RECIPE TIPS: Puff Pastry

  Packaged puff pastry is best thawed in the refrigerator to prevent
insert papers from sticking and pulling at time of removal.  When
unfolding pastry sheets, do not force if still too chilled.  Let
stand a few minutes on pastry board, then carefully unfold and
remove paper.
  When rolling out pastry, use very little flour (excess flour
causes pastry to burn) and work with a firm but light even pressure.
  Take care when brushing on egg wash used to glaze pastry, it also
works like a glue and would seal cut edges, preventing them from
"puffing."
  Wetting cookie sheet before placing pastry on it develops a steam
during the first few minutes of baking that gives puff pastry its
initial "puff."
  Do not open overn door during the first half of baking time.  Cold
air can cause the pastry to lose some of its puff.
  For easy slicing and serving, use a scalloped bread knife or
cleaver.
  [puff pastry tips from Orange County Register Dec22'88]

June 1991

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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