Puff & Flaky Pastry Problems and Solutions
Tired of finding faults in your puff pastry after putting in all that work and not knowing the cause? Give these helpful tips a good read and your puff and flaky pastry will be fault free.
Problem: Your Pastry is Hard and Tough
You've added too much water to the flour but not enough fat. It is important to keep the pastry cool during rolling and the oven needs to be hot.
Problem: Your Pastry Hasn't Risen
The fat may have been too warm and has blended with the flour instead of remaining in layers. Make sure you rest the pastry sufficiently between rollings.
Problem: Your Pastry is Soggy
Pastry ending up soggy is one of the most common problems people run into. How can you stop your pastry from becoming soggy? It starts with your preparation, ensuring correct cooking times, and being careful with fillings.
· Pastry being soggy in the middle is a result of the pastry being undercooked. Don’t place the pastry on too high a shelf in the oven.
· One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling.
· Also, avoid over-filling your pastry.
Problem: Your Pastry is Sticking to Your Baking Tray
· Use baking sheets/paper as a barrier between your trays/tins and your puff pastry.
