Love to snack on various types of unleavened bread? If so, you certainly know that puff pastry or pastry skin is a very valuable asset and must be in the kitchen cupboard. Although the quality of the pastry skin made by yourself is guaranteed, there is nothing wrong with buying ready-made dough skins that are sold in major supermarkets. That way, if the urge to bake a cake suddenly pops up, you can just take a few pastry crusts out of the freezer, soften them, and process them after they cool down for the best results!
Step
Method 1 of 3: Softening Puff Pastry in the Microwave
Step 1. Remove a sheet of pastry shell from its packaging
To soften pastry skins easily and quickly, use the microwave. However, first check the condition of the pastry skin before doing it. If it is easy to fold, it means that the pastry skin does not need to be softened. Also, because pastry shells need to be cold when baking, don't forget to let them sit in the fridge for a while if they're warm to the touch.
Do not process the pastry skin that is not completely soft so that there are no broken parts when used
Step 2. Wrap each pastry shell with kitchen paper
First, spread clean, dry paper towels on a plate. Then, place a sheet of pastry crust on it, then fold each side of a paper towel to cover the entire surface of the pastry shell. If the kitchen tissue is not large enough, feel free to add one to two sheets of paper towel to wrap the entire pastry shell.
Step 3. Warm the pastry shell in the microwave on high for 30 seconds
Place the pastry skin that has been wrapped in paper towels in the microwave. Then, turn on the microwave on high and warm the pastry shell for 15 seconds. After 15 seconds have elapsed, flip the pastry over and warm the other side for 15 seconds.
If the tough pastry crust is still difficult to fold after removing it from the microwave, return to softening each side on “high” at 5 second intervals until the texture is completely pliable
Method 2 of 3: Softening Puff Pastry in the Fridge
Step 1. Remove the pastry shell from its packaging
Chilling the pastry shells in the refrigerator is the most time-consuming method, but it can produce the most effective results. In addition, the temperature of the pastry skin will remain cool while softening so that it can be used immediately after removing it from the refrigerator. Before doing so, try to observe the condition of the pastry skin. If it feels easy to fold, it means that the pastry skin does not need to be softened. Most importantly, make sure the pastry shell is cool when baking!
If the pastry crust is easy to fold but feels warm to the touch, try refrigerating it until it cools down instead of softening it
Step 2. Separate the pastry sheets and place each sheet on a plate
Remember, do not stack more than one pastry shell on the same plate so that the softening process can take place more evenly.
Step 3. Cover each plate with plastic wrap
Take enough plastic wrap and spread it on the surface of each plate. After that, fold the excess plastic wrap under the edges of the plate so that there is no space for air to enter when the plate is left in the refrigerator.
Step 4. Leave the pastry shells in the refrigerator for 3 to 4 hours
After the entire surface is covered with plastic wrap, put the plate containing the pastry skin in the refrigerator. After letting it sit for 3 hours, try checking the texture of the pastry skin.
- If it folds easily, it means the pastry skin is ready to use.
- If some of the pastry still feels frozen, put it back in the refrigerator for an hour.
- After 4 hours, check the elasticity of the pastry skin again. At this point, the pastry skin should be completely softened and ready to use.
Method 3 of 3: Soften Puff Pastry at Room Temperature
Step 1. Remove the pastry shell from its packaging
Although the process is the easiest, softening pastry skins at room temperature is actually a less practical method. Before doing so, try to observe the condition of the pastry skin. If the temperature is cold but easy to fold, then the pastry skin can be used immediately. If it's warm to the touch, try letting it sit in the fridge for a while.
Step 2. Place each sheet of pastry crust on a separate plate
Place a sheet of pastry crust on a plate, then place the plate on the kitchen table. Do not stack more than one pastry shell on the same plate so that the softening process can take place more evenly.
Step 3. Soften the pastry shell for 40 minutes
After 40 minutes, the pastry should be completely soft. If this condition has not been reached, soften the pastry skin again for 10 minutes before checking again for condition.
If the pastry has softened completely but feels too warm, try chilling it in the refrigerator for 10 minutes or until it's cooler
Tips
- Pastry skin will give the best texture and taste when baked cold. Therefore, while waiting for the texture of the pastry skin to soften, try putting all the cooking utensils that will be used later in the refrigerator. Thus, the temperature of the pastry skin is guaranteed to remain cold when processed.
- After the pastry skin softens, immediately process it before the temperature gets warmer.
