Puff Pastry... Apple and Blueberry Strudel

Puff pastry and croissants... both uses the "laminated dough" technique. However, it is NOT the same. Croissant uses yeast, therefore, it need to be proofed. But...the amount of fats that being used in these two...really have to think twice before I bite into one of these babies again...ha!ha!

Had another wonderful time at my pastry class. We made puff pastry and this is where silly me found out that puff pastry and croissants are NOT the same. My lecturer even cut off one side of the dough on each turn to show us the lamination of it. Here's some photos.

This is how it looks like after we did our 1st turn.

This is how it looks like after we did our 2nd turn.

This is how it looks like after we did our 3rd turn.

This is how it looks like after we complete all four turns.
We use the dough after this turn to make our strudels.

Here's a photo of the apple and blueberry strudel which my lecturer did. It was delicious. Our puff pastry is in the freezer waiting for us to come in and continue next week.

Apple and Blueberry Strudel