Crisp filled pastry after microwave baking

A filled pastry product comprising:

• a raw, unbaked pastry dough comprising:
• from about 40 percent to about 60 percent of flour;
• from about 20 percent to about 40 percent of a first fat;
• and
• from about 10 percent to about 25 percent of water;
• a filling with a water content of 80 to about 85 percent by weight to provide a rate of heating slow enough to inhibit or avoid boiling of the filling;
• and
• a moisture barrier comprising a second fat, a film-forming protein, and a hydrocolloid,
• wherein product is to be baked entirely in a microwave and the moisture barrier (a) comprises from about 80 percent to 98 percent of the second fat, from about 7 percent to about 13 percent of the film forming protein, and from about 0.7 to 1.3 percent of the hydrocolloid, and (b) is disposed between the filling and the pastry dough so that it substantially prevents moisture from the filling from contacting the pastry during microwave cooking, thereby allowing the pastry to become crisp during microwave baking.

A filled pastry product comprising

• a raw, unbaked pastry dough comprising:
• from about 40 percent to about 60 percent of flour,
• from about 20 percent to about 40 percent of a first fat,
• from about 10 percent to about 25 percent of water,
• yeast in an amount up to about 0.04 percent,
• from about 0.05 percent to about 0.3 percent of emulsifier,
• pentosanase in an amount up to about 0.015 percent, and
• from about 0.01 to about 0.03 percent of amino acids;
• a filling with a water content of 80 to about 85 percent by weight to provide a rate of heating slow enough to inhibit or avoid boiling of the filling;
• and
• a moisture barrier comprising
• from about 80 percent to about 98 percent of a second fat,
• from about 7 percent to about 13 percent of a film-forming protein, and
• from about 0.7 percent to about 1.3 percent of a hydrocolloid;
• wherein the product is to be baked entirely in a microwave and the moisture barrier is disposed between the filling and the pastry dough and the moisture barrier substantially prevents moisture from the filling from contacting the pastry during microwave cooking, thereby allowing the pastry to become crisp during microwave baking.