You can find frozen puff pastry sheets at every grocery store in the freezer section. It is cheaper to buy one than to make your own, and it is a perfect time-saver that can give you quick and easy results with no fuss whatsoever. And to make it the easiest type of dough that you can use for either savory or sweet pastry, you need to learn some key principles that you need to follow.
How to thaw puff pastry
The best option is to thaw puff pastry in the fridge. Take your store-bought puff pastry out of the freezer, remove the packaging, and put it in the refrigerator. If you keep puff pastry in the packaging, then you risk having condensate. You should avoid it at all costs, as it can make dough moist. As a rule, you need to thaw puff pastry in the fridge overnight; however, always check the instructions on the packaging for the time.
You can also thaw puff pastry at room temperature. Take it out of the freezer, cut the packaging, and set it on the kitchen counter. In this case, puff pastry won’t stick to any surface. It should take up to one hour for the pastry to become pliable enough. Never use a microwave, a turned-on oven, hot water, or something similar for defrosting puff pastry, you will only ruin the pastry.
How to bake with puff pastry
Puff pastry is a godsend for those who love baking but do not like to spend a lot of time on the dough. You can make excellent savory and sweet pies, appetizers, pizzas, tarts hot dogs, and even cheese straws. Let see how you can achieve that texture that is so specific to puff pastry:
- Remember that puff pastry after thawing should be pliable enough to work with but too soft and limp. It should still be cold to the touch.
- Carefully unroll puff pastry that you have on the counter. If you hear or see some cracking of the dough then leave it to thaw for some more time.
- Dust the surface where you will be working with flour and place unrolled puff pastry sheet after getting rid of the packing liners/papers.
- Sprinkle a little flour over the top of the puff pastry sheet.
- Using a rolling pin, roll across the surface of the dough sheet in one direction to preserve its flaky texture. Remember that you should only even it out. Do not press hard as it can prevent dough from puffing.
- The other important trick is to cut out shapes/forms that you need for your pastry with the sharpest, thinnest tool (knife, bench scraper, dough cutter, etc.). If you press the edges while cutting them, then the pastry won’t puff, too.
- You should transfer puff pastry forms to a baking sheet covered with parchment paper and only then add the filling. Then it will not be necessary to transfer the dough with excess weight, which means that the risk of tearing it is less. Leave some space to expand between puff pastry goods.
- The filling for puff pastry should be room temperature. If it is hot, the butter in the dough will begin to melt, which it will not rise and puff well.
- Preheat oven. As a rule, you bake puff pastry in the oven at 350°F /180°C to 400°F/200°C. Always check out the instructions in the recipe.
- Let the pastry cool down before serving!
Recipes with Puff Pastry Sheets
- Pigs in a Blanket Recipe. This budget-friendly hot dog recipe is great to have as an appetizer for entertaining or as a part of a lunch or dinner.
- Puff Pastry Pockets with Chicken and Mushroom Filling. Serve this delicious appetizer as a quick snack at the party.
- Savory Puff Pastry Pie with Ground Beef. I promise that the recipe for Ground Beef Puff Pastry Pie will become a family favorite!
- Spanakopita Recipe with Fresh Spinach. An easy-to-make pie with a deliciously tasty spanakopita filling! Simply substitute puff pastry for phyllo dough!
I hope that the information in the article was helpful and now you can bake with puff pastry a perfect pie or tart. Please, I would highly appreciate it if you share this post with your friends or give it a starred review!