Tuesday, October 7, 2014
Sunny-Side Up Apricot (Plum) Pastries
This recipe was the first in our puff pastry month with Tuesdays with Dorie. I had all intentions of making the puff pastry myself, especially after reading the recipe as it seemed no harder and less fussy than croissant dough. But I decided to take it easy, stay on schedule and use some of the local, awesome puff pastry dough from Grand Central Bakery.
Overall, this turned out well, and with a few minor changes I might make these again. I would cut the circles larger and roll the dough out less as I feel these were rolled too thin. I would use a smaller fruit to help the ends puff up more. I would continue using the pastry cream recipe with vanilla beans and maybe double it as it was so tasty. I would pull the skins off the poached fruit to help with appearances (no effect on taste). And I would heavily sugar the rolling surface; I only lightly dusted mine, and the pastry could have stood up to more.
I am looking forward to the second puff pastry recipe in a few weeks. My dough scraps are in the freezer, waiting.