I kept the puff pastry in the refrigerator instead of the freezer for a few days between purchasing and baking. I was also pretty sloppy about "room temp"; I just worked the dough when it was flexible. Would this incorrect temperature management have caused the failure to rise? I did not use an egg wash. Since the pastry didn't quite fit in the dish, I used a butter knife to trim the edges off of the pastry.
Puff pastry is a laminated dough, with very strong gluten development, so an extra couple of days in the refrigerator should not have caused problems. The only thing you have mentioned is that is definitely outside the standard treatment is trimming the edges with a butter knife. Normally, you want to trim or cut puff pastry with a very sharp knife or pizza cutter, in order to cleanly cut through the layers.
A blunt knife like a butter knife can mash the layers together, making it hard for them to separate at the edges of the pastry. Still, this should have lead to lopsided or strangely risen pastry, rather than a complete failure to rise, especially in the center.
The other possibility is that the dough was too warm when you rolled and worked it, or that you rolled it too much, which would work the fat or butter layers into the dough phase, rather than keeping discrete layers of flour then fat, which is what allows the rise. I have found that the critical thing with cooking pastry is putting it a preheated hot oven. I also recall issues with pastry having lain in the fridge for a few days.
It doesn't tend to puff up so much after that. Keep the oven door closed, as steam plays a crucial roll in interacting with the butter and making the pastry puff and opening the over door, causes that important steam to escape. Sign up to join this community. The best answers are voted up and rise to the top. Puff Pastry can puff up to 8 times its original thickness. For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place several sheet pans on top of that to weigh it down.
If large bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them. Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp.
To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you'd seal a piecrust. Puff pastry dough does not require proofing.
Product will "puff up" while baking. Bake pre-formed puff pastry from frozen. Avoid pressing too hard when rolling out the ends and edges to avoid pressing the edge layers together.
Dough should be cool and firm when it is rolled out. 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. When using an egg wash, be sure it doesn't run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising. Cool fillings prior to placing on the puff pastry dough. Hot fillings can cause the fat in the dough to melt thereby sealing the layers of the dough together.
Follow package directions for proper oven settings and proper baking times. Check oven for accuracy using an oven thermometer. For best results, do not refrigerate, freeze or store fully baked puff pastry in a closed container after baking.
Serve immediately or discard any leftovers. You can update your privacy settings to enable this content. Please enable all cookies to use this feature. Get help below! For a more even rise, place a sheet of parchment paper on top of your pastry as well. How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness. Skip to content Always preheat your oven for a minimum of minutes before baking, because Puff Pastry depends on even heat to rise and puff.
If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.
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