INGREDIENTS FOR US MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRION, THIAMINE MONONITRATE, RIBOFLAVIN, ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER), FOLIC ACID, ENZYMES), MARGARINE (PALM AND CANOLA OILS, WATER, SUGAR, MONO AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D3, COLORED WITH (BETA-CAROTENE)), WATER, SALT. CONTAINS: WHEAT, SOY MAY CONTAIN EGGS, MILK, TREE NUTS AND SESAME CONTAINS A BIOENGINEERED FOOD INGREDIENT
1. STORE FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE THE DESIRED AMOUNT FROM THE SHIPPER. PARTIALLY USED BOX CAN BE SEALED AND STORED IN THE FREEZER. 3. PLACE 2 DOUGH SHEETS ON A SILICONE PAPER LINED SHEET PAN. THAW AT ROOM TEMPERATURE COVERED LOOSELY FOR APPROXIMATELY 15 - 30 MINUTES. 4. USE DOUGH SHEETS TO FORM STRUDELS, NAPOLEANS, OR CUT TO DESIRED SIZE FOR INDIVIDUAL PASTRIES. 5. BAKE PASTRIES AT 375 - 400°F (190 - 204°C) FOR APPROXIMATELY 20 MINUTES IF UNFILLED, 30 - 35 MINUTES IF FILLED WITH FRUIT, UNTIL GOLDEN BROWN. PASTRY MUST BE THOROUGHLY BROWNED ON ALL SIDES TO PREVENT COLLAPSING WHEN COOL. 6. WHILE WARM BRUSH WITH GLAZE 7. WHEN COOL, FINISH WITH A SPRINKLE OF CONFECTIONERIS SUGAR.
