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Techniques Our recipes follow 11 preparation techniques. Watch our demos to see the basic steps of each technique. Once you’ve learned them, you’ll be able to make any Puff Pastry recipe, and create your own! Puff Pastry can be stored in the freezer in the original packaging for up to 6 months. Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer. Puff Pastry can puff up to 8 times its original thickness.
If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash. Puff Pastry should be eaten within a few hours of baking. Keep filled and prepared pastry in the fridge, covered in plastic wrap, until you’re ready to bake and serve. Pastry should unfold easily but still be cold after thawing. To thaw in the microwave, remove 1 pastry sheet from the box and outer wrapping and wrap in a paper towel. Microwave on HIGH for 15 seconds. If pastry doesn’t unfold easily, microwave for another 5 seconds on each side.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours. Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step. Puff Pastry works best when cold.
Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out. Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising. Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator. Heat is the enemy of Puff Pastry—it handles best when cold.
So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Your hands should be cold, too, when handling it. Run them under cold water or squeeze a plastic zipper-top bag full of ice to cool them off. Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.
If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together. Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting. Use a floured surface to roll out your Puff Pastry sheet, but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together. When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.