Best Puff Pastry to purchase?
I am curious what people like. I always buy Pepperidge Farm, which I like, though it can be a bit soggy on the bottom at times. (Any ideas?)
I tried the Trader Joe's version but did not like it. Was there a Whole Foods version (or product there) that people liked better? or?
I've had good luck with Pepperidge Farm.
What are you making that gives you soggy results?
Maybe you can bush a light egg wash on the bottom or bake in a hot, preheated oven.
If you want to tackle making your own puff pastry, it's pretty simple and fun but a little time consuming, I followed the instructions in this Julia Child video and got good results too. Also, I enjoy watching Julia.
'Soggy on the bottom' probably has more to do with baking conditions than the dough itself (e.g. baking sheet, oven temperature, filling that compresses the dough).
My complaint with Pepperidge Farm is the choice of shortening. The main alternative to butter is a hydrogenated shortening that has a high melting point. To me tastes like a coating on the roof of my mouth, like that I get with lamb fat.
I like the taste of Trader Joe's because it uses butter. I have not tried the much more expensive brands.
Thanks everyone! I simply did not like the taste of TJ's as much as PF... maybe I missed the preservatives, Choswer and Paul ! :)
Dave and Paul... not sure the problem. I repeatedly make these tarts from Suzanne Goin's SUNDAY SUPPERS book that are wonderful. You roll out the pastry, score it, egg wash the sides, and the tart starts with a light layer of creme fraiche with a few additions, then you add toppings. It is cook on a cookie sheet, with parchment between the cookie sheet and the puff pastry. Sometimes when everything is done, and it really needs to come out of the oven, the pastry in the middle still is a little undercooked and soft.
re: Tom P
That sounds good. Can you post the recipe? My biggest problem w/ TJ's is that it's on the sweet side (besides as paulj says it's seasonal, though available now).
Do you roll the pastry? That can make a difference in cooking. You can also partially bake it.
Dufour is great, and I splurge and buy it on special occasions but it's hard for me to justify paying that much for an every day meal.
Chowser, here is the recipe. You can pretty much put anything on top, once you've prepped the pastry and smoothed on the ricotta/creme fraiche base. I do various versions, all good. But this one is wonderful. Another in her book uses swiss chard for a veggie version.