I have puff pastry and sooo many apples. What should I do? I'm partial to turnovers, but happy for any suggestions.

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AntoniaJames
AntoniaJames October 8, 2010

Do you have ample space in your freezer? How much puff pastry do you have?

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Kristen Miglore
Kristen Miglore October 8, 2010

I have a 14 oz. tin of Dufour puff pastry, defrosted in my fridge. I wouldn't call my freezer space ample, but I'm intrigued -- what would you do with ample freezer space?

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Legally Delicious
Legally Delicious October 8, 2010

Tarte Tatin!

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anyone
anyone October 8, 2010

When I saw this post I immediatly thought of apple chedder studel.

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nutcakes
nutcakes October 8, 2010

One of my favorite desserts to make is Johnny Iuzzuini's (of Jean Georges) Rustic Apple and Pear Tart. It would be fine with all apples. It is on puff pastry, has a delicious cinnamon-orange almond cream on the bottom and a strusel on top. Impressive and so delicious. While it has several steps, all steps are easy. I don't make the dough in a circle, I just roll the dough in a rectangle and use a little extra of everything. Google Iuzzini rustic tart and it should be at the top

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anyone
anyone October 8, 2010

Nutcakes that 's nuts! wow that sound good. Great call!

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mrslarkin
mrslarkin October 8, 2010

whoa, this looks good. doesn't show a recipe, but it looks pretty simple. http://www.pedestrian.tv/fashion/news/luxirare-fashions-and-baked-goods-now-for-sale/14167.htm

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luvcookbooks
luvcookbooks October 12, 2010

The Union Square Cafe used to make a puff pastry apple tart. It was puff pastry with thinly sliced granny apples, a little ?butter and cinnamon and sugar, browned. Unbelievable. Also unbelievable that it's off the menu and i don't think it's in either of their cookbooks. Maybe Michael Romano still has it in notebook somewhere.

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