize how much I have to learn regarding puffed pastry!