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Puff Pastry

Puff pastry question

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Puff pastry question

red_zinger | Nov 7, 2013 07:21 AM

I love using frozen puff pastry for party appetizers, but consistently have a problem when rolling out the entire sheet and baking on it - the edges are nice and crisp, but the interior, under all the ingredients, turns almost mushy and overly buttery, with no flake. For example, I made this recipe from Food and Wine (http://www.foodandwine.com/recipes/sp...) but using a sheet of Dufour's puff pastry. I even rolled out the pastry and pre-cooked for about 10 minutes to try to get the interior section to puff and flake a bit, but after I put the ingredients on and cooked it, had the same issue. Anyone know how to avoid this?

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