Chances are, that’s what everybody else is doing, too. So, go on, add the frozen dough to your cart, think of all the flaky deliciousness that lies ahead, and leave the guilt behind. As Saffitz wisely says in What’s for Dessert, food is about pleasure, not guilt. And that’s the resounding message from all three bakers: frozen pastry dough is great, so don’t be ashamed to use it. “There is no shame in using frozen or readymade,” Hussain adds. As long as you know what you’re buying (frozen puff pastry made with butter, like the brand Dufour, will give you a classic buttery flavor, while pastry made with shortening, like Pillsbury, is suitable for vegan baking), a few folded sheets of pastry dough in your freezer mean you’re never very far from a show-stopping dish. A quick tart made from frozen puff pastry looks a lot more difficult, and impressive, than it was to make. “I am not a purist, well not always, but as a mum with a family, cutting corners means I save time,” says Hussain.īut aside from being a practical choice, working with premade dough yields a disproportionately high return. Butterscotch cheesecake pumpkin bars made with store-bought puff pastry puts dessert on the table in a fraction of the time. Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended. Cook without stirring until it reaches 220☏ (100☌), then remove the cinnamon stick and take the pan off the heat. Her paprika egg phyllo pie turns a few simple ingredients into a beautiful centerpiece. Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Remove the parchments and bake for 5 to 10 more minutes, until golden brown, and remove from oven. Place in the tart pan, line with parchment paper, fill with pie weights or dried beans and bake for 15 minutes. In Nadiya’s Everyday Baking, Nadiya Hussain shows the potential of one packet of frozen dough across several recipes. Roll the puff pastry out to a -inch (6 mm) thick circle. The advice, a product of many years in professional kitchens, is about knowing what’s worth the effort, and what isn’t.įrozen pastry dough is, above all, convenient, which is invaluable when it comes to whipping up something quick in the kitchen. A recipe for glazed triangle bars, inspired by the tops of a Pop-Tart, starts with a rough puff pastry, but Tosi makes it abundantly clear in the notes that short-cutting the short cut with store-bought puff pastry is perfectly acceptable. “If you haven’t already been converted to a store-bought puff pastry, now is the time, my friend,” she writes in the book. In her forthcoming cookbook All About Cookies, Christina Tosi shares that she always has frozen puff pastry in her freezer.
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