PIES AND TACOS
Puff pastry is one of the most rewarding ingredients to bake with.
Pastry turned out greasy: if butter melts too soon, pastry turns greasy. Keep everything cold—use chilled butter, work fast, rest dough in the fridge, and bake on a cold tray.
Puff pastry didn't puff: flat pastry happens when dough gets too warm, layers are over-rolled, or the oven isn’t hot enough. Keep pastries cold before baking, cut cleanly to avoid sealing edges
Pastry shrunk in the oven: shrinking happens when dough is stretched, rolled too thin, or not chilled. Roll gently without stretching, rest cracked dough in the fridge, and keep it ⅛–¼ inch thick to hold shape.
Burnt pastry: if your pastry burns before it’s fully baked, the oven may be too hot, the tray too close to the heat source, or the pieces too thin.
This guide is for you.