This divine recipe will impress your guests and is a treat for the eye, too!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Peel 6 small apples (about 1 cup each) and remove the cores with an apple corer, but keep the stems. Sprinkle each apple with 1 Tbsp. powdered sugar and 2-3 pinches cinnamon and drizzle with 1 tsp. melted butter.
2. Preheat oven to 425F. Unroll the refrigerated Wewalka Puff Pastry dough with parchment paper onto a baking sheet and cut out six 4 3/4 in. x 4 3/4 in. squares. From the remaining dough, cut out small leaves.
3. Place dough squares over the apple. Wrap the dough tightly around the apples and press firmly together at the bottom, re-inserting the stems at the top. Affix two dough leaves beside each stem.
4. Brush with egg wash and bake on the center rack of the preheated oven for 12-15 minutes until golden- brown. If desired, serve with Vanilla Sauce.
5. VANILLA SAUCE (Optional): In a saucepan, combine 1/2 cup cream, 1/2 cup milk, the pulp from 1 vanilla bean, and 4 Tbsp. sugar and simmer for 3-4 minutes until the sugar has fully dissolved. In a metal bowl, beat together 3 medium egg yolks, 1 medium egg, and 4 Tbsp. sugar until creamy. Add vanilla-milk mixture, stir well, and beat over a hot double boiler until the sauce is thick and creamy. Remove the sauce from the double boiler and serve hot or cooled.