Packages vary in weight, but most are in the 1-pound range and contain either one or two sheets of pastry. Add the margarine and water and mix well. Homemade or store bought pie dough can also be used in place of puff pastry to top pot pies or to make turnovers. Refrigerated Croissant-Style Dinner Roll Dough. This recipe is equivalent to 2 Pillsbury tubes. Hi Ann, not sure how that will work perhaps adding some kind of leavening like baking powder or baking soda is needed. Let rest 20 minutes. When shopping, make sure you buy puff pastry and not phyllo dough, which may be in the same freezer case and in similar packaging. Hi Peggy, they wouldn’t be Crescents without the fat:). Or you can use the crescent roll instructions below. I am currently making these (rolls are resting), but I am confused about the time. To make triangles roll each half of dough into rectangles and cut 8 triangles on each piece. Try topping with toasted walnuts or pecans. I swear, it looks so hard but it’s really very simple. When it comes to the crescent roll dough, you can also make this with frozen puff pastry that has been thawed. Place all the ingredients into the bowl of a stand mixer - except the extra milk. The basic dough itself contains just flour, water, salt and a small amount of butter. Substituting Puff Pastry with Pie Dough. They're made using very similar ingredients and techniques, but crescent rolls differ from puff pastry in their use of yeast. If you would like to only make 4 cruffins, just use either 1 sheet of puff pastry or 1 tube of crescent roll dough. If you like to entertain, note that most recipes can be assembled and kept in the fridge for a couple of hours and then baked just before the party. Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here! Your recipe will indicate how much to use, but a general rule of thumb is that one sheet will make a sweet or savory tart to serve four to six, or about eight to ten hors d'oeuvre servings. Puff pastry is easiest to work with when it's cold, so stow whatever you're not using in the refrigerator, and if the pastry gets too soft while you're rolling or cutting it, simply return it to the fridge or freezer to firm it up. A crescent is a bread type of dough that is rolled and baked whereas the croissant is a puff pastry kind of dough that requires folding and layering. As puff pastry bakes, it achieves show-stopping height as the butter in the dough releases steam, elevating the dough to new heights. The pastry will still be light and flaky—it just won't have as many layers. Phyllo Dough. Puff pastry is delicate, so be careful not to weigh it down with excessive toppings or ingredients that could release a lot of liquid and make the pastry soggy. The OP may also be misreading, and is actually looking for crescent dough. Phyllo dough can be used as a substitute for strudel dough or for other pastry wrappers, such as turnovers.Puff pastry dough and phyllo dough are very different and, if used interchangeably, will yield different results. If you're trying to create a specific shape, keep the pastry as cold as possible and it will be easier to make precise cuts. But I don’t keep margarine. Keep dough refrigerated for up-to 2 days. This homemade crescent dough is a great substitute, however puff pastry can also be an alternative. Leftover pastry won't puff up quite as much and it may be a little uneven, but that's less important with smaller shapes. This freezer-aisle favorite can be dressed up in myriad sweet and savory ways to create quick and easy hors d'oeuvres, main courses, and desserts. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. If you need straight, even sheets of puff pastry for making a napoleon, bake the puff pastry between two baking sheets so it bakes into completely flat pieces. Can I use phyllo dough in place of puff pastry? However at the bottom of the recipe it says that it takes 15 to 20 minutes for these to bake. And frozen puff pastry is especially great for home entertaining, as most recipes can be assembled ahead and baked just before the party starts. (Check your recipe for specific baking and defrosting instructions.) Puff Pastry is a dough made of flour, water, salt and butter. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Instead of making the traditional crescent shape we are going to cut it into rounds and make a breakfast pastry … One tube of refrigerator crescent rolls make 8 crescents. They're super easy to make from scratch and can be used in any recipe calling for the tube crescents! Hmmmmmm …..Can these be made without fat (margarine)? 1 Answer One tube of refrigerator crescent rolls make 8 crescents. Some cooks prefer the flavor of all-butter pastry, and think the shortening leaves an unpleasant aftertaste. The good news is that frozen puff pastry delivers all the specialness of puff pastry without all the hours and elbow grease. Divide the dough into two equal parts and pat each half into desired shape. Unlike crescent-roll dough, puff pastry depends on combining flour and other ingredients with chilled -- rather than softened -- butter. Lightly flour a pastry cloth. While you can never truly get the height or flakiness of puff pastry with a pie crust/pie dough, it can be used as a substitute for puff pastry in dishes such as beef wellington. You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand. 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