Comments on: Love flaky turnovers? Don’t love fussing? Blitz puff to the rescue.

By: FRAN

FRAN — Thu, 06 Aug 2009 16:08:57 +0000

I did wind up adding the cornstarch to my fruit and it worked out fine. I baked a few as a test batch and boy are they great. My husband loved them with his morning coffee. I froze the rest of them to bake off for an upcoming family reunion. One additional comment is that I had way more fruit filling than I had dough so I just kept making more dough to use up all the fruit. I still have one batch of the fruit filling left so I plan on trying the recipe for Tasy Toaster Tarts.

By: Kesha

Kesha — Wed, 05 Aug 2009 17:01:13 +0000

This recipe looks great!! I have been trying to find a recipe for croissants. I saw the flaky layers and I wonder if I can use this recipe for it. Any suggestions? Thank you so much for your time.

Kesha - You could try using this recipe but I do not think it will hold up very well as traditional croissant dough is a yeasted dough. The many layers of dough and butter and the presence of yeast helps to deliver those flaky layers we all enjoy in a croissant. It is a tedious and can be a daunting process but can be very rewarding too! I don’t want to discourage you so try using the turnover dough and write us back. We’d love to hear the results. Elisabeth @ KAF

By: FRAN

FRAN — Mon, 03 Aug 2009 13:45:18 +0000

PJ.
SURE JELL IS FRUIT PECTIN USED FOR MAKING JAMS AND JELLIES. AFTER A NIGHT IN THE CHILL BOX IT IS NO THICKER BUT STILL VERY YUMMY. AFTER WORK I WILL TRY TO REHEAT WITH CORNSTARCH TO THICKEN. I ALSO ADDED A BIT OF FRESH GRATED NUTMEG TO MY MIX.
THANKS FOR YOUR HELP.
The nice thing about Instant Clear Gel is that it thickens as soon as it touches liquid. Take a look at the recipe for Fresh Raspberry Pie. Joan@bakershotline

By: Fran

Fran — Mon, 03 Aug 2009 02:43:25 +0000

HELP!! is Instant CLear Jel different than Sure Jell? I made 2 batches of the filling (one blueberry) with Sure Jell and it does not seem as thick as it should be. What can I do to fix it? I was thinking of re-cooking it with cornstarch, but I’m afraid it will be overcooked. Any suggestions? Thanks.

No, they’re not the same thing, Fran - different manufacturer, minimum. I’m not sure what Sure Jell is, but I assume it does the same thing as ClearJel - thickens things. I’d imagine, with your result, that Sure Jell doesn’t have as much thickening power? I think at this point your only choice is to simmer it to the thickness you like, or add some cornstarch mixed with water and cook briefly. Don’t worry - it’ll still taste good. PJH

By: Linda

Linda — Wed, 22 Jul 2009 15:29:48 +0000

I made these yesterday and used fresh strawberries out of my garden. They were fabulous. I served them at a family dinner and my Father-in-Law (a professional Swiss Baker) was so impressed and asked me for the recipe! Ta Da! They were very easy. Lots of filling leaked out and I am wondering if a few holes placed in the top would let the steam out and not so much filling.
Good job impressing your father-in-law! Holes or slashing will keep the filling from leaking but make sure you do it as you are putting it in the oven so it doesn’t have time to reseal. Molly @ KAF

By: Judith

Judith — Fri, 17 Jul 2009 20:48:41 +0000

I have a Nuwave oven. Can these be cooked in this oven. The heat goes up to 350. If it is about 20 min would I add another ten minutes. Would they still be flakey? Thanks, I love this blog. 10 minutes should be about right. They may not be as flaky but it’s still worth a try! Molly @KAF

By: Jackie

Jackie — Thu, 16 Jul 2009 15:13:24 +0000

I am going to make these today. Can I freeze the turnovers before I bake them? I want to serve them hot out of the oven but I won’t have time to make them from start to finish for brunch this weekend.

Yes, they may be frozen. Bake them directly from the freezer. Frank @ KAF.

By: Marcia

Marcia — Mon, 13 Jul 2009 05:30:20 +0000

I saw those heart pie molds at the WS store the other day. I plan to buy some when they are on sale. They also have star shaped ones and the catalog shows cherry pie made in them.

I love raspberries and this recipe is perfect. I can make half of a recipe and freeze them. Then, for breakfast, I can bake 2 in the toaster oven. Perfect way to do baking for one.

I enjoy the blog as kitchen literature. It helps satisfy my urge to bake.

By: B. Anna M.

B. Anna M. — Sat, 11 Jul 2009 00:35:37 +0000

Can’t stop smiling. It feels great to have a wonderful end product after all the hard work. It’s been a year since I’ve learned about KAF, who has been a big help and inspiration to get baking. I am more confident in the kitchen when it comes to bread and pastries. This recipe is easy and muy muy tasty. There was a bit of assembly work action needed, but it was well worth it and to a point, fun. I made this pastry recipe today for the first time and it was a success. Thank you KAF. See pics.

http://s565.photobucket.com/albums/ss94/LumiereChaudeBAnna/?newest=1

WHOA, those look great! How the heck did you make the hearts! Thanks for sharing your success with us… PJH

By: Bree in CT

Bree in CT — Fri, 10 Jul 2009 21:37:30 +0000

This was my first time making blitz puff pastry and I must say it was quite easy and tasty!! My husband loved the intense flavor of the filling. I’m trying to use sugar substitutes, so I used xylitol for the sugar. I’ll try agave next time. Thanks so much for such great recipes!