Working with Puff Pastry
Puff pastry is an exercise in temperature control. The goal is to keep the butter solid until the moment it hits the heat, where it turns to steam and forces the layers apart.
Temperature is your only enemy
If the dough becomes soft or tacky to the touch, put it back in the refrigerator immediately for 10 minutes. Working with warm dough leads to greasy, flat pastry rather than distinct, flaky layers.
- heavy-duty baking sheet
- parchment paper
- sharp chef's knife or pizza cutter
- pastry brush
What goes in.
- 1 packageall-butter puff pastry, thawed in the refrigerator
- 1 largeegg, beaten with a splash of water for egg wash
- 2 tbspturbinado or granulated sugar for dusting
Don't drag the blade
When cutting your pastry, press straight down with a sharp blade rather than sawing. Dragging the knife seals the edges, which prevents the dough from expanding properly in the oven.
The method.
Prepare your space
Dust your counter lightly with flour and lay the cold puff pastry out. Work on a cool surface if possible.
Shape and dock
Cut your desired shapes. If you want a flat base, prick the dough repeatedly with a fork; this allows steam to escape so the center doesn't puff unevenly.
Chill before baking
Place the shaped pastry on a parchment-lined tray and set it in the freezer for 10 minutes. This resets the butter.
Glaze and bake
Brush the edges with egg wash, being careful not to let it drip down the sides—this acts like glue and stops the layers from lifting. Bake at 400°F (200°C) until the pastry is deep golden brown and feels light.
Other turns to take.
Sweet Palmiers
Roll the pastry in a generous layer of sugar, fold both sides into the center, slice into thin strips, and bake.
Savory Bites
Skip the sugar and top with grated Gruyère or fresh thyme before baking for a sharp, salty snack.
When it doesn't go to plan.
Always preheat your oven at least 20 minutes before baking to ensure it is at full temperature.
If you are re-rolling scraps, stack them on top of one another rather than balling them up to maintain some layer structure.
The pastry is done when the sides look like a book of leaves, dry and clearly separated.
The ones that keep coming up.
Why did my pastry leak grease?
The dough got too warm during shaping or the oven wasn't hot enough to set the structure before the fat melted.
Can I refreeze puff pastry?
It is best to use it once it has been thawed, but you can keep it in the freezer for up to a month if it hasn't been handled excessively.
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