Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / puff pastry vs crescent dough
    Lost? Site Map

    puff pastry vs crescent dough

    Amber W
    Thu Jan 11, 2007 1:23 pm
    Experienced "Head Chef" Poster
    I have a recipe that calls for Pillsbury crescent dough. I don't have any but I do have some puff pastry in the freezer will the puff pastry puff if it's rolled up? I can't see why it wouldn't work but I don't want to waste the puff pastry icon_biggrin.gif
    Chef # 8654321
    Thu Jan 11, 2007 3:06 pm
    Food.com Groupie
    AmberW wrote:
    I have a recipe that calls for Pillsbury crescent dough. I don't have any but I do have some puff pastry in the freezer will the puff pastry puff if it's rolled up? I can't see why it wouldn't work but I don't want to waste the puff pastry icon_biggrin.gif


    Puff pastry doesn't have any type of leavening in it so when it bakes it comes out flaky and crispy. Crescent roll dough does have leavening so it comes out flaky and soft. Not sure if you can interchange the two in the recipe you're using but there will be a difference in the end product.
    Holly Mercer
    Fri Jan 12, 2007 10:55 am
    Food.com Groupie
    Crescent rolls are basically bread; the storebought dough has a lot of fat worked into it and is almost a yeasted pastry, like croissant dough, but it's still more bready. I wouldn't use puff pastry for, say, dinner rolls. In other situations, like pot pie crust or croissants (I have somewhere a baking book that calls puff pastry croissants croissants de patisserie or something like that) it is passable, if different.
    UT Theta Chef
    Fri Jan 12, 2007 7:17 pm
    Food.com Groupie
    icon_redface.gif nevermind this post icon_exclaim.gif icon_exclaim.gif icon_redface.gif


    Last edited by UT Theta Chef on Fri Jan 12, 2007 7:32 pm, edited 1 time in total
    UT Theta Chef
    Fri Jan 12, 2007 7:20 pm
    Food.com Groupie
    Puff pastry will puff up even when rolled but it bakes different (higher temp) than crescent dough. I have found them not interchangeable in the recipes I've tried.
    Amber W
    Wed Jan 17, 2007 7:59 pm
    Experienced "Head Chef" Poster
    Thought I would report back. I went ahead and used the puff pastry for a variation on Jalapeņo-Chicken Crescent Pinwheels. The outside puffed up great, but the middle didn't so much. My family still loved them. I personally liked the puff pastry better than the crescent rolls.

    Thanks for the help

    Amber
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites