I froze half of my batch of puff pastry, per the recipe instructions, so I plan to use that. Anyone have on tips on getting the dough to really puff? I’m wondering if I need to invest in a sharp cutter to prevent pinching the edges down and squishing the layers together.
I used my scraps, rolled them together and used a sharp small biscuit cutter. Mine ended up puffing a little too much :-)
Tuesdays with Dorie 
I froze half of my batch of puff pastry, per the recipe instructions, so I plan to use that. Anyone have on tips on getting the dough to really puff? I’m wondering if I need to invest in a sharp cutter to prevent pinching the edges down and squishing the layers together.
I used my scraps, rolled them together and used a sharp small biscuit cutter. Mine ended up puffing a little too much :-)