Puff pastry needs a screaming hot oven. We’re talking 400°F (200°C) or higher. That sudden blast of heat creates the steam explosion.
Too low, and the butter melts before it can steam. Too high, and the outside burns while the inside stays raw. It’s a delicate balance.
Fun fact: some bakers preheat their baking sheet before placing the pastry on it. That extra zap of heat from the pan gives you more lift. Try it—just be careful not to burn your fingers.
The “butter sweat” panic
Ever see little beads of yellow liquid on your dough? That’s butter sweating. It means you’re too slow or too warm.
What Temperature to Cook Puff Pastry? Complete Guide
Don’t panic—just stick the whole thing in the fridge for 15 minutes. The sweat will re-solidify. It’s like giving your pastry a cool down.
And if your butter starts oozing out during rolling? You’ve got a butter blowout. That’s a sure sign you’re working too fast or the dough is too warm.
