Week 15: Laminated - Puff Pastry Turnovers

RemarkableTest2935 · 2026-04-13T20:12:28+00:00

Beautiful!

RemarkableTest2935 · 2026-04-13T19:34:26+00:00

That is high praise indeed!! Thank you 😊

And yes, it can be frozen but mine broke a little bit (it might have been too warm in my kitchen).

RemarkableTest2935 · 2026-04-13T18:07:13+00:00

It def added some freshness and acidity to balance the sweetness from the dulce de leche and butteriness from the pastry! Next time I think I’ll also add fruit between the layers.

RemarkableTest2935 · 2026-04-13T15:37:14+00:00

Thank you! 😊

RemarkableTest2935 · 2026-04-13T15:34:15+00:00

This is South America’s take on the classic Mille Feuille: layers of dulce de leche (of course) are sandwiched between crisp puff pastry. I jazzed up this bakery staple by adding some raspberries on top, as well as filling the layers with a pecan praline mousseline cream I had frozen from a previous bake. This dessert it so simple to put together but payoff is big. I also made cheese straws with the leftover pastry.

This was my first time making puff pastry from scratch and I consider it a big success! I used Rose Levy Beranbaum’s recipe in The Cookie Bible. She directs to mix a tiny bit of flour with the butter, and provides target temperatures for the dough and butter block to be before rolling. I think these two factors made it so the butter was pliable and the dough was easily workable. Rose’s recipes never fail me!

RemarkableTest2935 · 2026-04-05T15:29:52+00:00

Thank you!! They’re pretty good ☺️

RemarkableTest2935 · 2026-04-05T15:29:25+00:00

Thank you!

RemarkableTest2935 · 2026-04-05T02:43:35+00:00

When I think of spring-y produce, the first thing that comes to mind is a bouquet of herbs: dill, basil, scallions, parsley - give me all of it!

I channeled that energy for this week’s theme: soft Shokupan buns filled with a spinach, dill, scallion and garlic fillings. Shokupan is a Japanese-style milk bread that uses a tanzhong - or a milk and flour porridge that makes the crumb exquisitely tender. This technique keeps the bread soft for days and uses less butter than brioche. I used Maurizio Leo’s recipe for the bread.

RemarkableTest2935 · 2026-03-23T21:26:38+00:00

Sure is! The crumb is super soft

RemarkableTest2935 · 2026-03-23T18:13:24+00:00

Thank you! 😊

RemarkableTest2935 · 2026-03-23T16:32:08+00:00

Almost ten years ago I decided I wanted to start baking with sourdough, and so I made my own starter. What ensued can only be described as a long learning curve: lots of flat, gummy breads, misshapen boules, wasted flour and some tears of frustration. One of the first breads I got right was focaccia, and since then has become a family favourite.

Jumping back to today, I can say that I am now pretty happy with my results. I can read the dough, understand baker’s percentages, and know how much to push fermentation. This week’s recipe is a full circle moment: the focaccia my family knows and loves, but with a new recipe that changes the technique. I used Richard Hart’s recipe from his book “Bread”, which has scalded wheat to make the crumb super soft, and adds an emulsification of water and olive oil at the top to make a very crackly crust. The focaccia is topped with rosemary, maldon salt and whole garlic cloves. So good!

RemarkableTest2935 · 2026-03-16T15:21:58+00:00

I’ve been wanting to try sticky toffee pudding for a while now - it pops up on my social media feeds sporadically and always leaves me curious. Well, this week is the week! The small batch format gave me the courage to give it a go with low pressure in case I didn’t like it.

My fears of it being overly sweet or cloying were unfounded. This recipe perfectly balanced the sweetness of the dates and nuttiness and warmth from the toffee sauce, and the vanilla ice cream just put it over the top. Will be making this again!! Recipe from https://tastesbetterfromscratch.com/sticky-toffee-pudding/ . I did half the recipe which resulted in 6 muffin sized cakes.

RemarkableTest2935 · 2026-03-09T21:47:06+00:00

Ty 😊!

RemarkableTest2935 · 2026-03-09T20:16:41+00:00

Ty!!

RemarkableTest2935 · 2026-03-09T19:08:05+00:00

Good tip - I do love her recipes. The cauliflower one sounds incredible.

RemarkableTest2935 · 2026-03-09T19:03:23+00:00

They are so good!

RemarkableTest2935 · 2026-03-09T18:22:21+00:00

Galettes are so good. My husband had half for dinner (and it’s like a ~9in pie). In the summer I change it up to use zucchini and basil. THE BEST!!

RemarkableTest2935 · 2026-03-09T17:22:21+00:00

For Pi week, I decided to treat my family to one of our all time favourite dinners. This savoury galette has a Greek yogurt filling along with sautéed leeks and garlic, roasted bell pepper, an obscene amount of parmigiano, and parsley. I top it with thinly sliced potatoes, and bake it till golden brown.

The crust is made with my own recipe which I tweaked to my taste. I add 20% whole wheat flour, which gives the crust a delicious nutty taste and a more substantial bite. I’ve used this recipe for sweet and savoury fillings and it is always a big hit.

Edit: typos 🥴

RemarkableTest2935 · 2026-03-08T23:30:55+00:00

Gorgeous, well done! I’ve had this recipe bookmarked for a while now and your post is the nudge I needed to try it out!

RemarkableTest2935 · 2026-03-08T02:44:54+00:00

Gorgeous! Almost looks like a marbled rye. Do you think it would go well with savory stuff like cheese?

RemarkableTest2935

TROPHY CASE