What is the temperature to bake puff pastry?

Question

How long I should bake that?

Answer 1

Baking temps of 400-degrees to 425 are best for most puff pastry dough. Cooler temps will not create enough steam in the products to leaven them well. Higher temps will set the crust too quickly. My brother, who is a pastry chef, didnt give me a time. He said until golden. So my advice would be to keep an eye on it and make sure it doesnt get too dark.

If you have poor lift while baking, you either used too little or too much fat or your oven was too hot or too cold. If you have uneven lift or irregular shapes your oven has uneven heat or you didnt roll the pastry out properly.

Answer 2

1

Answer 3

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Follow directions but do not apply the mushrooms till the pastry is baked partly and puffed. Careful with the instruction, "Brush the edge with beaten egg." They mean after you score that circle brush the TOP surface of the small ring around the pastry surface (the O) do not let egg drip down the outer vertical surface or it will seal the pastry closed and it won't puff. Also, if you haven't worked with puff pastry before; do not use a biscuit cutter and just press down to cut the circle, this also will crimp the layers together and it will not puff. Gently place a saucer on the pastry and cut around the saucer with the sharpest knife or razor to get a clean cut without smearing the layers of the pastry together. Do not let the pastry get to room temperature to do your cutting, not frozen, but fridge temperature is perfect. Again to keep the many fine layers from smearing together and sealing it from puffing. The center portion where the shrooms will go, I would "dock" with a fork, poke around inside that circle a bit to keep it from puffing as much so the stuffing has a well to lie in. Just cook til light golden, put on the shrooms, and another couple minutes till the stuffing is bubbling and the outer pastry looks golden brown. Docking= like the holes in saltine crackers, keeps them from puffing into little pillows. Doesn't have to be a lot.

Answer 4

Puff Pastry Cooking Time

Answer 5

The Dining Guide Celebrations Weddings Travel Getaways Headlines by E-mail Home > Lifestyle > Food Printer-friendly versionE-mail this story Food You can't go wrong with packaged puff pastry dough Sunday, September 08, 2002 By Marlene Parrish Puff paste is the queen of all pastries. Without it there would be no strudels, napoleons, turnovers or lady locks. Tons of other desserts, appetizers and entrees would be compromised. This crisp, light pastry consists of hundreds of paper-thin layers of dough, prevented from sticking together by thin layers of fat -- any fat, but usually butter. While the pastry is baking, steam caught between the layers forces them apart. As the baking continues, the steam evaporates and the fat is absorbed, leaving a high, crisp, flaky pastry. Bakers will tell you that puff paste is made by a simple mechanical process of rolling, folding and turning dough. Mechanical, yes. Simple, no. If you think about making puff paste from scratch, go lie down on the couch until the notion passes. Yoy! What a production. Consider the time commitment for dozens of repetitions of the rolling, folding and turning, all the while keeping the dough at just the right temperature. And no rushing is permitted. When the suits at Pepperidge Farm decided to make puff pastry for use in the home kitchen, they ensured a place for themselves in heaven. Their light, tender pastry that "puffs" into dozens of flaky, golden layers is pre-rolled and ready to use. It is inexpensive and readily available in supermarket freezers. Purists bemoan the fact that Pepperidge Farm puff pastry contains partially hydrogenated vegetable shortening instead of butter. True, but the taste and texture of the product are surprisingly satisfactory, and the savings of time and energy are priceless. The butterless commercial pastry is much appreciated by kosher, vegan and lactose-intolerant folks who often must forego dessert because of dairy products.

Answer 6

425

Answer 7

usually 425-450ºF. Make sure pastry is cold when it hits the hot oven for best "puffing."

Answer 8

like both, fruits: berries, oranges, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... We guess the two are great.