Am I the last one on the planet who has used puff pastry? It is elegant looking and easy to work with. I found some puff pastry packages in the back of my freezer. I have no idea why I have them or when I bought them. But what the hell, I am up for an experiment! I watched a chef make apple strudel on You Tube yesterday and I was inspired. So here it goes:
I took out one sheet of dough and left it to thaw on the counter for 45 minutes. While this was happening, I proceeded to make the filling:
1 eggplant chopped
1/2 bunch of lacinato (or Tuscan) kale (ribs removed and chopped)
4 cloves of garlic- chopped
1 small onion- chopped
8 oz. baby bella mushrooms- chopped
1/2 c. grated parmesean cheese
1 egg- beaten (used for egg wash)
1. I sautéed all of the above (minus the cheese and egg) until very tender. Set aside to cool before placing onto dough.
2. After the dough is thawed. Unfold onto a lightly floured surface. Roll out dough (with the steams, not against) to about 16 x 20 inches.
3. Egg wash the edge of the entire sheet and about one-third of one short side (preferably the one closest to you).
4. Sprinkle parmesan cheese over that one-third egg wash. Leaving at least one each of the edge to allow for seams to seal.
5. Pour the sautéed vegetables onto the dough.
So there you go! It was so good. I am pretty sure you could fill puff pastry with any combination and it would come out great. Broccoli and cheddar. Samosa filling. Nutella? The mostly vegetarian husband is already asking me to thaw (the other box I found) and make apple strudel. I think that is enough buttery flakiness for a while. My thighs and behind thank me for that……