On 2/20/2011 4:28 AM, Reg wrote:
> Whats the best way to make puff pastry seams stick?
> My turnovers keep bursting open, I've tried beaten egg and flour n'
> water paste neither worked well enough.

That's an interesting problem. OTOH, the whole point of puff pastry is
that the layers don't stick with each other. I don't think there's
anything wrong with the fillings being exposed if it's a sweet fruit
filling. I'd put in even more filling in to show that you're not
concerned even the slightest bit with it bursting open.

If the filling is a meat filling, then you've got a problem. Maybe you
shouldn't use puff pastry.