Have you tried making Strawberry Amaretto Pastries?

[jrb0328]

Has anyone made this??? I am testing the recipe tonight and waiting for my pastries to cool before cutting them. doesn't look like the picture!! is there a specific pastry sheet to use because when i went to the store they only had one kind of sheet

ANY and ALL help would be appreciated - Thanks

 

[jrb0328]

bumping - anyone?

 

[KellyTheChef]

did you buy puff pastry or phylo dough?

 

[lockhartkitchen]

I made them at my shows for a month. They looked just like the pictures. There was only one type of pastry when I bought mine. Look at Kelly's question. The secret is having the pastry cool so it doesn't squish down.

 

[jrb0328]

phylo dough

 

[jrb0328]

that was the only thing there for me to get - i was thinking of trying it again in the AM but use the mini muffin pan and make cups with them - using 2 layers or something and then filling them with some of the mix and a strawberry

 

[smarteez2]

I believe

phylo dough

you should have used puffed pastry if I am not mistaken

 

[jrb0328]

whats the difference? they did not have anything called puffed pastry, just the phylo so i assumed since it said pastry sheets, and thats what it called for, thats what i got. hmm :-/

 

[jrb0328]

well i did an old fashion Google search and learned something new tonight. I learned that puffed pastries and phyllo dough are COMPLETELY different! BUT had i used the correct pastry ,it would have been GREAT! I am still going to try to make mini "tarts" with the remainder of my ingredients and a few layers of the phyllo dough but i am going to butter the dough first lightly. feels good to learn new things lol, better to find out now then in the middle of a show!

 

[KellyTheChef]

I would ask at your store. Normally both the phylo dough and the puff pastry dough are close to each other in the frozen section. (By frozen pie crusts and Cool whip normally.) I don't know why they would carry one and not the other. Sorry it didn't turn out for you...and VERY glad it wasn't at a show!!

You can make the little mini crusts...either use the spritzer on the sheets, or butter lightly using the silicone pastry brush. Butter (and you can sprinkle a bit of sugar in between the layers too...) in between each layer. I would probably do 4-6 layers (the entire sheets) and then you can use a knife and cut them into squares and then use the tart shaper to "place" them into the holes. It should crinkle up around the edges. Bake till nicely golden brown.

Sounds like you figured it out, though! Hope your new recipe turns out yummy!

 

[jrb0328]

thank you so much Kelly for bearing with me! LOL

 

[lkprescott]

You definitely want the puffed pastry. This recipe very delicious and if you make it for a show make sure to read the back of the package and give enough time for it to thaw. LOL... I don't recommend thawing with a microwave at ALL though it is possible.. it's not a fun experience. LOLBTW, the first time I made it my host and her family agreed it tasted like 'grown up Fruit Loops' in funny sort of way I suppose. LOL... guess it's the combo of strawberry, orange zest and the sweet whipped topping... mmmm...