FAQs
The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (as if you were making pie crust). Sometimes bakers grate butter into the mix or use a food processor. There's lots of ways to make rough puff pastry.
How do you get the best results with puff pastry? ›
Use a floured surface to roll out your Puff Pastry sheet, but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together. When cutting Puff Pastry, the sharper the knife or pastry cutter, the better.
Why is puff pastry so difficult? ›
Puff pastry does need some gluten development but, because of the amount of rolling out that will happen during lamination, it is very easy to overwork a dough which makes it incredibly hard to use and can cause a lot of shrinkage.
Is egg or milk better for puff pastry? ›
For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream. For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.
Why do you put vinegar in puff pastry? ›
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.
What kind of flour is best for puff pastry? ›
I recommend including at least some bread flour (Paul Hollywood's recipe uses half and half). The higher gluten content helps the dough layers to hold together as they are rolled and folded, facilitating those flaky layers that are the hallmark of puff pastry.
What temperature should puff pastry be baked at? ›
About halfway through baking, peek into the oven to see how the pastry is baking. Always bake Puff Pastry Shells in a preheated 425° F oven. Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes. Do not bake either Shells or Cups in a microwave or toaster oven.
Why do you poke holes in puff pastry? ›
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.
Do you put butter or egg on puff pastry? ›
You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked. 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.
Why is my puff pastry so hard after baking? ›
4. Handling the dough too much. Yes, the pastry usually needs to be rolled out, cut, and shaped, but when handled too much, the cooked pastry can turn out tough instead of light and crisp.
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.
What are the rules for puff pastry? ›
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife.
Why is my puff pastry not puffed? ›
Your puff pastry may fail to puff for several reasons.
- Warm pastry: Your pastry should be cold, cold, cold going into the oven. ...
- Cool Oven: To get the right lift, puff pastry needs a hot oven—about 400ºF. ...
- Thick pastry: Even perfectly prepared puff pastry won't rise properly if it's cut too thick.
What is the secret of good pastry? ›
Water, however, is absorbed much less easily into flour proteins when the temperature is colder. That's why purists recommend cold ingredients, cold equipment and marble boards. Keeping the butter cold also helps when making short crust pastry because it doesn't melt into the flour when you are working it in.