Apple Strudel, Cherry/Apple/Almond Turnovers, and Palm Leaves.

After last week’s Art of Pastry class feeling like a bit of a disappointment because alot of work resulted in no yummy pastry to take home, last night’s class had high expectations. And it did not disappoint! πŸ˜›

We used the puff pastry dough that we made last week to make this week’s final product. And what was this week’s final product? We first made Apple Strudel with large chunks of apple and raisins drenched in cinnamon, and a little bit of lemon zest for an added ‘zing’. We then made Apple, Cherry, Almond (paste), and a myriad of combinations of the three flavours in delicious Turnovers. They were then covered in a yummy coarse sugar. The last things we made were with the left overs of the puff pastry dough, and that was cheese sticks, and palm leaves or also known as elephant ears.

Everything tasted so delicious. The puff pastry was so light and flaky. I must say that I was very proud of myself for how fabulous everything turned out! πŸ˜€ Yum yum yum!

Yummy inside shot of my Strudel! Mmmmm....
Apple Strudel.
Turnovers and a Pinwheel.
A close up of a Pinwheel and a Palm Leaf or Elephant Ear.
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