Pastry Sheets
Borg's Pastry Sheets help you create your own signature dish! Borg's pastry is so mouth wateringly delicious, light & flaky. Ready to use, ready rolled sheet pastry brings successful results every time! We aim to maximise convenience and minimise waste. No greasy mouth feel!
Puff Pastry: 7 sheets/1.2 kg
Puff Pastry Value Pack: 10 sheets/1.7 kg
Puff Pastry Bulk Pack: 12 sheets/1.9 kg
Organic Puff Pastry: 4 sheets/680 grams
Butter Puff Pastry: 4 sheets/720g
Canola Puff: 5 sheets/850 grams
Extra Flaky Puff Pastry: 10 Sheets/1.6kg
Reduced Fat Puff Pastry: 10 Sheets/1.6kg
Economy Puff Pack: 4 sheets/660 grams
Shortcrust Pastry: 7 sheets/1.2 kg
Quick Baking Instructions for a Conventional Oven
- Allow to thaw slowly in bag at room temperature for about 30 minutes, or alternatively, thaw overnight in a refrigerator and stand at room temperature for 25-30 minutes.
- Roll out on slightly flowered board to 3 mm thickness.
- Leave for 15 minutes, then cut out and make up products of your choice.
- Glaze with beaten egg.
- Preheat oven to 230 degrees Celsius or the temperature required by your recipe.
- Bake until golden brown.
Storage: Keep frozen at 18 degrees Celsius. Pastry may be stored in a refrigerator at or below 5 degrees Celsius for up to 3 days. Once thawed, DO NOT re-freeze.
Tips:
- Separate sheets whilst still frozen using a long bladed knife.
Place unused frozen sheets in a plastic bag, tie off and return to freezer. - Thaw at room temperature for approximately 2 hours or alternatively put in the refrigerator overnight.
- Prepare pastry recipe using partially frozen or very cold pastry. Better shapes are created with ease.
- Pastries may be prepared in advance, covered and refrigerated overnight. Bake fresh the next day.
- Use a sharp knife or cutter to cut pastry.
- Always bake puff pastry in a pre-heated oven and after baking, cool on racks.
- Brush Pastry Edge with water or egg glaze to seal the edges together.
- Can an air vent in the top of pies to allow steam to escape.
- Always use cold fillings to avoid your pastry becoming soggy.