Revision as of 00:20, 11 November 2005 edit 128.97.39.34 (talk) →Notes on baking and storing puff pastry ← Previous edit		Revision as of 00:22, 11 November 2005 edit undo 128.97.39.34 (talk) →Notes on baking and storing puff pastry Next edit →
Line 10: baking 10 minutes at 425F will achieve good initial puff reduce heat to 375 and bake for 20 more minutes to let the pastry set do not open the oven during ~~the~~first ~~high-temperature~~half ~~phase~~of baking time or it will collaps in the end of baking you can open oven door to let the steam out and let the pastry dry better *baked sheets can be stored for up to a week if sealed airtight

Puff pastry: Difference between revisions