The other day I received a phone call from my mother, “Ace, I’m starting Pinterest I need you to call me and tell me how it works.” Yeah, I know, you’re thinking the same thing. “But she doesn’t even cook or bake, she’s already married and she doesn’t even have the patience to get all crafty. What in heaven’s name is she using Pinterest for?!” I was equally as baffled, but I figured I’d give her the benefit of the doubt and help her out.
So last Thursday I called her and said, “Hey let’s get this Pinterest thing worked out.” She boots it up and she says, “Well now who are all these pictures whose – what do you call those things? boards? – show up? I’m not following anyone. Oh, but I know them. Is that Lisa? Oh that’s pretty, I like that….” Mom! Hey, let’s get back to starting shall we?
So after several minutes of discussion on the merits of the website and how to navigate it (“Oh there’s the search bar! I couldn’t see it, your sister’s screen was so dirty!” “That’s a button?! I just thought it was a pretty logo, how convenient is that?”) I tell her now I can see what she’s pinning. Oh dear lord the panic attack that followed.
“WHAT!? You mean you can see what I pin? But why?” Uh, because that’s the point. It’s supposed to be an inspiration board. “But I don’t want anyone to see my stuff.” Ok then do it the old fashioned way and bookmark things. I don’t know what to tell you. What does it matter anyway? It’s not like people use it to cache their porn collection, at least I haven’t come across that yet and please don’t you be the one to start it. So she jiggers around with her settings and fixes it all.
Then she clicks on my name, “Oh my Lord look at all the pins you have! 2000+! What do you do all day?” Obviously I’m trolling Pinterest all day mom, haven’t you figured this out yet? But there are some good gift ideas on there if you’re feeling generous. *nudge*nudge*wink*wink*
So we trolled Pinterest over the phone together to try and find some easy (read: lazy) Super Bowl recipe ideas for her to make since my parents decided to host a party this year. There’s the classic, pizza monkey bread and the variations on that, and then several savory puff pastry poptarts that, for whatever reason, all had broken links. So I just typed up a recipe I thought would work for them and would be easy for her and mailed it off.
Then it was rolling around in my head and I just had to make sure it worked so I called The BF at his office to make sure he hadn’t gone to the grocery store yet and gave him a list with VERY SPECIFIC INSTRUCTIONS ON WHERE EVERYTHING WAS LOCATED, and crossed my fingers that it worked. It worked, sorta. He whined and moaned and complained but in the end he only messed up the cornbread and well, I guess I can forgive him for that.
So I made these baked brie with apples in puff pastry pop-tarts, for lack of a better word, while we were in Vermont this weekend and tested them out on some half-dozen very willing taste testers. Honest to goodness I want to swan dive into these pop-tarts. Swan. Dive. Perfect 10. No splash. I’m currently working out in my brain how to make them smaller, because everyone knows bite sized edibles have no calories. And I just want to eat these all day long.
*Just a Note: If you work slowly then keep half your puff pastry in the refrigerator while you make one batch. If the dough gets too warm it’s difficult to work with and doesn’t puff as well since the butter melts. If you buy thicker sheets, I suggest rolling them a little thinner or else your ratio of puff pastry to filling will be horribly skewed. Not there is anything wrong with a large portion of puff pastry it’s just, well, I don’t know. It seemed like the right thing to do.
Baked Brie and Apples in Puff Pastry Pop-Tarts
1 Granny Smith or other crisp apple, washed and cut into thin wedges
1 wedge of Brie, cut into thin slices
1 frozen package of puff pastry, thawed but still chilled
1 egg, beaten with a little water
Pre-heat the oven according to the temperature on the package, mine was 375°F. Spray two baking sheets with oil or line with parchment.
Take your puff pastry and cut it into four equal sized sections. Working in two batches and keeping the unused portion in the fridge roll the puff pastry to about 1/4″ thickness, on a lightly floured surface. Remember to rotate the dough 90° before each pass, flipping once to make sure it’s not stuck to the counter.
Lay the rolled piece aside and roll out the next piece to just a bit smaller than the first. Lay down 1-2 slices of apple leaving about 1/4″ border around the edge. Lay a slice of brie on top. Because mine was roughly square in shape I had two rows of two on each pastry half.
Brush the borders and in between the pockets with egg wash, then gently lay the other rolled half on top, pressing the edges to seal. Using a sharp knife or pizza cutter, cut the dough between the pockets to form separate pop-tarts. Using the tines of a fork seal the edges and brush the tops with egg wash. Space evenly on the cookie sheet, four to a sheet if they’re larger since the dough spreads.
Repeat with the dough in the fridge. Bake according to the instructions on the puff pastry box, I baked mine for about 15 minutes and they were perfect. Let cool for a few minutes on the sheets before removing to a serving platter. Serve immediately.