Frequently Asked Questions

Have questions about Pennant Puff Pastry?
Our FAQs are here to provide insights, solutions, and a sprinkle of inspiration.

The answer is yes you can roll out our puff pastry, however, there’s an art to it. Be cautious not to roll over the edges, as this may inadvertently hinder the rise you’re aiming for. Our pre-laminated bulk dough is designed to make this process effortless – just thaw, sheet, and cut, preserving the Pennant Puff perfection.

Two culprits might be at play: a too-low oven temperature or skipping the egg wash (see below).

While not completely necessary, a dash of egg wash not only enhances the aesthetic appeal but also contributes to a better texture, ensuring a delightful finish to your creations.

Maintaining your oven at 350 degrees is ideal for many recipes, but Pennant Puff Pastry demands a bit more heat. If cooked in a low-temperature oven, the puff pastry may miss its golden-brown hue and fail to rise to its full potential.

Look for that beautiful golden-brown color and a nicely risen texture. It’s the visual cue that your puff pastry is ready to be enjoyed.

Simply dampen your fingers and gently press the sheets back together. With Pennant Puff Pastry, we make it easy to overcome such challenges, ensuring a seamless baking experience.

Thawing is a crucial step in the puff pastry process. While it’s necessary to thaw before use, maintaining a cold temperature is key. Cold puff pastry results in a superior rise, giving the desirable flakiness.

While it may seem tempting to re-freeze, it’s not recommended, as this could compromise the quality of your puff pastry.