We have an event going on this weekend...a memorial celebration for several dear friends who have passed.
I am to stove up to go, but Kim and one his buddies are going to go, and need to send something.
I found several packages of puff pastry in the freezer, and I still have a vacuum-packed bag each of apple and peach filling that I got when a local grocery store closed, so I thought I'd make turnovers. I've had this stuff over a year, but it has no use-by date on it.
Has anyone anyone out there in the commercial cooking world ever use bagged fillings? The baker told me it did not need to be refrigerated, and that it would not spoil, as long as I kept the bag tightly sealed.
I guess I could open a bag tonight, take a little taste, and if I'm not sick by in the morning, I'll go ahead and use it.
Another question: The recipe I have (Ina Garten's), calls for using an egg wash and a sprinkling of granulated sugar on top.
But the ones I've always eaten had a simple powdered sugar glaze on top.
Which would y'all recommend?