Short Bread & Puff Pastry Tarts With Bags Made From Real Natural Apple
Code
Description
Case Qty
Unit Weight
Bake @
P04
9" Shortbread Apple Tart
6
550g
200°c 25/30 Mins
P08
9" Shortbread Rhubarb Tart
6
550g
200°c 25/30 Mins
7 " Puff Apple Tart With Terracotta Presentation Tray
Code
Description
Case Qty
Unit Weight
Bake @
P104
7.5" Puff Pastry Apple Tart
30
420g
200°c 25 Mins
P105
7.5" Trellis Puff Pastry Rhubarb
30
420g
200°c 25 Mins
Mini Tartlets
Code
Description
Case Qty
Unit Weight
Bake @
P06
Mini Apple Tartlets
80
65g
200°c 25 Mins
Square Lattice Puff Pastry - Improved Recipe
Code
Description
Case Qty
Unit Weight
Bake @
2410
Apple Lattice Squares
48
70g
200°c 25 Mins
Round Lattice Puff Pastry
Code
Description
Case Qty
Unit Weight
Bake @
P100
Round Apple Trellis
50
85g
200°c 25 Mins
P102
Round Apple & Custard Trellis
50
85g
200°c 25 Mins
P103
Round Apple Strudel Trellis
50
85g
200°c 25 Mins
Puff Pastry Turnovers
Code
Description
Case Qty
Unit Weight
Bake @
P17
Large Apple Turnover
40
100g
200°c 25 Mins
Puff Pastry Filled Diamonds
Code
Description
Case Qty
Unit Weight
Bake @
P111
Custard Puff Pastry diamond
70
100g
200°c 25 Mins
Vol-Au-Vents & Pastry Sheets
Code
Description
Case Qty
Unit Weight
Bake @
P30
King Size Vol-Au-Vents
100
56g
200°c 25 Mins
161049
Ambient King Size Vol-Au-Vents
48
80mm
Fully Baked & Ambient
P31
Puff Pastry Sheets
16
600 x 380
Cut as required
Baking Hints:
Allow all pastry to rest for a half an hour prior to baking. Bake at the required temperature until golden brown. To enhance the appearance of all pastry products you can glaze the pastry with an apricot glaze. This can be done by mixing apricot jam (without the peel) with water and heat the mixture in a microwave and apply with a pastry brush. To further enhance the appearance sprinkle with icing sugar or granulated sugar to decorate.
Danish Pastry Ready to Bake
Authentic Danish Pastries Plaits - With Presentation Cases
Code
Description
Case Qty
Unit Weight
Bake @
V231
Maple & Pecan Plait
4 x 12
95g
190°c 18 mins
Authentic Danish Pastries Turnovers - With Presentation Cases
Code
Description
Case Qty
Unit Weight
Bake @
V235
Apple Coronet Turnover
4 x 12
90g
190°c 18 mins
V220
Cherry & Almond Coronet
4 x 12
90g
190°c 18 mins
Authentic Danish Pastry Crowns - With Presentation Cases
Authentic Danish Pastry Whirls With Presentation Cases And Piping Bag Of Icing
Code
Description
Case Qty
Unit Weight
Bake @
V237
Cinnamon Whirl
4 x 12
90g
190°c 18 mins
V232
Toffee & pecan Whirl A whirl of Danish pastry with an in fill of blended cinnamon & frangipan,topped with a heavy topping of large pecan nuts with a 300g pouch ofliquid toffee to decorate
4 x 12
95g
190°c 18 mins
V254
Almond Square with Sliced Almond
4 x 12
90g
190°c 18 mins
French & German Pastries
Filled Butter Croissant
Code
Description
Case Qty
Unit Weight
Bake @
401259
Pain au Chocolat
68
65g
180°c 18/20 Mins
Filled Straight Butter Croissant - With Individual Branded Packaging
Code
Description
Case Qty
Unit Weight
Bake @
5020
Chocolate & Hazelnut Filled Croissant A pure butter croissant filled with a blend of chocolate and hazelnuts & topped with chopped nuts
50
99g
180°c 18/20 Mins
Straight Butter Croissant
Code
Description
Case Qty
Unit Weight
Bake @
401258
Straight Butter Croissant
68
55g
180°c 18/20 Mins
Mini Butter Croissant
Code
Description
Case Qty
Unit Weight
Bake @
401212
Mini Assorted Croissant 60 mini 25g croissants, 30 mini 30g chocolate rolls, 30 mini 30g strudel rolls & 30 mini<br>30g raisin & custard swirls
150
25/30g
180°c 18/20 Mins
Speciality French Pastry
Code
Description
Case Qty
Unit Weight
Bake @
258205
Sweet Pretzel & Custard Cream A light puff pastry folded into the shape of a pretzel and filled with a sweet custard filling
50
110g
180°c 18/20 Mins
German Pastries
Code
Description
Case Qty
Unit Weight
Bake @
2579
Chocolate & Hazelnut German Pastry A light pastry filled with a mix of choc & nuts & topped with flakes of nuts & chocolate in a sweet glaze
36
120g
180°c 18/20 Mins
2578
Biennstich Plunder German Pastry A light pastry filled with a custard cream and topped with sliced almonds enrobed in a sweet glaze
36
100g
180°c 18/20 Mins
Baking Hints:
Allow the pastries to defrost for about 20 minutes before baking. Allow adequate space between each pastry as the pastries will rise and spread during the baking. Make sure you bake the pastry at the required temperature. If baked at too high a temperature the pastry will rise too quickly and burn. Once baked allow the pastries to cool before you handle them to avoid damage and flaking of the pastries
