Page 369 - CMC Recipe Book

CMC
Recipe - Danish Pastries Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
50
50
45 minutes
15 - 20 mins
Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
5” Puff Pastry Squares
50
Peach Halves
2.25kg
Icing Sugar
250g
Water
As required
Total
Portion Cost
Method
Arrange puff pastry squares on a diagonal.
Place a peach half in the centre of the pastry and bring 2 corners to the middle.
Place on a greased baking sheet (do not line with parchment as the bottom of the pastry will not cook fully).
Bake for 15 minutes at Gas 4/180°C.
Allow to cool slightly before transferring to a cooling rack.
Mix icing sugar with enough water to make a thin icing and drizzle over the pastries.