28 Puff Pastry Makeup

Shaping turnovers without stretching the dough when folding it over the filling. Form a decorative border by pressing one-eighth of an inch back from the edge to avoid damaging the layers while sealing the turnover. Lightly apply egg wash without pooling or dripping onto the edge, preventing the dough from puffing.
Without stretching the dough, build a jalousie and form a decorative border by pressing one-eighth of an inch back from the edge to seal the jalousie while avoiding damaging the layers. Lightly apply egg wash without dripping on the edge, which would prevent the dough from puffing, or pooling the egg wash.
Creating a crispy, caramelized pastry by coating chilled, thinly sheeted puff pastry dough with sugar before evenly folding the dough into a log without stretching it. Cut and bake immediately. Alternately, during lamination, fold in sugar when performing the sixth single fold for a crispier cookie.
Without stretching the dough, build a jalousie and form a decorative border by pressing one-eighth of an inch back from the edge to seal the jalousie while avoiding damaging the layers. Lightly apply egg wash without dripping on the edge, which would prevent the dough from puffing, or pooling the egg wash.
Uniformly twisting but not stretching strips of chilled, thinly sheeted puff pastry dough that has been coated on both sides in sugar, cinnamon sugar or herbs before cut into strips. Brushing the dough lightly with water before coating makes the topping stick better. Bake immediately after shaping.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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