Serious Eats: Talk
Novice question about puff pastry
I have some trouble with puff pastry - sometimes it's crispy and flaky (usually so when made into cheese twists), other times it is doughy and somewhat like a flat croissant. Once I tried to make coconut-jam puff-pastry easy buns they completely collapsed into a flat cookie-like creation.
Why is it so inconsistent?
(I've always used storebought supermarket own-brand puff pastry)
