Easy pastries-- egg and nut free

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Pepperidge Farms makes frozen puff pastry.... [i]who knew??[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

My daughter has eaten her first pastries this morning!!!

ANYWAY....

Remove one sheet (folded into thirds) of frozen dough, rewrapping the other and immediately returning to freezer. Allow pastry dough to thaw about 30 minutes on a parchment lined baking sheet.

Preheat oven to 400 F

Carefully unfold pastry dough and cut along fold lines.

Cut each third into squares with a sharp knife and return to parchment.

"Dock" the center of each sqaure by puncturing the dough repeatedly with a fork or sharp knife in a circle about 1.5 in or 3 cm in diameter.

For sweet pastries, sprinkle the entire group with about a tablespoon of sugar.

"Filling" is done by placing a scant teaspoon of cream cheese/Neufchatel/Tofutti in the docked area of each pastry, gently pressing fruit (we like fresh blueberries this time of year) into the cream cheese and then sprinkling again with a light coating of granulated sugar.

Bake until just golden-- about ten minutes.

Cool on rack (I just transfer the entire parchment).

[i]I think these would also be outstanding done with ham and swiss. Obviously, I will omit the sugar.[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

I'll let everyone know how that works. I might try placing the squares into muffin tins so they hold the ham and swiss filling better.

On Jul 9, 2006

WOW!

To late for this weeks grocery trip, but definately on the list for next week!

Thank you for sharing!!!

------------------ Keep Smiling DD - allergic to peanuts, tree nuts, coconut, and egg

On Jul 9, 2006

Thanks for posting I will look for them too.

Which chain did you buy them at?

On Jul 9, 2006

They come in an oblong box about 4X10... usually found next to the frozen cakes and pie shells.

We found ours at Slaveway (Er, "Safeway" which may be Von's in other parts of the country...) But Pepperidge Farms is definitely not a local brand, so I think you should be able to find them pretty much anywhere.

DD definitely knows if something shares a line with pn/egg. (She even knew about Barilla's test production runs.) But please note that I didn't call on them-- because DD knows with the first bite a lot better than most CSR's. They must be fine for PA/TNA/EA, as my little "canary" ate about half of the sheet of pastry this morning. [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]

Bad mommy that I am, I let 'er. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] But then again, we are pretty stoked that we can finally offer her something that is as good as what comes from our little local Patisserie.

Today is a good PA day. Definitely.

On Jul 9, 2006

I've used these with no problems. They are yummy. In the fall apple season, I make a strudel with them. Slice apples and mix with cinnamon and sugar then place in the middle of one of those and fold over. Cut slits in the top and bake at 375 for about 20-30 minutes.

I've also made a Neopolitan-type pastry with these. I'll have to find the exact recipe, but basically all you do is cut the pastry along the fold lines and bake it to "puff" it up, then layer it with your favorite pudding. For the top, mix confectioners sugar and milk, kind of thick consistency and spread on top. Melt some chocolate chips and drizzle on top! I found these recipes inside the box.

On Jul 9, 2006

Do you know if this pastry is free of milk (butter, casienate, margarine etc . . .) as well?

------------------ Jana

[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]

On Jul 10, 2006

The label reads:

Quote:

MADE FROM: unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin b2), folic acid), water, partially hydrogenated vegetable shortening, (soybean and cottonseed oils colored with beta carotene), contains 2% or less of: salt, high fructose corn syrup, wheat gluten, mono and diglycerides (from hydrogenated soybean oil) and soy lecithin.

mmmmmm... [i]bon appetite, huh??[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

So it would seem to be dairy-free... though not entirely soy-free.

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

On Jul 10, 2006

Thanks! I'll have to look for this!

------------------ Jana

[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]

On Jul 10, 2006

I have used those pastry sheets for years. I love them, but the fat and calories prevent me from using them as often as I'd like (daily). Here's my recipe for salmon and spinach in puff pastry--always a big hit. Thaw pastry according to diections. Place skinless salmon filet on the center of the pastry sheet. Thaw frozen spinach, then drain very, very well, squeezing all water out. Put on top of salmon. Fold one side of pastry over salmon, then other side, and seal well. Bake at 375-400 until golden. Remove from oven at let cool for 10-15 minutes before slicing. Serve with honey mustard (either drizzled on, or on the side).

On Jul 10, 2006

There is a greek name pastry as well that we have used with success, Athenos maybe? we have to avoid soybean oil so the PF was out for us.

On Sep 11, 2007

Bumping for myself--bought the pastry dough for the first time today. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Anyone do anything cool with chocolate and the pastry dough?

[This message has been edited by McCobbre (edited September 11, 2007).]

On Sep 11, 2007

Quote:

Originally posted by McCobbre: [b]Bumping for myself--bought the pastry dough for the first time today. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Anyone do anything cool with chocolate and the pastry dough? [/b]

Got fresh berries (raspberries come to mind) or strawberries? Other fruit handy that you like with chocolate? I should think a filling of some chocolate concoction, bake, then top with berries and dollop of fresh whipped cream.

Looking at you sideways -- Merlot? [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

These were never available to me in far West Texas. I have resisted the urge to buy them in GA this past year. However, they are now on my list to buy tomorrow.

Need an excuse to use some Green & Black's organic bittersweet dark chocolate "Made on a peanut free site". [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Maybe I will experiment tomorrow night & come up with great use & then surprise DH when he is home this weekend?

~Eliz

On Sep 11, 2007

McCobbre,

I have used the puff pastry and stuffed it with bittersweet chocolate and sliced banana. Fold into triangles and bake, then top with powdered sugar when still warm. Yummy!!

On Sep 11, 2007

Oh, berries and bananas both sound yummy. And as a person who doesn't enjoy chocolate myself (I would be making these for DS primarily--I tend to find chocolate too bitter), I better add the wine for myself to heighten my enjoyment. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

On Sep 21, 2007

Oh my! Just saw this...I have become quite familiar with the Pepp Farm products because I like their labelling practices. Their French Bread is pretty good.

Thanks for posting the ingredients, CV Mom. Most frozen pastries that are safe contain sulfites.

I'll have to pick these up this weekend, Daisy

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