Laura Calder is one of those Food Network hosts I had to warm up to... she was a little annoying at first for some unexplainable reason, but once I started watching French Food At Home a bit, I really enjoyed it (although I am not enjoying the new season with the wonky camera shots).
A couple months back Laura did a show about puff pastry that you buy and thaw from the store. She did four recipes on the basis of "almost everything is better with a layer of pastry around it." There were two that caught my eye - the apple turnovers (or Chaussons aux Pommes) and the salmon and asparagus wrapped in puff pastry (or Salmon En Croute). I'm still working on creating the latter, but last week I did manage to make some apple turnovers.
I'm sure Laura Calder got her puff pastry from some nice bakery, but all I could find was some Tenderflake stuff at Save-On, so that is what I used (I have a few recipes for the homemade stuff that I'm eager to try, but the time needed to create it with all the chilling and rolling is daunting).
They turned out well - nice and crispy on the outside with the chunks of apple still holding their shape on the inside. The apple filling had a nice tart-sweet balance (I used Fuji apples), although both Zed and I thought some cinammon, and maybe a bit of vanilla, would really add to their flavor.
I really like recipes like this though - they are nice and simple but still allow you to experiment with whatever you have on hand... I'm looking forward to peaches and raspberries this summer, and maybe a creamy cheese layer under the fruit filling.