Bakery-Puff pastry

                                        Bakery

Puff pastry

PITHIVIERS:

Puff Pastry 500 gms

Marzipan 200 gms

Marzipan:

Almond Powder 100 gms

Icing Sugar 100 gms

Egg White   ½ No.

Liquid glucose  25 gms

Method:

Make marzipan with the required ingredients.

Sheet puff pastry into a thin sheet and cut into circles of desired size.

Egg wash half the circles and place the balls of marzipan in the centre.

Cover with the remaining sheets and cut the edges with the cutter to get a star shape.

Egg wash and bake at 230 C for about 30 minutes.

Garnish with apricot glaze and serve.

APPLE JALOUSIE:

Puff Pastry 500 gms

Apple 500 gms

Walnuts  50 gms

Raisins  50 gms

Sponge Crumbs 200 gms

Sugar 100 gms

Apricot Jam 100 gms

Method:

Make a filling with the apple, nuts, raisins, sponge crumbs and sugar.

Roll the puff pastry into a long rectangular strip.

Divide into 1/3 and 2/3 lengthwise.

The 1/3 piece use as a base and line the centre with the filling in a compact manner.

Brush the edges with egg wash.

Take the 2/3 strip, fold into two and make gashes at ½ inch intervals.

Drape it over the base.

Bake at 230 C for about 30 minutes.

Serve after glazing with apricot jam.

Before baking::-

After baking::-