Sizing up puff pastry
I am an avid cook and baker and have been my entire life. I have an embarrassingly large collection of cookbooks from around the world.
How is it possible that every time I want to make something with Puff Pastry the recipe calls for ONE SHEET? I can't tell you how much this annoys me or how often I've let it rot in my freezer all because I don't understand the otherworld secret measurements that apparently makes ALL puff pastry the same size? In every single country.
Please help! I have home made sausage meat begging to be in a sausage roll!
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Most of the puff pastry they keep in my grocery store is in the frozen food section. It comes in about 1/4 inch thickness. It is usually in a tri-fold. You generally have to thaw it out under a damp dishtowel. When it thaws, you have to unfold it and maybe push the seams together and roll it out smooth.
I assume that is what they mean by 1 sheet.
This is a link to a 5 minute video of Alton Brown making a pot pie with a puff pastry top. At about 2 minutes 12 seconds into the video, Alton gets the puff pastry and rolls it out as I described earlier.
›1 Reply-
re: tonka11_99
cleverchica
May 11, 2010 10:42 PM
Much appreciated. I guess because I generally buy mine from a gourmet shop (but have seen and tried the brand name varieties) and it's homemade that I can't imagine them sizing it up to the same measurements. I have also made it from scratch and it's always just seemed a big mystery to me.
If ever in Vancouver, BC there will be a few amazing homemade sausage rolls waiting for you.
Thanks.
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