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VIP Pastry Shells - 8 CT
VIP Pastry Shells - 8 CT
8 ct
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About
Details
VIP� Pastry Shells.
Ready to fill & bake, cholesterol free, 0g trans fat per serving.
Ingredients
Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Vegetable Oil (Contains: Palm Oil), Water, Dough Conditioner (Baking Powder, [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Salt, Wheat Flour, Calcium Propionate, Soy Oil, L-Cysteine)Dextrose, Salt.
Directions
Keep frozen until ready to use.
Serving directions:
To prebake shells: Preheat oven to 425 degrees F. Remove shells from protective wrap. Let stand 10 minutes.
Separate shells; place on baking sheet. Thoroughly prick holes in bottom and side of each shell with fork, about 12 times per shell.
Bake 8 to 10 minutes or until light golden brown. Cool on wire rack before filling as directed in your recipe.
To bake filled shells: Remove shells from protective wrap. Let stand 10 minutes.
Separate shells. Fill, then place on baking sheet.
Bake as directed in your recipe.
Note: ovens vary; adjustments may be necessary for your oven.
Warnings
Wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 4g
Details
VIP� Pastry Shells.
Ready to fill & bake, cholesterol free, 0g trans fat per serving.
Ingredients
Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Vegetable Oil (Contains: Palm Oil), Water, Dough Conditioner (Baking Powder, [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Salt, Wheat Flour, Calcium Propionate, Soy Oil, L-Cysteine)Dextrose, Salt.
Directions
Keep frozen until ready to use.
Serving directions:
To prebake shells: Preheat oven to 425 degrees F. Remove shells from protective wrap. Let stand 10 minutes.
Separate shells; place on baking sheet. Thoroughly prick holes in bottom and side of each shell with fork, about 12 times per shell.
Bake 8 to 10 minutes or until light golden brown. Cool on wire rack before filling as directed in your recipe.
To bake filled shells: Remove shells from protective wrap. Let stand 10 minutes.
Separate shells. Fill, then place on baking sheet.
Bake as directed in your recipe.
Note: ovens vary; adjustments may be necessary for your oven.
Warnings
Wheat
Common questions
Learn more about how to place an order here.
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Learn more about pickup orders here.
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