About Puff Pastry

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ALL ABOUT PUFF PASTRY BUILD YOUR MENU WITH PILLSBURYTM MAKES PUFF PASTRY SIGNATURE CREATIONS EASY • Extremely versatile carrier • Superior Quality and • Simple to use, no skilled Consistency: delivers tender, labor required flaky puff pastry every time • Use to create upscale menu • Tolerant: easy to use for any items from breakfast to dinner, operation and skill level and sweet to savory • Appearance: specially • Incorporating puff pastry formulated dough has 64 elevates the appeal of a dish layers to provide exceptional and your menu, increasing the lift when baked likelihood consumers will • Flavor: neutral taste is ideal for pay more sweet and savory uses PUFF PASTRY PROTIPS • Don’t over-thaw dough — if it’s too soft, the layers may stick together preventing proper lift • Err on the side of overbaking dough to get a dry, flaky and golden brown quality • Brush with egg wash prior to baking for a glossy golden appearance • Cool filling before placing on unbaked dough to prevent shortening in the dough from melting • Use a fork or docker on uncooked dough to reduce height during baking MENU APPLICATIONS: • Beef Wellington • Vol-au-vents • Mille-Feuille/Napoleon • Brie (or anything) • Turnovers en Croute • Strudel • Appetizer Puffs • Palmiers • Many, many more! TM Bring in the best puff pastries with Pillsbury Product GMI Code Case/ Distributor Code Description Pack Pillsbury™ Frozen 100-94562-05123-2 20/12 OZ puff pastry 10” x 15” sheet Pillsbury™ Frozen 100-94562-05125-6 120/2 OZ Puff Pastry 5” x 5” Square Pillsbury™ Frozen 100-94562-05514-8 3/10 LB Puff Pastry Dough 10 lb Slab Pillsbury™ Frozen 100-94562-05512-4 2/15 LB Puff Pastry Dough 15 lb Trifold Slab ONE PUFF PASTRY, FOUR WAYS: 1. Braided 2. Twisted Upgrade your traditional Make your appetizers strudel by braiding a and entrées stand sugar-crusted puff out by twisting your pastry around a signature flavors with delicious fruity filling. puff pastry dough. » Braided Apple Strudel » Savory Breakfast Twists 3. Stuffed 4.Topped Switch it up and add Upgrade biscuits and trendy, savory pastry gravy with amazingly dishes to your breakfast flaky puff pastry squares or brunch repertoire. topped with a sassy Perfect for both center sausage gravy. of plate or on the side. » Breakfast Puff Pillows » Butternut Squash & Goat with Sausage Gravy Cheese Turnover generalmillscf.com 1-800-243-5687 A44164.

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Mushroom Pasties
Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video. Ingredients for ~24 mushroom pasties Puff pastry sheets 200 g (7.1 oz.) Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper Garnish with: Pink pepper, chives Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/ Stamp out 4 cm (1.6 inches) rounds with a ring.
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Brunch Pastry & Croissant
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PERFECT PASTRY Gluten Free and Hot Water
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Flaky Lard and Butter Pastry
Flaky Lard and Butter Pastry Yield Enough dough for two 9-inch single-crust pies or one 10-inch double crust pie Time About 30 minutes of active time, plus three 20- to 30-minute periods of refrigeration to rest the dough between turns Baking Notes This pastry recipe, a standard pie dough with “turns,” can also be called a semi-puff pastry. Semi-puff has the virtue of being simpler to execute than classic puff pastry while producing exquisite flakiness and a bit of lift that gets close to the real deal. Close enough for us. The turns also give the dough unflappability in terms of handling. Each full turn involves rolling the dough out into a long rectangle and folding it across itself into thirds. Then the process is repeated. The dough will show chunks of butter at the early stages and look scraggly and ragged. But with successive turns it will become easier to work with and progressively tidier. As with all of Anson Mills heirloom flours, this pastry flour hydrates slowly. The initial rough dough may feel dry, but resist the impulse to add additional water. All the ingredients for this crust should be frozen first. Of course, your flour is already frozen, right? Because Anson Mills flour lives in the freezer. The lard will be frozen, too. Freeze the butter for a half hour before making the pastry. Equipment Mise en Place For this recipe, you will need a digital kitchen scale, a food processor, a large mixing bowl, a rubber spatula, a bench knife, plastic wrap, a rolling pin, and a ruler.
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Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
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Tandem Cookbook – on the Tip of the Tongue Kouvola, Finland 2015
Tandem Cookbook – On the Tip of the Tongue Kouvola, Finland 2015 Publications of Kymenlaakso University of Applied Sciences Series A. No: 68 Publisher: Kymenlaakso University of Applied Sciences Editorial Board: Tarmo Ahvenainen, Päivi Franzon, Slaveya Hämäläinen, Mikko Koho, Pekka Malvela, Minna-Mari Ollikainen, Sari Pieviläinen Logo design: Nicholas Leppanen Cover photo: Meri Ketonen Graphic design: Petri Hurme, Vinkeä Design Oy Printing press: Tammerprint Oy 2015 ISBN (PB): 978-952-306-129-3 ISBN (PDF): 978-952-306-130-9 ISSN: 1239-9086 ISSN-L: 1239-9086 Editorial “Tandem is great”, wrote a student on a piece of paper and added, “May I do this again, please?” That is how the participants in the Tandem programme in our university very often describe their experience in tandem language studies. At Kyamk, the programme was launched a few years back both on Kotka and Kouvola campuses. Tandem is a method of language learning which takes place through authentic communication with a native speaker – at Kyamk mostly between a Finnish degree student and a non-Finnish exchange or degree student. Practically all who have participated in Tandem have acknowledged how exciting it is to learn about the other student’s culture and language this way, and many have come to realise how difficult it sometimes is to explain certain aspects of their mother tongue. Being a coordinator of Tandem is no less exciting. Meeting happy students who have just encountered new cultures, and reading the summaries of the progress of their tandem studies is often an extremely rewarding experience. In autumn term 2015, we decided it was time to try something new within the Tandem programme.
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Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper
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A-Taste-Of-Europe-CO
Let A Taste of Europe take you on a a taste delicious trip overseas. of europe of europe Make any of these 56 recipes from 32 The cover photo illustrates how our favorite recipes can be passed countries to savor the flavor of Europe. down through generations. On Collected from friends of the Center CE small scraps of paper we have at L E for European Studies at the University BRA hand—even envelopes—recipes T ING FIV ING are dictated over the phone, of Florida, these recipes will help to a taste of europe scribbled in a best friend’s kitchen, E introduce you to the tastes, cultures, Y or hand-copied from a relative’s E ARS ARS tattered recipe file. Cooking is and languages of Europe. O F F an important part of all societies T celebrating five years of the H E and recipes provide us insight C E N into the traditions and history TE Center for European Studies R F R of a country. We hope that the O R EUR R recipes in this book will serve as an introduction to the wide variety of O P E cultures and languages of Europe AN AN ST by demonstrating both their Center for European Studies UDI similarities and their differences. Box 117342 E Gainesville FL 32611-7342 S (352) 392-8902 www.ces.ufl.edu a taste of europe celebrating five years of the Center for European Studies For information about A Taste of Europe contact the Center for European Studies University of Florida Box 117342 Gainesville FL 32611-7342 (352) 392-8902 Acknowledgements It is nearly impossible to assess how Some faculty and staff were so Special thanks to our support many hands, hearts, and brains helped enthused about the project that they team: Pat Bartlett, Alex Burak, Tom to bring this cookbook to fruition.
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Costco Spanakopita Cooking Instructi
Costco spanakopita cooking instructi Continue Products Catalogs Certification News Contact Philo spiral pie with feta cheese, spinach and olive oil This heavenly rich in taste and filling pie, is popular because of the delicious combination of feta cheese and spinach. Along with olive oil performs the most demanding taste. A healthy choice for a full tasty meal for all family members. Just bake it according to the instructions and enjoy the experience. No Added Preservatives Trans Fat Free Fan Oven 185 oC No 365 oF 40' Nutritional Facts Every serving (120gr) contains: Energy: 1459kJ / 349kcal Sahara: 3.7gr Fat: 19.8gr Saturates: 9.5gr Salt: 1.40gr More information instructions for storing 68% Wheat flour water, non-hydrogenated vegetable oils (sunflower seed oil, cotton seed oil, palm oil), salt, dextrose, olive oil 1%. Filling 32% spinach 56%, onion, feta cheese 11.5%, cheese from misir 11.5%, unpigenized vegetable oils (sesame seed oil, cotton seed oil, palm oil), semolina wheat, olive oil 1.5%, pasteurized egg, salt, dill 0.6%. Allergens This product may contain traces: sesame, walnuts, hazelnuts, peanuts, soy, mustard and celery. Preheat the oven to 185oC (365oF). Remove the cake from the freezer. Grease the lid and place the product together with a cardboard plate in the oven without defaming. Bake for 40 minutes. Note: Adjust the baking time and temperature as needed, depending on your oven. The temperature and baking time are suggestions and depend on the type of oven and the amount of food you bake in it. Not a microwave product. 100Join Yahoo Answers and get 100 points today.
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New Menu Small Copy
CAFÉ featuring Caffè Umbria 12oz 16oz COFFEE & TEA brewed coffee | medium | dark | decaf 2.45 2.79 café au lait 3.29 3.79 iced black tea 3.29 full leaf tea 3.29 english breakfast, earl gray, jasmine green, peppermint, chamonmile ESPRESSO BEVERAGES | available hot or iced café latte 4.05 4.69 cappuccino 4.09 café mocha 4.65 5.00 white chocolate mocha 4.65 5.00 café americano 3.29 3.79 steamers 2.89 3.29 espresso 2.39 3.09 single double NON-COFFEE hot chocolate 3.49 3.69 chai tea latte 4.09 4.69 london fog 5.00 CUSTOMIZE IT add espresso shot 0.85 add flavored syrup 0.80 dairy alternatives: soy | almond | oat 0.90 À MANGER Sandwiches & Entrees served with a side of mesclun mixed greens and house vinaigrette. BAGUETTE GRILLED SANDWICH PANINI 9.89 jambon parisien 9.29 brie bartlett dijon mustard butter, black forest ham, prosciutto ham, brie, caramelized onion & emmental cheese, cornichons, lettuce. pear, roasted garlic, arugula, olive oil & brie aux fines herbes 9.29 balsamic drizzle. double-cream brie, fresh herbs, frisée provence greens, cucumber, toasted sliced almonds. sliced tomato, fresh mozzarella, basil, niçoise olives, roasted garlic, olive oil & poulet aux crudités 9.49 balsamic drizzle. tarragon chicken salad, hardboiled egg, sliced tomato, lettuce. strasbourg sliced saucisson à l’ail (garlic pork sausage), emmental cheese, sauerkraut, CROISSANT & BRIOCHÉ house Sauce Piquante. turkey & cheese 10.59 croissant QUICHE 11.49 croissant, sliced turkey breast, béchamel sauce, emmental cheese. lorraine savory egg custard with bacon, onion, oeufs mimosa 9.89 emmental cheese.
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Spanakopita Directions
Spanakopita • ½ cup olive oil • Fresh dill • 6 scallions • 2 leeks (small) • 1.5 package frozen spinach • 12 ounces’ ricotta cheese • 6 ounces’ feta • ¼ cup parmesan cheese • 3 eggs • 2 sticks butter • 1.5 cups shredded chicken • 1 package phyllo or puff pastry Directions: • Finley chop leeks, dill, and onions. • Sauté in pan with oil • Add spinach (drained) and mix in • Transfer to bowl and add feta and ricotta. • Scramble eggs and add to mixture. • Incorporate the parmesan cheese. • Line pan with pastry, scoop filling until full, place pastry on top. • Freeze To Cook: • Thaw for 5-8 hours, then bake at 375 until pastry has browned. Mushroom and Squash Roast • 1 large puffed pastry sheet • 2 onions • 3 medium carrots • 1 butternut squash • 8 oz. mushrooms • 3 cups spinach • 4 large mushrooms • 1/2cup cashews • Garlic, thyme, salt, pepper, olive oil Directions • Preheat oven to 350 • Defrost pastry dough • Spread squash and carrots on a baking sheet and lightly drizzle with olive oil and season with salt and pepper. Lay 4 thyme sprigs over the top of the veggies. Bake for 20 minutes or until soft • Sauté onions with olive oil and salt and pepper. Add mushrooms, spinach and garlic and continue to sauté until soft. When done, take off heat and drain as much extra liquid as possible. • Toast Cashews in oven – 5-7 minutes checking often so they don’t burn. • Combine all ingredients (except carrots and pastry) in bowl and mix well. • Lay out the puff pastry and spread a layer of filling on top. Place the carrots horizontal to the bottom with some space between them.
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Cheese and Onion Puffed Pies (AKA: Cheese and Onion Pasties)
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