As the holiday season approaches, we hurry to plan a festive menu that doesn’t require spending too much time in the kitchen but still delights even the pickiest eaters. Preparing the holiday table is made easier with frozen pastry – its demand increases up to threefold compared to usual periods. A “Mantinga” technologist shares tips to help even inexperienced cooks create successful dishes using frozen pastry.

The right temperature is crucial for a dish's success

“Mantinga’s” food technologist Irma Seiliuvienė shares tips starting with the filling.

When choosing fillings or toppings for baked goods, it’s important to follow a few guidelines: “Do not overload the dough with filling – too much moisture or weight can prevent the dough from rising properly. If the filling is very juicy, you can mix it with some flour or starch before baking to prevent the dough from getting soggy and to ensure the layers don’t ‘seal shut’ after baking. Also, avoid using hot fillings – cool them beforehand, as the melting fats in the dough caused by heat can ruin the structure of the layers,” advises the specialist.

As indicated on the packaging, frozen pastry should be stored in the freezer. Additionally, once thawed, the product should not be refrozen. Irma Seiliuvienė recommends thawing the dough slowly without applying any additional heat.

The dough should not be over-rolled, as the layers might merge, resulting in baked pastry that lacks fluffiness and lightness.

Puff pastry products should be baked in a well-preheated oven at the temperature specified on the dough’s packaging. If the temperature is incorrect, the dough may not rise properly, and the baked goods will not be airy.

“If you want a golden, glossy crust, brush the shaped products with beaten egg before baking. Decorate with various herbs, seeds, or cheese. If you wish to add more color and uniqueness to the baked product, you can decorate it with fresh berries, melted chocolate, mint leaves, or powdered sugar after baking,” advises the food technologist.