Strawberry Amaretto Pastries Question

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Discussion Overview

The thread centers around various methods and experiences related to slicing Strawberry Amaretto Pastries, with participants sharing their personal techniques and concerns about maintaining the integrity of the pastries during slicing.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses difficulty in slicing the pastries evenly, often resulting in torn tops or bottoms.
  • Another participant suggests slicing the pastries vertically while pinching the sides to stabilize them, although they acknowledge limited experience.
  • Some participants express concern that vertical slicing may lead to losing toppings like almonds and sugar.
  • One user mentions that ensuring the pastries are fully baked and cooled before slicing helps improve results.
  • Another participant shares their experience of cutting the pastries before baking to reduce mess during serving.
  • Several users note that the pastries should be served immediately to avoid sogginess from the toppings soaking through.
  • One participant mentions using a utility knife instead of a serrated bread knife for better slicing results.

Areas of Agreement / Disagreement

Views differ on the best method for slicing the pastries, with no clear consensus on a single foolproof technique. Some participants agree on the importance of cooling the pastries, while others focus on different slicing methods.

Contextual Notes

Participants share their experiences from various shows and personal baking, highlighting the challenges and considerations when preparing and serving the pastries.

Who May Find This Useful

Consultants preparing for shows or events where Strawberry Amaretto Pastries will be served may find the shared experiences and techniques relevant.

kcjodih
kcjodih
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Does anyone have a foolproof way of slicing these? I've made them at 1/2 dozen shows and I always have one or two that don't slice nice - meaning I thought I was directly in the middle slicing but ended up with a torn/see-through top or bottom because I cut it crooked. My show on Friday night I'm making them again but only a single batch this time so there's not much room for wasteage (sp?)

Help!

P.S. I've been using the serrated bread knife for this.
 
Try standing them up on end and slicing down (vertical), instead of the "safe" method of laying them flat on the cutting board (horizontal).

Place your knife where you want it, and then pinch either side of the pastry.

Please be careful!

Anyone else have a better idea? I've only made these twice.
 
Last edited:
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Hmmm....that's a thought. But I'm concerned I'd lose alot of the topping (almonds and sugar) by putting it on it's end and also by pinching. Even doing it my way (horizontal) I have crumbs, crumbs and more crumbs :o
 
Pinching - You wouldn't really pinch it.. just sort of balance it there. Don't squeeze the Charmin! ;)
 
slicing...
kcjodih said:
Does anyone have a foolproof way of slicing these? I've made them at 1/2 dozen shows and I always have one or two that don't slice nice - meaning I thought I was directly in the middle slicing but ended up with a torn/see-through top or bottom because I cut it crooked. My show on Friday night I'm making them again but only a single batch this time so there's not much room for wasteage (sp?)

Help!

P.S. I've been using the serrated bread knife for this.
Click to expand...

Not sure if you mean slicing the strawberries or not, but what about slicing them in the egg slicer plus :)
 
I've made these a few times. Make sure you have baked the pastry long enough and they really need to be cool. I usually bake half of them a head of time and demo the other half. That way they are cool and I don't feel rushed. Good luck!

Tammy Downham
 
I'm planning on making these for the first time at my Host Appreciation Show in March. I have eaten them and they are delicious, so I thought they would be good for my show.

My question is this - The recipe says to serve immediately. My plan is to do more of an open house and not demo anything. I was hoping to make them earlier in the day and then serve them that evening. What happens if they aren't served immediately?
 
The topping soaks through the pastry if left on there too long and they get soggy. Also, I suggest using the utlity knife instead of the bread knife. I made these for my first six shows and the utility knife worked great! You do have to make sure the pastry is cool first.
 
I just hold the pastry up and slice it like I'm slicing some bread with the santuko knife. They are pretty resilient and don't worry about losing any of the topping.
 
I cut the pastry before I bake it....and then just let guests assemble individual pastries. Alot less messy.
 
ChefBeckyD said:
I cut the pastry before I bake it....and then just let guests assemble individual pastries. Alot less messy.
Click to expand...


I was just about to say that Becky! If you want smaller pieces for serving cut them smaller before you bake the pastry! That what I do. I cut the pastry according to how many guests there are.

I couldn't imagine the mess trying to cut those suckers afterwards!:eek:
 
amya said:
I'm planning on making these for the first time at my Host Appreciation Show in March. I have eaten them and they are delicious, so I thought they would be good for my show.

My question is this - The recipe says to serve immediately. My plan is to do more of an open house and not demo anything. I was hoping to make them earlier in the day and then serve them that evening. What happens if they aren't served immediately?
Click to expand...
I make everything up and then just assemble them at the last minute.



As far as cutting the pastry, I didn't clarify that I have them cut up into squares and then just slice the squares in half to stuff them.
 
I believe the original question was regarding splitting the cooked pastry horizontally, not cutting it into squares.
 
chefann said:
I believe the original question was regarding splitting the cooked pastry horizontally, not cutting it into squares.
Click to expand...
OK... That's what I originally thought. The others confused me! Although that's not hard to do!
 
chefann said:
I believe the original question was regarding splitting the cooked pastry horizontally, not cutting it into squares.
Click to expand...


I guess I was confused too! Oh well. I hope from all of our rambling you were able to find something to help you! FYI...when I've made them I used the Serrated knife. I stood them on end and sliced down. I don't remember having a problem. Hope this helps you!!
 
chefann said:
I believe the original question was regarding splitting the cooked pastry horizontally, not cutting it into squares.
Click to expand...

Sometimes I'm a little slow......I was envisioning trying to hold up this whole sheet of baked crust to slice it. (giggle giggle)
 

Frequently Asked Questions

What are Strawberry Amaretto Pastries?

Strawberry Amaretto Pastries are a delightful dessert made with fresh strawberries and a hint of amaretto liqueur, typically encased in a flaky pastry. They are often served warm and can be topped with whipped cream or a dusting of powdered sugar for added sweetness.

How do I make Strawberry Amaretto Pastries?

To make Strawberry Amaretto Pastries, you will need fresh strawberries, amaretto liqueur, sugar, and pastry dough. Start by macerating the strawberries with sugar and amaretto, then fill the pastry dough with the mixture, seal, and bake until golden brown. For detailed instructions, refer to a specific recipe or the Pampered Chef website.

Can I make Strawberry Amaretto Pastries ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator. You can also assemble the pastries and freeze them before baking. When you're ready to enjoy them, simply bake from frozen, adding a few extra minutes to the baking time.

Are there any substitutes for amaretto in the recipe?

If you prefer not to use amaretto, you can substitute it with almond extract for a similar flavor profile. Use a smaller amount, as almond extract is more concentrated. Alternatively, you can omit the liqueur entirely and enhance the sweetness with additional sugar or a splash of vanilla extract.

What can I serve with Strawberry Amaretto Pastries?

Strawberry Amaretto Pastries pair wonderfully with a variety of accompaniments. Consider serving them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. Fresh mint leaves can also add a nice touch for garnish.

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