Commercial Puff Pastry

Keep refrigerated until ready to use. Thaw frozen pastry in the refrigerator overnight.

Always work with cold pastry. If it gets too warm, the butter will melt, and it won't puff properly.

Handle the dough gently to avoid tearing the layers.

Brush with egg wash (egg mixed with a little water) for a golden, shiny finish.

Using warm puff pastry. This leads to a dense, greasy result instead of flaky layers.

Overworking the dough. This can make it tough.

Cutting vents in sweet pastries. For pies or tarts, avoid cutting vents as this can let steam escape and make the top soggy.