Product Tips

Working With Bake My Day Frozen Puff Pastry

TIPS FOR WORKING WITH BAKE MY DAY GLUTEN-FREE PUFF PASTRY

DON’T LET THE LENGTH OF THIS SCARE YOU…IT IS MEANT TO MAKE YOU FEEL TOTALLY EMPOWERED AND CONFIDENT BEFORE YOU START

 

  • If you have time, it's best to thaw puff pastry overnight in the fridge.
  • If you don't have time, thaw it on the counter until it's pliable enough to unfold without cracking, but still cold to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again. One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
  • Carefully unroll the puff on your counter, taking care at any seams or toward the center of the roll, which are prone to cracking. If the pastry does start to crack, wait a few minutes and try again. Small cracks can usually be patched together again when you roll it out.
  • Remove any packing papers or liners. Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging and make the pastry even. Don't press to hard here or your pastry might not puff as much — the goal is just to flatten it, not to actually roll it out.
  • Follow any puff pastry recipe, remembering that ALL pastry (gluten-­free or not) ­ bakes off flakiest when chilled for a short time before baking in a hot oven. If you're making a filled pastry, like apot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. Skip this step, and you'll have a soggy interior.
  • We generally egg wash pastry before baking to give it that yummy golden colour and we find our best results come from pre­heating oven to 450°, placing product in oven, lowering oven to 400° and baking the item until golden brown. The higher temperature is what creates steam - steam is what makes it "puff," and, of course, imbues a golden hue.
  • Scraps can be gathered up and be re­used, but MAKE SURE SCRAPS ARE LAYERED ON TOP OF EACH OTHER ­ NOT SCRUNCHED UP IN A BALL, before re­rolling.