(Photos by Rosie Hawthorne)
By Rosie Hawthorne | Outer Banks Voice
For some reason(s) – COVID, isolation, cabin fever, inordinate amounts of rain, Zoom meetings, home schooling and its resultant spawn of day drinking – this spring has been a long time coming. Thankfully, spring is now here and I have some recipes to usher in this anticipated season.
This month, for your culinary pleasure, I’m working with puff pastry. Now, don’t worry – you can buy this flaky dough already made, although one’s life is not complete until one has made puff pastry from scratch. Puff pastry is a light, layered, buttery, multipurpose dough which can be used in sweet or savory dishes, in appetizers, main courses, and desserts. The key word here is “butter.” When you go to the frozen section of the grocery store to buy a package of puff pastry, read the ingredients label and be sure the main ingredient is, in fact, butter. I recommend Dufour puff pastry, available at Fresh Market. It’s the only pastry I can find on the beach with real butter as an ingredient, and listed as the first ingredient, which is as it should be, since ingredients are listed in order of volume. Other brands of puff pastry typically list flour as the dominant ingredient and contain oils, not butter.
