After attempting a tart crust- and failing as the dough did not hold together- I moved to plan B. Frozen puff pastry dough is a gift from the gods as far as I am concerned! For my version of Apple Jalousie, I saute Granny Smith apples (peeled, cored, and thinly sliced) in butter with sugar and
ginger. The ginger is the key- also letting it saute until the sugar is caramelized. Yum!
The frozen puff pastry must be allowed to thaw and once that is done, cut two rectangles (I used a wavy edged vegetable chopper which makes a pretty edge) from the pastry. Lay the apples on the bottom rectangle. Fold the top rectangle and make slices with a sharp knife cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. I brushed the pastry top with egg whites and dusted with Turbinado sugar toward the end of baking.
With the left over dough, I made the little pastries which were a big hit with the girls!
We needed a road trip during the girl's spring break. The weather was not looking favorable for a trip to the beach, so we headed up to the mountains. Man oh man, did it snow! And, then it snowed some more. I hope we make it more of a habit to visit the mountains during the snowy months.
Just had to share the little frog I made last week (or was it two weeks ago?) for a friend's birthday. I thought she turned out well.
Oh- and here is the mega egg that our Aracana chicken Isis laid. You go girl! It had two yolks and my older daughter made her first solo scrambled eggs with it. :)
