Puff Pastry
"z z" > wrote in message
...
> What do you know about puff pastry? Do you buy it? Do you make it
> yourself? How often in a year do you use it?
>
> Expensive item-Aldi's once around Christmas time sold an off brand very
> cheap. Buy up and freeze when you can get a good price.
>
> Usually I simply (lazily) slice it into small rectangles, spread with
> lemon curd, and bake.
>
> Have you ever seen those 3inch high pastry pillows? Do they call them
> Neopolitans? I am guessing they stacked multiple layers of sheets
> together before baking?
>
> I have a love for cream horns. You know, every grocery store sells them
> in a plastic wrapped package of 4 filled with a godawful Twinkie filling
> :-)
>
> So, I assume you wrap puff pastry around those metal pastry tubes
> ?cannoli tubes? and bake, and then slide them off the tubes, cool, and
> fill? I am thinking I could use wood dowels?? Parchment paper wrapped
> around knives was another thought. :-)
>
> I like the idea of a narrower tunnel to fill-keeping the filling in
> better proportion to the pastry dough.
>
> I also love cream cheese danish-really really love that dough-do you
> think a danish dough would work baked around a cylinder?
>
> Moving on to the godawful Twinkie filling...
>
> I once tried scraping out the filling and filling with Cool Whip-it was
> equally gadawful :-)
>
> Any delicious ideas for filling?
>
> I am leaning towards trying to coat the tunnel rather than fill it.
> Could one coat the raw dough on one side with a sweet eggy creamy cheesy
> fruity nutty mixture and wrap it around your tube with the filling side
> applied to the tube?
>
> What are your ideas for the sweet insides of a pastry tube?
>
the word is: DECAF!
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