Puff pastry is made by folding and rolling layers of dough over softened butter. When baked, the dough puffs up, producing a tender and flaky crust. Because the process of making this dough is time-consuming, buying frozen sheets of puff pastry dough makes it easier for a busy cook. Use a quick method to defrost your frozen dough while keeping its tenderness intact.
Remove the puff pastry sheets from its packaging. This dough usually comes wrapped with 2 sheets per package. Separate the sheets from each other.
Place each sheet on a large cutting board. The puff pastry is folded into thirds. Leave dough folded and cover the dough with cling film.
Allow the dough to partially thaw, 20 to 30 minutes. When the dough is soft enough to handle without cracking, unfold each sheet flat on the cutting board. Recover the dough with cling film.
Let the dough finish thawing 10 to 15 minutes more until the centre of each sheet is soft.
- Place the dough in a room that is below 26.7 degrees Celsius for the best results.
- Put a towel over the dough before you wrap it in plastic to wick off extra moisture.
- Do not place frozen dough in the microwave. It will soften the butter and ruin the consistency of the dough.
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