INGREDIENTS:  all of our puff pastry is made from:

• 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

If you have never used butter puff pastry before, let me assure you that it couldn’t be easier. With a roll or two of our pastry stashed in your freezer, a quick apple tart for vising guests, or a plate of homemade sausage rolls for the kids, has never been easier.

Using a high quality butter puff pastry makes a world of difference to the flavour and texture of what you create with it. Produced with all natural ingredients, butter puff pastry has a unique and amazing taste.

• no preservatives
• no additives
• no colour
• no flavours

Our pastry is best if you thaw it overnight in the fridge. This ensures that it thaws completely but is still kept as cold as possible.
(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.

1.  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.
2. 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.

1. Pastry bakes better when cooked in a pre-heated hot oven (200ºC) and goes into the oven cold (straight from the fridge)
2. Ensure the oven is heated to 200ºC  (reduce the temperature after 10 minutes to 180ºC)
3. Let your pastry cool slightly before serving.

Sausage Rolls:

http://www.recipetineats.com/special-pork-fennel-sausage-rolls/

http://www.donnahay.com.au/recipes/kids/lunchbox/sausage-rolls

Vanilla Slice:

https://www.donnahay.com.au/recipes/desserts-and-baking/vanilla-custard-slice

Palmiers:

http://joepastry.com/2012/making-palmiers/

Caramalised Pears and Blue Cheese (Gorgonzola) Tarts:

http://www.recipetineats.com/caramelized-pears-and-blue-cheese-gorgonzola-tarts/