It takes some time to cook puff pastry at home, which not every housewife has. With a lack of time, they prefer to buy the dough ready-made - in stores. Regular dough can also be sold chilled, but puff is most often frozen.
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When defrosting puff pastry, this operation should be treated with extreme caution. The test must be handled with extreme care - frozen formations may break when deployed. If defrosting is carried out incorrectly, such a test is unlikely to produce good baking.
Slow defrost
When there is enough time, it is better to use gentle methods for defrosting.
1. Free the dough from packaging - it can be a film, foil or bag. Put it on a board or on a prepared mat for rolling out and leave it to lie down. It is not worth it to expand or separate the layers until they are completely defrosted - they can crumble, break, and roll out the dough later on. At room temperature, five hours will suffice. Only after complete thawing the dough can be safely deployed.
2. On the bottom shelf of the refrigerator, leave the dough for the night, unpacking it is not necessary. It thaws after about 10 hours. Even if the hostess changes her plans and she doesn’t deal with baking, the dough can lie still in the refrigerator a little more - the layers will not stick together.