It was well baked and crisp and brown out of the oven and did not have a moist filling.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
My thought is that it was under baked. Puff pastry is entirely steam-leavened, so it needs to be baked to a good golden brown in order to both fully raise it, and drive off enough moisture that it does not go all soft. It's also important to leave it uncovered until it is completely cool, otherwise condensation will accumulate, which will also cause it to soften.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I agree with Boulangere. Also - puff pastry is best when baked straight from freezer into a super hot oven - at least 375F. Color is flavor and crunch when it comes to puff. It's important to wait to open the oven door until the puffing magic has taken place, and the pastry is "set" with color. I like to cool my puff pastry projects on a cooling rack so they don't steam on the bottom. But if it's humid in your kitchen, or has been raining for days, even properly baked puff pastry will wilt. All pastries attract moisture, but few suffer as much as laminated doughs. Best of luck next time!
Please enter a valid email address.
Well played. You deserve a cookie.
A quicker-than-quick recipe for this weekend and beyond.
Irish-Inspired Soda Bread
Up Your Chicken Breast Game
The Greatest Hits
Tips from Cleaning Pros
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.