Strawberry Amaretto Pastries Question

[byrd1956]

Does anyone know if the best way to store the baked puff pastries to use on a later day? Will putting them in a sealed container make them soft and somewhat 'wilted'? Also, for the life of me I could not find where to use the other 1/4 c. sugar....SS Season's Best, last page.....

 

[kcjodih]

How long are you planning to store them? If completely cooled I think they would be fine in a sealed container. If not completely cooled, the moisture would make them soggy.

As for the sugar, I don't have my S/B in front of me but do have the recipe on my computer since I make it often so I'll attach my version from years ago just in case. 1/2 the sugar goes with the almonds on the pastry, other 1/2 goes with the zest to make it 'candied'. Hope that helps, they're delicious!

 

[byrd1956]

Jody, I was thinking about storage in case someone at my show Fri. night asked. Thank you for sharing your version of the recipe. There are some differences in the prep. but mostly the candying of the zest is not printed in the Season's Best at all.

 

[kcjodih]

Well now that's just odd. Why would they change the recipe prep? I got it from a S/B in S/S 2006 I think. It was at least 5 years ago - when it first came out. Oh well, as long as the ingredients are the same and now you know about the candied zest you'll be all set. This is DELISH!!

 

[byrd1956]

oh my gosh, the candied zest was a BIG hit....of course the rest of the dessert was great, too!