Puff Pastry Dough Slabs

Handling and Storage Instructions:

1. Store Frozen at 0° F or below and keep properly covered to avoid discoloration or burning.  Do not allow dough to thaw and re-freeze.
2. For best results, dough should be thawed overnight in a refrigerator and kept covered to avoid crusting.

Make-Up and Preparation

While working with puff dough slabs, always ensure that dough is cold, but not frozen.  (Dough temperature should be between 50° F - 60° F.)

When rolling out the dough, turn dough 90° each time through, until the desired shape is reached.  By turning the dough, it well be evenly stretched.

Baking Instructions

Conventional                375° F to 400° F

Rack Oven                   375° F to 400° F

Dough should be a deep golden brown, dry and flaky.  Unbaked dough will be wet and pasty.

Special Note: Baking times and temperatures may vary depending on your equipment, product size, and humidity and altitude of the location.