Comments on: Baked Brie with Peach Preserve Pastry Puff http://www.saketvora.com/2009/04/14/baked-brie-with-peach-preserve-pastry-puff/ there's always a siren, steering you to shipwreck... Sat, 26 Nov 2011 06:58:26 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Nikhil http://www.saketvora.com/2009/04/14/baked-brie-with-peach-preserve-pastry-puff/comment-page-1/#comment-12280 Nikhil Fri, 17 Apr 2009 21:58:33 +0000 http://www.saketvora.com/?p=695#comment-12280 You might try this next time. "Poached Pears with Caramel Drizzle" http://brightideas.com/bright_idea.aspx?ID=508 You might try this next time.

“Poached Pears with Caramel Drizzle”
http://brightideas.com/bright_idea.aspx?ID=508

]]> By: Saket http://www.saketvora.com/2009/04/14/baked-brie-with-peach-preserve-pastry-puff/comment-page-1/#comment-12175 Saket Wed, 15 Apr 2009 20:54:25 +0000 http://www.saketvora.com/?p=695#comment-12175 lol! told you i was way outside my comfort zone. yea you're right -- the filo dough was indeed drying out. honestly they both tasted good. the baking process helped sweeten them up! lol! told you i was way outside my comfort zone. yea you’re right — the filo dough was indeed drying out. honestly they both tasted good. the baking process helped sweeten them up!

]]> By: mary http://www.saketvora.com/2009/04/14/baked-brie-with-peach-preserve-pastry-puff/comment-page-1/#comment-12169 mary Wed, 15 Apr 2009 15:03:58 +0000 http://www.saketvora.com/?p=695#comment-12169 Cool! Those look yummy. FYI - what you got is actually filo dough instead of puff pastry. It is definitely harder to work with than puff pastry because it tends to dry out more. Puff pastry looks like regular pie dough, but it actually has lots of layers of butter in between the layers of pastry dough, so that when you bake it, all the layers kind of puff up. Unlike filo dough though (which is the stuff in spanikopita, baklava, etc.), you can just roll puff pastry out with a rolling pin, and you only have to deal with it in one layer. (Puff pastry is kind of like croissant dough, and made in a somewhat similar way.) Also, if you want to try this again, you can make it in one big pastry instead of lots of little ones to make it faster and less trouble, and just serve it with a spreader on crackers or apple slices or something like that. I love your individual ones though. I have never thought of doing that; looks like a great party appetizer! :-) Which was better, the raspberry or the peach? Cool! Those look yummy.

FYI – what you got is actually filo dough instead of puff pastry. It is definitely harder to work with than puff pastry because it tends to dry out more. Puff pastry looks like regular pie dough, but it actually has lots of layers of butter in between the layers of pastry dough, so that when you bake it, all the layers kind of puff up. Unlike filo dough though (which is the stuff in spanikopita, baklava, etc.), you can just roll puff pastry out with a rolling pin, and you only have to deal with it in one layer. (Puff pastry is kind of like croissant dough, and made in a somewhat similar way.) Also, if you want to try this again, you can make it in one big pastry instead of lots of little ones to make it faster and less trouble, and just serve it with a spreader on crackers or apple slices or something like that.

I love your individual ones though. I have never thought of doing that; looks like a great party appetizer! :-) Which was better, the raspberry or the peach?

]]>