HTCE 15: Puff Pastry

I bought it in a store, so I shouldn't be as proud of this recipe as my others, but I've learned a few things and love working with it regardless of its frozen origin.

Buy some good stuff; mine wasn't organic but was all-natural, just butter, flour, and salt. Thaw it in your refrigerator until it is workable. Flour a work surface, and roll it out thin. Conversely, use it in the squares that it is frozen into, and just fold it onto itself; I find it too thick and rich. After you have rolled it, add something special; I tossed on some fennel, fine ground black pepper, and a bit of sea salt. Now the fun part: the filling.

Fill the pastry to the edges. Things I've tried and love in puff pastry: sauteed vegetables, sprouts, glazed carrots, broccoli (leftover from HTCE 13, steamed broccoli). I'll try with apples soon. Puff pastry is a great appetizer. This blog is ridiculous.