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Puff Pastry-
Savory- asparagus, cheese, tomato and a balsamic reduction
Fruit Danish
Apple crostata
https://www.youtube.com/watch?v=Aqbqk5SFKhc
 3 3/4cups unbleached all-purpose flour
1 tablespoon salt
 1 1/4 cups ice water
 4 sticks (1 pound) very cold unsalted butter
Makes 2 1/2 pounds of dough
Mixing the Dough: Put all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with the metal blade. Pulse just to mix. Add water all at once, pulsing until dough forms a ball on the blade. Remove dough from machine, form into a ball, and slash the top in a tic-tac-toe pattern, with a small sharp knife. Wrap dough in a damp towel and refrigerate 5 minutes.
Incorporating the Butter: Place butter between 2 sheets of plastic wrap and beat with a rolling pin until it flattens into a 1 inch thick square. Unwrap the chilled dough and place it on a work surface dusted with all-purpose flour. Roll into a 10-inch square. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears” or flaps. Place the cold butter in the middle of the dough and fold ears over butter, stretching as needed so they overlap slightly and encase butter completely. It should be about 8 inches square.
Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square. Then, keeping the work surface and dough well floured, roll the dough into a rectangle that is three times as long as the square you started with, about 24 inches. (Don’t worry about the width of the rectangle; if you get the 24 inches, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24 inches and then folding in thirds. This is the second turn.
Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six.

Asparagus Tart-
Puff Pastry
Asparagus
Tomato
Cheese
Balsamic reduction

Fruit Danish
Fruit filling
8 ounces cream cheese
1 ¼ cup/160 grams confectioners’ sugar
1 large egg yolk
Pinch of salt
½ teaspoon pure vanilla extract
Puff Pastry
1 large egg, lightly beaten
2 tablespoons/30 milliliters whole milk

PREPARATION
1. In a large bowl, beat together the cream cheese, 1/4 cup confectioners sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
2. On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
3. Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square.
4. Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
5. Meanwhile, whisk together the remaining 1 cup confectioners sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Apple Crostata
Puff Pastry
Crumble
Eggs
For the crumble topping:
• 1 cup
all-purpose flour
• 1/2 cup
packed light or dark brown sugar
• 1 teaspoon
baking powder
• 1/2 teaspoon
ground cinnamon (optional)
• 1/4 teaspoon
salt
• 8 tablespoons
(1 stick) unsalted butter, at room temperature

Prepare the crumble topping. Whisk the flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.