nickywsn
- 143
Qeustion About Strawberry Amaretto Pastries
- Thread starter nickywsn
- Start date
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Discussion Overview
The thread centers around experiences and opinions regarding the preparation of Strawberry Amaretto Pastries, particularly in the context of cooking shows. Participants share their thoughts on making the pastries in advance and the challenges of preparing them during a live demonstration.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses interest in making the pastries the night before a show.
- Another participant shares their experience of preparing components in advance, suggesting that while the strawberries and filling can be made ahead, assembling them too early may lead to sogginess.
- One participant mentions they have made the pastries the night before and found them excellent the next day.
- Another participant reflects on their experience with soggy pastry when leftovers were stored, questioning if it was just their experience.
- One participant finds the preparation of the pastries at a show to be time-consuming and wonders if others share this sentiment.
- Another participant shares their enjoyment of the pastries at cluster meetings and expresses eagerness to try them at a show, seeking an outline for preparation.
- One participant discusses using Amaretto instead of almond flavoring, suggesting this variation enhances the flavor.
- Another participant mentions keeping ingredients separate until the party to avoid sogginess and describes their efficient method of preparation during a show.
- One participant recounts making the pastries start to finish at their first show without time issues, noting it was a single-recipe demonstration.
- Another participant shares a recent experience of making the pastries at a show, highlighting guest engagement and improvisation with ingredients.
Areas of Agreement / Disagreement
Views differ on the best approach to preparing the pastries in advance, with some participants advocating for pre-preparation of components while others caution against early assembly due to potential sogginess. No clear consensus emerges on the optimal method for preparation.
Contextual Notes
Participants share personal experiences related to cooking shows and the preparation of Strawberry Amaretto Pastries, reflecting a variety of approaches and outcomes.
Who May Find This Useful
Consultants interested in sharing experiences or seeking insights on preparing Strawberry Amaretto Pastries for cooking demonstrations may find this discussion relevant.
chee65
- 221
I don't think that I would assemble it the night before but it should be okay to go ahead and slice the strawberries, bake the puff pastry but do not split until ready to use, and make the filling the night before. Then all you have to do is split and fill. I'm just afraid that the pastry would get soggy if you assemble it too soon.
chee65
- 221
dannyzmom
Gold Member
- 9,271
Bexamo
- 104
AmarettoJust thought I'd throw this in here - as I was making these to "practice" on my family, I starting thinking that the name is "Amaretto" - not imitation almond flavoring, or almond extract... SO I made them with Amaretto! (Double the amount of flavoring called-for in the recipe actually!
) You all totally need to try them this way!!!!!!!!!!!!!!!!!! I may even treat show guests to a little of my stash.... They were too good!!!!!
) You all totally need to try them this way!!!!!!!!!!!!!!!!!! I may even treat show guests to a little of my stash.... They were too good!!!!!
clshirk
- 296
I love amaretto- hmmm
Haven't tried it with the pastries though.
As for making the night before, I guess you could make them and keep all the ingredients separated until the party. If you put them together you'll be forced to refridgerate and I don't think they're as good cold- and they do get a tad soggy.
Personally, I think they are really easy to make at a party- I often omit the almonds though to avoid nut allergies. At the very beginning of the show I slice the pastries and throw em in the oven, and then spend the next 10-15 minutes making the whipped cream and cutting strawberries. I think it takes about 30 minutes total for me from starting them to finishing them (often I don't start until about 10 minutes into the show so I can talk about PC) just because of limited space to work with and because I'm talking too.
Haven't tried it with the pastries though.
As for making the night before, I guess you could make them and keep all the ingredients separated until the party. If you put them together you'll be forced to refridgerate and I don't think they're as good cold- and they do get a tad soggy.
Personally, I think they are really easy to make at a party- I often omit the almonds though to avoid nut allergies. At the very beginning of the show I slice the pastries and throw em in the oven, and then spend the next 10-15 minutes making the whipped cream and cutting strawberries. I think it takes about 30 minutes total for me from starting them to finishing them (often I don't start until about 10 minutes into the show so I can talk about PC) just because of limited space to work with and because I'm talking too.
julesh
- 87
abrahamlaur said:
These are a favorite at my house! My three youngest kiddos (ages 7-13) are experts at assembling them.
I made these start to finish at my very first cooking show, and didn't have a problem with the time. However, it was an afternoon show, and it was the only recipe I did. I definitely wouldn't do them, if I were demoing more than one recipe.
BTW, I don't think it's any reflection on how well you do your job!
Sallie_M
- 253
I made 2 batches of these at a show on Friday night. The puff pastry was just about done when the guests arrived, so it was cooling in front of them when we started. Guests were impressed with how easy the rest was. (Two of them finished making them for us.)
On a practice run at home, I was out of almond extract and used marischino cherry juice. Tasted good, and a very pretty pink
On a practice run at home, I was out of almond extract and used marischino cherry juice. Tasted good, and a very pretty pink
Frequently Asked Questions
What ingredients do I need to make Strawberry Amaretto Pastries?
To make Strawberry Amaretto Pastries, you will need fresh strawberries, amaretto liqueur, puff pastry sheets, sugar, and cream cheese. Additional ingredients may include vanilla extract and egg wash for a golden finish.
How long does it take to prepare Strawberry Amaretto Pastries?
The preparation time for Strawberry Amaretto Pastries is approximately 20 minutes, while the baking time is around 25-30 minutes. Overall, you can expect the entire process to take about an hour.
Can I use frozen strawberries for the pastries?
Yes, you can use frozen strawberries for Strawberry Amaretto Pastries. Just make sure to thaw and drain any excess moisture before using them to prevent the pastries from becoming soggy.
Are Strawberry Amaretto Pastries suitable for a gluten-free diet?
To make Strawberry Amaretto Pastries gluten-free, you can substitute regular puff pastry with a gluten-free puff pastry option. Be sure to check that all other ingredients, including the amaretto, are gluten-free as well.
How should I store leftover Strawberry Amaretto Pastries?
Leftover Strawberry Amaretto Pastries should be stored in an airtight container in the refrigerator. They are best enjoyed within 2-3 days, but you can also freeze them for longer storage. Just reheat in the oven before serving.
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