Warm Puff Pastry on a Snowday in the Cold, Cold Chill of the Ohio Countryside

Guest post by Renee Ergazos, 

I am not sure which description fits Renee better: musicologist or foodologist.  Renee and her husband, Mark (an accomplished artist, guitar maker and sculptor), live out in the country with their two girls, both friends with our daughter.  It is commonplace to call their place and get from Renee the latest; which includes an overview of some wild recipe she just tried --- an ancient liqueur made of some herb or fruit that only grows on their property and takes nine days to make --- and the music she and Mark and the kids are jamming to, such as some hard-to-find Melvins bootleg.

Liqueurs aside, Renee also does some great cooking. Here is one for those crazy about pastry!  


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Apricot Pastries

The snow is up to our doorway, the hawks have come out of the woods to boldly perch and hunt directly above our bird feeder, and the state route we live on is deserted except for the plows, snowmobiles, and the occasional ambulance.

I am tolerating this weather by relishing in the freedom of no deadlines, no social obligations, a basement stocked with wine and liqueurs, and enjoying the time to bake.

Mark and the girls have been holding a Kings-in-the-Corner tournament and we have been trying to share the iPod nicely as a family. My baking soundtrack usually includes Zappa's "Muffin Man" and some early Bowie.

I had a few fresh apricots on hand and I always keep puff pastry sheets (Pepperidge Farm) in the freezer.  Puff pastry is so versatile, convenient, available everywhere. 

HERE IS MY RECIPE:

1. Thaw the puff pastry sheet for about an hour on the counter, draped in a clean cloth.

2. Quarter apricots and lightly saute over medium heat in approx a teaspoon of butter and a tablespoon of brown sugar for a few minutes.

3. Place pastry sheet on lightly floured surface, lightly give a few rolls with a rolling pin, cut into 6-8 squares, or a use a biscuit cutter.

4. Brush pastry with beaten egg, place approx a teaspoon of the apricot jelly and then an apricot slice or two on the jelly. I used Trader Joes low sugar apricot jelly for these pastries.

5. Fold in any shape you wish. Brush all folded over areas with egg also.

6. Bake on parchment or a Silpad on a cookie sheet in a 400 degree oven, middle rack, for approx 20 minutes, til top of pastries are golden brown. Some jelly will flow out during cooking, you can crack the burnt sugars off the pastry or eat them like delicious bitter caramel (I stir it into coffee).

7. This recipe should be considered more of a guideline or inspiration as it can adapted to almost any berry or stone fruit used with many types of jelly (raspberry jelly with apple slices is a great pairing).