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.

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.

It may be that using less filling would help, although it may be less
filling than you would like.

"Reg" > wrote in message
...
> 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.

Go easy on the egg mixture so it can dry a bit before baking. No rush
getting them into the oven, you can let them sit for 10 or 15 minutes. You
can also roll the seam out a little and crimp it or fold it over by rolling
it between your fingers in a spiral motion.

Paul

"Reg" > wrote in message
...
> 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.



Make su the pastry is fully defrosted
moisten the edges water is fine
press the edges with the tines of a common fork
Don't overfill.
poke a vent hole or several with the tines of the fork
or a toothpick

Dimitri

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.

On 20/02/2011 9:28 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.

Try cutting some slits or a hole to vent the steam so they won't build
up pressure.

"Reg" > wrote in message
...
> 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.
>
>
Water, water, and water

Kent