Several of the recipes in this chapter call for a baked puff pastry layer to be cut and stacked with a sweet or savory filling. These are the general instructions for rolling and baking that layer.
Keep the baked puff pastry layer between the 2 pans until you are ready to use it.
If you need 2 layers, use twice the amount of dough. Use 4 pans and bake them in the upper and lower thirds of the oven. At the point where you turn the layers over, switch the bottom pan to the upper rack and vice versa. If you only have 3 pans, bake as below, and the second layer can remain refrigerated until the first one is baked. Remember to let the pans cool completely before using them again.
© 2008 Nick Malgieri. All rights reserved.