Can't get my Puff Pastry shells to rise

Question

I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions. Temperature set at 425 degrees. I brushed the top with egg wash -- and only the top. When they baked, there were a beautiful brown, but only 1 rose like the picture on the box.

The others were beautiful golden brown, but either flat or lop-sided. They were cooked all the way through -- just not puffed up into a shell.

I put the pastry in the oven after I had thawed them in the refrigerator overnight.

What is my problem. Why did only one of the shells rise??

Please Please help.....

Answer 1

The Pepperidge Farm site offers some tips for baking related to the rise:

• Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.

• If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

• To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

I would begin by verifying that these tips were observed. Also, I would verify that your oven bakes consistently (i.e. no hot/cold spots). Preheating can be very helpful in resolving this. Also, you can put in a pizza stone or other heat regulating product, and monitor the temperature with a probe thermometer in water in different areas of the oven.

Answer 2

If your fridge is cold then overnight may not have been long enough, and it could be that some were still frozen. I'd say that was the most likely culprit.