🥐 How to Bake Puff Pastry
🧈 Ingredients:
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1 sheet of puff pastry, thawed (from frozen)
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Flour, for dusting (light)
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Egg wash (optional): 1 egg + 1 tbsp water, beaten (for golden finish)
🔥 Basic Baking Instructions:
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Thaw the pastry:
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Let puff pastry thaw in the fridge for 3–4 hours, or at room temp for 30–40 minutes, until pliable but still cool.
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Preheat the oven:
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Set to 400°F (200°C) — hot temps give it that perfect puff.
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Prepare the pastry:
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Unfold gently on a lightly floured surface.
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Roll out slightly if needed (for thinner layers or uniform shape).
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Cut or shape as desired (use a sharp knife or pastry cutter).
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Transfer to a parchment-lined baking sheet.
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Dock it (if needed):
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For flat tarts or pastries that shouldn’t puff too much, prick with a fork (called “docking”) to let steam escape.
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Apply egg wash (optional):
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Brush lightly with egg wash for a shiny, golden finish.
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Bake:
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Bake at 400°F (200°C) for 12–20 minutes, depending on size and thickness.
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Bake until puffed and deep golden brown.
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Don’t open the oven door for the first 10 minutes to ensure proper rise.
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Cool:
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Let cool on a wire rack — it’ll crisp up even more as it cools.
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🍴 Serving Ideas:
Sweet:
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Top with cream and fruit for mini tarts
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Fill with jam or Nutella and fold into turnovers
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Dust with powdered sugar
Savory:
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Use for cheese straws or pinwheels
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Make mini puff pastry pizzas or savory tarts
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Fill with spinach and feta for turnovers
❄️ Storage Tips:
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Baked puff pastry is best fresh.
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Reheat in the oven at 300°F (150°C) for 5–10 mins to re-crisp.
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Don’t microwave — it’ll turn soggy.
Would you like a sweet dessert recipe or a savory snack using baked puff pastry next?
