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Puff Pastry Shells 2 Boxes

European-Style Puff Pastry Shells—Crisp, Flaky, and Ready to Fill

Puff Pastry Shells 2 Boxes

European-Style Puff Pastry Shells—Crisp, Flaky, and Ready to Fill

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No need to don the chef's hat-these ready-to-fill, European-styled puff pastries are only a walk to the pantry away. Made from a recipe created at a reputed bakery in Belgium, they're baked to golden brown perfection and have a crisp, flaky texture that speaks to Old World know-how. Ideal for Lobster Newburg, chicken a la king, shrimp scampi, and a host of other dishes. Four 2.5" round shells per 3.53 oz. box.

  • Made using a recipe created at a renowned Belgian bakery
  • Flaky, crisp texture
  • Golden brown

Puff Pastry Shells 2 Boxes

Safety Warnings

Warning: Potential allergen, product contains wheat, egg, milk


Enriched Wheat Flour, Margarine (vegetable fat [palm], water, salt, emulsifer:
mono & diglycerides of fatty acids, acidity regulator: citric acid, coloring
agent: beta-carotene, flavour), Water, Salt, Milk, Rapeseed Oil, Milk
Proteins, Vegetable Proteins (pea).


Shelf Life: 6-9 months

Nutritional ItemQuantity% of Daily
Serving size: 1 pastry cups25g (.882 oz)
Servings per container:4
Calories from fat:81
Total fat:9.1g14%
Saturated fat:4.8g24%
Trans fat:0.03g
Total carbohydrate:12g4%
Dietary fiber:<1g (less than)3%
Protein:<2g (less than)
Vitamin A0%
Vitamin C0%

Manufactured In: Belgium

Material - Country Of Origin: Belgium

Puff Pastry Shells 2 Boxes is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from So Flaky & Delicious! These are great with almost any kind of saucy filling - my favorite is seafood. They're nice to keep on hand in the pantry, too. Just warm in the oven for a few minutes, slice the top off the pastry shell, add your favorite hot filling and put the top back on before serving. Extra tip - After warming your pastry shell and removing the top, put a little Vermont Country Cheddar in the bottom before adding your hot filling. The cheese will melt nicely and add an extra tasty treat to your dish!
Date published: 2014-01-10
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