Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time
I love frozen puff pastry! The desserts are always beautiful and it looks like you’ve spent longer than you really did to put it all together.
Defrost the pastry according to directions (45 min on your counter) and get everything else in place while you wait: put parchment on your baking sheet, get your floured surface ready, get some butter ready for brushing over the pastry, get your tools out such as a rolling-pin, pizza cutter, pastry brush and prep your toppings. This won’t take 45 min but I like to have things in place so I don’t have to open cabinets or drawers once I’m ready to assemble everything.
Heat oven to 400 degrees and start slicing up 2 nectarines and grab a handful of blueberries and throw them in a bowl and stir in some turbinado sugar, cinnamon and 1/2 of a freshly squeezed lemon. I don’t measure, just enough to coat.
I roll out the defrosted dough on a floured surface (rolling away from me twice before rotating it 1/4 turn so the one section isn’t over worked). I repeat the 1/4 rotation and roll until my desired thickness is reached. I cut the edges and place them on the borders creating a “frame.” Prick the bottom with a fork (don’t puncture the whole way through) and brush some melted butter on top and sprinkle some turbinado sugar. I forego the egg wash because the butter does brown it nicely and gives it more flavor. I layer the nectarines and once it’s assembled, I throw it back in the fridge to firm up for about 15 min. Puff pastry doesn’t puff well when it gets too warm. You can add sprinkles of butter over the nectarines but I usually skip that.
Bake it for about 20-25 min and once it’s out of the oven, brush it with some apricot jam that’s been mixed with a splash of water and microwaved for 15-20 seconds. This will create a nice sheen on the top.