Kineret Puff Pastry
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Directions
Keep frozen. 1. Detrost package at room temperature for 20-25 minutes until dough is thawed but still firm. 2.Discard plastic wrapping. 3.Preheat oven to 390° F. 4. Place the dough on parchment paper or on lightly greased pan. 5. Dough can be filled with either a sweet or salty filling. * Helpful tip: Brush top of dough with beaten egg to give a shiny finish. 6. Bake for approximately 20 minutes or until pastry puffs and is brown. * Some ideal uses: Croissants, knishes, tracks in blankets, jurnovers.
Description
Kineret Puff Pastry. Dough squares. Best regards, aunt sarah. Kosher parve. Rabbi M. weissmandl. Rav of Nitra – monsey. Serving suggestion. Jewish heritage. 10 Cents. 8 Dough squares. Net wt 16 oz (453).Other Description
Puff pastry dough squares. Product of Israel. New York, NY 100.Nutrition Facts
| Title | Puff Pastry |
| Number Of Servings | 8 |
| Serving Sizes |
2.0 Ounce 56.7 Gram |
| Serving Size Full Txt | 2 Ounce (56.7g) |
| Energy | 217 |
| Saturated Fat | 6.3 g |
| Cholesterol | 0 mg |
| Sodium | 311.9 mg |
| Carbohydrates | 21.1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 3.2 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 0 |
Ingredients
Wheat Flour (Contains Gluten), Margarine ( Contains Sorbic Acid), Water, Soybean Oil, Salt, Sugar, Vinegar.Distributor
long island city, Ny 11101.718-389-3800.
UPC
00070978005802