Monday, March 22, 2010

Puff Pastry Two Ways: B

And here's Julia Child's Puff Pastry.

She has you use a bowl?  Scandalous.

And includes butter in the dough?

Doesn't measure the butter by weight?

And includes flour in the butter?

Skipping way ahead, the filling for the turnovers.  (Pictures if the intermediary steps would be almost identical to ones in the preceding two posts.)

The finished turnovers.

Analysis:  Because she included butter in the flour, Julia Child's pastry was quite a bit harder to make.  And I'm not sure that it tasted any better.  Actually, it didn't taste as good. But that might be because of the difference in the turnovers.  Apples are hard and have pointy edges, so it was hard to get them into the turnover, jelly isn't going to poke a hole in your dough, and you won't have to stretch the dough thin to get it around the obnoxiously uneven bit of jelly.  But all that's just explanation for the fact that Fr. Capon's was puff pastry was much much more flaky and buttery.  Julia Child's was almost doughy.  Of course, that may be due to inconsistencies on my part.  But given the higher quality of Fr. Capon's, at least this time, and the fact that it is much easier to make, I think I'll stick with his.  His recipe did, however, make a slightly smaller portion, and I should probably double the recipe, or at least increase it by 3/2 if I'm using it for a Julia Child pastry.

The filling for the second set of turnovers, however, was very good.  So a recipe follows.

4 tart baking apples, peeled, cored, and chopped.
~ 1 tsp cardamom.
Sugar and lemon juice, to taste.  (Quite a bit of sugar.)
Raisins sufficient.

Mix all the ingredients but the lemon juice, and let the apples brown a little (to lose some of their juices so they don't make the pastry damp).  Add the lemon juice.  Place a little on the center of each square of puff pastry, bake at 425 for 8 minutes, turn down the heat (to about 350) and continue baking till golden.  Remove from the oven, set on a rack to cool, and dust with sugar.

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