Ingredients

• 1 x Jus-Rol™ Puff pastry ready rolled sheet
• 3 eating apples
• egg, beaten to glaze
• 2-3 tbsp caster sugar for sprinkling

Equipment required

• Sharp knife
• Baking Sheet
• Baking paper
• Pastry Brush

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Cook En Croute Puff Pastry
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  How to Cook En Croute Puff Pastry

  En Croute describes the wrapping of a filling such as steak, salmon, chicken etc. in puff pastry and sealing it well to make for a moistly cooked filling encased in crisp, golden pastry.

  • 1. Roll out the puff pastry as described in the pages ‘Rolling out Puff Pastry’, and cut into the desired size as stated in the recipe.
    2. Lay the filling on one half of the pastry – leaving a good border all round.
    3. Brush the pastry edges lightly with beaten egg – note -do not use too much egg as this will make it difficult to seal.
    4. Bring up the uncovered half of the pastry and fold it over the filling.
    5. Press edges firmly together.
    6. With a sharp knife trim off the edges to allow for a good rise.
    7. Then knock up the edges by holding the knife horizontally and taping it gently against the cut edges. This again helps to both seal the pastry and gives a good, risen edge.
    8. Flute the cut edges of the en croute as described in the Puff Pie tops and decorating section.
    9. Make a couple of slashes or slits in the top pastry to allow the steam to escape and brush the top with beaten egg before baking.