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Thawing frozen pastry sheets...



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fbc




 
 
    
 

Post Tue, Nov 24 2015, 3:14 pm
How do I get them to thaw enough so that they don't crack when I unfold them, and they don't crack while baking? I didn't have this problem when I started using them, but now whenever my deli rolls come out of the oven, the deli can be seen thru open cracks and it just doesn't look nice. Any tried and true tips and tricks? Thanks
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mummiedearest




 
 
    
 

Post Tue, Nov 24 2015, 3:20 pm
you probably just didn't defrost it enough.
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ra_mom




 
 
    
 

Post Tue, Nov 24 2015, 3:22 pm
Or they could be old / have been exposed to freezer burn?

If they're not soft and pliable like a good dough when you're assembling the recipe, they probably won't turn out that we'll once baked.
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fbc




 
 
    
 

Post Tue, Nov 24 2015, 3:23 pm
So how long do I defrost it? Package says 40 minutes, do I just do it longer? I feel like it gets sticky and hard to work with after a certain point
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mummiedearest




 
 
    
 

Post Tue, Nov 24 2015, 3:55 pm
I do it by feel.
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fbc




 
 
    
 

Post Tue, Nov 24 2015, 5:28 pm
Thanks all, it worked to wait longer and go by feel! The deli rolls look delicious!!
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Cbk




 
 
    
 

Post Tue, Nov 24 2015, 6:56 pm
.
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Cbk




 
 
    
 

Post Tue, Nov 24 2015, 6:56 pm
.
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itsagreatday




 
 
    
 

Post Wed, Nov 25 2015, 9:36 am
Prob the most random idea you have Ever heard but I run a hot blowdryer over it (obv at a distance) and it makes the dough softer and more fluid... LOL
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