Questions tagged [puff-pastry]

Questions about shaping, preparing or baking with puff pastry as a star ingredient.

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2 votes
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Getting puff-pastry dough to stand up in straight sided pans

I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail ...
FuzzyChef's user avatar
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1 vote
1 answer
285 views

Do I need a wooden spoon to make proper Pate a Choux?

I have a lot of silicon spatulas at home, and I was told I needed to buy a wooden spoon or spatula to make pate a choux the correct way. I watched a couple of Bon appetite cooking videos, and the ...
Chris Nace's user avatar
3 votes
1 answer
135 views

Chocolate choux pastry

I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate: 80​g​ all purpose flour 18g cocoa powder 65g butter 28g sugar 135g liquid (70g milk; 60g water) ...
user817708's user avatar
7 votes
3 answers
3k views

Is there any substitute for butter (or oil) on puff pastry?

I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil). Unfortunately, ...
Piko Monde's user avatar
4 votes
1 answer
230 views

Can various fats be used as a strict substitute for pastry dough?

If you take the three main types of fats used for puff pastry. Lard, butter and margarine, can they be used interchangeable or is there caveats between the three? I found a nice recipe for puff ...
Neil Meyer's user avatar
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-1 votes
1 answer
278 views

Can i use natralite butter in making puff pastry [closed]

I want to make puff pastry, can i use natralite butter for making the same?
Deeba's user avatar
  • 1
8 votes
1 answer
1k views

Can you make croissants with compound butter?

Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
Isaac Wasserman's user avatar
0 votes
1 answer
88 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
Noir's user avatar
  • 256
4 votes
1 answer
194 views

How to make Brie En Croute less rich/cheesy?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
CookingWithJellies's user avatar
3 votes
2 answers
294 views

Puff pastry chocolate tart?

I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...
Magic_Whizz's user avatar
1 vote
0 answers
131 views

Pastry sheets - storing, packing & shipping

I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I ...
Newtocookingandbaking's user avatar
4 votes
2 answers
9k views

How far ahead can I bake puff pastry?

I’m hosting a party at our home in a couple weeks, cocktails and appetizers. I have a recipe I like for little meatballs in puff pastry. I was wondering if I can bake them all ahead of time and keep ...
BuddyElf's user avatar
7 votes
2 answers
7k views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...
J Doe's user avatar
  • 71
8 votes
2 answers
792 views

Why did my vegan croissants come out flat?

I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)) The pic ...
LisaWard's user avatar
1 vote
1 answer
2k views

Simple Puff Pastry Dough

So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open the dough up and spread margarine on every ...
AnchovyLegend's user avatar
3 votes
1 answer
408 views

Looking for some advice on cooking the puff pastry in Beef Wellington

We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of ...
Bob 's user avatar
  • 41
0 votes
2 answers
34k views

How do I ensure my puff pastry top stays puffed and crisp on my chicken mushroom pie?

I have read many questions and answers on puff pastry but I still need to know what happened to mine: My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers ...
Steven Heong's user avatar
1 vote
1 answer
2k views

Chilled puff pastry vs frozen

Just found out there's actually two kind of puff pastry in my local supermarket, one called chilled and one called frozen. Do anyone know the difference? Some people said the chilled one is fresher ...
Zan's user avatar
  • 19
5 votes
3 answers
2k views

Problem Rolling Out Rough Puff Pastry

I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better. I find it easy ...
Jude's user avatar
  • 3,953
5 votes
2 answers
808 views

What reasons might make day-old pastry the preferred choice in these recipes?

Almond croissants ("croissants aux amandes") are a French pastry sold in every bakery. Several websites (FR) describe (FR) recipes using croissants that were baked the day before. Is there something ...
anol's user avatar
  • 321
3 votes
1 answer
6k views

Can I refrigerate homemade puff pastry made ahead of time?

Puff pastry is similar to croissant dough. When I made homemade croissants for the first time, a few weeks ago, they were OK but I could have done better. I have a recipe to use with puff pastry but I ...
Rob's user avatar
  • 2,182
3 votes
1 answer
3k views

Choux pastry recipe spreading and deflating

I tried this recipe for choux pastry, but it turned out too thin and the scooped dough spread on the tray before I could put them in the oven. They started to rise well, but deflated at the end. I ...
Hooria's user avatar
  • 31
6 votes
1 answer
1k views

Baking (pizza) stone and effects on puff pastry

My pizza stone basically "lives" in my oven and I will be baking on it tomorrow. Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry. As the stone will be hot already, I'...
Stephie's user avatar
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7 votes
7 answers
205k views

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then ...
Annique's user avatar
  • 71
7 votes
5 answers
12k views

Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice ...
User56756's user avatar
  • 355
4 votes
2 answers
6k views

Can I freeze baked puff pastry?

Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
Di Bar's user avatar
  • 229
1 vote
0 answers
106 views

Baking apple roses in oven in France, which mark should I choose?

I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ...
Mathmath's user avatar
  • 111
1 vote
1 answer
466 views

How to keep frozen puff pastry dough keep its shape

Whenever I cut semi thawed frozen puff pastry dough with a round cookie cutter, the shapes turns oval when I bake them. How can I prevent this?
Elaine serure's user avatar
2 votes
2 answers
13k views

Avoid butter in puff pastry dough from melting while baking in the oven

I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a semi-cookie. As I put them in the ...
Gigili's user avatar
  • 1,773
0 votes
1 answer
84 views

Torte Milanese without puff pastry dough

I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use ...
Gigili's user avatar
  • 1,773
7 votes
1 answer
3k views

Would this cheat puff pastry really work?

I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the original puff pastry. The trick is, he used ...
Gigili's user avatar
  • 1,773
6 votes
5 answers
14k views

What techniques or tricks make soft, flaky pastries instead of leathery ones?

These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough ...
Gigili's user avatar
  • 1,773
2 votes
2 answers
1k views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
Gigili's user avatar
  • 1,773
6 votes
2 answers
5k views

What to do when too much butter added to my puff pastry dough?

I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should ...
Gigili's user avatar
  • 1,773
0 votes
1 answer
2k views

Is it possible to keep puff pastry dough in the fridge for future use?

I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required ...
Gigili's user avatar
  • 1,773
3 votes
3 answers
7k views

How can I store leftover puff pastry or make it more durable?

I am going to be attempting a recipe for tarts which use shop-bought puff pastry. I am fairly new to baking and this will be the first time I am using puff pastry. I am unsure what I can do with the ...
Burhan Ali's user avatar
2 votes
3 answers
50k views

Why didn't my puff pastry "puff"?

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
KatieK's user avatar
  • 7,930
2 votes
1 answer
2k views

How should I deal with "thawed frozen puff pastry"?

A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html ...
Aquarius_Girl's user avatar
7 votes
5 answers
216k views

How to get puff pastry to cook right through

I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I ...
user17214's user avatar
5 votes
1 answer
12k views

Blind baking puff pastry

Is it possible to blind bake pastry? I am trying out new custard tarts and want to try blind baking puff pastry. Is this possible.
jelly46's user avatar
  • 383
10 votes
5 answers
37k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
Richard Skaggs's user avatar
0 votes
1 answer
217 views

Cream puff shell shaping

I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions? Thanks!
Wendy's user avatar
  • 9
6 votes
2 answers
4k views

How can I fix rips in a puff pastry sheet?

Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around ...
KatieK's user avatar
  • 7,930
3 votes
3 answers
51k views

What can I substitute for puff pastry?

I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
J126's user avatar
  • 357
1 vote
2 answers
15k views

Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?

I want to make a pumpkin filled pastry for a potluck thanksgiving. I found a great recipe for pumpkin & feta pastries, but it calls for filo/phyllo dough. Can I use puff pastry dough instead, to ...
eterps's user avatar
  • 281
0 votes
2 answers
238 views

Making a goats cheese tart more substantial [closed]

Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree ...
NBenatar's user avatar
  • 2,595
6 votes
4 answers
61k views

Why do you need to cool the filling of a meat pie before adding to the pastry?

Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled ...
deanna's user avatar
  • 61
4 votes
7 answers
5k views

What vegetables hold up well for making vegetarian pot pie?

I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good.
apaderno's user avatar
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