Dufour Puff Pastry Classic or Gluten Free

Dufour Puff Pastry

14 oz. package, arrives frozen CLASSIC

10 oz. package, arrives frozen GLUTEN FREE

We stock this in the store freezer, but make it available as a preorder to ensure your supply if picking up with a fish order.

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Preparation instructions

Defrost dough package in refrigerator two or three hours. Do not leave out at room temperature after defrosting; refrigerate if not using immediately. After defrosting, dough will keep two days in refrigerator. Unwrap pastry and place on floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour. Use Dufour Classic Puff Pastry Dough as directed in your recipe. Depending on your recipe, dough may require rolling out gently before cutting. Cut into desired shapes using sharp knife or pizza wheel. If recipe requires, egg wash pastry (whole egg beaten with about 1 tsp water), then chill and rest in refrigerator for 30 minutes. Place on greased baking pan or pan lined with parchment paper. Bake in pre-heated 75 degrees-400 degrees oven (or 325 degrees F convection oven) until firm and dry to touch. Do not under-bake. If pastry looks nicely browned and puffed when removed from oven and then collapses when cool, it has been under-baked. Either raise temperature and/or bake longer. Helpful Suggestions: Use for hors d'oeuvres, savory or sweet turnovers, pot pie tops, Napoleons or straws. Save scraps! Use as decorative shapes to garnish dishes, or wrap tightly and re-chill or freeze. Although pastry will not puff as high, it will still be flaky and delicious. Keep frozen.

CLASSIC INGREDIENTS: USDA Grade AA Butter (Cream, Natural Flavorings), Unbleached Unbromated Flour, Water, Salt, Lemon Juice CONTAINS: MILK, WHEAT

GLUTEN FREE INGREDIENTS:Non-GMO Gluten Free Flour Blend (Rice Flour, Potato, Tapioca Flour, Plant Fiber [Psyllium Husk, Cellulose], Sunflower Lecithin, Ascorbic Acid), Butter (Cream, Natural Flavorings), Water, Skim Milk, Salt. CONTAINS:MILK

Originating in France, Puff Pastry dough is often referred to as Pâte Feuilletée, or leafed pastry, because it has many leaves or layers. Puff pastry is the finest of doughs. It is crisp, buttery, flaky and especially light.