Baking Advice:
Butter Puff Pastry

FREEZE IT BRIEFLY BEFORE BAKING

Once you've achieved your desired shape (puffs, turnovers, cut-outs, etc) place the pastry in the freezer on a parchment-lined baking sheet for 15 minutes. The cold temperatures will firm up the pastry, meaning that the butter in the dough will melt more slowly. Slower-melting butter means that the pastry will hold its shape, rather than weeping and becoming lopsided.

FROM SCRAPS TO SNACKS

The scraps left over from pie cut-outs or tarts will create odds and ends of flaky puff pastry. Don’t waste them! Rework the scrap into straws or rounds and  brush with egg wash. Add toppings such as  cinnamon-sugar or shredded Parmesan cheese, and bake on a lined tray. The resulting snacks are impossible to resist.

Please Note:

In warm summer-type conditions these storage instructions are critical to prevent mould growth and handling issues with ‘sticky’ pastry.