Puff Pastry dough completely amazes me- you know, how while rolling it’s just a single sheet, and while baking, voila! all the distinct layers puff up into a really flaky, buttery crust. Savory or sweet- the same dough can be used for both, and the results, in both cases, bake out perfect. Each round of rolling and folding results in a thin layer of butter sticking to the dough- thus, creating hundreds of thin layers of dough separated by a film of butter.
With no leavener in the dough, the rise happens when the butter melts in the oven and boils, creating steam which lifts the successive layers higher and higher. At the same time, the heat is cooking the flour, hardening it around those minute air pockets, creating the puff.
A few days back, I had promised the recipe for Apple Turnovers I made for Office Thursdays. If the puff pastry and the filling is ready, these are a snap to make and perfect to serve with tea in the morning. I had sent these for V’s office colleagues and they were all devoured (V did not get any but I had saved one for him at home). I loved them and would definitely make them again.
Today morning, with the leftover puff pastry dough I made a savory vegetarian version. Will post that tomorrow!