Why isn't my puff pastry rising properly?
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Are you using Pepperidge Farm? It always puffs.
I think people need more details. Are you making it and from what recipe? How are you baking it, with what? What temp oven?
Maybe your oven is not hot enough? Maybe is got mealy while is was defrosting. Maybe it got smushed or weighted down too far.
Is it rising at all, or unevenly...?
My own, the lean Doug is just flour water piece of salt should I add butter to that maybe to dry?
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