Strawberry Amaretto Pastries -- Advice Needed

  • Thread starter Thread starter Joyful
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Discussion Overview

The thread discusses experiences and suggestions related to serving Strawberry Amaretto Pastries, particularly in the context of hosting events. Participants share their personal approaches to preparing and presenting the pastries to guests.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions that the pastries are delicious but messy, seeking advice on how to serve them without guests getting their fingers gooey.
  • Another participant shares their experience of making the pastries in advance and cutting them in half for easier consumption.
  • One participant describes their method of preparing the puff pastry at home and demonstrating the filling at the show, suggesting that guests use forks to enjoy the pastries.
  • Another participant notes that pressing down on the pastries helps them stick together better and recommends having napkins available for serving.
  • One participant suggests making the pastries bite-sized so guests can eat them in one bite with their fingers.

Areas of Agreement / Disagreement

Views differ on the best way to serve the pastries, with some participants advocating for bite-sized pieces while others suggest using utensils. No clear consensus emerges on a single method.

Contextual Notes

Participants share personal experiences from hosting events, focusing on practical serving suggestions for a potentially messy pastry.

Who May Find This Useful

Consultants looking for ideas on serving pastries at events may find the shared experiences helpful.

J
Joyful
I'm hosting my Grand Opening tomorrow and I'm planning to make the Strawberry Amaretto Pastries recipe that came in my kit. They are yummy but very messy. Any advice on how to serve them? I don't mind getting my fingers gooey but I don't really want my guests to have to eat them that way.

Should they be finger food? Knife & fork?

Thanks for any suggestions.

Joy Timmons
Castaic, CA
 
I made them in advance & cut them in halh, they were so much easier to eat. If you are going to demo them, I would say they tend to be messy, so I am going to cut them up for you....HTH:D
 
I always make the puff pastry in advance at home and bring them to the show done, I explain how to make the pastry showing the tools I used. I then demo the filling. Then I show the guests how to put them together and they come up and fix their own. Eat with a fork and enjoy.:D
 
I made them last year for an open house and just pressed down on the top to make them stick together a little better and not fall apart so easily. Then I used the mini serving spatula to serve them. It wasn't too bad, though you should probably make sure you have a good stock of napkins available just in case.
 
Just make them bite-size so guests can eat them with their fingers in one bite!
 

Frequently Asked Questions

What ingredients do I need for Strawberry Amaretto Pastries?

To make Strawberry Amaretto Pastries, you will need puff pastry, fresh strawberries, amaretto liqueur, sugar, cornstarch, and an egg for egg wash. Optional ingredients include powdered sugar for dusting and almond extract for added flavor.

How do I prepare the strawberries for the filling?

Start by washing and hulling the strawberries. Then, chop them into small pieces and mix them with sugar and cornstarch. Let the mixture sit for about 10-15 minutes to allow the strawberries to release their juices and the sugar to dissolve.

Can I make the pastries ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. However, it's best to assemble and bake the pastries just before serving to ensure they are flaky and fresh.

What temperature should I bake the pastries at?

Bake the Strawberry Amaretto Pastries at 400°F (200°C) for about 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them to prevent over-baking.

How can I ensure the pastries are flaky?

To achieve flaky pastries, make sure to work with cold puff pastry and avoid overworking the dough. Also, ensure that your oven is preheated properly before baking, and avoid opening the oven door frequently while they are baking.

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