Chef Becky’s 

Baking Tips & Instructions

• For best results, take it out of the freezer for 15 minutes to bake; otherwise, keep it frozen until baking.
• Preheat your oven while the pastry rests on the baking sheet.
• Cover with loose foil if pastries are too brown before cooking through.
• It’s always a good idea to check your pastries mid-way through the suggested baking times and to rotate the trays to ensure even baking, as most ovens heat unevenly. 
• If using a convection oven, subtract 25 degrees from the temperature setting. 
• Egg wash is a mixture of one whole egg ¾ cup of cream or milk. You may also use cream, milk, or water without the egg. 
• The application of egg wash or sugar is optional. The egg wash makes the top shiny and helps the sugar to adhere to the crust. 

Apple Pie (Frozen) 

Preheat the oven to 450 degrees. Remove the pie from the freezer (optional: lightly brush the top of the crust and edges with an egg wash and sprinkle with sugar).

Put the pie on a baking sheet lined with paper or foil in case juice leaks from it as it bakes. 

Bake at 450 degrees for 15 minutes. Then, reduce heat to 350 degrees and bake for 20-25 minutes longer. If the top crust and edges look like they are getting too brown, loosely lay a piece of foil over the top of the pie. This will keep it from getting too dark while the filling cooks. Check after another 20 minutes. Insert a knife into one of the slits. If there is resistance, the pie should be for another 10 minutes. The pie should take one hour and ten minutes or so to bake. 

Caramel Pumpkin Pie and Whiskey Pecan Pies (Frozen)

We recommend taking pies out of the freezer eight hours before serving. These pies are fully cooked, so you only need to thaw them and serve them to your guests.

Scones

Preheat the oven to 350 degrees. Brush tops with egg wash, cream, milk, or water. Sprinkle with sugar. Bake for 15-20 minutes until golden brown. 

Scuffins (Frozen) 

Preheat the oven to 350 degrees. Place the scuffin into a muffin tray, either greased or with a paper muffin cup. Bake for 20-25 minutes or until lightly browned. Let cool for 15 minutes before removing from the molds. Gently pick up from the muffin tin and remove the paper cup if using. 

Tartlets, Turnovers, Empanadas, Buttons, Galettes & Crostadas (Frozen)

Lightly brush the edges of tartlets or the top of the turnovers & empanadas with egg wash, cream, milk, or water. For the tartlets & turnovers, sprinkle with sugar. Bake at 400 degrees for 25-30 minutes (Crostada is baked closer to 30-40 minutes) until the edges are golden brown. Gently lift with a metal spatula to check the bottom and ensure it is cooked. Because turnover and empanadas may leak during baking, removing them to loosen from the baking sheet while still slightly warm is best. 

Fruit Pockets (Frozen) 

Keep fruit pockets in the freezer until ready to bake. Preheat the oven to 375 degrees (or 350 degrees if using a confection oven). Let frozen pockets sit at room temperature while the oven heats. Bake for 25-30 minutes until they are golden brown. Remove from the oven and let cool slightly. It is best served warm and dusted with powdered sugar before serving. 

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