17.3 oz box
12 servings per container
Made From: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Oils (Palm, Soybean, Hydrogenated Cottonseed), Contains 2% Or Less Of: High Fructose Corn Syrup, Salt, Mono And Diglycerides, Soy Lecithin, Malted Barley Flour, Turmeric And Annatto Extracts For Color.
Contains: wheat, soy.Do not purchase if carton is open or torn. Do not eat raw dough. Do not bake in microwave or toaster oven. Product can thaw in microwave. See thawing instructions above.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
When you start with Pepperidge Farm Puff Pastry, you can create extraordinary dishes, both savory and sweet. Let your imagination take you to delicious places! Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create dozens of layers. Pepperidge Farm Puff Pastry is ready to bake, so you can skip the work and still enjoy perfectly made golden, flaky pastry. Puff Pastry Sheets can be folded and shaped into many interesting and delicious designs. At Pepperidge Farm, baking is more than a job. It's a real passion. Each day, our bakers take the time to make every cookie, pastry, cracker, and loaf of bread the best way they know how - by using carefully selected, quality ingredients. For more recipe ideas visit puffpastry.com. Learn more at pepperidgefarm.com.
Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400 degrees F. Lightly grease baking sheet or line with parchment paper. Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place pastries onto baking sheet. Bake for 15 minutes or until pastries are golden brown. Let pastries cool on baking sheet on a wire rack for 10 min. Split each pastry into two layers. making 24 in all. Reserve 8 top pastry layers. Prepare pudding mix according to package directions except use 1 cup milk Fold in whipped cream. Spread 2 tablespoons pudding mixture on each of 8 bottom pastry layers. Top each with I tablespoon strawberries and another pastry layer. Top with remaining pudding. strawberries and the reserved top pastry layers. Sprinkle with confectioners sugar. Ingredient Note: For 1-1/2 cups sweetened whipped cream. beat 3/4 cup heavy cream. 2 tablespoons sugar and V2 teaspoon vanilla extract in medium bowl with electric mixer on high speed until stiff peaks form. Microwave: Thawing Puff Pastry Sheets: Thaw time may vary. Pastry should unfold easily but still be cold after thawing. To thaw at room temperature. remove pastry sheet(s) from the box and outer wrapping Thaw pastry sheet(s) until the pastry unfolds easily no more than 40 minutes. To thaw in the microwave. remove I pastry sheet from the box and outer wrapping and wrap in a paper towel. Microwave on high for 15 seconds. Turn the pastry sheet over. Microwave for another 15 seconds. If pastry doesn't unfold easily microwave for another 5 seconds on each side. Using Puff Pastry Sheets: Unfold on highly floured surface. Remove parchment paper. Roll, shape and bake as directed in recipe. Helpful Hints: If pastry cracks when unfolding, sprinkle the crack with water and press the edges together to seal. If thawed pastry sheets become warm and/or sticky after thawing, promptly place in freezer for 5 minutes or refrigerator for 10 to 15 minutes. Then use in recipe as directed. Serving Suggestion: The pastries may be drizzled with I square (1 oz) semi-sweet chocolate. melted, before serving. Keep frozen. Keep frozen until ready to thaw.
Pepperidge Farm, Inc.