Ingredients

• 1 Jus-Rol™ Puff pastry block
• 2-3 tbsp ginger preserve
• 2 ripe pears
• 1 orange – juice and rind
• 1 beaten egg to glaze

Equipment required

• Rolling Pin
• Sharp knife
• Baking Sheet
• Baking paper
• Pastry Brush

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make a Jalousie
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  How to Make a Jalousie

  Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.

  • 1. Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
    2. Unroll second pastry sheet still on it’s film and fold in half along its length.
    3. With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
    4. Brush border of base pastry with beaten egg.
    5. Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
    6. Open out the sheet to cover the base.
    7. Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
    8. Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
    9. Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
    10. Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
• How to Make Pithiviers Gateau
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  How to Make Pithiviers Gateau

  1. Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
  2. With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
  3. Place second pastry disc over base pastry and filling and press edges firmly together.
  4. With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
  5. Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
  6. Finally brush the top with beaten egg white before baking.