FLAKY PUFF PASTRY
GETTING THE BEST FROM OUR PASTRY
USE PROMPTLY AFTER THAWING
Allow your Flaky Puff Pastry to defrost in the fridge or on the countertop according to our instructions, and use it as soon as it's pliable and workable.
Didn't use all the pastry at this baking session? Don't pop it back in the freezer and refreeze it. Just keep it in the fridge for use tomorrow. Pastry has a shelf of 5 days in a fridge at maximum 4°C.
One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
TREAT IT AS YOU WOULD ANY OTHER DOUGH
Just because puff pastry isn't homemade doesn't mean it doesn't need the same love and attention as other doughs. Be gentle when handling it, work quickly and efficiently (too much manipulation makes it tough), and roll it out on a lightly floured surface. Rotate the pastry as it bakes to avoid any oven hot spots, and consider using a glass baking dish (for pies), so you can see the bottom and how quickly it's browning. Top browning too quickly? Move it to the lower third of the oven.
PREP IT PROPERLY BEFORE BAKING
Making turnovers or miniature stuffed "packages"? 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 steak and cheese pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. Skip this step, and you'll have a soggy interior. And don't forget to preheat the oven properly - a hot (190 - 200°C) oven is ideal. The higher temperature creates steam and steam is what makes it "puff".
FREEZE IT BRIEFLY BEFORE BAKING
Once you've achieved your desired shape (puffs, turnovers, cut-outs, etc) place the pastry in the freezer on a parchment-lined baking sheet for 15 minutes. The cold temperatures will firm up the pastry, meaning that the butter in the dough will melt more slowly. Slower-melting butter means that the pastry will hold its shape, rather than weeping and becoming lopsided.
FROM SCRAPS TO SNACKS
The scraps left over from pie cut-outs or tarts will create odds and ends of flaky puff pastry. Don’t waste them! Rework the scrap into straws or rounds and brush with egg wash. Add toppings such as cinnamon-sugar or shredded Parmesan cheese, and bake on a lined tray. The resulting snacks are impossible to resist.
In warm summer-type conditions these storage instructions are critical to prevent mould growth and handling issues with ‘sticky’ pastry.
THE DIFFERENCE BETWEEN FLAKY AND SHORTCRUST PASTRY...
Flaky Puff Pastry is made differently; the fat (butter, margarine, vegetable oil) is folded multiple times to create layers, or laminations. When baked, steam makes the layers rise into flaky layers.
DID YOU KNOW?
Flaky Puff Pastry will rise 7-8 times during baking.
For example, Pâtisserie L’Amour Flaky Pastry Roll 5kg is 3mm thick, on average so will rise to be approximately 24mm of golden flaky layers.