Pampas Puff Pastry Dough
A versatile puff pastry made from 64 individual layers, each one is layered with butter or margarine that separates them, yet altogether rolled to make into 6 sheets of frozen dough that are perfect for a light and crispy, flaky pastry. A steam is created from each layer of fat when baked, causing the pastry to puff or rise up!
This humble pie puff pastry can be used in a myriad of ways imparting savoury treats and sweet dishes:
- wrap it around a poached pear then bake for a pleasant melt-in-the-mouth dish
- make some smores filled with chocolate and marshmallows
- pastry pops filled with jam or sausage rolls
- perfect base for your empanada, croissants, tarts, pies, and everything nice
For a golden finish, have an egg wash: whisk an egg and brush onto the pastry sheet before baking.
Ingredients: Wheat flour, water, margarine (vegetable oil, water, salt, emulsifiers, food acid, antioxidant, colour), salt, food acids.
*Allegen advice: contains wheat and soy.
- * No artificial colours, flavours or preservatives
- * Suitable for vegetarians
Delivered frozen in 6 frozen sheets.
Servings per Package: 24
Serving Size: 42 g
Pack weight: 1 kg
Pack size: 262mm x 262mm x 195mm
length = 238 - 242 mm
width = 450 - 460 mm
Keep frozen at -18°C or below.
Do not refreeze once thawed.
To separate frozen pastry sheets, simply slide a knife in between the sheets.
For unused pastry sheets, rewrap and store up to 7 days in refrigerator.
Defrosting: Thaw for 10-15 minutes at room temperature.
Baking Instructions: Bake in a preheated very hot oven at 230° C.
*guide only, please check oven preferences
Shelf life: 547 days frozen
Wienerlis in Puff Pastry
Click to watch video.
|7 Wienerli Sausages|
2-3 puff pastry sheets
1 tablespoon mustard
|Separate the egg yolk from the white.|
Take out the wienerlis from its pack.
Lay out a sheet of puff pastry.
Spread some mustard onto the pastry sheet.
Cut it in half.
Arrange the wienerlis on the pastry sheet, cut to fit.
Baste pastry edges with egg white.
Roll the wienerlis into the sheet and pinch the edges to bind.
Baste the rolled sheets with egg yolk.
Cut into 2cm portions.
Arrange on a baking tray.
Place in the center of the pre-heated (180 °C) oven and cook for 10-15 minutes.
Serve and enjoy!