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Posted on: Tue, 09/11/2007 - 11:32am
ajas_folks's picture
Joined: 04/28/2000 - 09:00

Quote:Originally posted by McCobbre:
[b]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?
Got fresh berries (raspberries come to mind) or strawberries? Other fruit handy that you like with chocolate? I should think a filling of some chocolate concoction, bake, then top with berries and dollop of fresh whipped cream.
Looking at you sideways -- Merlot? [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
These were never available to me in far West Texas. I have resisted the urge to buy them in GA this past year. However,
they are now on my list to buy tomorrow.
Need an excuse to use some Green & Black's organic bittersweet dark chocolate "Made on a peanut free site". [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Maybe I will experiment tomorrow night & come up with great use & then surprise DH when he is home this weekend?

Posted on: Tue, 09/11/2007 - 11:50am
tamisly's picture
Joined: 12/21/1999 - 09:00

I have used the puff pastry and stuffed it with bittersweet chocolate and sliced banana. Fold into triangles and bake, then top with powdered sugar when still warm.

Posted on: Tue, 09/11/2007 - 12:11pm
McCobbre's picture
Joined: 04/16/2005 - 09:00

Oh, berries and bananas both sound yummy. And as a person who doesn't enjoy chocolate myself (I would be making these for DS primarily--I tend to find chocolate too bitter), I better add the wine for myself to heighten my enjoyment. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Posted on: Fri, 09/21/2007 - 8:51am
Daisy's picture
Joined: 01/16/2006 - 09:00

Oh my! Just saw this...I have become quite familiar with the Pepp Farm products because I like their labelling practices. Their French Bread is pretty good.
Thanks for posting the ingredients, CV Mom. Most frozen pastries that are safe contain sulfites.
I'll have to pick these up this weekend,

Posted on: Sun, 07/09/2006 - 4:18am
PurpleCat's picture
Joined: 01/28/2006 - 09:00

To late for this weeks grocery trip, but definately on the list for next week!
Thank you for sharing!!!
Keep Smiling
DD - allergic to peanuts, tree nuts, coconut, and egg

Posted on: Sun, 07/09/2006 - 4:28am
kkeene's picture
Joined: 10/20/2003 - 09:00

Thanks for posting I will look for them too.
Which chain did you buy them at?

Posted on: Sun, 07/09/2006 - 5:16am
Corvallis Mom's picture
Joined: 05/22/2001 - 09:00

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.

Posted on: Sun, 07/09/2006 - 10:34am
Lindajo's picture
Joined: 10/14/2003 - 09:00

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.

Posted on: Sun, 07/09/2006 - 1:12pm
Jana R's picture
Joined: 02/09/1999 - 09:00

Do you know if this pastry is free of milk (butter, casienate, margarine etc . . .) as well?

Posted on: Mon, 07/10/2006 - 1:30am
Corvallis Mom's picture
Joined: 05/22/2001 - 09:00

The label reads:
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.


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