Quote:
Originally Posted by kazbates
 Even though I made my living as a teacher, I still have typos now and then (or my brain misfires, take your pick  ).
The dough is a the type you would use for a croissant. I am assuming you could use a puff pastry dough (which you can also buy in frozen sheets here). If you go to the Pillsbury website I linked, you will see pictures of other tartlets that use the canned crescent roll dough that is available here in the refrigerated section of our supermarkets. I don't think the canned dough is quite as "gourmet" as the puff pastry dough, though. I actually prefer using the frozen puff pastry dough as it is lighter and flakier. It makes a great Napoleon (I think that's the name). It's a dessert with 3 puff pastry layers and two almond flavored cream/whip cream layers drizzled with a glaze and squiggled with bittersweet chocolate. I'll look for the recipe and post it. It's really quick and easy and impresses everyone!
As for the cheese; Asiago is similar to a parmesan or reggiano but the recipe does say that you can substitute Gruyere. As it was, the Asiago was pretty expensive but is a hard cheese and will last awhile. |
I knew you were a teacher, that's why I wondered
I can get baked and ready-to-fill tartlet pastrys of the puff pastry type - thought the home-baked ones you link to are quite cute. That's sounds easy then, thank you!
I asked about the cheese because in the photos I looked up, it looked whiter and fresher than parmegiano and reggiano.
We have napoleon cake here, too. I just looked it up, it seems very international
But I don't think you have
Napoleonhats?