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Old 05-15-2013, 01:42 PM   #841
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I have a question!
What do we do with the remains after cutting the puff pastry? Throw them away? I don't think it can be reworked like the pie dough. I always do the pie dough from scratch, but not the puff pastry.
What I have in mind is using the remained cuts to bake them in the oven. They could be brushed with egg and sprinkled with shredded cheese. I doubt it can be reworked like I do with the pie dough.
Am I right?
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Old 05-15-2013, 01:59 PM   #842
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You can cut the extra into strips and sprinkle with sugar and cinnamon. Bake until golden.
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Old 05-15-2013, 11:27 PM   #843
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You can cut the extra into strips and sprinkle with sugar and cinnamon. Bake until golden.
Not bad at all! Good idea!
I love puff pastry with cheese or cashcaval (that yellow hard cheese), but some sweet stripes won't ruin my taste.
So, as a conclusion, puff pastry should not be reworked!
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Old 05-15-2013, 11:49 PM   #844
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Quote:
Originally Posted by Sabriana View Post
Not bad at all! Good idea!
I love puff pastry with cheese or cashcaval (that yellow hard cheese), but some sweet stripes won't ruin my taste.
So, as a conclusion, puff pastry should not be reworked!
Nope, only worked once and then make cook's dessert out of the scraps...
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Old 05-16-2013, 05:40 PM   #845
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After reading the first 40 pages I understood this small problem. I did my first two apple pies using bought puff pastry. I only got 2 bases and 2 tops from one batch of pastry. I cooked the diced apples on the stove with a little butter, dark brown sugar, and cinnamon. I cooked the pies in the pie maker for 12 min. The top was golden/brown, but the base was quite pale. I think I should cook the base first for 4-5 minutes, and then ad the top. Has anybody tried this?
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Old 05-16-2013, 09:33 PM   #846
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That's why we suggest parchment paper for the top, the top browns much faster than the bottom bakes.
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Old 05-16-2013, 09:46 PM   #847
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And the Princess is the one to know. She is the one who started this whole craze of ours with our pie makers. And she is the one who discovered the benefit of using the parchment paper.
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Old 05-16-2013, 10:24 PM   #848
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Oh No!! It was Munky who got us rolling on this one...
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Old 05-16-2013, 11:05 PM   #849
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I didn't use parchment paper because I brushed the pies with egg yolk. Only the surface in the end was not shiny as it is in the oven. But I checked the down side again. It was slightly more pale, but still golden brownish. So, in the end the pies came out OK. The taste was good, but I prefer apple pies done with pie dough.
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Old 05-17-2013, 05:28 AM   #850
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Oh No!! It was Munky who got us rolling on this one...
Then we should hold a "Thanks Munky Day!"
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