We make our puff pastry according to the “French method” whereby margarine or butter is applied to the base pastry before it has risen. The puff pastry can be filled in many ways with fruit, nuts or pudding fillings. After filling, the puff pastry is folded or rolled up and cut into a bun, a turnover, a square or a roll.
Get in contact with account management to discuss the private label possibilities.
A peep at our range:
|Butter-based apple turnovers||Butter-based puff pastry turnovers with fresh apple filling, raisins and a dash of cinnamon.|
|Butter-based almond rolls||Butter-based puff pastry rolls filled with pure almond paste.|
|Apricot turnovers||Puff pastry turnovers with a fresh apricot filling.|
|Mini Bramley apple turnovers||Puff pastry turnovers with a Bramley apple filling.|
|Mini apricot turnovers||Puff pastry mini turnovers with a fresh apricot filling.|
|Tarts||Puff pastry rolls with pastry fillings.|
|Apple tarts||Puff pastry rolls with a fresh apple filling.|
|Apricot tarts||Puff pastry rolls with a fresh apricot filling.|
|Apple squares||Puff pastry squares with a fresh apple filling.|