Tools
- To cut the puff pastry, the tools must have a good edge, and thus achieve even and uniform cuts.
- The cutting surface must be smooth, cool and clean.
- The ideal tools for cutting are knives, slices or molds
With the puff pastry you can make the shapes you want letting your imagination fly to make the cuts in different ways and that the result remains with your personal stamp.
Cake ensemble
- To close the cakes and stick one part to another you can use water or beaten egg on one of the sides and then press to seal.
- It is important to leave enough space around the filling so that the cake can be closed well and the filling will not spill out when baking.
Leftover dough
- Leftover puff pastry can be reused by putting one on top of the other and stretching again to make more preparations.
- If a sheet of puff pastry breaks or you make a wrong cut, you can overlap one part with another and glue it with water or beaten egg, then stretch it again over the joint, and that’s it!
- If you are not going to use the leftover dough at the same time, they can be stored frozen for up to 3 months or refrigerated for up to 8 days.
