BAKING INSTRUCTIONS Remove the plastic from between the layers Unless you have a convection oven, I recommend that you bake 1 sheet at a time in the middle of the oven Preheat the oven to 400°F/200°C (or 375°F/190°C for convection) The first 15 minutes of baking must be at a high heat in order to transform the water present in the layers into steam This steam will force the layers to separate and make the puff rise A cooler oven would create too little steam and a flat puff, which is unfortunately irreparable Before baking the sheets of puff pastry, place each one on a sheet pan lined with parchment paper and poke it all over with a fork, allowing ¾ inch of spacing between each poke The holes will allow the steam to escape from the dough so that it rises evenly You can also use a dough docker, a spiked cylindrical wheel that does the job very efficiently 2 To further ensure that the puff rises evenly and that the top remains flat, place a wire rack over the sheet of pastry, legs down but not touching the dough You will remove the rack after the first 30 minutes of baking Place the pastry in the oven and set the timer for 15 minutes The puff should have risen Now turn the oven down to 325°F/160°C and set the timer for 15 minutes Remove the rack from the top of the puff and continue to bake at the lower temperature for another 30 to 40 minutes, until golden brown all the way through This amount of time—1 hour total or a little longer—is necessary to ensure that all of the ... place a wire rack over the sheet of pastry, legs down but not touching the dough You will remove the rack after the first 30 minutes of baking Place the pastry in the oven and set the timer for 15 minutes The puff should... have risen Now turn the oven down to 325°F/160°C and set the timer for 15 minutes Remove the rack from the top of the puff and continue to bake at the lower temperature for another 30 to 40 minutes,... Before baking the sheets of puff pastry, place each one on a sheet pan lined with parchment paper and poke it all over with a fork, allowing ¾ inch of spacing between each poke The holes will allow the steam to escape