Puff Pastry

· Store Puff Pastry in freezer at 0º F.

· Puff Pastry dough sheets and squares are prepared for your own creative shaping and fillings.

· Before use, thaw at room temperature for 10-15 minutes. Dough should be  COLD (NOT FROZEN).

· Cut and fill to desired shape.  Moisten edges with water or egg wash (50% water 50% eggs) to seal.

· Place in  baking pan.  Keep product about 2 inches apart to allow for expansion.

· Spray or lightly brush top  with egg wash before baking.

· For sweet products spray with water and sprinkle with crystal sugar.

· For best results and even performance  for  NAPOLEON

    a.    Score  sheets with dough docker.

    b.    Place  mesh rack (full sheet pan size), or a full sheet           

           glazing rack, on top of the dough sheet.

    c. Dough sheets MUST  rest for 40-50 minutes before baking

· Reseal unused products in plastic wrap and return to freezer. 

Baking Guidelines

365º- 375º F             Approx. 35-45  min.

Overbake rather than under-bake

A quality Puff Pastry is golden brown, dry and flaky

Baking temperature may vary slightly depending on size, oven, weather, product variation, etc.