Puff Pastry Perfection

1. 1

   Work with one sheet of pastry at a time, keeping others refrigerated.

2. 2

   Unroll pastry on a lightly floured board, countertop, or pastry cloth.

3. 3

   Handle pastry as little as possible to ensure flakiness.

4. 4

   Cut with a sharp knife, pastry wheel, or pizza cutter.

5. 5

   Seal filled pastries by brushing a water-and-egg mixture on inside edges before pressing together.

6. 6

   Preheat the oven. Puff pastry needs high heat to release the steam that causes it to rise properly.

7. 7

   Line baking sheets with parchment paper for even browning and easier cleanup.

8. 8

   Always reheat pastry in an oven; microwaves yield soggy results.

No additional tips available.