Puff Pastry Apple Pie

I can't believe it is already November! Time is flying by.   This semester is going to be over before I know it and I will be done with middle school, off to high school, and into the last semester of my college experience.  I really can't believe it!

While it is overwhelming to me that I can't slow things down a bit, I am very excited for Thanksgiving and then Winter Break.  I have not been home with my family since the summer and I miss them.  I can't wait to take a break with them because time does seem to slow down a bit during breaks.  Instead of middle school, classes, DTS, homework, (some sleep in there), and seeing friends, I can just focus on hanging out with my family and relaxing a little.

Today I have a recipe that I think is just perfect for the upcoming holidays.  It is an apple pie, but it is baked in the shape of a wreath!  It's a beautiful dessert that would look amazing on any holiday table.  Plus, it is baked in a puff pastry so it is light and flaky.  I made homemade puff pastry and then adapted a recipe from Create with Mom for the Apple Pie Wreath.  Bri helped me make this awesome dessert and it was amazing!

Puff Pastry Apple Pie 

Ingredients:
puff pastry
3 apples
3 tbsp brown sugar
2 tbsp flour
1 tbsp cinnamon
dash of nutmeg
3 squirts of lemon juice
1 egg

Directions:
1.  Preheat oven to 375 and line a glass baking dish with parchment paper.
2.  Peel and core the apples and then slice into 1/4-1/2 inch thick slices.  Place in a bowl with the brown sugar, flour, cinnamon, nutmeg, and lemon juice.  Toss to combine.
3.  Roll out your puff pastry on a lightly floured surface so that you have a long rectangle, about 2 feet long and 5 inches wide.  Place the apple mixture along the middle of the puff pastry and then fold up the sides of the pastry to cover the apples  Pinch the pastry together so that you have a log of apples.  Take both ends of the log and bring together to form the wreath.  Pinch the ends together.  Place the wreath in the prepared pan.

4.  Lightly beat the egg and then brush it over the entire pastry.  Then, take a knife and cut slits in the pastry to allow steam to escape while baking.
5.  Bake for 30-35 minutes or until pastry is lightly browned.

modeling with my dessert :)

Enjoy :)

Daring Bakers October 2012: Homemade Puff Pastry

Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it! 

I didn't want to go the route of pastry cream, and apples are so delicious this fall that I decided to do a puff pastry apple pie!  I set out to make the puff pastry with the assistance of my favorite co-chef: Bri! He's visiting me for Halloween/Homecoming this weekend in Madison and it has been a blast! Plus, it was perfect to make the pastry and then watch the homecoming game while it was chilling! We had a lovely day :).

I was surprised at how much work/time goes into puff pastry...no wonder it is so amazing.  However, it is not at all difficult! So, if you are looking for a fun/delicious project make some puff pastry.  I

I know that this months challenge was to make the Mille Feuille and to layer the puff pastry with various fillings, but I was really craving this apple pie that I saw over at Create with Mom. So, since I knew I was making some puff pastry, I decided to go ahead and whip up this amazing looking "pie."  I adapted the recipe so that I could make the puff pastry provided for this challenge by Suz and so that I could use the apples I picked up at the farm while pumpkin picking! Stay tuned for the full recipe.  Today I am sharing how to make the pastry!

Puff Pastry (adapted from About .com)

Ingredients:
1 3/4 cups flour
1 tsp salt
4 tbsp unsalted butter, cold and cut into cubes
1/2 cup plus 2 tbsp cold water
14 tbsp unsalted butter, at room temperature and cut into cubes
3 1/2 tbsp flour

Directions:
1. In a large bowl, mix the larger amount of flour, salt, and cold butter together.  Pinch the butter with your fingers until you have a mixture that resembles wet sand.  Mix in the water and then knead the dough for about 4 minutes using your hands.  Wrap the ball of dough in clingwrap and place in the fridge for 30 minutes.
2.  Mix the larger amount of butter with the rest of the flour until you have a paste.  Shape the paste into a square about 5 in. long and 5 in. wide.  Wrap in clingwrap and place in the fridge for 15 minutes.  
3.  Take the chilled dough and roll it out into a square about 7 in. long and 7 in. wide.  Place the butter paste in the middle of the dough and then take the corners of the dough and wrap it around th butter so that you have a litte package.  Turn it over and roll it out with a rolling pin so that you have a rectangle about 16 inch. long and 1/4 inch thick.  You may need flour for the rolling.
4.  Fold the rolled dough into thirds: take the short end of the rectangle and fold it into the middle, then take the other end and fold it over that part.  Roll out the dough again into the rectangle and repeat the folding process.  Wrap is clingwrap and place in the fridge for 30 minutes.
5. Repeat this process 2 times and place back in fridge for 30 minutes.  
6. Repeat this process 2 more times and then use the dough or refrigerate until needed.  You can keep this in the fridge for 2 days.  

Enjoy :)