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slide 1 of 6, Wewalka European Bakery Style Dough Puff Pastry,
slide 2 of 6, Wewalka European Bakery Style Dough Puff Pastry,
slide 3 of 6, Wewalka European Bakery Style Dough Puff Pastry,
slide 4 of 6, Wewalka European Bakery Style Dough Puff Pastry,
slide 5 of 6, Wewalka European Bakery Style Dough Puff Pastry,
slide 6 of 6, Wewalka European Bakery Style Dough Puff Pastry,
Wewalka

Wewalka European Bakery Style Dough Puff Pastry

1. Preheat: Convection: 400 degrees F. Regular: 425 degrees F. Use dough directly from fridge. Do not eat raw dough. 2. Unroll: Parchment paper is oven safe up to 500 degrees F. Avoid direct contact with heating elements or flames. 9 inch x 14 inch seamless sheet. Use a whole sheet or cut into small pieces. 3. Fill & Form: Add filling and fork edges closed. Brush with egg wash for golden finish. Perfect for sweet or savory recipes. 4. Bake 15-20 min. For larger pastries like pies, tarts & quiches increase the baking time to 30-35 min. Great for pies, tarts & quiches. Bake on parchment paper. Keep dough refrigerated. Best if used by: see front. Use immediately after opening.
Ingredients
Wheat Flour, Water, Palm and Canola Oils, Ethyl Alcohol, Contains Less than 2% of: Wheat Starch, Wheat Gluten, Sugar, Salt, Citric Acid, Sorbic Acid (Preservative), Ascorbic Acid.
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Contains: wheat; May contain traces of milk