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Technique: Puff Pastry Perfection

Source of Recipe

Coastal Living magazine
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� Work with one sheet of pastry at a time, keeping others refrigerated.

� Unroll pastry on a lightly floured board, countertop, or pastry cloth.

� Handle pastry as little as possible to ensure flakiness.

� Cut with a sharp knife, pastry wheel or pizza cutter.

� Seal filled pastries by brushing a water-and-egg mixture on inside edges before pressing together.

� Preheat the oven.
Puff pastry needs high heat to release the steam that causes it to rise properly.

� Line baking sheets with parchment paper for even browning and easier cleanup.

� Always reheat pastry in an oven; microwaves yield soggy results.