Puff Pastry - Pepperidge Farm


Keep frozen until ready to use.
Unwrap the dough, place on parchment paper or a cutting board to thaw.
After about 20 minutes, check and see if the tri-fold will open to a pyramid,
careful not to crack the seams.
Continue thawing for another 20 minutes, dough should be soft and workable,
do not over handle.
Cut with a very thin sharp knife, best is a wall paper knife or utility.
The edges need to be cut as clean as possible, blunt edges
 will cause the edges to reduce in puffing.
If  larger sheets are needed, roll out on lightly floured board
(use powdered sugar if for a dessert).
Breaks and merging can be done with a little water to seal cracks and roll any seams.
For tarts, an egg wash can seal edges and cause the tops to brown better.
Heat oven to 400F. Line a baking sheet with parchment paper.
It is very important to decide the look after cooking at this point,
Use a mirrored surface pan to get very lightly browned sheets,
or a dark surface to get well browned tops.
Either way, the parchment paper should be used in a single layer.
Bake at 400F for 15 minutes, on reflective surfaces,
you may see  some brown in the corners,
but do not wait until fully browned or the pastry will be dry and burnt tasting.
Remove from pan and cool on a wire rack.