Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Wednesday, 19 November 2014

Apple sauce and fudge snickerdoodle bread



The term bread in the name of today's recipe most certainly refers only to the shape of the thing, as it's most definitely a cake. I don't mind at all! And you could convince yourself to think it's almost healthy. It has some whole meal flour after all. And the butter is replaced by apple sauce and oil. So yes, let's all stick our heads in the sand and pretend it's healthy, because I bet you can't stop at one slice. Or maybe you can, which means to say you are more disciplined than I am. But then again, that's not much to brag about as my self control is non-existent. Especially when it comes to carbs. And in this case, the carbs are accompanied by delicious apple sauce, fudge, sugar and cinnamon. It must count as one of your five a day because of the apple, right?

This recipe is directly copied from This Gal Cooks. When this bread came up on my blog feed I immediately pinned it to bake as soon as I made a batch of stewed apple. I assumed that would work to replace the apple sauce, which it did very well.  Also, I'm not quite sure of the difference between butterscotch and fudge chunks, I couldn't find the former, so I'm assuming it's about equivalent with the latter. Probably a US vs. UK thing.  

Apple, fudge and snickerdoodle bread (makes 1 loaf):
1 3/4 cups all purpose flour
1/2 cup wholewheat flour
3/4 cup caster sugar
2 tsp baking powder
2 tsp apple pie spice (I don't have any, so I added some cinnamon, nutmeg and ground cloves, would have added some ground ginger as well, but had just run out)
1/4 tsp salt
1 cup apple sauce (I used our home-made stewed apple)
1/2 cup vegetable oil
1/2 cup light brown sugar
1/4 cup water
2 large eggs
1 tsp vanilla extract
1 cup fudge chunks (or butterscotch chips)
(1 tbsp flour)
1 tbsp light brown sugar
1 tsp cinnamon

The howto:
Preheat oven to 175 degrees C (350 degrees F). Prepare your loaf tin by buttering if needed. I used my trusty silicone loaf tin which I never butter, and everything always pops out perfectly fine.

In a bowl, mix together the flours, caster sugar, baking powder and spices. In another bowl, mix together the apple sauce, oil, brown sugar, water, eggs and vanilla extract. Combine the dry ingredients into the wet, mix as little as possible. If you want to, coat the butterscotch/fudge chunks in flour (I skipped this step) and mix into the batter. Pour into the loaf tin. Mix the tbsp of brown sugar with cinnamon and sprinkle on top of the bread. Bake for about an hour, until a cake tester comes out clean. If the top gets too dark, cover with foil. Let cool completely before cutting.
The Verdict:
I have eaten three slices of this bread for breakfast. 'Nuff said.


Wednesday, 12 November 2014

Apple cake with brown butter frosting



I had a big bunch of juicy apples and needed something to use them for. Of course I went looking for a cake recipe, and found this apple cake recipe from Cookies & Cups that I had pinned earlier for and emergency like this. I mean, those apples would have gone bad very soon, I'm convinced of that. And eating them as is just seemed a bit.... too healthy I guess. So obviously adding lots of butter and sugar was the only possible solution to my dilemma. 

At this point I also owe the food blogging community a grand apology. I have not jumped on the browed butter trend before, as I have thought it can't anything too exciting. I mean butter is butter, right? I love butter, of course, but I really didn't think there would be such a big difference. And then I made the frosting, and had a taste... And realised why browed butter is such a huge trend. Just take my word for it, if you haven't jumped on the browed butter bandwagon yet, quickly quickly grab that butter and chuck it in a saucepan. You won't look back!

Apple cake with browned butter frosting (from Cookies & Cups):
225 g unsalted butter at room temperature
1 cup brown sugar
1 cup caster sugar
3 eggs
1 tsp vanilla paste (or 2 tsp vanilla extract)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 1/2 cups flour
3 cups cubed apple (about 3 large apples)

Browned butter frosting
110 g butter
3 cups icing sugar
1/2 tsp vanilla paste or 1 tsp vanilla extract
1-2 tbsp milk

The Howto:
Butter a bundt cake pan. Peel and cube the apples. Preheat oven to 175 degrees C (350 degrees F). Cream together the butter and sugar. Add vanilla and the eggs one at a time and keep whisking for a bit longer. In another bowl, mix the baking soda, salt, cinnamon and flour. Mix the dry ingredients into the butter and sugar mixture. Fold the apples into the mixture. Transfer to cake pan and bake for 55-60 minutes, or until a cake tester comes out clean. Let cool in the pan for 10-20 minutes, then transfer to a wire rack to cool. 

To prepare the frosting, melt the butter in a saucepan and brown until gently browned. Remove from the heat and add the icing sugar and vanilla and mix using an electric whisk. Add milk until the frosting is your desired consistency. Frost your cake while trying very hard to resist the urge to eat the frosting right then and there with a spoon right out of the saucepan.

The Verdict:
This cake is great as it's very quick to prepare. The only problem I had was to get it out of the pan. It certainly didn't come out nice and clean, but then again that's what you have frosting for, to cover up the tears and cracks.

The cake is lovely and moist thanks to the apple pieces. But now, let's talk about the frosting. No, wait - let's just sit down and be quiet for a minute to contemplate the awesomeness of the frosting. It's so hard to believe that it's nothing but butter, icing sugar and vanilla. Well, it's not just butter, it's browned  butter. And that makes all the difference. It's like maple syrup and caramel fell in love and had a baby. The most beautiful baby in the world. If all food bloggers in the world are raving about something, it must be something special. Like browned butter. I can't believe I have lived without it for this long. But now I have seen the light.

Saturday, 1 February 2014

Korvapuusti - Finnish cinnamon buns


Bring on the weekend! I spent Friday as I usually do, hitting the gym after work, and then getting home, getting in my PJs and having dinner and resting my poor aching bones and muscles. Then I snuggled up in bed while waiting for the Culinary Consultant to finish pudding. And I fell asleep (well, it was close to midnight, so you can't blame me). Then I was served warm rhubarb crumble and custard in bed. I ate it while reading a book, and then went back to sleep. That is what I call a perfect start to the weekend. Today I have been very domestic, cleaning the house and cooking. And I had a very productive crafting session in the morning. I can't believe this is what my life has come to. Cooking, cleaning, crafting and sleeping. And I'm loving it! My friends go out to party, seeing movies and being social. I don't know when I turned 75, but clearly that happened sometime in the last year or so. But I'm not complaining. We go through phases in our life, and clearly I'm going through a very peaceful and domestic phase. Instead of worrying about it, I will enjoy it wile it lasts. Who knows what tomorrow will bring, so do whatever makes you happy right now!

Talking about what makes you happy, let's talk about cinnamon buns. But not just any cinnamon buns, Finnish cinnamon buns. I think I have posted a recipe for Finnish cinnamon buns before on the blog. But I'm not sure. When I was reading food blogs, I always laughed at blog authors who said they weren't sure whether they had posted a recipe or not. I thought how can you not remember what you have posted. Well, here I am, with less than two years of blogging behind me, about 150 blog posts, and I have no idea what I have blogged about in the past. So no wonder others who have been blogging for years and years cannot remember what they have posted. But the upside to all of this is, if I can't remember, I doubt anyone else can either. And to be honest, these buns are so incredibly good that I can't write enough about them anyways. So either for the first or second time, Korvapuusti, or Finnish cinnamon buns. I have taken the recipe from Kinuskikissa, the most popular Finnish baking blog, and I think the recipe for bun dough is the best I have ever used. I also used the instructions here from the same blog for the filling. 

Korvapuusti (Finnish Cinnamon Buns), makes about 36 buns:
500 ml milk (any level of fat, but I like whole milk the best)
15 g instant yeast
2 dl sugar (200 ml or 3/4 cup plus one tbsp)
1 1/2 tbsp ground cardamom
2 tsp salt (I usually use less, about 1 tsp)
1 egg + 1 egg for glazing
200 g butter, melted
about 15 dl (i.e. 1.5 litres or 6 and 1/4 cups)

For the filling:
150 g butter, room temperature
200 ml light muscovado sugar (3/4 cup plus one tbsp)
cinnamon

The howto: 
Mix the milk and the yeast. Add the sugar, cardamom, salt and egg. Add about 3/4 of the flour, mixing with a wooden spoon and later with your hands. Add the melted butter, mix more and add the rest of the flour. The dough is a bit more sticky than regular bread dough, but it should be possible to knead it without too much sticking. I usually use a dough scraper to help me. Knead for about 5 minutes. Place in a bowl and cover with cling film, let proof in a warm place (I like to place the bowl on top of the boiler) until doubled in size, about 1.5 hours. 

Take the dough out of the bowl and knock it back (knead gently to knock the air out of the dough). Divide into two halves and work one half at a time. On a lightly floured table, roll into a rectangle, the dough should not be too thick. The origin for this recipe suggested about 25x85 cm rectangle, I never measure mine, it's not that important I think. Except if you are on the Great British Bakeoff and are being judged on each bun being the same size. But my buns are all individuals, and celebrate their wonky appearance.

Spread half of the butter onto the dough. If it's too hard to spread, pop it into the microwave for a few seconds. Sprinkle half of the muscovado sugar on top. Sprinkle with cinnamon to taste. Then roll into a tight roll (roll along the long side of the rectangle so that you get the longer possible roll). Divide roll into bun sized chunks, to me about 16 made a nice sized bun, it's not too big so you can eat at least two in one go. Do the same to the other half of the dough.
Shaping of the Korvapuusti is a personal decision every baker has to make on their own. You can cut straight down the log, giving you neat chunks. These can be placed on the baking sheet either with the cutting side up (this is the Swedish way of baking them), or in the same orientation they are when you cut them off the roll. But the traditional shape of a korvapuusti is to cut them at an angle as you can see in the picture below. They are then placed on the baking sheet with the wider part to the bottom (so every second piece needs to be flipped upside down compared to the orientation they are in when cut). Using your finger, press to make an indentation at the top along the length of the bun. This will allow the buns to spread when baking, giving them the traditional look of ears, which is where the buns get their name. Korvapuusti is the Finnish word for "slap around the ear".
Traditional korvapuusti are cut at an angle.
The cut pieces are placed on a baking sheet with 
the wide part facing down and an indentation
 is made on top to push the sides out and give 
the buns their ear shape when baking.

Preheat oven to 200 degrees C. Let the buns rise on the baking sheet for another 10-15 minutes. Then brush with egg and sprinkle with pearl sugar. I don't know if you can get the pearl sugar outside Scandinavia, I always export some with me when I leave Finland. Pearl sugar is the only correct sugar to use on buns, but if you don't have access to it, regular sugar will do as well. Bake for 10-15 minutes. The buns should have a golden colour, but I like mine rather a teeny tad underbaked than overbaked.

The verdict:
My Grandma always says that "Children should have pulla (Finnish word for buns)" and I think cinnamon buns are the best. AndI might be a bit biased, but I think this is the best way to make Cinnamon buns. I love any bun, including the American ones with all the glazing and stuff, but the Finnish simple buns will always be the best. They are pretty and taste amazing. They are best eaten on the day of baking, I like them best while still warm, and just might or might not have eaten four of these babies almost as soon as they came out of the oven. If you eat them the next day, give them 20-30 seconds in the microwave and they will be perfect again. The buns freeze well, and can be frozen either before or after baking.



Monday, 5 November 2012

Baked autumn apple oatmeal

Last week, instead of going to the grocery shop, I ordered delivery. That's one of the things I consider an absolute luxury in this country, ordering groceries to your front door and only paying a few quid for it. Obviously the delivery price varies depending on your time slot. Fortunately the cheapest ones are the ones late in the evening, which is the only time I am at home anyways. So delivered groceries always mean too much groceries. As I don't have a car, weekly grocery shopping for me literally means some heavy lifting. So when I'm ordering online, I tend to pile on anything stockable. Beans, chickpeas, tinned tomatoes, flour... If it keeps, I will order it.

Sometime (ok, ok, every time...) I go a bit overboard with my grocery delivery orders, just out of the joy of not having to carry it all home myself. Currently my kitchen is stocked with several kilograms of flour, several kilograms of chopped tomatoes, half a dozen packs of chickpeas. And right now, also at least three weeks worth of eggs. I mistakenly ordered two 15 egg cartons, when I was going to buy two 10 egg cartons. So right now I'm trying to come up with lots of recipes which require eggs. For some strange reason I only come up with super-unhealthy foods... Pasta carbonara, meringues, custard, lemon curd, macarons. I also managed to completely overdo the fruit order this week. A big bag of pears, apples, bananas and two big bags of satsumas. The bananas are no problem, I will ignore them until they are over-ripe, at which point there is only one alternative left - banana bread! But the apples and pears... They will keep for a while, but I'm trying to use them up as much as possible. I would love to bake something and pop it in the freezer, but my tiny little freezer is packed to the brim with salmon and chicken from said grocery delivery. And my slow cooker is loaded with mustard and chilli flavoured pork loin with pineapple, vinegar and onions. It will be slowly bubbling away all night, which means that when I wake up in the middle of the night to my inevitable leg cramps, I will also have to fight the urge to pick up a fork and just start chewing away on that lovely smelling porky pork.

And off I went on a tangent again. Back to the apples and pears. I've been working hard trying to get rid of them, I made a wonderful apple and pear crumble for two and some pear and chocolate scones. But there was still more. And I have been wanting to make baked oatmeal for quite a while, ever since the almighty Pinterest threw this recipe at me. It's a recipe for almond and blueberry baked oatmeal and it's from a blog called Healthy Food for Living. I don't like almonds, and I don't have blueberries, but I do love the idea of baked oatmeal. It's almost like a healthified version of my earlier crumble. And I got another chance to use my lovely pink single serving ramekins, which I love love love.

Baked apple oatmeal (serves 2):
50 g porridge oats
1 cup milk of choice (I used skimmed, although I guess almond or rice milk would also work)
1 egg
2 tbsp maple syrup (can be halved or omitted if you want to be super healthy)
1 tsp cinnamon
1/2 tsp ground nutmeg
1 apple

The howto:
Preheat oven to 200 degrees C. Mix oats, milk, egg, maple syrup and spices. Chop the apple into small cubes and add to the oatmeal. Divide into two single serving ramekins and bake for about 20 minutes.



The verdict:
I try not to eat oatmeal too often, as I'm trying to minimise the amount of grain in my diet. But I absolutely adore all forms of porridge. I love rice porridge, semolina porridge and oat porridge. And this is definitely pimped up oat porridge. Baking it in the oven, and adding egg really gives it a wonderful texture. Also, this is much easier to make in the morning, as regular oatmeal needs stirring while it's cooking (unless you use those pouches of microwavable oatmeal, with all that added sugar and whatnot) but this just needs a quick whisk and can be left in the oven while doing whatever it is you do in the mornings.

The spices and maple syrup gives the oatmeal a wonderful flavour that complements the apples really well. And the apple goes lovely and soft, but still retains a bit of chewiness giving the dish a wonderful texture together with the soft oats. I will definitely be making this specific oatmeal again, and also develop other flavour combinations. Blueberry, strawberry, pear, possibly even banana (although I'm slightly suspicious about banana, but will probably try it at some point). Maybe banana and almond butter? I think berries probably release enough liquid to justify decreasing the amount of milk a bit to make sure the oatmeal it doesn't get soggy. Next week I'll probably do an pear and vanilla variation. Oh and maybe at some point do a weekend version with chocolate chips. There we go, chocolate is back in my thoughts. But I'm quite proud of myself, I think I made it through several posts without a single mention of chocolate. Could I be starting to heal from my chocoholism? Meeeh... not going to happen. Ever!



Wednesday, 17 October 2012

Operation smoke smell removal


Last week on the night between Monday and Tuesday at 1.22 am, I woke up to the fire alarm. Which in my building usually means that someone got home from a night on the town, decided to make themselves a toast. We have ridiculously sensitive smoke alarms in the building I live in, and they usually go off at the first molecule of burned toast. This happens regularly. There are no words to describe how annoying it is. Sometimes when I cook so that I'm using both my oven and hob, the apartment just gets so hot it sets off the heat sensors. Even with all (i.e. both) windows open. And nothing burning. Just from the water vapor from boiling stuff and the heat. Which again, I think is inhumaine conditions to live (i.e. cook) in. But believe me, no matter how annoying it is to have to run down all 52 steps of stairs to turn off the alarm, that is nothing compared with what it feels like when the alarm goes off because of an actual fire. 

In this case, my downstairs neighbour had been smoking inside, then set off to paint the town red. Leaving the smouldering cigarette butts to set fire to the apartment. Did I mention, it is strictly prohibited to smoke in the building (the whole building is owned by my letting agency, and therefore all tenants have the same rules to follow). And ironically, only a few weeks ago, there was a letter sent to all tenants about complaints of someone smoking in the building, and that this has to stop immediately. Well, clearly it didn't. It's one thing if you make the choice of ingesting toxins through a burning stick, but seriously, go outside and do it. At least then it's only you who are suffering the consequences, instead of risking the lives of a building full of people along with all their earthly possessions. Just thinking of this still makes me shudder with anger. If I ever run into that guy in a dark alley, let's just say some parts of his anatomy will be running a very high risk of being very violently pulled off. Ok, that might be just a bit over the top, obviously I woud never hurt anyone (consider that a legal disclaimer...) but boy am I angry at him.

So there we were, thankfully everyone accounted for, huddling outside in the street, clutching our computers and watching a horrible cloud of smoke pouring out of the burning flat. There were three fire trucks and probably a dozen firemen. It looked really bad, we were afraid the whole place would burn to the ground. Also, note to self, if fire alarm goes off in the middle of the night, grab something warm to wear. Thankfully I had at least grabbed my coat and a pair of warm shoes, but a girl from downstairs had only thrown a coat on what appeared to be a pair of very skimpy jammies, as her legs were totally bare. At that point I was very thankful for sleeping in a pair of jammies with full length trousers and a long sleeved top. I did make quite a fashion statement standing there on the street in my cow jammies and trench coat.

To make a long story short, we stood there freezing for over two hours while the firemen slaved away at saving our building. After a while the amount of smoke started to decrease and eventually stopped completely. And after what seemed like an eternity, one of the firemen came over to us to inform us about the extent of the damage. The firemen were able to contain the fire to the apartment where it started, which was obviously an incredible relief to us all. And after another hour or so of airing out the worst of the smoke, the people living on the two lower floors were let back in. Me and my next door neighbour however, were not that lucky. Because we live on the top, all the smoke had accumulated in our flats. So there was no way we could sleep there that night.

I asked if I could go up and grab a few things, and I was allowed to do that. The hallway looked like a bomb had exploded, well at least a smoke bomb. There were black markings all over the carpets and floors, and water was dripping from the burned flat to the hallway below. And when I got up to my flat, the smell was horrible. Not just the overwhelming stench of smoke, but a sharp, toxic smell of burned plastic. I grabbed a few things as fast as I could, leaving all (two) windows wide open into the night as I asked the fireman if I could lock the door behind me. Which I was allowed to do, leaving feeling very lucky everyone was unhurt but at the same time worried about how much smoke damage my possessions, particularly my expensive dresses and shoes had sustained. Luckily Best Friend lives literally around the corner, so there I was, past three am, clutching my bag which was stinking of smoke and hoping Best Friend would answer her phone. "Sorry to wake you, but my house was on fire, and I'm not allowed to go back tonight. Can I crash at yours?".

Funnily enough, after describing the main events of the dramatic night, I fell fast asleep in Best Friend's warm apartment, under a huge down duvet, and slept without waking until the morning. Then Best Friend fed me and gave me clean clothes, and off I went to face the damage. I sent off an email to my various bosses to say that I have to sort out the damage to my apartment, and thankfully they were very understanding.

Walking in to the building was like walking into a war zone, in the daylight the stairwell looked even more horrible than it had the night before. And the smell in my apartment was absolutely nauseating. I must not have been thinking completely clearly (well, after a night of quite a shock followed by only three hours of sleep it might be expected that your thought processes are just a tad muddy) because the first thing I did was to do my dishes and wash my bathroom. My only thought was that I would have been mortified if someone from the insurance company had walked into the horrible mess that was my apartment and seen my dirty bathroom. Then I wiped off the worst of the dirt from the firemen's boots off the floor. There wasn't much more I could do, so I left the windows wide open and headed into town to get a few hours of work done from an internet cafe. It felt like a huge relief to be able to breathe in fresh air as I got out of the building.

Now, a week later, the smell is almost gone from my apartment. I currently have three air freshers and a reed diffuser scattered around the apartment, and have been burning scented candles almost every night. The windows stayed open all day and all night for the first four days. Sleeping was a bit chilly, but I think that really helped get the smell out. And I have been trying to cook a lot. Foods that would spread a nice, warm scent which would drive away the disgusting smell of smoke. Which is where today's post comes in. Is there any other scent that is as soothing and enjoyable as cinnamon rolls baking? That was my only thought, I had to make cinnamon rolls. However, in my rather exhausted and stressed out frame of mind, I couldn't imagine making a proper proofed dough, as it involves quite a bit of work as well as a lot of waiting. Back home, you can buy all sorts of ready made doughs and buns in the frozen food section, and just whack them in the oven for that lovely baked at home smell. In this country however, nothing like that exists. Or at least I haven't managed to find any ready to bake cinnamon buns. 

Wow, are you still reading? Ok, at this point I should probably reward you with the actual recipe. After all that word vomit above, the point was that I needed to make something resembling cinnamon buns, and to do it with minimum effort. The only thing I could come up with that was readily available from any grocery store (because this was in the middle of the week, so I didin't have time for a 40 minute track to the nearest supermarket, but had to come up with something I could get from one of my five (!) local tiny grocery stores) was puff pastry. Puff pastry cinnamon rolls... hmmm... I was skeptic to say the least. It seemed a bit like sacrilege. But then the thought of the smell in my apartment versus the scent of newly baked cinnamon rolls was the deciding factor. What the heck, I'll  go for it. If they taste totally vile, I'll just bin them, at least the apartment would smell nice. So I whipped up a cream cheese and cinnamon filling and tried it out. 

Super quick cinnamon rolls (makes about 12 rolls):
250 g ready made puff pastry
100 g cream cheese (I used Philadelphia Light)
2 tbsp light muscovado sugar (or more, depending on the level of sweetness you want)
1 tsp ground cardamom
1 tbsp cinnamon

1 egg for the egg wash
icing sugar for dusting

The howto:
Preheat oven to 200 degrees C. Mix cream cheese, sugar, cardamom and cinnamon until smooth. Roll out the puff pastry to a rectangle, spread the filling on the pastry, leaving a few centimeters of one long side of the rectangle free of the filling. Use a fork to mix the egg to make the egg wash. Brush some egg wash onto the filling free part of the pastry, this will help seal the buns (although as you can see from the picture below, I didn't use quite enough egg was to keep the rolls sealed). Roll into a firm log finishing at the side with the egg wash. Slice the log into individual buns, about 3 cm thick. Place on a baking sheet, brush with egg wash and bake until golden brown, about 20 minutes. Transfer to a rack to cool, and dust with icing sugar. 


The verdict:
It's probably not fair to call this a recipe, as it's more of an assembly of pre-prepared ingredients. But desperate times (like a fire, or any other desperate need for cinnamon buns) calls for desperate measures. I would love to say that the buns spread a wonderful scent which drove away the smell of smoke from my flat, and then I just threw them in the bin, I mean who would eat sugar and fat rolled in puff pastry... Of course that's not exactly how it went. The wonderful scent of cinnamon buns did fill my apartment for a while, and although unfortunately not removing the smell of smoke completely, did do the trick. And as soon as the buns had cooled enough to not mortally wound me, I inhaled several of them before even sitting back down on the sofa. And they did taste heavenly. Obviously, they cannot be compared to real cinnamon buns, as there is nothing as comforting as traditional soft cinnamony buns. But for an emergency bun-a-bies, they actually did the job really well. Just think, from puff pastry to ready made buns in about 30 minutes. How's that for a quick cinnamon bun fix? One technical note though, I would make sure to bake the puff pastry until baked quite well. I usually like my puff pastry a bit under done, but in this case, you want the pastry to be really flaky and well baked. So make sure to bake it until it's a deep golden colour, but obviously get it out before the edges of the buns turn dark brown.

I enjoyed my bun substitutes with some leftover cream I had in the fridge and some chocolate spread. Yes, that disgusting thing you buy from the supermarket which tastes of cheap chocolate and horrible unhealthy fats. But in my defence - my flat almost burned down. I wonder how long I can use that as an excuse to eat absolutely disgusting things? And actually, I would think using the chocolate spread as a filling in the buns would work really well. Maybe sprinkle a few chocolate chips on as well. Or maybe make lemon bun substitutes by doing a filling of soft cheese and lemon curd. Why not go totally crazy and mix some roasted strawberries or some other fruit with the cream cheese. I guess that would result in some kind of weird Danish pastry bun... Just use your imagination, it seems like puff pastry is an empty canvas for a food obsessed mind. Oh, and my local grocery store only had a huge pack of puff pastry available, so expect puff pastry to star in a few future blog posts, although it's something I almost never use. Which you wouldn't believe if you knew what is coming up next. Well, I guess you just have to wait and see. Until then, be careful with any open flames!