P uff pastry is another one of those things I’ve always thought I should love to make but hadn’t the courage to attempt. It always seemed like a very complicated thing to do and I was almost sure that it wouldn’t turn out right. But ever since I has reasonable success with Danish pastry, I have been thinking that maybe I could try my hands at puff pastry.
Now readymade frozen puff pastry is not something that is available in stores here. As I was looking for an uncomplicated way of making puff pastry, I discovered that there was something called “rough puff pastry”. I don’t know what exactly is rough about this recipe, unless it is that the pastry is not treated too gently as seems the general case. Apparently, this is I a great recipe to use when you need to put together some pastry in very little time.
That’s when I came across Gordon Ramsay’s Rough Puff Pastry at the BBC Good Food site. We have been watching quite a bit of Gordon Ramsay on TV where he generally lords it around playing God (or should I say the Devil) in Hell’s Kitchen! I can understand that he has very exacting food standards but I cannot figure out why he needs to behave in such an ill mannered and inconsiderate way to achieve it. Maybe he’s really a nice guy just trying to find his own unique way of driving up the TRPs for his program!
Getting back to his puff pastry recipe. I thought I’d give it a go and see if it really would work for me. It did. The pastry was flaky and crisp, very easy to make and didn’t take too much time either. Of course, considering the amount of butter in the dough, it would be a surprise if it wasn’t crisp!
Apple Tartlets and Rough Puff Pastry Twists
Ingredients
For the Apple filling:
- 2 apples medium sized (peeled, cored and thinly sliced)
- 2 tbsps brown sugar
- 2 tsps honey
- 2 tbsps butter
- pinch salt
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg freshly grated
- 1/4 tsp ginger powdered dry
Instructions
- Heat the butter and and add the sugar, honey and salt. When the sugar dissolves, add the sliced apple and allow to soften. Now add the cinnamon, nutmeg and ginger powder. Mix well. By now the filling should be almost dry and ready. Aloow to cool.
- Assembling The Tarts:
- Roll out the puff pastry into a long rectangle and cut it into smaller rectangles measuring 4u201d by 3 u201c. Cut each rectangle into half. In the picture below you can see three 4 by 3 rectangles cut into half.
- From one of these, cut out and remove a smaller rectangle from the centre (see picture below).
- Now place this rectangle with the hole exactly on the other half and press down on sides to ensure that it is stuck to it.
- In the small hollow put a bit of the apple filling. Repeat this with all the other rectangles.
- Bake at 220C (430F) for about 20 minutes or till golden brown. Serve while still slightly warm or cold.
- (This is what the tarts look like if the two rectangles are not pressed together well enough. They look a bit weird but still taste great.)
Laavanya says
Wow.. home made puff pastry.. that’s cool! The tarts look beautiful and I love the bows too.
Rajani says
these look incredible. lovely party food entry… and Ive been toying with the idea of making rough puff pastry for a long time now, ‘cept the thought of so much butter scares me. but maybe once in a blue moon may not be that bad. thank you for inspiring me.
Dhanggit says
My daughter will surely love this..anything with apple she loves!! I love your sqaure version too!! And did I mention that your puff pastry looks so puffy and flaky!! Delicious!! Thanks for this entry!!
Nags says
such a nice idea to stick them together 🙂
Bharathy says
Aparna you are really rocking with baking these days..I am really getting impressed! :)and so..a few awards are awaiting for you in my place..enjoy 🙂
Ben says
Puff pastry is really not that difficult. At least it is easier to make than the Danish dough, I think. Very nice pastries 😀
Bharti says
Lovely!
A_and_N says
GORGEOUS is the word.
jayasree says
Lovely tartlets.. Your pastry has come out puffy and flaky too. Good job. Loved the twists too..
sra says
Those tartlets look great, the filling, especially.You know, I recently read some book and one of the characters is a very successful restaurant owner. And she’s famous also because she makes it a point to insult every guest that walks into her restaurant – in fact, if she doesn’t, guests go away disappointed. because if she does, it means you’ve arrived and she only takes note of you if you matter! The reference to Ramsay reminded me of this – I’ve watched only the odd episode of Hell’s Kitchen.
Nidhi says
Apple tartlet looks appetizing. Where did you get the Puff pastry sheets from?
Bharathy says
Yes aparna, all the awards except BFF (where I was forced to restrict to 5):(
Vcuisine says
A nice presentation Aparna. Sometimes how we present makes the difference and make the recipe more interesting. Viji
Rachel says
I watch the show..and if someone spoke to me like the way he did..I would have just walked out…Love the tartlets!!! and the first pic is gorgeous…..
Usha says
It looks awesome,I felt like reaching into the pic and grabbing one for myself 🙂
Rosie says
Oh how lovely and yummy!!Rosie x
Pearlsofeast says
Dear Aparna,I had to delete the previous comment,Sorry about that.These tartlets are awesome and I love the beautiful filling in it.Infact they are so neatly done and I think I should go once making these buttery delights.Thanks
Seena says
Aparna,I think I can choose your blog to learn baking..! You post nice recipes, thank you.. 🙂
Aparna says
Thanks.The butter scared me too, Rajani, but I wanted to give it a try. I’ll be making it once in a while.Thank you very much, Bharathy.Agree, Ben.Much easier than Danish.:)Some people can be funny that way, Sra. Can’t figure them out!I made the puff pastry, Nidhi.True, Viji.You bet, Rachel.That’s ok, Shibani. I think they’re worth trying out at least once, for the experience.Thanks, Seena, I’m not really an expert, just learning.