More Puff Pastry - Sweet & Savory.

I rolled out some more leftover puff pastry this afternoon - about 1/8 inch thick - and decided to make a few appetizers.

I cut the first batch into diamonds.

Then fried in oil.

Lookin' good.

Drained on paper towels and sprinkled with grated parmesan cheese.

Topped with minced parsley, chives, and basil.

Artfully arranged on my plate. They puffed up very nicely.

These were quite good. All right, if you're not gonna make your own puff pastry, you could use the frozen store-bought. These really are tasty.

Delicious.

With another batch of pastry, I rolled it out and cut into circles.

Sliced up an apple and sprinkled with lemon juice to keep from browning.

Brushed melted butter on the puff pastry circles.

Piled up apples in the middle.

And brushed with apricot jam.

Then crimped the outside edges up and baked. Next, my Creme Anglaise sauce.

Heat up an egg yolk with sugar.

Whisking constantly, add in the cream.

Until it thickens. Use very low heat so the egg doesn't scramble.

Add in the vanilla.

And here you have Creme Anglaise. Basically, unfrozen ice cream.

And here are my little apple tarts with the sauce.

Delicious.

The tartness of the apples and lemon juice is wonderfully complemented by the sweetness and richness of the Creme Anglaise.

OK. Once again, the pastry really didn't puff. That's because I've already screwed up the integrity of the dough. Instead of all the dough/butter/dough layers, I've balled up the leftovers, so it's like a pie dough. Still, it's damn good.