Puff Pastry

Store thawed puff pastry in the refrigerator wrapped tightly in plastic wrap or its original packaging. Frozen puff pastry can be used directly from the freezer; thaw in the fridge overnight before using. Keep away from heat and humidity, which can cause the layers to stick together.

Keep puff pastry cold at all times—warm butter melts into the dough and collapses the layers.

Don't stretch or overwork the dough; let it rest between folds.

Prick the surface with a fork before baking to prevent excessive puffing if you want a more even rise.

Brush with egg wash (beaten egg) for a golden, shiny finish.

Bake at a high temperature (400–425°F) to create steam and maximize puff.

Avoid opening the oven door during the first 20 minutes of baking.

Savory: cheese, ham, spinach, mushrooms, caramelized onions, smoked salmon

Sweet: chocolate, jam, custard, fresh berries, apple, pear, almond cream

Working with warm dough—this causes layers to merge and lose crispness.

Skipping the rest periods between folds, which can cause shrinkage during baking.

Cutting edges with a dull knife, which seals them and prevents puffing; use a sharp knife or cutter.

Thawing on the counter instead of in the fridge, leading to uneven texture and breakage.

Overbaking, which dries out the pastry; remove it as soon as it's golden brown.