puff pastry

I’ve burned more puff pastry than I’d like to admit. And I’ve also pulled batches out of the oven that were still raw in the middle despite looking golden on the outside. The problem? I kept guessing at temperatures instead of actually understanding how puff pastry works. Once I figured out the right temperature range and why it matters, everything changed. My pastries started coming out consistently crispy, flaky, and actually cooked through. Here’s the thing about puff pastry—it’s not complicated, but it is precise. The temperature you bake at makes the difference between layers that puff beautifully and dough … Learn more