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Thread: Puff Pastry

  1. #1
    Reg Guest

    Default Puff Pastry

    Whats the best way to make puff pastry seams stick?
    My turnovers keep bursting open, I've tried beaten egg and flour n'
    water paste neither worked well enough.

  2. #2
    Janet Guest

    Default Re: Puff Pastry

    Reg wrote:
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.


    It may be that using less filling would help, although it may be less
    filling than you would like.



  3. #3
    Paul M. Cook Guest

    Default Re: Puff Pastry


    "Reg" <[email protected]> wrote in message
    news:[email protected]..
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.


    Go easy on the egg mixture so it can dry a bit before baking. No rush
    getting them into the oven, you can let them sit for 10 or 15 minutes. You
    can also roll the seam out a little and crimp it or fold it over by rolling
    it between your fingers in a spiral motion.

    Paul



  4. #4
    Dimitri Guest

    Default Re: Puff Pastry

    "Reg" <[email protected]> wrote in message
    news:[email protected]..
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.




    Make sure: the pastry is fully defrosted
    moisten the edges water is fine
    press the edges with the tines of a common fork
    Don't overfill.
    poke a vent hole or several with the tines of the fork
    or a toothpick

    Dimitri


  5. #5
    dsi1 Guest

    Default Re: Puff Pastry

    On 2/20/2011 4:28 AM, Reg wrote:
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.


    That's an interesting problem. OTOH, the whole point of puff pastry is
    that the layers don't stick with each other. I don't think there's
    anything wrong with the fillings being exposed if it's a sweet fruit
    filling. I'd put in even more filling in to show that you're not
    concerned even the slightest bit with it bursting open.

    If the filling is a meat filling, then you've got a problem. Maybe you
    shouldn't use puff pastry.

  6. #6
    Dave Smith Guest

    Default Re: Puff Pastry

    On 20/02/2011 9:28 AM, Reg wrote:
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.


    Try cutting some slits or a hole to vent the steam so they won't build
    up pressure.

  7. #7
    Kent Guest

    Default Re: Puff Pastry


    "Reg" <[email protected]> wrote in message
    news:0f9b5fbb-e73b-4a88-9849-77064d6f9[email protected]..
    > Whats the best way to make puff pastry seams stick?
    > My turnovers keep bursting open, I've tried beaten egg and flour n'
    > water paste neither worked well enough.
    >
    >

    Water, water, and water

    Kent




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