Schar Puff Pastry Dough, 17.6 Ounce - 6 per case.

After reading reviews, I have to agree with some of the comments but this is incredibly convenient and allows for fresh baked flavor in minimal time. Brushing with beaten egg definitely helps improve the texture of the final result. Allowing the dough to come to room temperature improves handling. Love how it expands my gluten-free options!

I have used 2 boxes of 6, 4 rolls of dough. I followed the thawing instructions to the letter, but EVERY time the dough cracks when you roll it out with a rolling pin. The cracks cannot be closed. I am extremely disappointed and have no recourse but to throw out the other 4 boxes.

Flavor is great, texture too! They cook up beautifully. There is a learning curve to thawing them though. Leaving them out leads to cracking. Microwave is best but you have to time it just right to prevent cracking or cooking in spots.

So, obviously doesn't taste exactly like gluten filled puff pastry, but it also doesn't suck. It was delicious and I have used it in many ways... sweet and savory. It doesn't rise and "puff" like the normal stuff, but as a trained chef, I would recommend this to anyone who is gluten free.

I've been baking fruit pies as a hobby since my teens, which is about 60 years of hobby baking. Nowadays I'm gluten sensitive, so sometimes I use one of the America's Test Kitchen (ATK) gluten free crust recipes, which if you carefully follow instructions, really turn out great. If I'm feeling lazy I use one of the frozen gluten free pie shells from the store, which is just okay. I was hoping that the frozen dough from Schar would turn out okay as well, but clearly I don't understand it, as I had a terrible time trying to get it rolled, and then the consistency was poor. On second attempt I bought a heavy marble rolling pin, which more or less worked , but I had to roll the crust for an hour to get it to hang together. The resulting pie was better than before, but not nearly as good as my ATK pie projects, which take much less exertion. Clearly I don't have the right touch for this product, so I'll make no further attempts with it, and will return to my fine ATK GF crust pies. At least I now have a marble rolling pin.

Worked beautifully to make English sausage rolls. Loved them.

Any positive reviews must be from people who didn’t try to bake with this.. there is no way to unroll it without cracking. I tried several thawing methods, extremely gentle unrolling, wetting cracks to repair and re-rolling and nothing worked. Flavor is fine. Just make the dough from scratch, this short cut isn’t worth the money.

I miss many things now that I'm GF sensitive. This puff pastry is great for making croissants. Yes the dough cracks pretty quickly after unrolling, but if you melt a little butter and paint that on, press lightly back into place, then cut, roll and put a little more butter on top, they're prefect. You do have to cook a few minutes longer due to the moisture the butter adds, but the flavor and texture are almost exactly the same as a regular croissant. I would definitely recommend