Thirteen Tips for Working with Puff Pastry Dough

Rolling out puff pastry dough and folding it over itself is a satisfying ritual, almost as satisfying as seeing the dough puff up in the oven. Classic puff pastry, made by sealing butter in a packet of dough and continually rolling it out and folding it on itself, is the most fun. While classic puff pastry dough takes more time to make than quick versions, it’s actually easier to work with because the butter is sealed in and less likely to stick to a work surface. If you’re making puff pastry for the first time, don’t try it on a hot day or you won’t be able to take your time with it without the butter melting.