Should puff pastry dough be rested before shaping?

Question

Discover how resting puff pastry dough improves layering, shape, and flakiness.

Answer 1

Yes, puff pastry dough should be rested before shaping. Resting allows the gluten to relax, making the dough easier to handle and preventing excessive shrinkage during baking.

Detailed Explanation:

Puff pastry is made by layering butter and dough, creating hundreds of thin layers that puff up when baked. The process of making puff pastry involves repeatedly rolling and folding the dough, which develops the gluten. Gluten development makes the dough elastic, but too much elasticity can cause the pastry to shrink back when cut or shaped, and it can also make it tough.

Resting the dough allows the gluten strands to relax. This relaxation makes the dough more pliable and easier to work with. It also reduces the amount of shrinkage that occurs during baking, resulting in a more evenly shaped and puffed pastry. The resting period also allows the butter to firm up again, which is crucial for creating distinct layers.

Typically, puff pastry dough should be rested in the refrigerator for at least 30 minutes, and ideally longer, between each turn (rolling and folding). A longer rest, even overnight, is beneficial for optimal results. Before shaping the final product, another rest of at least 30 minutes is recommended.

Pro Tip:

Always keep your puff pastry dough cold while working with it. If the butter melts, the layers will meld together, and the pastry won't puff up properly. If the dough becomes too warm, return it to the refrigerator to chill before continuing.