I have tomorrow off – it will be easier to do that sausage post tomorrow. I’m letting myself off the hook for now.
In the meantime, and in the interest of writing SOMETHING food-related, here’s one of the nibbles I put out last night for our tree-trimming snacking. (No sit-down dinner last night, just snacky food. Our favorite food group.)
Why did it take me so long to make this??
It’s really not all that difficult, but it is time-consuming, and phyllo dough requires a gentle touch.
Shall we proceed?
I think my recent fun playing with phyllo (or filo) dough got me wanting to make something else with it.
I’ve wanted to make apple strudel for a while now. Odd that I’ve never made it before, but you know how easy it is to get stuck in a rut. You know, a non-phyllo rut.
I’m sure it happens to everyone.
Anyway, last week, I decided to climb out of my rut and make some strudel….
This week's Last week's Tuesdays with Dorie selection, Parisian Apple Tartlets, calls called for puff pastry dough, apples, brown sugar, and butter. The sensible thing to do, when confronted with such an easy recipe (no mixing, grating, whisking, double boilering, or anything like that) would be to rejoice, pour a cup of coffee, and go catch up on your blog reading. I, however, do not always do the sensible thing, and so I decided to make my own puff pastry dough instead of using the frozen Pepperidge Farm dough (which I do have in my freezer, you know, for those puff pastry emergencies.)
I figured "Hey! It would make for a great step-by-step blog post!" Plus, I don't know, I LIKE making things from scratch. Best of all, I had everything I needed. Flour, butter, salt, water, lemon juice.