Puff Pastry Sheets Restaurant Depot (2024)

FAQs

Are puff pastry sheets in the freezer section? ›

Puff pastry is often found next to the pie crust and other frozen doughs. You may also be able to find packaged puff pastry cups for savory appetizers and delicate desserts. Keep a package of frozen puff pastry in your freezer at all times for easy last-minute baking.

Phyllo consists of tissue-thin sheets of dough. Phyllo, also spelled filo or fillo, means "leaf" in Greek, and the pastry dough is widely used in the Balkans and Middle East. Each sheet is usually brushed with melted butter before baking.

Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough includes only flour, water, vinegar, and a little oil. The fine sheets of pastry dough result in a crispy, crackly effect when layered and baked.

Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator. Heat is the enemy of Puff Pastry-it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Puff Pastry works best when cold.

Pepperidge Farm® Puff Pastry can be found in your grocer's freezer. There are three varieties that can be used as a base for any number of recipes: Puff Pastry Sheets, Shells and Cups. Think of them as a blank canvas and use your imagination to create whatever you like.

While both puff pastry and croissant doughs are laminated, puff pastry does not include yeast and croissant dough does. The yeast gives the dough an even lighter texture. Croissant doughs also contain more sugar than puff pastry.

Will an apple turnover recipe that calls for puff pastry turn out as tasty when made with phyllo dough? While the two doughs are pretty similar, they do yield different results. Making Greek baklava with puff pastry instead of phyllo would work in a pinch, but the dessert wouldn't have the same flavor and texture.

Pillsbury Best™ Frozen Puff Pastry Dough Squares (120 ct) 5" x 5" ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM AND SOYBEAN OIL, WATER, SALT, MONOCALCIUM PHOSPHATE. ALLERGENS: CONTAINS WHEAT INGREDIENTS.

Never try to unfold a pastry sheet unless it is thawed or it will crack. I dust my work surface very lightly with all-purpose flour, then dust my rolling pin. I run the rolling pin very lightly over the puff pastry crease to remove it. Don't over roll the pastry.

The different types of puff pastry are classic puff, rough puff, puff pastry sheets, frozen puff pastry and puff pastry shells.

Is Pillsbury pie crust the same as puff pastry? ›

Pillsbury™ Frozen Pie Dough is tender and flaky like puff pastry dough—but denser and buttery like traditional pie crust. And just like all our frozen doughs, they can be handled by any skill level and offer efficient prep with their quick thaw feature and ability to bake frozen on tight timelines.

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

If the puff pastry sheets have an off smell or they've developed an off-white, gray or greenish-blue hue, they are likely contaminated with mold and should be discarded. A hard or dry texture, instead of a soft and pliable one, is another indicator that the dough has lost its freshness.

Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

General Tips. Puff Pastry can be stored in the freezer in the original packaging for up to 6 months. Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Yes, but it may affect the quality. You can refreeze both cooked and uncooked puff pastry, but not more than once. Refrozen raw puff pastry may have less rise, crispness and colour.

Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours. Once Puff Pastry is thawed, work quickly while it's still cold. You can cut it into desired shapes, then store in the fridge until you're ready for the next step. Puff Pastry works best when cold.