Apple Pastry Roses, Again
Much better. Notes:
- Narrow dough strips. The apple slices are not that wide. In order for the curved edge to stick out, not much goes into the pastry. I rolled these (by hand, no pasta roller) out too wide, which created a lot of scrap.
- A full pie crust is fine. A 2/3 recipe would probably work with the narrower strips, but there wasn’t that much scrap. If anyone’s keeping track, that double the recipe from the last time.
- Caramel on top. It just doesn’t bake well – at least not at 425.
- Season the ingredients, not the crust. It’s not bad, but it’s also not the taste I wanted. To no one’s surprise but mine own, a flavored crust with a plain filling tastes like plain filling in flavored crust. The other way around works better.
- “non-stick” pans are like “stainless” steel: There’s a reason for the name, but it’s very misleading. “stick-resistant” would be better; unlike merrang, I will not insist on changing English. That said, I got them out before the caramel solidified and glued them into the muffin pan.
I ran some tests with the scrap. I think a thicker crust par/blind baked without beans might be the path to a light, flakey crust.
Christmas cookies, next week. I’m getting a bit tired of pies. Maybe it’s time for some cakes?
Marked Up 