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This is your chance to learn how to make three of the most delicious, most simple, most SATISFYING **puff pastry perfections**.

Join pastry chef Tyra Morrison as she breaks down 3 drool-worthy recipes and showcases all you can do with this classic baking ingredient. See below for needed ingredients and a step-by-step!

Palmier Cookies  
• 1 Sheet Puff Pastry
• 1⁄4 Cup sugar
• 2 tsp cinnamon
1. Unroll cold puff pastry. Sprinkle cinnamon sugar on top.
2. Fold both ends to meet in the middle. Sprinkle another layer of sugar. Fold again and sprinkle more sugar.
3. Conduct the final fold. Cover the outside with sugar. Refrigerate for ~10min.
4. When the pastry is firm, slice 1cm thick pieces and place onto a parchment-lined sheet. Bake at 400F for 7 minutes, flip, then bake for another 7 minutes until golden brown and caramelized. 

Caramelized Onion Tart
• 2 tbsp extra virgin olive oil
• 4 cups 1/4-inch sliced onions
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 ounces (1 sheet) frozen puff pastry, defrosted 
• 4 oz Gruyere Cheese - shredded
• Hot Honey
1. Caramelize onions with oil, brown sugar, balsamic vinegar and salt and pepper.
2. Spread onto puff pastry
3. Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!

Apple Turn Overs 
• 2 sheets puff pastry, thawed
• 1 Tbsp all-purpose flour, for dusting
• 3 medium Granny Smith apples, peeled, cored and diced into 1/3" thick pieces
• 1 Tbsp unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 egg+ 1 Tbsp water for egg wash
• 1/2 cup powdered sugar
• 1-2 Tbsp heavy whipping cream
1. Preheat Oven to 400 ̊F. Thaw puff pastry while making and cooling the apple filling.
2. In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
3. Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 min until apples are soft and caramelized. Set aside to cool.
4. Roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
5. Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry, bring the edges together and crimp the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
6. Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
7. While turnovers are still warm, stir together powdered sugar and heavy whipping cream and drizzle glaze over turnovers.1 lb puff pastry, (2 sheets) thawed according to package instructions

Los Angeles

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Puff Pastry 101: A little sweet, a little savory, a LOT delish

Philip Gelb

Come and join the communal table of 12 as we pass around platters, of flavorful, colorful, spicy dishes from Jamaica and Trinidad! Come alone or with friends and make new friends in this very intimate setting. If you are new to these dinners, these take place in a loft in West Oakland, in a room where the kitchen and dining room are together, so you can watch all the dishes created in front of you. The chef is even the server so there is no alienation in this model of food production and service.

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