This was my first time working with puff pastry, other than making Chicken Cordon Bleu a la Wellington, so this was more of an experiment that anything else. I had enough dough and filling to make a turnovers, too, but, I wasn’t paying attention, and they got a little over cooked. No problem, the others turned out fine, and the over done ones will still get eaten.
Let’s start cooking:
Getting the puff pastry ready was simply a matter of putting it in the refrigerator to defrost. I didn’t want to defrost it at room temperature because I was afraid it would get too soft.
First, I combined the apples, raisins and cranberries, water, sugar and cinnamon in a sauce pan, then cooked them over low heat until the liquid had thickened to a syrup.
A trip through the food processor made everything a uniform size, except for the four pieces I left out for decoration. Yes, the picture only shows three – I ate one!
Next was unrolling the puff pastry and filling it with the apple filling. For the first one, I cut it in half, filled half and turned the edges over, and slit those. The remaining dough, I cut half again, filled each half and folded it up like a little purse. Then the last piece of dough, I unrolled and cut into eight equal squares, filled each and folded them over to make croissants.
I like my pastry to look nice, and have a nice crust, so I made an egg wash of egg and water, painted the pastries and dusted them with large sugar crystals. Then they were ready to go into the oven.
Just before popping them into the oven, I put the three apple slices on the top of the long pastry.
I did them in two batches, first the long pastry with the little purses, and then the croissants. The croissants did not fair so well, but the little purses and long pastry came out fine.
Recipe: Apple Cranberry Raisin Puff Pastries
Summary: Using frozen puff pastry makes creating these pastries a breeze
- 1 container frozen puff pastry
- 1 bag dried apples
- 1 tablespoon dried cranberries
- 1 tablespoon raisins
- 1 cup sugar
- 1 1/4 cups water
- 2 cinnamon sticks
– Topping –
- 1 egg
- 1 tablespoon water
- 3 reserved apple slices
- If the pastry is still frozen, put it into the refrigerator to thaw. Only remove it when it has softened.
- In a large sauce pan, put the apples, cranberries, raisins, sugar, water and cinnamon sticks. Put on medium heat, and stir occasionally until the apples are fully hydrated. Cover and reduce heat to low and let the sauce thicken until it sticks to the back of a spoon. Remove from the heat, but keep covered.
- Flour your work area with a bit of flour to prevent sticking. Have ready two baking sheets, that have been covered with parchment paper. Preheat the oven to 400.
- Remove four of the apple slices from the pan, and set aside. Put the remaining mixture into the food processor and pulse process until you have uniform shapes and sizes. Do not over process.
- Roll out the first sheet and cut it in half. On the first half, put filling down the center of the pastry. Fold each side up and over, then slit those with a knife.
- Make two purses out of the remaining dough by putting some filling in the center, and bringing the sides up like a purse. Make a small slit on the top.
- Roll the second pastry sheet out and cut it into eight pieces. Fill each in the center, then bring the top right corner of each over the bottom left. Seal and twist to create croissants.
- Make an egg wash by combining the water and egg and mixing thoroughly. Using a good pastry brush, brush each pastry thoroughly. Then sprinkle sugar on the top off each one.
- Put the slices off apple that you set aside on the top of the long piece of pasty.
- Put the long piece of pastry and purses into the hot oven and bake until they have puffed up and are golden brown, about 10-15 minutes.
- Remove from the oven, and put the croissants in. Bake until they have puffed up and are golden brown, about 10-15 minutes. Remove from the oven.
- When they have slightly cooled, you can remove them from the pan and put on nice serving dishes. The caramel candy that oozed out is good to eat, too!
Since there is a lot of sugar, be careful of burning.
You could use almost any dried fruit to make these. Be creative!
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Dietary restriction: Kosher
Number of servings (yield): 12
Culinary tradition: French
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.