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Questions tagged [puff-pastry]

Questions about shaping, preparing or baking with puff pastry as a star ingredient.

Puff pastry is a flaky, high-rising type of pastry which is made by laminating sheets of dough and butter or other solid fat. Although it can be made at home, due to the time consuming process, many home cooks purchase commercially made puff pastry in its frozen uncooked state.

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How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the dough during the process. I just can't seem to…
Richard Skaggs
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Can you make croissants with compound butter?

Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter break the layers of dough? Will sugary butters burn…
Isaac Wasserman
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Why did my vegan croissants come out flat?

I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)) The pic shows what I got (I’ll wait a moment while you…
LisaWard
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Is there any substitute for butter (or oil) on puff pastry?

I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil). Unfortunately, I learned that butter and oil, consist of 100%…
Piko Monde
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Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff pastry using this recipe (also great results):…
J Doe
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When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then also necessary to seal the pastry with egg?
Annique
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Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice to know that can I heat the Jam in oven. The jam…
User56756
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Would this cheat puff pastry really work?

I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the original puff pastry. The trick is, he used frozen grated butter instead of cubes of butter…
Gigili
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How to get puff pastry to cook right through

I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I avoid this?
user17214
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Baking (pizza) stone and effects on puff pastry

My pizza stone basically "lives" in my oven and I will be baking on it tomorrow. Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry. As the stone will be hot already, I'm wondering: What would be the effect of baking…
Stephie
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What techniques or tricks make soft, flaky pastries instead of leathery ones?

These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough crust and they'are somehow leathery, having a tough,…
Gigili
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How can I fix rips in a puff pastry sheet?

Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients. How can I fix rips in…
KatieK
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Why do you need to cool the filling of a meat pie before adding to the pastry?

Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first. I'd love to know the specific reasoning…
deanna
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Problem Rolling Out Rough Puff Pastry

I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better. I find it easy rolling out softer doughs - pastry dough or yeast…
Jude
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What reasons might make day-old pastry the preferred choice in these recipes?

Almond croissants ("croissants aux amandes") are a French pastry sold in every bakery. Several websites (FR) describe (FR) recipes using croissants that were baked the day before. Is there something specific to puff pastries that might result in a…
anol
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