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FAQ

Can I use the Pillsbury products 1 or 2 days after they expire?

No. Pillsbury products can only be used until the expiration date as stated on the packaging.

Can I store Pillsbury products in the freezer?

No. Pillsbury products are chilled and must be kept in the refrigerator until the expiration date, as stated on the packaging.

In how many days can I consume sfogliata, traditional fyllo or short crust after opening the package, if kept in the refrigerator?

The product should be consumed within 3 days after opening the package, even if it is covered with foil.

Can I use the paper that the Pillsbury sheeted dough products are wrapped in, as a baking paper?

Yes, for Puff Pastry (Sfogliata) and Shortcrust pastry, there is no problem using it during baking. However, the film that Traditional Fyllo is wrapped in, is not suitable for use in the oven.

Should I use a specific baking tray for pizza?

No, the size of the baking tray depends on the desired thickness of the pizza.

Can I use the oven instead of microwave to warm up the Pillsbury desserts (Chocolate Soufflé- Chocolate pie)?

The Pillsbury desserts have been designed for warming up in the microwave oven. So, warming them up in the conventional oven is not recommended.

The Pillsbury products are gluten free?

No. Pillsbury products are dough products which contain wheat flour or other grains which are source of gluten. In any case, in every product, all the contained allergens are recorded, including the source of gluten.

The Pillsbury products contain eggs?

All the ingredient and allergen information is indicated on the packaging of all our products.

While I baked the pie at the recommended time, the bottom remained uncooked, why?

This may have happened for 3 reasons:

  1. The pie was not cut deep enough before or during baking and thus the accumulated steam has softened the dough.
  2. The baking tray was not placed at the lower rack of the oven or the bottom heating elements of the oven were not in use (it is necessary to operate the bottom heating function to bake the bottom of the dough).
  3. The filling that was used was too moist, and softened the dough.

While I baked the tart at the recommended time, it remained uncooked, why?

This may have happened for 2 reasons:

  1. The pastry should be pierced with a fork, before adding the filling. Piercing the dough is necessary so that it doesn't hold the steam.
  2. The baking tray was not placed at the lower rack of the oven or the bottom heating elements if the oven were not in use (it is necessary to operate the bottom heating function of the oven to bake the bottom of the tart).

After 20'-30' of baking, the top (for pies), or filling (for tarts), is well-baked while the rest needs further baking, why?

It‘s likely to happen, that's why we suggest to cover the pie or the tart with a tinfoil and continue baking.

I have trouble unrolling the Pillsbury sheeted dough (traditional fyllo and shortcrust), why?

This is because the dough was not left out of the refrigerator for 20'-30 to soften before opening. We advise you to let the dough at room temperature for at least 20 minutes before use.