On Sep 1, 9:20*am, (z z) wrote:
> 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?

I usually make it myself- it's time consuming, but rather easy, and it
tastes so much better. I like to make turnovers, and it is also good
for making cheese sticks. So many things you can do with it! As far as
Napoleons go, it is only one layer. We would bake off a big sheet of
it & cut it into thirds. One third on the bottom, then a layer of
pastry cream, then the second piece of puff, etc. It just looks like
more than one layer as it puffs when baked. As far as cream horns go,
I don't think the wood dowels would work...