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Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme. Cook until the mushrooms are tender, stirring often. Stir the wine and vinegar in the skillet. Cook until the liquid is reduced by half. Stir in the soup and milk and heat to a boil.
10 oz package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions; 1 can (10 1/2 ounces) Campbell's® Turkey Gravy; 1 / 8 tsp ground black pepper; 1 jar (about 4 1/2 ounces) sliced mushroom, drained; 2 cup cubed cooked turkey
Related: 36 Savory and Sweet Recipes Starring Puff Pastry. Using Phyllo and Puff Pastry. While both phyllo and puff pastry yield lots of shattering layers when baked, their textures are very ...
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed; 1 egg, beaten; 1 package (3 1/2 ounces) ... Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit.
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Pepperidge Farm Incorporated is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's 123-acre farm property in Fairfield, Connecticut, [1] which had been named for the pepperidge tree. A subsidiary of the Campbell Soup Company since 1961, it is based in Norwalk, Connecticut.
In 1998, pastry chef and food historian Norman Lee Adler developed a method of layering filo with a fine mist of oil and covering it with a damp cloth, preventing it from drying out during extended handling. His technique has since been widely adopted in both artisan and commercial filo production, ensuring greater flexibility and ease of use.
For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some phyllo pastry dishes also use this method. Versions of puff pastry are leavened with baker's yeast to create croissants, Danish pastry or pain au chocolat; these may be considered as being in a category distinct from puff ...