pampchefmom2002
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pampchefmom2002 said:I have a host who would like me to make a recipe that I am not familiar with. She says it is a pastry, made on the lg. round stone. It is made with the pastry dough, or resent rolls, and there is fruit wrapped up in the dough. Does anyone know what this might be? Thanks!
A round stone is a baking tool made of natural or ceramic material that is used to evenly distribute heat and absorb excess moisture while baking. It is placed in the oven and preheated before placing the pastry on top for baking.
Pastry made on a round stone will have a crispy and evenly browned crust, as well as a flakier and more tender texture compared to pastries baked on a traditional baking sheet. Additionally, the bottom of the pastry may have small markings from the stone.
While a round stone is ideal for baking pies, tarts, and other flat pastries, it may not be suitable for taller or heavier pastries such as cakes or breads. It is best to consult the specific recipe or a Pampered Chef consultant for recommendations.
Yes, it is important to preheat the round stone in the oven before placing the pastry on top. This ensures that the stone is evenly heated and allows for proper baking and browning of the pastry.
To clean your round stone, let it cool completely before rinsing with warm water and using a plastic scraper or scrub brush to remove any residue. Avoid using soap as it can absorb into the stone and affect the taste of future baked goods. To prevent cracking, do not soak the stone in water or expose it to extreme temperature changes. Store in a cool, dry place when not in use.