Work with one sheet of pastry at a time, keeping others refrigerated.
Unroll pastry on a lightly floured board, countertop, or pastry cloth.
Handle pastry as little as possible to ensure flakiness.
Cut with a sharp knife, pastry wheel, or pizza cutter.
Seal filled pastries by brushing a water-and-egg mixture on inside edges before pressing together.
Preheat the oven. Puff pastry needs high heat to release the steam that causes it to rise properly.
Line baking sheets with parchment paper for even browning and easier cleanup.
Always reheat pastry in an oven; microwaves yield soggy results.
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