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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 ...
PSA: We love fall . Like, a lot. The changing leaves. The chunky sweaters. The apple picking. Speaking of apples, you'll want to save and...
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.
Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made [ 9 ] from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel [ 10 ] or kitchen paper. [ 11 ]
For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some phyllo pastry dishes also use this method. Versions of puff pastry are leavened with baker's yeast to create croissants , Danish pastry or pain au chocolat ; these may be considered as being in a category distinct from puff ...
This apple galette recipe features sweet, caramelized apple compote and large wedges of fresh apple over buttery pastry for a simple but elegant French dessert.
The filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven-baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar. [6]