Yields:
1 Serving
Difficulty: Difficult
Prep Time: 4 Hr
Puff pastry has so many uses for many baked goods. A few of the many things you can do with this are Beef Wellington, Parmesan Twists, Stuffed Hand Pies, Cinnamon Rolls, Croissants, Pot Pies, and the list goes on. One of the things I do often with it is these Apple Roses, which I also switch up and make Peach Roses
It can be a long and tedious process to make but I much prefer to make my own so I know what’s in it, I’m not a fan of preservatives. I used baker’s measures so you’ll need a scale.
Ingredients
Adjust Servings
Instructions
- Mix all ingredients except 2nd butter quantity for 1 - 1.5 minutes in a mixer.
- Roll dough out to a 9 x 4.5 rectangle, wrap and place in freezer for 20 minutes. Roll out 2nd butter quantity in plastic wrap to 4.5 x 4.5, wrap and place in the fridge for 20 minutes.
- After 20 minutes, pull both out and lest rest on deck for 5 minutes or slightly longer until pliable depending on how warm your kitchen is. Place butter in the center of the dough and fold both sides to meet in the middle, then turn to roll along the seam.
- Dust deck with flour. Roll out to 30 x 7 dust off excess flour with a brush. Fold one end about 3/4 and then fold other up to meet it, spin dough 90 degrees and fold in half. Wrap and place in the fridge for 20 min. When done, pull out and let warm on deck for 5 minutes or slightly longer, until pliable, depending on how warm your kitchen is.
- Follow instruction 4 two more times
- Perform instruction 4 one more time. At this point, you may either put this dough in the fridge overnight or the freezer for up to 2 weeks.