How can I fix rips in a puff pastry sheet?

KatieK
  • How can I fix rips in a puff pastry sheet? KatieK

    Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients.

    How can I fix rips in puff pastry to best preserve the height expansion of the pastry?

  • I don't have an answer about how to fix (and probably there isn't one satisfying answer, since breaking it means breaking lots of layers), but in case you don't already do, try warming it a bit before working with, don't try to unfold when just out of the fridge. I place it into my oven for a few minutes at minimum temperature.

  • I think it depends how fussy a presentation you are working on. If it has to be perfect, there really isn't going to be any fixing it. If some variation is acceptable, just wait til it is a bit softer and patch the rip back together like you would any other dough. You'll get less nice separation of the layers in that area.

Tags
pastry puff-pastry
Related questions and answers
  • A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does. Does anybody have a clue what I'm talking about? Do you know what's

  • I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?

  • A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that stuff? Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming". So, what is the way to make it soft? Do I have to add warm water and crush it? Or do I have to heat it in an oven?

  • it, and fill some puff pastry. In the over, done! But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added) What can I do to thicken the stuffing, but prevent the filling from becoming solid?

  • When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through. How can I remedy this? The pastry was the store-bought frozen variety. The temperature was 375 °F and I used and egg wash for the glaze.

  • Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold?

  • I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I last made it). Wikipedia suggests a crepe to help prevent this: what are some other techniques I can use? Should I make multiple smaller ones, should I twiddle with temperatures or let the pastry defrost more than I normally do - I'm open to suggestions. Update: I am using store-bought puff pastry 4 sheets of pastry vs ~350 g of meat the meat

  • Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?

  • When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?

Data information