- 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
- 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 400°F. Line a baking sheet with
- It is very important to decide the look after cooking
at this point,
- Use a mirrored surface pan to get very lightly
- or a dark surface to get well browned tops.
- Either way, the parchment paper should be used in a
- 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.