Zihuatanejo-Ixtapa Message Board - Pasta de hojaldre

Pasta de hojaldre (reply)

Helene — Thu, 08 Jan 2015 23:01:28 +0000

Thank you to all who responded. My spinach pie is good but didn't come out as planned.

Pasta de hojaldre = Puff Pastry (reply)

BL — Thu, 08 Jan 2015 22:42:59 +0000

Sorry, not a baker!

However when I use it I only roll it thin and then stuff it with whatever (either sweet e.g. apple strudel, or savory e.g. goat cheese and peppers), close it up, pit a bit of egg wash on top and into the oven.

Pasta de hojaldre (reply)

GW — Thu, 08 Jan 2015 22:41:54 +0000

Helene,

You can find out how to use this by googling frozen puff pastry dough. Puff pastry puffs into layers due to the repeated folding and rolling out of the dough, but is a totally different animal than phyllo sheets.

Pasta de hojaldre (reply)

frostbite — Thu, 08 Jan 2015 21:49:21 +0000

You might check with the chef at Il Mare. We had great Greek food there last night.

Pasta de hojaldre = Puff Pastry (reply)

Helene — Thu, 08 Jan 2015 21:40:25 +0000

You can't separate it like Phyllo, unless I'm not doing it right. Any tricks to using it?

Pasta de hojaldre = Puff Pastry (reply)

BL — Thu, 08 Jan 2015 21:11:17 +0000

I am not a baker, but pasta de hojaldre is puff pastry...hope this helps

Pasta de hojaldre

Helene — Thu, 08 Jan 2015 20:56:09 +0000

I am using this to make spinach pie because I can't find phyllo dough here. Is there any way to make this pasta into more layers? Any bakers out there know how to do this? Or any way to substitute phyllo dough?