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 can also be used for all kinds of savory pies, such as our individual Eggplant Feta Phyllo Pies, as well as for dessert pies like our Chocolate Mousse Pie and dessert cups. Victoria Spencer is an experienced food editor, writer, and recipe developer.

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.

2nd Place: Pepperidge Farm Puff Pastry Sheets

Like Trader Joe's, it was an economical choice at $5.99 for two rolls (17.3 ounces). It also was easy to use and manipulate. Unlike Trader Joe's, however, the sheets come with a relatively heavy dusting of flour.

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.

How To Use Pillsbury™ Puff Pastry Sheets & Squares | General Mills Foodservice.

Whether it's store-bought or made from scratch, puff pastry should be rolled out to ensure the dough has an even thickness. Forget to dust your work surface with a light coating of flour and the dough is likely to stick and prove tougher to work with.

The different types of puff pastry are classic puff, rough puff, puff pastry sheets, frozen puff pastry and puff pastry shells. Each type serves different culinary purposes.

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.

Does puff pastry need to be refrigerated? ›

Handling Puff Pastry

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.

Jus-Rol's ready rolled Puff Pastry Sheet is perfect for tasty dinners and desserts. No need for a rolling pin as this sheet is ready to use and even comes complete with baking paper so you can pop it straight into the oven. The separate layers formed when baked give puff pastry its unique flaky and airy texture.

I kept looking for a catch with Trader Joe's version and the only one I found is that it is only available from now until the end of the holiday season. It is not a year round product as is Dufour.

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use.

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.

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.

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.