Crisp Puff Pastry.
22 February 2009
Preheat oven to 220C, Gas 7/8 Using ready made puff pastry, defrost 1 piece, cut in half. Roll each piece out until thin approx 2-3ml. Place this on a baking sheet and cover with a second sheet. Weight the second sheet down. This will require heavy weights that will go in the oven. The iron weights from traditional scales are ideal. Bake for 10 -15 mins, checking that the pastry remains flat. The outcome is a sheet of baked puff pastry that is crispy and flakey. Cut to size required, circles, squares or rectangles. Repeat with second piece.