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Cooking & Baking

Major Nikon

(36,927 posts)

10. There's a few tricks to working with puff pastry

Reply to KC (Reply #8)

Mon Dec 23, 2013, 01:32 AM

Dec 2013

I've never seen it sold in anything besides the tri-fold frozen sheets. It takes a bit of work and you have to be patient to get it back into a flat sheet or it will break apart into 3rds on you. It also needs to be kept cool while you are working it because of the butter content. The directions on the box leave much to be desired, but I'm sure there's plenty of stuff on the youtubes which show how to do it.

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I don't post much here but wanted to share this.... [View all] one_voice Dec 2013 OP

Very nice, elleng Dec 2013 #1

Many Latin cultures make similar types of sweet and savory pastries Major Nikon Dec 2013 #2

yeah, they're called different one_voice Dec 2013 #3

I've seen those before, but only at hispanic markets Major Nikon Dec 2013 #4

Are these KC Dec 2013 #5

I've made them both ways Major Nikon Dec 2013 #6

They sound KC Dec 2013 #8

There's a few tricks to working with puff pastry Major Nikon Dec 2013 #10

I do KC Dec 2013 #11

You don't really need much room Major Nikon Dec 2013 #12

Oh that's KC Dec 2013 #13

what a great tribute and I am sorry for your loss Kali Dec 2013 #7

I'm glad KC Dec 2013 #9

What a wonderful tribute Callalily Dec 2013 #14