Dufour, New York: Hors d'Oeuvres, Puff Pastry Dough, Tart Shells Retail

Puff Pastry Dough - introduction

Retail - Puff Pastry Dough

Recipe Ideas

Handling & Baking Instructions

These instructions relate to our food service cases of Puff Pastry, for retail instructions, please refer to the instructions included in our retail pack.

For easiest handling, defrost case of pastry in refrigerator for 2-3 hours.

Flour work surface. Open case and inner plastic lining. Lightly dust sheet of dough with flour. Peel off dough using parchment paper backing. Lay the dough face down on work surface. Peel off parchment paper.

Cut into desired shapes using a sharp knife or pizza wheel.

Egg wash product if desired (brush with beaten egg mixed with one quarter part water).

Chill and rest in refrigerator for 30 minutes. For best results, bake within 24 hours of defrosting. Otherwise dough may be refrozen in the form of made-up products and baked at a later date with equally good results.

Our puff pastry works best baked at moderate temperatures. We suggest baking in pre-heated 375° oven (or 325° convection oven) until thoroughly firm and dry to the touch. Do not under bake. If product looks nicely browned and puffed when removed from oven and then collapses when cool, it has been under baked. Either raise temperature and/or bake longer.

Dufour Pastry Kitchens, pastry, pastry dough and tart shells