Strawberry Amaretto Pastries Question

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Discussion Overview

The thread centers around inquiries and shared experiences regarding the storage of baked puff pastries and the use of sugar in a specific recipe for Strawberry Amaretto Pastries. Participants discuss the effects of storage methods and variations in recipe instructions.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about the best storage method for baked puff pastries, expressing concern that sealing them might make them soft.
  • Another participant shares their experience, suggesting that completely cooled pastries would be fine in a sealed container, while noting that moisture could lead to sogginess if they are not cooled.
  • One participant mentions their intention to consider storage for a show, thanking another for sharing their version of the recipe, which includes a different preparation method.
  • Another participant expresses confusion over changes in the recipe preparation, noting that they have an older version from a past Season's Best publication.
  • One participant highlights that the candied zest was a significant hit in their experience, along with the overall dessert.

Areas of Agreement / Disagreement

Views differ regarding the recipe preparation and storage methods, with no clear consensus emerging on the best approach to storing the pastries.

Contextual Notes

Participants share personal experiences and variations in recipe instructions, reflecting on their cooking practices and outcomes.

Who May Find This Useful

Consultants looking for insights on pastry storage and recipe variations may find the shared experiences relevant.

byrd1956
byrd1956
Gold Member
Messages
2,244
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.....
 
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!
 

Attachments

  • Thread starter
  • #3
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.
 
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!!
 
  • Thread starter
  • #5
oh my gosh, the candied zest was a BIG hit....of course the rest of the dessert was great, too!
 

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, cream cheese, and an egg for egg wash. Optional ingredients include powdered sugar for dusting and vanilla extract for added flavor.

How do I prepare the puff pastry for the Strawberry Amaretto Pastries?

Start by thawing the puff pastry sheets according to package instructions. Once thawed, roll out the pastry on a lightly floured surface to ensure it's even. Cut the pastry into squares or rectangles, depending on your desired shape for the pastries.

Can I make Strawberry Amaretto Pastries ahead of time?

Yes, you can prepare the filling and assemble the pastries ahead of time. Store them in the refrigerator for a few hours before baking. However, for the best texture, it’s recommended to bake them just before serving.

What is the best way to serve Strawberry Amaretto Pastries?

Strawberry Amaretto Pastries are best served warm, dusted with powdered sugar. You can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Can I substitute the strawberries with other fruits in the pastries?

Absolutely! You can substitute strawberries with other fruits like raspberries, blueberries, or peaches. Just keep in mind that different fruits may alter the flavor and sweetness, so adjust the sugar and amaretto accordingly.

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