Working with Puff Pastry
The secret to successful puff pastry is managing the temperature. If the dough gets tacky, the butter is blending into the flour rather than remaining in separate sheets, which destroys the lift.
Cold is your only friend.
If you are working in a warm kitchen, keep a bag of ice nearby to chill your workspace or counter. Work quickly and return the dough to the refrigerator the moment it loses its structural integrity.
- Heavy-duty rolling pin
- Parchment paper
- Sharp paring knife or bench scraper
- Pastry brush
What goes in.
- 1 lball-butter puff pastry, thawed but chilled
- 1large egg beaten with a splash of water for egg wash
- 2 tbspflour for dusting the work surface
Clear edges
Always use a razor-sharp knife and push straight down rather than dragging. Dragging the blade crimps the layers together at the edges, preventing the pastry from rising evenly.
The method.
Preparation
Dust your surface lightly with flour. If you use too much, the dough will slide instead of roll, and the excess flour will burn in the oven.
Rolling
Roll from the center outward using consistent pressure. If you feel the dough fighting back or shrinking, stop and move it to the fridge for ten minutes to relax the gluten.
Shaping
Cut your shapes quickly. If you are making turnovers or pockets, brush the edges with a thin layer of egg wash to act as glue, then press firmly to seal.
Chilling
Transfer your shaped pastry to a parchment-lined tray and chill for at least 20 minutes before baking. This re-solidifies the butter.
Baking
Bake in a preheated 400°F oven. Do not open the oven door for at least the first 15 minutes, or the steam will escape and the pastry will collapse.
Other turns to take.
Palmiers
Roll the dough in sugar, fold both edges into the center, slice into thin strips, and bake until dark gold.
Galettes
Cut a large circle, pile fruit in the center, fold the edges over the filling, and brush with egg wash before baking.
When it doesn't go to plan.
Always thaw frozen pastry in the refrigerator overnight; counter-thawing makes the butter too soft.
Avoid touching the cut edges of the pastry with your fingers, as the heat from your hands can melt the fat.
If the dough develops dark brown spots too quickly, tent a piece of foil loosely over the top for the final minutes of baking.
The ones that keep coming up.
How do I know if my pastry is high quality?
Check the ingredient label; if butter is the primary fat, it will flake and rise. If it uses vegetable shortenings or margarine, it will be waxy.
Can I re-roll the scraps?
You can, but they will never rise as high as the first roll. Stack the scraps on top of each other, press gently, and chill before rolling again to maintain some layering.
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