Product Detail

Dufour's Classic All-Butter Puff Pastry Dough is nationally acclaimed. Our customers say they can achieve the same professional results as the finest pastry chefs in the world! More than 50% butter to flour ratio, resulting in the highest quality, most buttery, flaky puff pastry in the marketplace. So tender, it melts in your mouth. Just 5 pantry ingredients: butter, flour, water, salt, lemon juice. You could make it at home, but we save you all the time without compromising quality. Shelf life frozen: one year from production date. Once defrosted, may be rolled out per recipe, and then refrozen for future baking. Also, may be baked and then frozen for up to 3 weeks. Case Pack: 10 boxes per case.

Brand Information

Award-Winning DUFOUR Puff Pastry

Product Detail

Dufour's Classic All-Butter Puff Pastry Dough is nationally acclaimed. Our customers say they can achieve the same professional results as the finest pastry chefs in the world! More than 50% butter to flour ratio, resulting in the highest quality, most buttery, flaky puff pastry in the marketplace. So tender, it melts in your mouth. Just 5 pantry ingredients: butter, flour, water, salt, lemon juice. You could make it at home, but we save you all the time without compromising quality. Shelf life frozen: one year from production date. Once defrosted, may be rolled out per recipe, and then refrozen for future baking. Also, may be baked and then frozen for up to 3 weeks. Case Pack: 10 boxes per case.

Preparation & Usage

Baking and Handling Instructions Defrost dough package in refrigerator two to three hours. Do not leave out at room temperature after defrosting; refrigerate if not using immediately. After defrosting, dough will keep two days in refrigerator. Unwrap pastry and place on floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour. Use Dufour Classic Puff Pastry Dough as directed in your recipe. Depending on your recipe, dough may require rolling out gently before cutting. Cut into desired shapes using a sharp knife or pizza wheel. If recipe requires, egg wash pastry (whole egg beaten with about 1 tsp. water), then chill and rest in refrigerator for 30 minutes. Place on greased baking pan or pan lined with parchment paper. Bake in pre-heated 375°-400° oven (or 325°F convection oven) until firm and dry to touch. Do not under-bake. If pastry looks nicely browned and puffed when removed from oven and then collapses when cool, it has been under-baked. Either raise temperature and/or bake longer. Helpful suggestions: Use for hors d'oeuvres, savory or sweet turnovers, pot pie tops, napoleons or straws. Save scraps! Use as decorative shapes to garnish dishes, or wrap tightly and re-chill or freeze. Although pastry will not puff as high, it will still be flaky and delicious.

Features

Made with the finest churned sweet butter

Trans Fat Free

Kosher - Dairy