A Quick Puff Pastry Dough can be used to make Sausage-Apple Rolls, top, and Fresh Apple Turnovers.
inspires dessert tray
These dishes were prepared by Jim O'Keefe of O'Keefe and Sons Breadbakers on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Preheat oven to 400 degrees. For each roll, brush mustard on the inside of a sausage piece and top with an apple wedge. Roll in a puff pastry square, allowing the ends to stick out on both sides.
1/2 cup deli-style mustard
Cooked sweet Italian sausage, cut into 2-1/2-inch lengths
and split down the middle
6 Granny Smith apples, each cut into 8 wedges
Puff pastry dough, cut into 2-inch squares (recipe follows)
1/4 cup milk
Whisk the egg and milk together. Brush puff pastry with the egg mixture. Bake 20 to 22 minutes, until golden brown. Makes 48 rolls.
Preheat oven to 400 degrees. For each turnover, place a square of pastry on a flat surface with a corner facing you, forming a diamond. Place 3 apple wedges on the upper half of the diamond, forming a triangle. Sprinkle apples with brown sugar.
Fresh Apple Turnovers
Puff pastry dough, cut into 4-inch squares (recipe follows)
6 peeled and cored Granny Smith apples, each cut into 6 wedges
3/4 cup light brown sugar
1/4 cup milk
Coarse sugar, for topping
Whisk the egg and milk together. Dampen edges of the pastry lightly with egg mixture. Fold up the bottom half of the pastry, forming a triangle; seal edges.
With a knife or scissors, cut a vent in the top of each turnover. Brush lightly with egg mixture; sprinkle generously with coarse sugar. Bake 24 to 25 minutes, until golden brown. Makes 12 turnovers.
Cut 2 blocks of butter into cut in cubes and chill.
Quick Puff Pastry Dough
1-1/4 cups unsalted butter (2-1/2 blocks)
1/2 cup cold water
1 teaspoon salt
2 cups unbleached flour
Combine water and salt; stir to dissolve. Place in a food processor with flour, and the remaining 1/2 block butter. Pulse for about 10 seconds to form a dough. Add the chilled butter cubes and pulse 1 or 2 more times (dough should include pea-sized pieces of butter).
Roll dough between 2 sheets of plastic wrap into an 8-by-12-inch rectangle. Remove plastic wrap and fold dough into thirds. Roll up like a jellyroll, and press with your hands into a 6-inch square. Refrigerate at least 15 minutes.
Roll dough into a 12-by-16-inch rectangle, 3/16-inch thick.
Note: If dough gets warm, its flakiness will be lost. Keep dough refrigerated and use a small amount at a time.
Nutritional information unavailable.
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