First Sausage Rolls ...
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gerardj
Senior Cook
Noooooo!
Apple slices, sugar and cinnamon?
I've no I dea how big that sheet is, but can it be put in a ziplock or wrapped in plastic?They sound great - I like that idea
But, how do I save the half sheet in the meantime ?
If any part of it might have to be folded over to fit, you could use a bit of plastic to separate so it doesn't stick together? Sorry, I don't have much experience with that kind of thing.Ahh, it's about 3" wide and about 10" long so yeah, I could get into a ziplock bag - good idea, cheers
I would suggest the same. It's happened to me before, having a spare sheet of puff pastry.
Make little apple squares or a mini strudel?
Cut into slices sprinkle with cheese (parmasan). Twist, Bake = cheese twists or twizzlers. Yummy snack.
Could just sprinkle with salt or some herbs.
NOTE: parchment paper can be re-used many, many times.
I've used it over 400 degree F but edges might get a little "toasted" shall we say?
It is possible to burn it and best to keep any overhang or previously burnt bits trimmed away.
ANOTHER NOTE: for newbies, where previously mentioned in this thread "dead horse", is I believe, aussie slang for ketchup.
In my rather humble opinion a crude and very unappetizing term. Sorry guys, I would probably push my plate away if it was used constantly at the table. But that's just my personal opinion.
Could just sprinkle with salt or some herbs.
NOTE: parchment paper can be re-used many, many times.
I've used it over 400 degree F but edges might get a little "toasted" shall we say?
It is possible to burn it and best to keep any overhang or previously burnt bits trimmed away.
ANOTHER NOTE: for newbies, where previously mentioned in this thread "dead horse", is I believe, aussie slang for ketchup.
In my rather humble opinion a crude and very unappetizing term. Sorry guys, I would probably push my plate away if it was used constantly at the table. But that's just my personal opinion.
gerardj
Senior Cook
i tried that with mozzarella, they came out black as coal.
Here yuh go... straight from Tenderflake
Oven at 375 f (190 c)
Roll out your pastry, brush lightly with an egg/water mix, sprinkle with a mix of gruyere and parm (2 to 1), a bit of basil, salt ' n pepper. Press lightly into the dough.
Cut into strips (use a pizza wheel!). Twist, place on parchment.
Bake about 10 or 15 minutes, until lightly browned.
Oven at 375 f (190 c)
Roll out your pastry, brush lightly with an egg/water mix, sprinkle with a mix of gruyere and parm (2 to 1), a bit of basil, salt ' n pepper. Press lightly into the dough.
Cut into strips (use a pizza wheel!). Twist, place on parchment.
Bake about 10 or 15 minutes, until lightly browned.
gerardj
Senior Cook
i made them by the hundreds using a rondo sheeter, they're called allumettes !
gerard, were those 'matches' spicy?
That's one of the reasons I bought some ready made puff pastry. But, the instructions say to let it thaw in the fridge overnight. That's not gonna help with getting that sudden craving dealt with soon. It's one of the reasons that danged puff pastry has been sitting in my freezer for many months.
I've quick thawed puff pastry before, and it worked out fine.
CD
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