Tom Wallace, Star Tribune

Pastry princes

  • May 23, 2012 - 1:05 PM

Forget about Pepperidge Farm, which has the audacity to use shortening — shortening! — as the building block for its puff pastry. Which is why convenience-seekers should rely upon Wedge Co-op bakers Tim Kastner and Coary Barnard. Earlier this spring, Kastner and Barnard started diverting a small portion of their buttery, all-natural layered dough away from the bakery’s fantastic fruit turnovers and into the store’s frozen foods section. It bakes up like a dream (view the recipe online), and as a bonus the package includes easy-to-follow directions for preparing turnovers at home.

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