rolled out - deep frozen.
INGREDIENTS
wheat flour, mixed fats (vegetable fats [partially hydrogenated], water, butter 10%, emulsifiers [E 471, soyalecithin], salt, acidulation agent [lactic acid, citric acid], colouring agent [bete-carotene], flavours), water, salt.
PREPARATION
Leave the roll of flaky pastry to thaw out completely in its packaging in the refrigerator (+4 °C, approx. 12 hours). Then roll out on a well floured surface. Baking time at 190 - 210°C (fan-assisted) is between 20 - 40 minutes. The baking paper supplied maybe used.
The rolls of flaky pastry are suitable for various sweet and savoury pastries, such as Strudel, Quark-Pockets, Mini-Pizzas, Vol-au-vent cases, Tarts, etc. Wants thawed the pastry should be used within 24 hours.
Do not refreeze after thawing!
Kitchen devices can fluctuate: hence, our recommendations can only serve as guidelines.