Have you tried making Strawberry Amaretto Pastries?

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Discussion Overview

The thread centers around participants sharing their experiences and challenges with making Strawberry Amaretto Pastries, specifically focusing on the types of pastry sheets used and the outcomes of their attempts.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant is testing the recipe and is unsure about the appearance of their pastries compared to the picture.
  • Another participant inquires about the type of pastry used, suggesting a distinction between puff pastry and phyllo dough.
  • One participant, identifying as a consultant, shares that they successfully made the pastries at shows, emphasizing the importance of cooling the pastry.
  • Several users mention using phyllo dough due to availability, with some expressing a desire to retry the recipe using a mini muffin pan.
  • One participant reflects on learning the differences between puff pastry and phyllo dough, stating that using the correct pastry would have improved their results.
  • Another participant discusses the placement of the pastry in stores and offers insights on preparing the dough for better results.
  • One participant shares a humorous anecdote about the taste of the pastries, likening it to 'grown up Fruit Loops' due to the combination of flavors.

Areas of Agreement / Disagreement

Views differ on the type of pastry to use, with some participants advocating for puff pastry while others have only found phyllo dough. No clear consensus emerges regarding the best approach to making the pastries.

Contextual Notes

Participants are sharing personal experiences and insights related to a specific recipe, with varying levels of success and understanding of the ingredients involved.

Who May Find This Useful

Consultants and home bakers interested in experimenting with pastry recipes may find the shared experiences and tips relevant to their own cooking endeavors.

J
jrb0328
Messages
166
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
 
  • Thread starter
  • #2
bumping - anyone? :-)
 
did you buy puff pastry or phylo dough?
 
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.
 
  • Thread starter
  • #5
phylo dough
 
  • Thread starter
  • #6
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
 
I believe
jrb0328 said:
phylo dough
Click to expand...


you should have used puffed pastry if I am not mistaken
 
  • Thread starter
  • #8
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 :-/
 
  • Thread starter
  • #9
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!
 
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!

 
  • Thread starter
  • #11
thank you so much Kelly for bearing with me! LOL
 
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...
 

Frequently Asked Questions

What are Strawberry Amaretto Pastries?

Strawberry Amaretto Pastries are a delicious dessert made with fresh strawberries and a hint of amaretto liqueur, typically wrapped in a flaky pastry. They are often served warm and can be accompanied by whipped cream or ice cream for an extra treat.

How do I make Strawberry Amaretto Pastries?

To make Strawberry Amaretto Pastries, you will need fresh strawberries, amaretto liqueur, sugar, and puff pastry. Start by mixing the strawberries with sugar and amaretto, then spoon the mixture onto squares of puff pastry. Fold and seal the pastry, then bake until golden brown.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries for Strawberry Amaretto Pastries. Just make sure to thaw and drain any excess liquid before mixing them with sugar and amaretto to prevent the pastry from becoming soggy.

What can I serve with Strawberry Amaretto Pastries?

Strawberry Amaretto Pastries pair well with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce. You can also serve them with a dusting of powdered sugar for an elegant touch.

Are there any variations I can try?

Absolutely! You can experiment with different fruits like raspberries or peaches, or add nuts such as almonds for extra crunch. Additionally, you can substitute the amaretto with other liqueurs like Frangelico or omit it entirely for a non-alcoholic version.

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