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PASTRY TIPS

Baked cream puff pastry stales quickly and should be frozen if not used immediately. Cool after baking and seal in a container to prevent crushing. Limit freezing time to five days to prevent pastry from absorbing freezer odors.

Unbaked puff pastry, strudel and phyllo dough’s can be refrigerated for several days, or wrapped in plastic or freezer wrap plus a layer of foil and frozen. Thaw to room temperature before baking. To freeze baked puff pastry shells, cool and wrap in aluminum foil. To use, unwrap and crisp in a 325°F oven until warm. Fill as desired.
Wheat Foods Council www.wheatfoods.org
 

 

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