Pepperidge Farms makes frozen puff pastry.... [i]who knew??[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
My daughter has eaten her first pastries this morning!!!
ANYWAY....
Remove one sheet (folded into thirds) of frozen dough, rewrapping the other and immediately returning to freezer. Allow pastry dough to thaw about 30 minutes on a parchment lined baking sheet.
Preheat oven to 400 F
Carefully unfold pastry dough and cut along fold lines.
Cut each third into squares with a sharp knife and return to parchment.
"Dock" the center of each sqaure by puncturing the dough repeatedly with a fork or sharp knife in a circle about 1.5 in or 3 cm in diameter.
For sweet pastries, sprinkle the entire group with about a tablespoon of sugar.
"Filling" is done by placing a scant teaspoon of cream cheese/Neufchatel/Tofutti in the docked area of each pastry, gently pressing fruit (we like fresh blueberries this time of year) into the cream cheese and then sprinkling again with a light coating of granulated sugar.
Bake until just golden-- about ten minutes.
Cool on rack (I just transfer the entire parchment).
[i]I think these would also be outstanding done with ham and swiss. Obviously, I will omit the sugar.[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
I'll let everyone know how that works. I might try placing the squares into muffin tins so they hold the ham and swiss filling better.
![http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]](http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]){kind=link}
![http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]](http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]){kind=link}
WOW!
To late for this weeks grocery trip, but definately on the list for next week!
Thank you for sharing!!!
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Keep Smiling
DD - allergic to peanuts, tree nuts, coconut, and egg
Thanks for posting I will look for them too.
Which chain did you buy them at?
They come in an oblong box about 4X10... usually found next to the frozen cakes and pie shells.
We found ours at Slaveway (Er, "Safeway" which may be Von's in other parts of the country...) But Pepperidge Farms is definitely not a local brand, so I think you should be able to find them pretty much anywhere.
DD definitely knows if something shares a line with pn/egg. (She even knew about Barilla's test production runs.)
But please note that I didn't call on them-- because DD knows with the first bite a lot better than most CSR's.
They must be fine for PA/TNA/EA, as my little "canary" ate about half of the sheet of pastry this morning. [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]
Bad mommy that I am, I let 'er. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] But then again, we are pretty stoked that we can finally offer her something that is as good as what comes from our little local Patisserie.
Today is a good PA day. Definitely.
I've used these with no problems. They are yummy. In the fall apple season, I make a strudel with them. Slice apples and mix with cinnamon and sugar then place in the middle of one of those and fold over. Cut slits in the top and bake at 375 for about 20-30 minutes.
I've also made a Neopolitan-type pastry with these. I'll have to find the exact recipe, but basically all you do is cut the pastry along the fold lines and bake it to "puff" it up, then layer it with your favorite pudding. For the top, mix confectioners sugar and milk, kind of thick consistency and spread on top. Melt some chocolate chips and drizzle on top! I found these recipes inside the box.
Do you know if this pastry is free of milk (butter, casienate, margarine etc . . .) as well?
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Jana
[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]
The label reads:
Quote:
MADE FROM: unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin b2), folic acid), water, partially hydrogenated vegetable shortening, (soybean and cottonseed oils colored with beta carotene), contains 2% or less of: salt, high fructose corn syrup, wheat gluten, mono and diglycerides (from hydrogenated soybean oil) and soy lecithin.
mmmmmm... [i]bon appetite, huh??[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]
So it would seem to be dairy-free... though not entirely soy-free.
[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Thanks! I'll have to look for this!
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Jana
[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]
I have used those pastry sheets for years. I love them, but the fat and calories prevent me from using them as often as I'd like (daily).
Here's my recipe for salmon and spinach in puff pastry--always a big hit.
Thaw pastry according to diections. Place skinless salmon filet on the center of the pastry sheet. Thaw frozen spinach, then drain very, very well, squeezing all water out. Put on top of salmon. Fold one side of pastry over salmon, then other side, and seal well. Bake at 375-400 until golden. Remove from oven at let cool for 10-15 minutes before slicing. Serve with honey mustard (either drizzled on, or on the side).
There is a greek name pastry as well that we have used with success, Athenos maybe? we have to avoid soybean oil so the PF was out for us.
Bumping for myself--bought the pastry dough for the first time today. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Anyone do anything cool with chocolate and the pastry dough?
[This message has been edited by McCobbre (edited September 11, 2007).]
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