Technique: Puff Pastry Perfection
Source of Recipe
Coastal Living magazine
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• Work with one sheet of pastry at a time, keeping others refrigerated.
• Unroll pastry on a lightly floured board, countertop, or pastry cloth.
• Handle pastry as little as possible to ensure flakiness.
• Cut with a sharp knife, pastry wheel or pizza cutter.
• Seal filled pastries by brushing a water-and-egg mixture on inside edges before pressing together.
• Preheat the oven.
Puff pastry needs high heat to release the steam that causes it to rise properly.
• Line baking sheets with parchment paper for even browning and easier cleanup.
• Always reheat pastry in an oven; microwaves yield soggy results.
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