Puff pastry, I’m not sure whether to be ashamed to admit, is not something I’ve made from scratch since completing my GCSE home economics in 1989.
I used to lovingly make it (Eccles AKA dead fly cakes were my signature bake) on a regular basis but post exam, I had no call to make it again. I still made shortcrust and still do but it’s rare to find someone who admits to making puff or flaky pastry from scratch. What is the difference between puff and flaky pastry… answers in the comments below because I have no clue!
Making Plum and Almond Galettes
Anyway, once more, puff pastry in cardboard tubes is my friend making these nippy little plum and almond galettes. There’s no shame in using this – just try to find the all butter versions which are much much tastier and well worth the additional price tag (maybe 80p more).
To make these galette-y thingimy jigs, all you need to do is cut out circles and arrange on baking parchment paper.
Slice some plums into thin segments.
Arrange these on top of the pastry.
Brush over some milk and scatter with demerara sugar.
Bake at gas mark 5 / 190c for around 15 minutes. Keep an eye on them so they don’t scorch.
Ta dah! Sweet Bitesize Bakes if ever you saw them.
This is my (last minute!) entry for my own event Dead Easy Desserts hosted during April by Michelle at Utterly Scrummy. The current linky closes today 29th April but there will be a new one hosted by Tina at The Spicy Pear from May 1st.
Love these little pastries and agree I would never make puff pastry myself but I do make flaky pastry. It is so delicious and Delia has the best recipe for it, not that hard either!
But what is the difference between puff and flaky… I’m still not sure!
These look super and so cute perfect for serving at parties. I cheat and use this pastry to make cheesy bites.
Yes they would be perfect party fodder! And yes I like the cheese suggestion!
So so pretty, I absolutely adore the simplicity of these!. I’ve made my own rough puff a few times for the odd special pie, and I have to say it always turns out really good and isn’t as tricky or time consuming as you’d imagine BUT I’m not sure it’s any better than packet puff, nor quite as ‘puffy’. So I’m totally for buying it. And always keep a packet in the freezer for a standby made in mins tart….or indeed your galettes which I really will be making!.
Yes in the freezer sounds sensible… I’m so bad I only buy the pre-rolled version, I can’t even be doing with rolling it out, even though I happily do this with shortcrust.
Puff puffs up when baked…. Flaky doesn’t?
I love this combo. I have a favourite plum and almond cake i make from time to time but it is a bit of a faff, This looks quick, easy and very tasty so will add this to my must bake list.