How to use them
Fluffy pastry that puffs for pies and deserts
Puff pastry is a pastry, made from premium flour and vegetable fat that rises while baking, creating many layers of very thin flaky pastry. It is suitable for sweet and savoury pies but also for fluffy tarts, sweet and savoury, for croissants, scones, strudels, mille-feuilles and your own cooking and pâtisserie creations.
Each package contains 2 individually wrapped sheets.
Net Weight: 800g
ONCE THAWED DO NOT REFREEZE
For making Crescent Rolls:
Cut each puff pastry sheet into 4 squares. Cut each square diagonally, into 2 parts. Whisk the egg whites, brush each triangle and sprinkle with a little sugar before adding the filling.
Crumble the dark chocolate into small pieces. Add a teaspoonful of the hazelnut praline and a little grated dark chocolate in the middle of the short vertical side of each triangle. Carefully wrap the short vertical side of the triangle inwards.
Continue to wrap until you reach the top of the triangle. Curve the ends inward to give the crescent shape.
Check Recipes For Crescent Rolls: