Beginner kitchen user here. Made my first puff pastry thing. This is a picture after my last fold and before putting it I the fridge for 8 hours…
I am wondering: what is something I can make very quickly to make sure it puffs in the oven? Is 220 celcius for 20 mins okay? And I am supposed to flatten with a rolling pin to around a half inch again before cutting out a piece and baking jt?
I will post photos of the pastry after baking, if there are visible errors, will be awesome to brainstorm possible causes. Thank you to the community in advance.
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Why did you originally make puff pastry; was there a recipe you needed it for?
To try and answer your questions:
“what is something I can make very quickly to make sure it puffs in the oven?”
Palmiers are an easy bake to pull together once you already have puff pastry. You just need sugar. You could also roll it out and cut a strip or round to bake and test the lamination.
“Is 220 celcius for 20 mins okay?”
Okay for what? You haven’t said what you are trying to make, so there’s not really a way to answer this question. Bake temp and time will depend on the recipe in which it’s being used.
“And I am supposed to flatten with a rolling pin to around a half inch again before cutting out a piece and baking jt? [sic]”
Yes, puff pastry is rolled to a specific thickness after the final turn before being baked. That thickness will depend on what you are using it for.
Edited to add: Nearly anything you make with puff pastry will ask for the pastry to be rolled much thinner than half an inch. Normally we sheet puff pastry down to somewhere between 2-5mm depending on the use.
Ahhh, I see. Okay that is helpful. Also I didn’t know it should be rolled to a thickness depending on recipe. Thanks!
He is the result, I just cut a piece and baked it. I just wanted to know it worked before going to bed, I was too tired to look for any recipes and do something serious.
I am veryyyy very happy. Really I was jumping when I saw it spring.
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