If you’re a home cook with an original recipe that uses Pepperidge Farm puff pastry, it could win you and a guest an all-expenses paid trip to New York City, to tour the Big Apple’s finest pastry shops. That’s a sweet trip!
Just enter your recipe in Pepperidge Farm’s 1,2,3 Puff! recipe contest.
You may submit up to three entries, one in each category: Appetizer, Main Dish and Dessert.
Puff over to 123PuffPastry.com for details.
But puff with haste: Entries must be received by December 31, 2009.
Pigs-in-blankets never looked so good! Photo courtesy Pepperidge Farm.
|What Exactly Is Puff Pastry?
It’s a light, flaky and tender pastry made by mixing flour, salt, chilled butter (or other fat) and water to form a dough. This is the process to make short pastry as well, however with puff pastry, the dough is then layered with butter, rolled out and folded into thirds. This process, which is repeated 6 to 8 times, produces a pastry comprising hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of extremely thin and delicate, flaky layers.
Puff pastry is used for delicate pastry like cream puffs, éclairs, napoleons and some danish pastries; for sweet and savory pies and vol-au-vents; for cookies such as palmiers; and for breakfast breads such as croissants and pain au chocolat. It is also used as a wrapping pastry for dishes en croûte.