Should I Prebake My Strawberry Amaretto Squares for a Family Event?

[floccies]

Is it ok to prebake the squares and just fill them at the show?

How is the taste impacted by prebaking vs fresh from the oven?

How is the texture impacted?

Any negatives at all to prebaking?

I am making them for a show for my family(sister, niece, mother) tomorrow night. I had them at a cluster meeting but have never made them.

 

[riggs62]

We've made these a few times for practice at home. I find that straight out of the oven even with some cooling time makes my cream melt!! Pre-baking might be the way to go so they are completely cooled.

 

[kcjodih]

I just tonight doubled the recipe to take to a show. I made them last night, transferred to the cooling rack immediately to cool completely. Then put them in a container with lid to bring to the show. Tonight after I set up before the demo started, I split them all and it was soooo much easier than doing it at the show and having them fall apart even though you allowed plenty of time for them to cool. I've been doing them at the show for 10 shows now and will never go back to that. Making some tomorrow morning for my show tomorrow night!

 

[JAE]

That is good to know. Thanks.

 

[MomToEli]

I'm betting they are not quite as messy that way, either. I seem to get almond pieces all over the place with these!

But, as Mr. Food says .... Oh, they're so good!

 

[DebbieJ]

I always prebake these.

 

[Cassie1037]

Absolutely pre-bake! I have found that guests inquire about the pastry, for other uses.. so I usually bring the empty box to show them. It saves sooo much time at the show