31 Puff Puff Pastry Recipes You'll Wanna Pass Around (2024)

FAQs

How do you keep puff pastry from getting soggy on the bottom? ›

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

Puff pastry needs to be thawed before you can work with it. Remove the number of sheets you need from the packet while still frozen, a long knife or pallet knife can be helpful here. Tightly repackage leftover pastry to avoid freezer burn and return to the freezer.

Warm pastry: Your pastry should be cold, cold, cold going into the oven. It's worth reiterating: Cold butter equals flaky layers. If your pastry is warm, the butter can easily leech right out during baking. For best results, work quickly and keep your hands off!

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

Docking means to pierce lightly with a fork, or a docker (looks like a spiked paint roller), to make small holes in dough that will let steam escape during baking. This helps the dough to remain flat and even.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Don't: Forget to roll out puff pastry. Neglecting to roll out the dough can result in uneven thickness. Do: Remember that a floured work surface keeps the dough from sticking.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together. When using an egg wash, be sure it doesn't run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

Yes, but you might want to use an eggwash or water to make sure the two layers stick together. Yep, there are recipes that call for exactly that.

Whether it's store-bought or made from scratch, puff pastry should be rolled out to ensure the dough has an even thickness. Forget to dust your work surface with a light coating of flour and the dough is likely to stick and prove tougher to work with.

Do you egg wash puff pastry? ›

And remember egg wash isn't just for pie crust; use it on any dough you'd like to give high shine, including dinner rolls, hand pies, brioche buns, and puff pastry or croissants.

Keep it chilled and return the pastry to the fridge the moment it starts to feel soft or sticky. If the butter starts to melt and seep through the pastry when you are rolling and folding, lightly dust the area with a little flour, then chill for a bit. Butter that's too cold can also cause greasy pastry.

Use an egg wash to seal them shut and help them hold their shape. As a bonus, the egg will help your puff pastry achieve that coveted golden sheen. If you're making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes.

How to Store Baked Puff Pastry. Once baked, plain puff pastry can be stashed in an airtight container for up to a week. Filled pastries like these puff pastry danishes are best eaten right away. If you can't finish a batch in one go, store in a sealed container and enjoy the next day.

Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.