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Dufour Puff Pastry Classic - 14 Oz
Puff Pastry, Classic
Made with the finest churned sweet butter. Once baked, these meltingly flaky sheets transform anything. Crispy, airy and made with real butter. - Bon Appetit Magazine. www.dufourpastrykitchens.com. Find us on Facebook. Made in USA.
Serving Size: 0.1sheet
Servings Per Container: 10
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 13g||17%|
|Saturated Fat||Amount Per serving 8g||40%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 35mg||12%|
|Sodium||Amount Per serving 130mg||6%|
|Potassium||Amount Per serving 5mg||0%|
|Total Carbohydrate||Amount Per serving 11g||4%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 2g||0%|
USDA Grade AA Butter (Cream, Natural Flavorings), Unbleached Unbromated Flour, Water, Salt, Lemon Juice.
Warning Contains: Contains wheat and milk. Allergens: This product is prepared and packaged in a facility that processes the following allergens: wheat, soy, tree nuts, fish, dairy and eggs. This product may have come into contact with any of these allergens.
Directions Baking and Handling Instructions: Defrost dough package in refrigerator two or three hours. Do not leave out at room temperature after defrosting; refrigerate if not using immediately. After defrosting, dough will keep two days in refrigerator. Unwrap pastry and place on floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour. Use Dufour Classic Puff Pastry Dough as directed in your recipe. Depending on your recipe, dough may require rolling out gently before cutting. Cut into desired shapes using sharp knife or pizza wheel. If recipe requires, egg wash pastry (whole egg beaten with about 1 tsp water), then chill and rest in refrigerator for 30 minutes. Place on greased baking pan or pan lined with parchment paper. Bake in pre-heated 75 degrees-400 degrees oven (or 325 degrees F convection oven) until firm and dry to touch. Do not under-bake. If pastry looks nicely browned and puffed when removed from oven and then collapses when cool, it has been under-baked. Either raise temperature and/or bake longer. Helpful Suggestions: Use for hors d'oeuvres, savory or sweet turnovers, pot pie tops, Napoleons or straws. Save scraps! Use as decorative shapes to garnish dishes, or wrap tightly and re-chill or freeze. Although pastry will not puff as high, it will still be flaky and delicious. Keep frozen.