Troubleshooting Guide - Puff Pastry Slab / Preformed

Not seeing desired results for frozen puff pastry slabs? Get help below!
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  • Why does the puff pastry dough have white spots or ice crystals on it?

    Possible Causes

    Possible Solutions

    Dough was temperature abused

    Keep unused product covered during storage. Keep product frozen until ready to use. Do not refreeze dough after thawing

  • Why does the puff pastry dough stick to the table?

    Possible Causes

    Possible Solutions

    Work surface is tacky

    Lightly dust the work surface with flour prior to handling but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together.

    Work surface or dough is too warm to handle

    Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge—while thawing your pastry.

  • Why does the puff pastry dough sheets and squares crack when handling?

    Possible Causes

    Possible Solutions

    Dough was not thawed enough to handle / Dough had dried out while working with it

    Puff sheets need to be thawed but still cold before handling. If any cracks form while you're working with Puff Pastry, just rub with a little water and press to seal the dough together. Keep dough covered at all times. Dough should not be left uncovered for longer than 15 minutes

  • Why does puff pastry dough tear while working with it?

    Possible Causes

    Possible Solutions

    Dough is rolled too thin

    Carefully roll dough

  • Why did the puff pastry dough rise too much during baking?

    Possible Causes

    Possible Solutions

    Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches

    Roll dough thinner before using

    For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place several sheet pans on top of that to weigh it down.

  • Why do bubbles appear on the surface of the puff pastry while baking in the oven?

    Possible Causes

    Possible Solutions

    Fat is melting and steam pockets cause the bubbles

    If large bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

  • Why did the puff pastry filling leak out?

    Possible Causes

    Possible Solutions

    Products made from puff pastry sheets, slabs and squares were not crimped properly

    Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then seal edges together. To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you'd seal a piecrust.

  • Why did the fat melt out of the puff pastry dough?

    Possible Causes

    Possible Solutions

    Dough was allowed to thaw and butter wept from dough

    Keep thawed dough pieces refrigerated until ready to use

    Dough was proofed prior to baking

    Puff pastry dough does not require proofing. Product will "puff up" while baking. Bake pre-formed puff pastry from frozen

  • Why are the puff pastry layers sticking together?   Why doesn’t the puff pastry dough puff properly?

    Possible Causes

    Possible Solutions

    Dough was rolled out too hard and compressed the layers

    Avoid pressing too hard when rolling out the ends and edges to avoid pressing the edge layers together

    Dough is too soft, causing layers to stick together

    Dough should be cool and firm when it is rolled out. When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

    Egg wash has gotten on the edges of the dough

    When using an egg wash, be sure it doesn't run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

    Dough is coming to the end of its shelf life

    Check the production code date on the box. Discard expired dough.

    Hot filling has been placed on the dough

    Cool fillings prior to placing on the puff pastry dough. Hot fillings can cause the fat in the dough to melt thereby sealing the layers of the dough together.

  • Why did the puff pastry dough over brown in the oven?

    Possible Causes

    Possible Solutions

    Oven temperature was too high

    Double check accuracy of oven temperature

    Product was baked too long

    Baked as directed

    Egg wash was used on top crust

    Spray tops with water when adding coarse sugar toppings

  • Why is the puff pastry dough pale?

    Possible Causes

    Possible Solutions

    Puff Pastry is underbaked

    Follow package directions for proper oven settings and proper baking times. Check oven for accuracy using an oven thermometer.

    Dough is coming to the end of its shelf life

    Check the production code date on the box. Discard out of date products.

  • Why did the puff pastry dough collapse after baking?

    Possible Causes

    Possible Solutions

    Product not baked long enough

    Bake puff pastry until sides and bottom are dry and top is rich golden brown

    Too much product on the pan / Product steamed during baking

    Leave ½ -1 inch space between smaller pieces of puff pastry and at least 2 inches between puff pastry so product has room to expand and heat can get evenly around to bake the entire product

  • Why is the fully baked puff pastry dough tough or soggy?

    Possible Causes

    Possible Solutions

    Product was temperature abused after baking

    Store fully baked puff pastry at room temperature

    For best results, do not refrigerate, freeze or store fully baked puff pastry in a closed container after baking

  • Why did the puff pastry shatter when cutting the finished baked good?

    Possible Causes

    Possible Solutions

    This is normal for a flaky, fully baked puff pastry

    When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

  • Why does the frozen, fully cooked puff pastry have an off color to it?

    Possible Causes

    Possible Solutions

    The fat in pastry has bloomed in the freezer

    To recrisp Puff Pastry, place them in a 350° F convection oven for 3-4 minutes. Serve immediately or discard any leftovers.