I have a question!
What do we do with the remains after cutting the puff pastry? Throw them away? I don't think it can be reworked like the pie dough. I always do the pie dough from scratch, but not the puff pastry.
What I have in mind is using the remained cuts to bake them in the oven. They could be brushed with egg and sprinkled with shredded cheese. I doubt it can be reworked like I do with the pie dough.
Am I right?
After reading the first 40 pages I understood this small problem. I did my first two apple pies using bought puff pastry. I only got 2 bases and 2 tops from one batch of pastry. I cooked the diced apples on the stove with a little butter, dark brown sugar, and cinnamon. I cooked the pies in the pie maker for 12 min. The top was golden/brown, but the base was quite pale. I think I should cook the base first for 4-5 minutes, and then ad the top. Has anybody tried this?
I didn't use parchment paper because I brushed the pies with egg yolk. Only the surface in the end was not shiny as it is in the oven. But I checked the down side again. It was slightly more pale, but still golden brownish. So, in the end the pies came out OK. The taste was good, but I prefer apple pies done with pie dough.