You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Puff Pastry
- Thread starter Taja M
- Start date
donaldwoullard
New member
Reg wrote:
It may be that using less filling would help, although it may be less
filling than you would like.
It may be that using less filling would help, although it may be less
filling than you would like.
bandgeekgirl
New member
Reg wrote:
It may be that using less filling would help, although it may be less
filling than you would like.
It may be that using less filling would help, although it may be less
filling than you would like.
"Reg" wrote in message
news:[email protected]...
Go easy on the egg mixture so it can dry a bit before baking. No rush
getting them into the oven, you can let them sit for 10 or 15 minutes. You
can also roll the seam out a little and crimp it or fold it over by rolling
it between your fingers in a spiral motion.
Paul
news:[email protected]...
Go easy on the egg mixture so it can dry a bit before baking. No rush
getting them into the oven, you can let them sit for 10 or 15 minutes. You
can also roll the seam out a little and crimp it or fold it over by rolling
it between your fingers in a spiral motion.
Paul
shopaholic7191
New member
"Reg" wrote in message
news:[email protected]...
Go easy on the egg mixture so it can dry a bit before baking. No rush
getting them into the oven, you can let them sit for 10 or 15 minutes. You
can also roll the seam out a little and crimp it or fold it over by rolling
it between your fingers in a spiral motion.
Paul
news:[email protected]...
Go easy on the egg mixture so it can dry a bit before baking. No rush
getting them into the oven, you can let them sit for 10 or 15 minutes. You
can also roll the seam out a little and crimp it or fold it over by rolling
it between your fingers in a spiral motion.
Paul
"Reg" wrote in message
news:[email protected]...
Make sure: the pastry is fully defrosted
moisten the edges water is fine
press the edges with the tines of a common fork
Don't overfill.
poke a vent hole or several with the tines of the fork
or a toothpick
Dimitri
news:[email protected]...
Make sure: the pastry is fully defrosted
moisten the edges water is fine
press the edges with the tines of a common fork
Don't overfill.
poke a vent hole or several with the tines of the fork
or a toothpick
Dimitri
Eagle Vision
New member
"Reg" wrote in message
news:[email protected]...
Make sure: the pastry is fully defrosted
moisten the edges water is fine
press the edges with the tines of a common fork
Don't overfill.
poke a vent hole or several with the tines of the fork
or a toothpick
Dimitri
news:[email protected]...
Make sure: the pastry is fully defrosted
moisten the edges water is fine
press the edges with the tines of a common fork
Don't overfill.
poke a vent hole or several with the tines of the fork
or a toothpick
Dimitri
On 2/20/2011 4:28 AM, Reg wrote:
That's an interesting problem. OTOH, the whole point of puff pastry is
that the layers don't stick with each other. I don't think there's
anything wrong with the fillings being exposed if it's a sweet fruit
filling. I'd put in even more filling in to show that you're not
concerned even the slightest bit with it bursting open.
If the filling is a meat filling, then you've got a problem. Maybe you
shouldn't use puff pastry.
That's an interesting problem. OTOH, the whole point of puff pastry is
that the layers don't stick with each other. I don't think there's
anything wrong with the fillings being exposed if it's a sweet fruit
filling. I'd put in even more filling in to show that you're not
concerned even the slightest bit with it bursting open.
If the filling is a meat filling, then you've got a problem. Maybe you
shouldn't use puff pastry.
On 2/20/2011 4:28 AM, Reg wrote:
That's an interesting problem. OTOH, the whole point of puff pastry is
that the layers don't stick with each other. I don't think there's
anything wrong with the fillings being exposed if it's a sweet fruit
filling. I'd put in even more filling in to show that you're not
concerned even the slightest bit with it bursting open.
If the filling is a meat filling, then you've got a problem. Maybe you
shouldn't use puff pastry.
That's an interesting problem. OTOH, the whole point of puff pastry is
that the layers don't stick with each other. I don't think there's
anything wrong with the fillings being exposed if it's a sweet fruit
filling. I'd put in even more filling in to show that you're not
concerned even the slightest bit with it bursting open.
If the filling is a meat filling, then you've got a problem. Maybe you
shouldn't use puff pastry.
Princess Cyria~
New member
On 20/02/2011 9:28 AM, Reg wrote:
Try cutting some slits or a hole to vent the steam so they won't build
up pressure.
Try cutting some slits or a hole to vent the steam so they won't build
up pressure.