Difference between revisions of "Puff pastry cooking times & temperatures"

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Set the oven to 220° C (425° F - gas 7) and bake for 20 minutes to 25 minutes.  Check after 20 minutes as it's easy to burn the edges from cooking for too long.
 
Set the oven to 220° C (425° F - gas 7) and bake for 20 minutes to 25 minutes.  Check after 20 minutes as it's easy to burn the edges from cooking for too long.
 
===Fan oven ([[Ovens#Fan_assisted_oven_temperature_adjustment|Fan assisted oven]])===
 
===Fan oven ([[Ovens#Fan_assisted_oven_temperature_adjustment|Fan assisted oven]])===
Set the oven to 200° and bake for 15 to minutes to 20 minutes.  Check after 15 minutes as it's easy to burn the edges from cooking for too long.
+
Set the oven to 200° C and bake for 15 to minutes to 20 minutes.  Check after 15 minutes as it's easy to burn the edges from cooking for too long.
  
 
==Exceptions to this rule==
 
==Exceptions to this rule==
 
Where the filling of the pastry is very moist or is cool and likely to lower the pastry cooking temperature inside the pie, the oven temperature should be the same (220° C (425° F - gas 7) but you may need an extended cooking time of up to 40 minutes to ensure the pastry puffs up properly.  Check regularly to ensure it does not burn.  You can lay a sheet of [[tin-foil]] on over any areas that look as though they may get over cooked.  This will prevent them from burning.
 
Where the filling of the pastry is very moist or is cool and likely to lower the pastry cooking temperature inside the pie, the oven temperature should be the same (220° C (425° F - gas 7) but you may need an extended cooking time of up to 40 minutes to ensure the pastry puffs up properly.  Check regularly to ensure it does not burn.  You can lay a sheet of [[tin-foil]] on over any areas that look as though they may get over cooked.  This will prevent them from burning.
 
[[Category:Useful information]]
 
[[Category:Useful information]]

Revision as of 05:11, 17 March 2015

I'm always frustrated that pre-rolled and packaged puff pastry never has the cooking times and temperatures, they all blithely say "refer to your recipe", if you are like me, you often do not use a recipe!

From browsing through my cookbooks, my recipes and studying puff pastry manufacturers websites I've come up with a setting that should work for most recipes.

Normal oven (Convection oven)

Set the oven to 220° C (425° F - gas 7) and bake for 20 minutes to 25 minutes. Check after 20 minutes as it's easy to burn the edges from cooking for too long.

Fan oven (Fan assisted oven)

Set the oven to 200° C and bake for 15 to minutes to 20 minutes. Check after 15 minutes as it's easy to burn the edges from cooking for too long.

Exceptions to this rule

Where the filling of the pastry is very moist or is cool and likely to lower the pastry cooking temperature inside the pie, the oven temperature should be the same (220° C (425° F - gas 7) but you may need an extended cooking time of up to 40 minutes to ensure the pastry puffs up properly. Check regularly to ensure it does not burn. You can lay a sheet of tin-foil on over any areas that look as though they may get over cooked. This will prevent them from burning.