Announcement

Collapse
No announcement yet.

How to Get the Most Out of Your Frozen Puff Pastry

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • How to Get the Most Out of Your Frozen Puff Pastry

    Post removed.
    It was a long copy and paste from a well known website.

    If you have some personal experience with Puff Pastry feel free to post.
    Last edited by ChefBlue; 12-07-2016, 05:22 AM.

  • #2
    I've never used it yet, but I've always been intrigued by it.

    it is so hard to make, requiring lots of butter & folding while cold.
    And yeah, it CAN be bought frozen.
    ~BDH.

    I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

    Comment


    • #3
      It can be bought frozen but they usually use SPS rather than butter. Top brands will use butter.

      There is an easier method of making it called the Blitz method. I have used it with good results.
      “If you are afraid of butter, use cream.”
      – Julia Child

      Comment


      • #4
        Originally posted by ChefBlue View Post
        It can be bought frozen but they usually use SPS rather than butter. Top brands will use butter.

        There is an easier method of making it called the Blitz method. I have used it with good results.

        What is SPS?

        ~BDH.

        I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

        Comment


        • #5
          https://www.bungenorthamerica.com/pr...ty-shortenings
          “If you are afraid of butter, use cream.”
          – Julia Child

          Comment


          • #6
            I unapologetically use Pepperidge Farm frozen puff pastry. I do almost everything from scratch but I'm not good at pastry.

            Comment


            • #7
              ha! yesterday i made spanakopita and apple turnovers using the frozen puff pastry dough!!!
              they came out FAN-FRIG GIN-TASTIC!!!
              the spanakopitas were small so i didn't need to do anything to the dough, but the turnovers were pretty damn big. the dough was super easy to work with - i don't have a rolling pin, so i just used a drinking glass dusted with flour heheh.
              Culinary Schools in Dubai | International Centre for Culinary Arts | Dubai cooking school

              Comment

              Hot Topics This Month

              Collapse

              There are no results that meet this criteria.

              Working...
              X