1 x puff sheet per pack
25cm x 25 cm
flour (wheat W.A.)
organic apple cider vinegar
- flour: wheat grown and milled in W.A.
- butter: New Zealand
- water: filtered tap water
- salt: Lake Deborah – packed and processed in Fremantle
- apple cider vinegar: organic
- no preservatives
- no additives
- no colour
- no flavours
(Note: Never defrost pastry in the microwave)
If you are in a hurry, then thaw your pastry on the kitchen bench (still wrapped) until it is pliable enough to unfold without cracking, but still cold enough to touch. Keep a close eye on it: If the butter is starting to melt, or if the dough is feeling very limp , refrigerate it for 30 minutes to help firm up.
If you crack the pastry unrolling it, just let it rest for a short while longer; Then, making sure both sides of the pastry are covered by the plastic wrapping, gently roll with a rolling pin. It will very easily join back together.
- When using butter puff pastry it is important to keep it as cold as possible. If the pastry goes above 18°C the butter in the pastry will start to melt.
- To keep your pastry as cold as possible, leave it in the fridge while you work on your recipe. Be organised so that you can work quickly. It also helps if the other ingredients you are using in your recipe are cold as well.
- Pastry bakes better when cooked in a pre-heated hot oven (200ºC) and goes into the oven cold (straight from the fridge)
- Ensure the oven is heated to 200ºC (reduce the temperature after 10 minutes to 180ºC)
- Let your pastry cool slightly before serving.
Caramalised Pears and Blue Cheese (Gorgonzola) Tarts: